RECIPE: Lemon and Oregano Chicken with, Parsley, Radish, cucumber and Feta Salad

A Greek inspired dish, with oregano, lemon and feta. The salad’s bolder flavours complement and enhance the chicken’s lighter taste.

Ingredients for one Person

1 chicken breasts, boneless

2 tsp. lemon juice

2 tbsp. olive oil

1 tbsp. fresh oregano

1/4 tsp. dried oregano

Salad:

1 Kirby or Persian cucumber, sliced and quartered

3-4 radishes, sliced and quartered

Small handful parsley, chopped

1/4 cup crumbled feta cheese

1 tbsp. olive oil

1 tsp. red wine vinegar

1/8 tsp. garlic powder

Kitchen equipment needed:

Skillet for cooking chicken

Bowl for mixing salad

Zip lock bag or bowl

Wine pairing suggestion:

A Sauvignon Blanc will go well with the pepperiness of the radishes, as well as the oregano and chicken.

Preparation and Cooking Instructions

Place the olive oil for chicken, the dried oregano, half the fresh oregano and lemon juice in a zip lock bag or a bowl. Season the chicken liberally with salt and pepper on each side, then place the chicken in the bowl/bag and blend with the marinade to cover chicken. Let sit for 10 minutes.

Chop the cucumber radishes and parsley and combine in bowl with feta cheese.

Place the skillet over medium-low heat. Add the chicken with marinade to the pan. Let cook for 8-10 minutes on each side. Cooking it on a low temperature will ensure the chicken does not dry out.

While the chicken is cooking, whisk together the olive oil and vinegar with a small whisk, or fork, to make a vinaigrette. Add the garlic powder and stir to combine.

Add the vinaigrette to the salad and toss to coat the salad.

When the chicken is done, plate next to the salad and sprinkle with the remaining fresh oregano.

Enjoy!

RECIPE: Chipotle Chicken with Rajas (sautéed poblano peppers and onions)

Rajas is a traditional side dish in Mexico. Roasted pobalo peppers with crema and onions – a surprising sweet and spicy treat. Paired with chipotle seasoned chicken you have a great Mexican feast!

Ingredients for one person

1 poblano pepper, roasted and sliced

1/2 white or sweet onion, sliced

1 clove garlic, chopped

1/4 tsp. dried oregano

1 tbsp. Mexican crema or crème fraiche

1/2 tbsp. olive oil

2 boneless chicken thighs

1 tsp. chipotle powder

1 pinch sugar

1 tsp. lime juice

1 tbsp. olive oil.

Corn tortillas to serve

Kitchen equipment needed:

Skillet

Bowl for marinating chicken

Tongs

Zip lock bag

Wine pairing suggestion:

Think lager beer, Corona, or perhaps a margarita.

Preparation/ roasting of poblono/ Cooking Instructions

If you have a gas stove hold the poblano with your tongs over the fire/ or rest on top of the element, until it is blistered black on the outside. Turn to roast all sides.

If you have an electric stove, place the poblano under the broiler, turning until it is blistered black on the outside.

Put the poblano in the zip lock bag for 10 minutes.

Season the chicken with the chipotle powder and sugar and squeeze the lime juice over and set aside.

Slice the chicken and chop the garlic.

Place the skillet over medium-low heat and add the olive oil. Cook the chicken for 4-5 minutes on each side.

Take the chicken out and set aside.

With the poblano in the bag, rub the pepper with your hands to remove the skin. It should come off easy. Take the pepper out and rinse under running water to remove the rest of the skin.

Slice into 1/4 inch strips.

Clean the skillet. Add the olive oil for the rajas to the skillet, over medium heat. Add the onion. Sautee for 2 minutes, until the onion is soft. Add the garlic, poblano, oregano and crema and cook for about 2-3 minutes.

Serve with the chicken.

RECIPE: Pasta with Spring Pea Pesto

You might look at peas (or the big shelling peas!) and think of frozen food dinners from your childhood, but they’re actually sweet and delicious to eat (and therapeutic to shell).

1-1.5 cups peas (from approximately 1-1.5 lbs shelling pea pods)

2 garlic cloves, diced

2 tablespoons nut of your choice (I used pine nuts here, but cashews would also be great and bring an extra sweetness to the sauce), toasted and cooled

½ cup grated Parmesan or pecorino cheese

¼ teaspoon kosher salt

Approx. ⅓ cup olive oil

Juice from 1 lemon

1 box pasta of your choice

Sliced fresh herbs (basil, mint, parsley, oregano would all be good here)- optional

Prepare a small bowl with ice water.  Bring a small pot of salted water to a boil. Drop peas in boiling water for about 2 minutes.  Drain peas and add to your ice bath.. drain your peas again.

In a food processor, combine ⅔ of your peas with the garlic, toasted nuts, ⅓ cup cheese, and salt and pulse until smooth.  With the food processor running, add in the olive oil and lemon juice.

Bring a large pot of water to a boil. Add salt, then add some more.  The key to delicious pasta is salty water!! Your boiling water should taste like the ocean!

Cook your pasta until al dente (about 2-3 minutes less than the package calls for.. trust me, it’s worth it here!).  Save about a cup of pasta water before draining your pasta. Do not rinse the drained pasta!!

In a skillet, heat ¾-1 cup of your pea pesto.  Once warm, add some pasta water, your drained pasta, and your reserved peas.  The pasta will continue cooking here. Toss or stir to coat the pasta, adding more pesto and pasta water as needed.

Top with sliced fresh herbs and remaining cheese!

RECIPE: Jessica’s Marinated Chickpeas

These marinated chickpeas are a little spicy, a little sweet, and totally irresistible. This recipe as great on its own as a light meal or appetizer, or served on salads or inside pitas. Recipe yields about 6 side servings.

INGREDIENTS

• 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
• ⅔ cup chopped roasted red peppers (I used most of a 12-ounce jar)
• ⅔ cup crumbled feta cheese
• ½ cup chopped fresh basil
• ⅓ cup olive oil
• ¼ cup red wine vinegar
• 1 tablespoon + 1 teaspoon honey
• 4 medium cloves garlic, pressed or minced
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes (scale back significantly if sensitive to spice)

INSTRUCTIONS

1. In a medium serving bowl, combine the chickpeas, red peppers, feta and basil.
2. In a small bowl, whisk together the olive oil, vinegar, honey, garlic, oregano, salt, pepper and red pepper flakes.
3. Pour the dressing over the chickpeas and stir. Cover the bowl and stick it in the fridge for at least 30 minutes, for best flavor. The salad keeps for up to 5 days in the refrigerator.

NOTES

Recipe from The Pretty Dish by Jessica Merchant. I doubled it.

MAKE IT DAIRY FREE: I think you could replace the feta with sliced Kalamata olives and/or sliced pepperoncini peppers, to taste. They won’t make up for the creaminess of the feta, though.

CHANGE IT UP: Jessica suggests that you can substitute cannellini or great Northern beans for the chickpeas.

How to Store Fresh Herbs

There are two popular methods to store fresh herbs: the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. Fresh herbs can last up to two weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method.

PUT SOFT HERBS IN A JAR!
Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves.

Directions for soft herbs:
1. Cut bottom of the stems
2. Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.
3. Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.
4. Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.
5. Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL! 
Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:
1. Wrap herbs loosely in a damp paper towel
2. Store in an airtight container or a Ziploc bag in your crisper.

RECIPE: Summer Farro Salad

 3 tbsp olive oil, + more to taste

10 oz farro

2 small zucchini or squash, sliced into 1/2" half moons

1/2 lb green beans, chopped into 1" pieces

2 ears of corn

2 garlic cloves

1 tbsp fresh oregano

1/4 cup roughly chopped or torn basil leaves

Fresh mozzarella in chunks or small balls

Chili flakes to taste

Salt + pepper to taste

1. Cook the farro per instructions. Set aside.

2. Boil unsalted water in a large pot. Once boiling, add ears of corn and cover. Cook for ~10 minutes, drain, and let cool enough for handling.

3. While corn is boiling, mince garlic.

4. Heat 1 tbsp of olive oil in a skillet over medium heat. Add garlic and cook til fragrant.

5. Add green beans and season with salt/pepper.  Cook for ~1-2  minutes.

6. Add zucchini and squash and cook, stirring frequently, for ~ 6 minutes or until done but not mushy.

7. Season with fresh oregano and remove from heat.

8. Add farro to a large bowl. Lightly cover with olive oil, roughly 1 - 2 tbsp.

9. Cut corn off cob. Add to farro.

10. Add zucchini, squash, green beans, basil and mozzarella.

11. Season with chili flakes and serve!

*Serving suggestions: This dish works cool or heated. I prefer it slightly warm. To make it a filling meal, top with a fried egg.

TIP: How to Store Fresh Herbs

Note: I have tried the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. My herbs last up to 2 weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method!

PUT SOFT HERBS IN A JAR!

Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves. 

Directions for soft herbs:

1.      Cut bottom of the stems

2.      Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.

3.      Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.

4.      Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.

5.      Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL!

Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:

1.      Wrap herbs loosely in a damp paper towel

2.      Store in an airtight container or a ziplock bag in your crisper.

Cucumber with feta, herbs and parsley

• 2 pounds Persian cucumbers, peeled
•  Salt and pepper
• ½ teaspoon grated garlic
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• 4 ounces feta, cut into rough 1/2-inch cubes
• 1 tablespoon sumac
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
•  Pinch of crushed red pepper
•  Pinch of dried oregano

Halve cucumbers lengthwise and slice into 1/2-inch pieces. Place in a large bowl and season generously with salt and pepper. Add garlic, lemon juice, olive oil, feta and sumac and toss to coat. Taste and adjust seasoning.

Transfer to a serving platter. Just before serving, sprinkle with mint, parsley and crushed red pepper, then dust with oregano.

Greek Salad (three other ways!)

Greek Salad

Ingredients

Tomatoes, about 1 lb diced or cut in half and quarters if using smaller varieties - Assorted varieties and colors make the most visually pleasing results

1-2 large Cucumbers, cut in quarters and sliced

1 medium Red Onion, diced

Kalamata Olives, pitted and roughly chopped

Oregano, fresh or dried

Feta Cheese, crumbled

Salt and Pepper

Olive Oil

Red Wine Vinegar

Method

1.      Rinse and chop vegetables according to the directions above.

2.      Mix in a large bowl. Add oregano, olive oil, red wine vinegar and salt and pepper to taste.

3.      Crumble desired amount of feta cheese on top of salad and mix gently before serving. Crumble more cheese on top if desired.

Greek Salad 3 Other Ways

The above recipe can be used in a number of different ways.

1.      Add above recipe to greens for a leafier option.

2.      Cook 1 cup of pearled barley or farro in 2 ½ cups of water or stock until done. Mix cooked barley with vegetables before dressing. You may need to use more olive oil and red wine vinegar than when just dressing the vegetables.

3.      Cook 1 cup of quinoa in 1 ½ cups water or stock and mix with vegetables prior to dressing.

4.      Mix with 1 lb cooked pasta of a small variety. Add additional dressing or squeeze of lemon as needed.

RECIPE: Spaghetti Squash Lasagna Bake

Difficulty Level: Moderate

 

Prep time: 15 mins

Cook time: 1 hour 20 mins

Total time: 1 hour 35 mins

 

Flavorful, hearty 10-ingredient Spaghetti Squash Lasagna Bake with simple tofu ricotta and vegan parmesan cheese! A plant-based meal that's perfect for fall and winter!

Serves: 6-8

 

Ingredients

SQUASH

• 2 large spaghetti squash (~3-4 pounds each)

TOFU FILLING

• 3-4 Tbsp (45-60 ml) extra virgin olive oil, plus more for squash
• Sea salt + black pepper, to taste (~1/2 tsp each), plus more for squash
• 2 lemons, juiced (~1/3 cup or 80 ml)
• 12 ounces (340 g) extra firm tofu, drained and pressed dry for 10 minutes
• 3 Tbsp (9 g) nutritional yeast
• 1/2 cup (30 g) fresh basil, packed
• 1 Tbsp (3 g) dried oregano
• 1/4 cup vegan parmesan cheese, plus more for serving

FOR SERVING

• Vegan parmesan cheese
• 25 ounces (708 g) favorite marinara/red sauce
• optional: Fresh basil, chopped
• optional: Red pepper flakes

 

Instructions

1. Preheat oven to 400 degrees F and line a large baking sheet with foil.
2. Carefully halve your spaghetti squash lengthwise using a sharp knife. I find the best way is to pierce the skin with the very tip of the knife and push it all the way through to the other side. Rock the knife back and forth to cut one half all the way through, then repeat on the other side.
3. Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts. It should appear pretty clean.
4. Brush the interior with oil and sprinkle with a little salt and pepper. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside to cool slightly. Also reduce oven heat to 375 degrees F.
5. In the meantime, add all tofu filling ingredients to a food processor or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact.
6. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
7. Once fully baked and slightly cooled, use a fork to scoop out spaghetti squash into fine strings. Set aside.
8. Lightly grease a 9x13-inch (or similar size) baking dish and lay down 1/3 of the squash. Top with several spoonfuls of tofu ricotta, then pour on a layer of marinara sauce. Repeat until all ricotta filling and marinara is used up - about 3 layers. Make sure the top layer is sauce.
9. Loosely cover the dish with foil and bake for 20 minutes at 375 degrees F. Then remove foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the top is golden brown. Cover with foil if the squash is browning too quickly.
10. Let cool briefly, then serve with desired toppings (listed above). I prefer red pepper flakes and vegan parmesan cheese. Fresh basil adds a nice pop of color.
11. Best when fresh. Store leftovers covered in the refrigerator for 2-3 days. Reheat in a 350 degree F oven for 20-25 minutes, or until completely warmed through.

RECIPE: Greek-Style Roasted Vegetables

 Difficulty Level: Easy
 Servings: 6 (as a side dish)
 Time: 60-70 minutes

 The perfect recipe for clearing out your produce drawers!

 Ingredients:

 1 medium onion

 2 small carrots
 1 zucchini
 1 eggplant
 2 small potatoes
 1 small tomato (or 6 cherry/grape tomatoes)
 1 red or yellow pepper
 2 cloves of garlic
 Salt & pepper to taste
 2 tsp. dried oregano (or to taste)
4-5 Tbs. olive oil (or more to taste)

 Instructions:

 1. Preheat oven to 375°. Quarter and slice the onion thinly. Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch).

 2. Pile the vegetables into a 9x13 baking dish so that the vegetables lie a few inches thick. Season with salt, pepper & dried oregano, and the pour the olive oil over the vegetables. Mix thoroughly, but gently. Veggies should be well-coated and glistening with oil. If needed, add more oil.

 3. Roast the vegetables for 45 minutes to an hour. Halfway through the roasting process, remove the dish from the oven and gently stir the vegetables, so that the ones at the bottom come to the top. Stir one more time towards the end of the roasting time. Let cool slightly, check for seasoning & serve.

RECIPE: No-Cook Tomato Sauce

Difficulty Level: Easy 

Makes 6 to 7 cups, enough for 8 to 10 servings

Let the tomatoes do the talking with this raw version of a spaghetti-night essential. Use this sauce over hot pasta, raw vegetable ribbons or poached fish or poultry. You can season it to taste with salt and freshly ground pepper or red pepper flakes if you like.

Ingredients:

• 1 large clove garlic, minced

• 1 tablespoon plus 1 teaspoon sherry vinegar

• 3 pounds fresh tomatoes

• 1 teaspoon honey

• 2 tablespoons fresh oregano leaves

Method:

In a cup, combine garlic and vinegar; set aside. Remove stem end of each tomato. Cut tomatoes in half and use your fingers to scrape the seeds into a bowl. Set seeds aside.

Place half the tomatoes in a food processor and pulse until finely chopped but not liquefied. Transfer to a large bowl. Add remaining tomatoes and honey, oregano, and garlic and vinegar mixture to the food processor and repeat. Stir into the sauce in the bowl. If the sauce seems too thick, strain the reserved seed mixture through a fine-mesh sieve and use some of the tomato liquid to thin the sauce.

The sauce will keep refrigerated for a few days.

RECIPE: Italian Kale Soup

Level: Easy

Ingredients:

1 bunch kale
1 onion
3 garlic cloves
2 medium carrots
1 medium zucchini 
1 can chopped tomatoes
6 cups chicken stock
1 tbs butter or olive oil
1 Parmesan cheese rind (optional)
2 bay leafs
1 tsp of basil
1 tsp of oregano

 

1.     Prepare vegetables by dicing onions, pressing the garlic and chopping zucchini, carrots and kale into bite-sized portions

2.     In a stockpot or Dutch oven, brown onions and garlic in butter or olive oil

3.     Once fragrant, add chopped carrots and zucchini

4.     Once the carrots and zucchini have had a chance to brown, add the stock, chopped tomatoes, Parmesan cheese rind (optional), kale and spices. The kale will seem like a lot, but do not worry, it cooks down

5.     Reduce heat, cover, and simmer for 15 minutes or until carrots are tender.

 

 

RECIPE: Basic vinaigrette for the perfect summer salad

Difficulty level: Easy

1/4 cup white-wine vinegar

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon pepper

Pinch of sugar (or honey, brown sugar, agave...)

3/4 cup extra-virgin olive oil

Optional: minced garlic, shallot or fresh herbs. Substitute different vinegars or lemon juice. Add Parmesan or blue cheeses.

Combine ingredients and shake in a jar!

RECIPE: Feta Oregano Salad

Difficulty level: Easy

8 ounces feta cheese, rinsed and pat dry (I like French Feta)

8 ounces pitted Kalamata olives, rinsed and pat dry

1/3 cup fresh oregano leaves

2 lemons

scant 1/4 cup / 50 ml extra virgin olive oil

lots of freshly ground black pepper

to serve: toasted pita, crackers, lentils, pasta, just about anything!

Cut the feta into small cubes. Wipe the knife clean between cuts for easier slicing. Arrange in a bowl or on a platter with the olives and oregano leaves. Take the lemons, zest one of them, then peel the other, and thinly slice the peel into pretty wisps - be sure to trim any pith from the peel. Sprinkle the lemon across the platter before drizzling with the olive oil and finishing with lots of freshly ground pepper, and a squeeze of lemon juice.

RECIPE: Mustard Roasted Potatoes

Difficulty level: Easy

Ingredients:

Nonstick vegetable oil spray

1/2 cup whole grain Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons butter, melted

2 tablespoons fresh lemon juice

3 garlic cloves, minced

1 tablespoon dried oregano

1 teaspoon finely grated lemon peel

1 teaspoon coarse kosher salt

3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges 

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

Submitted by Sarah Marder

RECIPE: What to do with Homemade Bread Crumbs

[a tip from Ann] 

Everytime you have some leftover good bread, slice and lightly toast the leftovers in your toaster, oven or toaster oven. Real cooks recommend removing the crusts; I don't bother. (Honestly, I don't even toast it first. I just grind up the old bread.)

Pulse in food processor until the bread becomes crumbs. I store them in a ziploc bag in my freezer. These have many uses: you can saute them in a pan with a little oil and add any seasonings of your choice such as garlic, herbs, or a bit of grated cheese. Use them to top roasted vegetables (broccoli, asparagus), sauteed greens in garlic, gratins, or pasta dishes (especially good when made with garlic and parmesan and used to top pasta with pesto). You can also use them for coating meat or fish for sauteing or frying.

Being a midwestern cheapskate I had stored up bags of these in the freezer and they were driving my husband crazy. Once we knew we were moving this summer I started trying to use everything up and started putting bread crumbs on everything and now we are out! They taste great and the little bit of crunchy texture is a great complement to so many dishes.

RECIPE: CUCUMBER SALAD WITH OLIVES, OREGANO, AND ALMONDS

SERVES 4 TO 6

This salad is best served within one hour of being dressed.

INGREDIENTS

4 cucumbers, peeled, halved lengthwise, seeded, and sliced very thin

1/3 cup white wine vinegar

1 tablespoon lemon juice

2 teaspoons extra virgin olive oil

1-1/2 teaspoons sugar

1 teaspoon salt

1/8 teaspoon pepper

½ cup pitted kalamata olives, chopped coarse

1 shallot, sliced very thin

½ cup chopped fresh parsley

1 teaspoon minced fresh oregano

3 tablespoons sliced almonds, toasted and chopped coarse

INSTRUCTIONS

1.       Evenly spread cucumber slices on paper towel–lined baking sheet. Refrigerate while preparing dressing.

2.       Bring vinegar to simmer in saucepan over medium-low heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer vinegar to bowl and set aside to cool to room temperature, about 10 minutes. Whisk in lemon juice, oil, sugar, salt, and pepper.

      3.     When ready to serve, add cucumbers, olives, shallot, parsley, and oregano to dressing
              and toss to combine. Let stand for 5 minutes; retoss, sprinkle with almonds, and serve.

RECIPE: Eggplant Fries

Bon Appétit  | August 2011

Dipping sauce:1 cup plain low-fat yogurt

1 tablespoon chopped kosher pickle or pickle relish

2 teaspoons finely grated lemon zest

2 teaspoons chopped fresh oregano

Kosher salt

freshly ground black pepper

Fries:1 1-pound eggplant, cut crosswise into 1/2" rounds, then into 1/2"-thick strips

Vegetable oil (for frying)

1 cup rice flour

2 tablespoons finely grated lemon zest

1 tablespoon fresh lemon juice

1 1/2 tablespoons za'atar

1 tablespoon garlic powder

1 teaspoon fine sea salt plus more for seasoning

For dipping sauce:

Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.

For fries:

Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.

Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°F.

Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.

Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325°F between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.

RECIPE: Kitchen Tips - How to Keep Your Herbs Happy

Treat fresh herbs just like fresh flowers.

Trim the stems at a 45-degree angle, and place in a glass with two inches of water. Refrigerate for up to two weeks (cover the leaves with an unsealed plastic bag to minimize odor absorption), replacing the water if it gets cloudy.

Dry hardy-leaf herbs like thyme, oregano, rosemary, and bay leaves.

Working with one herb variety at a time, wash thoroughly, blot dry, and spread the leaves in a single layer on a paper towel. Microwave in 30-second intervals, turning leaves over for even drying, until crisp and brittle. Microwave times will vary, but the whole process should take no more than two to three minutes total.

Freeze soft-leaf herbs like dill, mint, parsley, basil, and chives.

Place whole sprigs, chopped leaves, or whole leaves in a tightly sealed plastic bag for up to six months. When cooking, defrosting is unnecessary--just break off leaves and add them to the skillet.

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Here is Ann's own tip for the basil: "I like making pesto out of the basil, but if I don’t have time to make it right away, to keep the basil from going bad I pluck the leaves and wash them, then process them in the food processor with olive oil. I put the processed basil in a small deli container, smooth the top and cover with olive oil. This can be refrigerated until I’m ready to make pesto, and then just tossed back in the food processor with the other ingredients."