This smoked pork tenderloin is a great way to use up leftover herbs that are a little past their prime. And because pork tenderloin is such a lean, tender cut of meat, smoking it isn’t an all day process. The sage really permeates the meat during the smoking process and provides flavorful backbone to this dish, but the other herbs add a great depth of flavor too. Try using this smoking technique with other lean meats such as salmon for great results!
This limeade melds the tang of fresh limes with the clean taste of cilantro. It’s flexible too–serve it with ice for non-drinkers and kids, or spice it up with rum or gin for a quick cocktail. The cilantro syrup can be combined with all kinds of liqueurs to make a wide variety of cocktails, so go ahead and make a little extra–you’ll thank us later!
This surprisingly delicious jam crams all the flavor of fresh summer tomatoes and Basil into a small package that might just last you well into the fall – if you can stop eating it! It’s delicious served with cheese and crackers, in a grilled cheese sandwich or just on a piece of toast.
Squash blossoms are a summer delicacy, but their elegant sweetness is masked when they are prepared in the traditional fashion (i.e., stuffed with cheese and deep fried). This lighter take on squash blossoms lets their mild but distinct flavor shine through. Complemented by peppery arugula and creamy feta, squash blossoms go well with any bright vinaigrette.
This middle-eastern inspired salad pairs ripe summer vegetables with homemade pita chips for extra crunch. With a touch of richness from creamy feta and salty kalamata olives, this salad makes an easy side dish or a light standalone meal. And it’s a perfect way to use up leftover herbs–while we used parsley, mint, and basil, whatever you have on hand will do!
