Herb Dinner Recipes

Posted on April 16, 2013

Cookie Till hosted a Herb Dinner at Steve & Cookie's By the Bay on Monday, April 15, 2013.  With more than 80 attendees, the three-course meal incorporated seasonal herbs and vegetables along with a presentation from herbalist Gayle Gross.  Proceeds from the evening benefit the JFS Wellness & Healthy Lifestyle Initiative. Below are the recipes from the JFS Herb Dinner.

Fennel & Orange Salad

Serves 6

Salad Ingredients: 

4 navel oranges
1/2 small red onion, very thinly sliced
1 fennel bulb, halved, cored and thinly sliced
1/4 cup fresh mint leaves, torn

Dressing Ingredients:

1 tsp. ground coriander
2 tbsp. fresh orange juice
2 tbsp. red wine vinegar
1/4 tsp. sea salt
3 tbsp. extra virgin olive oil


Remove zest from 2 oranges and set aside. Remove peels and white outer skins from all 4 oranges. Slice into rounds, or separate into segments.

Bring 2 cups water to boil. Place sliced onion in small bowl cover with boiling water, let sit 30 seconds, then drain well.

In large bowl, toss together orange segments, fennel, red onion, mint leaves and orange zest.

In separate bowl, whisk together all dressing ingredients and pour over salad.

Toss to coat evenly and serve.

Fresh Herb Salad

Serves 4

Salad Ingredients:

1 cup baby arugula
2 cups mixed fresh herbs (parsley, basil, fennel & dill)
1/4 cup chopped scallions
Dressing Ingredients:
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1/8 tsp sea salt
plenty of freshly ground black pepper


Tear lettuce into pieces and place in large salad bowl with fresh herbs and scallions.

In separate bowl, whisk together dressing ingredients.

Pour over salad and toss to coat evenly. Serve immediately.

Roasted Sesame Carrots

Serves 4


2 lbs. carrots, sliced into thin rounds
1 tbsp. extra virgin olive oil
1 tbsp. toasted sesame oil
Coarse sea salt
2 tbsp. toasted sesame seeds
2 tbsp. toasted black sesame seeds


Preheat oven to 350°FIn large sauté pan over medium heat. Sauté sliced carrots in olive oil until just soft (about 6 mins).

Remove from heat, toss with toasted sesame oil and sea salt to taste, spread out on cookie sheet and bake 30 minutes.

Check frequently and move carrots around to prevent burning.

Remove from oven, toss with sesame seeds and serve.

Gingered Seaweed, Broccoli & Bok Choy Saute

Serves 6


1 cup dried arame
2 tsp. ginger
2 tsp. grapeseed oil
1 red onion, cut in wedges
1 med bok choy, sliced
1/2 head broccoli, cut into florets & steamed
2 tbsp. tamari
2-3 dashes ume plum vinegar
2 tbsp. toasted sesame oil


Soak arame in 4 cups of water fro 15 minutes, drain well and set aside.

In large skillet over medium heat, sauté onion in grapeseed oil until translucent (3 minutes).

Add bok choy and tamari and sauté until vegetables have softened. Add broccoli and seaweed and cook to heat through. remove from heat, add vinegar and toasted sesame oil and serve warm or chilled.

Crispy Chickpea Fritters

Serves 6-8


2 cups chickpea flour
3 cups water
1 tbsp coarse sea salt
1/4 red onion, minced
1 carrot, grated
2 tbsp fresh rosemary, minced
2 tbsp extra virgin olive oil
Grapeseed or extra virgin olive oil for frying


In large pot over no heat, combine chickpea flour, water, salt, onion, carrot, rosemary, and olive oil.

Whisking continuously, turn heat to medium and continue to whisk until mixture becomes quite thick (about 15 minutes). Remove from heat and either whisk by hand or with handheld blender to smooth out any lumps.

Oil 9x12-inch glass casserole and spread mixture evenly across the bottom. Cool slightly, cover and refrigerate until firm (about 2 hours). Remove from refrigerator, cut into thin strips and gently remove strips from casserole.

Preheat oven to 250°F

Heat large saute pan (cast-iron gives a nice crispy outer crust), cover the bottom in oil and fry fritters 2-3 minutes per side. remove from heat and place on paper towels to absorb excess oil. Keep fritters warm in the oven while you fry up the remaining strips. Serve immediately.

Barley with Lemon & Herbs

Serves 6


1 cup whole barley
2 1/4 cups vegetable stock
1 thumb-size piece kombu
Dressing Ingredients:
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 tbsp chopped parsley
1/2 tsp rosemary, minced
1 tsp thyme leaves
Sea Salt and freshly ground black pepper


Soak barley at least 1 hour, then drain and cook with stock and kombu.

While barley is cooking, in medium bowl whisk together dressing ingredients and set aside for flavors to blend.

Remove cooked barley from heat and discard kombu.

Fluff with fork, toss with dressing and serve.