It is fresh herb and veggie season

I love this time of year. You can either grow your own veggies and herbs or easily buy them at local farm markets. Fresh is so much better, such great flavors. If you have never tried the really fresh items from a local grower take the time to do so this summer.
Here are some sauces, salad dressings and some quick cooking ideas, using fresh ingredients. Keep in mind, if you want to make these and do not have fresh you can use dried ingredients.

Grilled Onions

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
4 large sweet onions - skin removed

Preheat your grill to 350 degrees. Whisk together the first 7 ingredients. Cut onions into 1/2 inch thick slices. Brush slices with herb mixture. Place onions on grill and close lid. Grill for 10 minutes then turn and grill for an additional 10 minutes ( with lid closed ) or until golden brown.
Remove from grill and pour remaining herb mix over the onions.
Serve immediately.

Parmesan-Herb Hash Browns

1 ( 30 ounce ) bag of frozen shredded hash browns
1 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 tablespoon chopped fresh rosemary
2 tablespoons ground pepper
1/2 teaspoon salt

Toss all ingredients together and cook according the hash brown package directions.

Fresh Herb Mayonnaise

2 cups mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh oregano

Stir together until well blended.

Summer Alfredo Sauce

1 (1.6 ounce) envelope of Alfredo sauce mix
1 tablespoon of chopped fresh oregano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil

Make the Alfredo sauce according to package directions. Whisk in the other ingredients.
Serve immediately.
This is great on pasta, grilled veggies.

Olive Oil Dipping Sauce

1 cup extra virgin olive oil
2 minced garlic cloves
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh rosemary
2 teaspoons ground pepper
1/2 teaspoon crushed red pepper - optional
1/2 teaspoon salt

Stir together until well blended. Serve immediately or cover and chill. This can remain in the fridge for three days.
Serve in small bowls with warm crusty bread.

Gorgonzola-Blueberry Salad

1 package ( 5 ounce ) of mixed salad greens of your choice or use fresh ingredients and make your own salad.
2 cups of fresh blueberries
1 cup loosely packed fresh-flat leaf- parsley
1 cup roasted almonds or walnuts or a mix of both ( salted or unsalted )
3/4 cup sliced fresh chives
3/4 cup crumbled Gorgonzola cheese
3/4 cup bottled raspberry-walnut vinaigrette
1/2 cup loosely packed fresh tarragon leaves

Toss all ingredients together in a large bowl.

ENJOY!