Mayonnaise Verde

Ingredients:

1 tablespoon lemon or lime juice
1 large egg
3 tablespoons olive oil or salad oil
1 teaspoon Dijon mustard or regular mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup salad oil
1 cup Frieda’s Fresh Watercress leaves and stems, or parsley sprigs
2 tablespoons Frieda’s Fresh Basil leaves, coarsely chopped
2 tablespoons Frieda’s Fresh Dill, Tarragon, or Thyme, coarsely chopped
1 tablespoon chopped Frieda’s Fresh Chives

Steps

In blender container or food processor bowl with blade place the lemon or lime juice, egg, the 3 tablespoons oil, mustard, salt, and pepper. Cover and blend till smooth. With blender/processor running, pour remaining oil in a thin stream over mixture, till all is well blended (mixture will thicken as more oil is added). Stop machine.  Add remaining ingredients; process again till well blended. Taste for seasoning. Makes   about 1 2/3 cups mayonnaise. Use in egg or tuna salad, as a tasty dip for raw vegetables, over cold cooked poultry or fish for an elegant entree, in tossed salads, or as the tasty base for a chicken or BLT sandwich.

Tamarillo Ratatouille

Tamarillo Ratatouille

Ingredients:

11/2 cups chicken broth
1 small eggplant, peeled and diced (5- 6 cups)
4 Frieda’s Tamarillos, any variety, peeled and diced
1 1/2 cups sliced mushrooms
1 red, yellow or orange bell pepper, chopped
1 clove Frieda’s Elephant Garlic, minced, or 3 cloves regular garlic, minced
2 tablespoons Frieda’s Fresh Basil, chopped
1 tablespoon Frieda’s Fresh Oregano, chopped
Salt and pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

Combine the broth, eggplant, tamarillos, mushrooms, bell pepper, garlic, basil and oregano in a large saucepan or Dutch oven. Bring the mixture to a boil.

Reduce the heat and simmer, partially covered, for 30 minutes or until vegetables are tender. Season to taste.

Serve topped with grated Parmesan cheese.