Tomato-Marjoram Salsa
Mash 1 minced garlic clove and ½
tsp. salt with a fork or the side of a
chef’s knife. Combine 1½ cups diced
tomatoes, 2 Tbsp. fi nely chopped
white onion, 2 tsp. fi nely chopped
fresh marjoram and the garlic
paste in a medium bowl. Season
with ground pepper to taste.
SERVES 12: 2 Tbsp. each
Zhoug
Combine 1 cup each packed fresh
cilantro and fl at-leaf parsley leaves,
¼ cup lemon juice, 2 large chopped
jalapeños, 2 chopped garlic cloves,
1 tsp. each ground coriander and
cumin and ½ tsp. salt in a food pro-
cessor. Process until fi nely chopped.
With the motor running, slowly add
¼ cup extra-virgin olive oil; process
until well combined.
SERVES 8: 2 Tbsp. each
Herby Raita
Shred 1 large European cucumber.
Toss with ¼ teaspoon salt in a fi ne-
mesh sieve. Let drain for 15 minutes.
Shake to release any additional liq-
uid, then transfer to a clean kitchen
towel; squeeze out as much liquid
as possible. Transfer to a medium
bowl and stir in 1 cup whole-milk
plain yogurt, ¼ cup fi nely chopped
fresh mint, 1 tsp. lemon juice and ¼
tsp. each salt and ground pepper.
SERVES 12: 2 Tbsp. each
Nutrition info on page 134.
THE SECRET’S IN THE SAUCE
Hello,
Herbs!
Make one of these herb-
infused sauces to serve
with hot-off -the-grill
meats, fi sh and veggies
all summer long.
Get our guide to cooking
with fresh herbs by hovering
your phone’s camera over
this smart code or go to
eatingwell.com/herbguide.
46 EATINGWELL JULY/AUGUST 2019
BLAINE MOATS; STYLING: KELSEY BULAT (FOOD), SUE MITCHELL (PROPS). RECIPES BY CAROLYN MALCOUN
