This summer, I’m going to skip the hot dog for a low-fat and herb-loaded sausage. At almost every barbeque, I always end up eating one or two hot dogs, but this summer is going to be different.

If you’re a calorie counter hot dogs are your worst enemy. According to the U.S. Department of Agriculture's National Nutrient Database, the average hot dog has about 584 milligrams of sodium and 6 grams of protein, which is relatively low compared to its high fat content. In comparison, a turkey sausage with the same serving size has 379 milligrams of sodium and about 13 grams of protein. Here are a few sausage recipes that are low in fat, full of flavor and great alternatives for summer barbequing.

Photo by Josh Bousel/Courtesy Flickr
http://www.flickr.com/photos/joshbousel

Turkey and Pear Sausage

Makes about 21/2 pounds 

Chop the fresh herbs just before you mix them in. For variety, substitute other herbs or use chopped apple instead of the pear.

• 1/2 cup sliced green onion, firmly packed
• 1 teaspoon pressed garlic
• 2 tablespoons butter
• 2 pounds boneless, skinless turkey, cut into 1-inch pieces
• 1 large pear, peeled, seeded, and cut into chunks (about 1 cup)
• 1 tablespoon freshly ground coriander seed
• 1/4 cup fruity white wine or mild fruit juice
• 4 tablespoons sweet basil
• 2 tablespoons chopped tarragon or mint marigold
• 11/2 teaspoons coarse kosher salt
• 2 teaspoons freshly ground white pepper
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon ground mace

1. Wilt the green onion and garlic in the butter, then toss lightly with the turkey and remaining ingredients, and grind the mixture in a meat grinder or food processor.

Endless Summer Sausage

Makes about 5 pounds 

Robust seasonings and long, slow cooking in the oven make this a fine-¬textured, flavorful sausage that cries out for a good homemade mustard and crusty bread.

• 5 pounds ground beef chuck
• 3 tablespoons curing salt (such as Morton’s Tender Quick)
• 1/2 cup dry red wine
• 1 tablespoon pressed garlic
• 2 tablespoons each chopped rosemary and sage
• 3 tablespoons chopped sweet marjoram
• 1 tablespoon freshly ground black pepper
• 1 tablespoon red pepper flakes, or 2 ¬tablespoons minced fresh jalapeño or serrano chiles
• 2 tablespoons freshly ground, toasted ¬coriander seed
• 4 tablespoons brown sugar

1. Mix the ingredients with your hands. Grind the mixture in a meat grinder or food processor. Cover and refrigerate for 24 hours, remixing with your hands two or three times.

2. Divide the meat into eight portions and roll each into a long, narrow log. Rinse eight pieces of cheesecloth in hot water to remove lint, press dry in a terry towel, then moisten liberally with vegetable oil. Roll each log in a double thickness of cheesecloth, then rub with more oil. Bake the logs on a rack at 250°F, turning occasionally to keep them round, for 4 hours, or until a meat thermometer shows an internal temperature of 160°F. Remove from the oven; remove the cheesecloth when cool and pat the sausages dry with paper towels if necessary. Refrigerate for as long as 10 days, or freeze, double-wrapped. Serve at room temperature.

For more sausage recipes, see Colonial American Sausage, Cajun Garden Boudin, Elegant Seafood Sausage and Italian Sausage with Fennel and Garlic.

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at: http://shesinthekitchen.blogspot.com. 

This recipe is great for summer picnics because it doesn't use mayonnaise. Toss the warm potatoes with the marinade so they soak up all the tasty, tangy flavor.

Photo by Katrina Hall/www.shesinthekitchen.blogspot.com

Serves 3 to 4

• 3 medium-large California Long White potatoes OR 6 red-skinned potatoes, whole, scrubbed
• 4 tablespoons olive oil
• 1 garlic clove, pressed
• 1/2 teaspoon Dijon mustard
• 2 tablespoons herb vinegar (I prefer dill vinegar)
• Several grindings of fresh pepper
• 1 to 2 tablespoons fresh dill, minced
• 2 tablespons scallions, sliced thinly
• 1/4 teaspoon salt (for taste)
 
1. Bring the potatoes to a low boil and cook until just tender.

2. Drain and cut lengthwise, then into even slices vertically. Don't make the slices too thin.

3. Using the remaining ingredients, toss gently while warm in the herb marinade:
 
4. Serve on top of a small handful of lettuce or arugula.

When I think of summer, images of light blue swimming pools, colorful swimsuits and tall glasses of iced tea pop into my mind. During the summer iced tea is my beverage of choice. Although I like plain iced tea, I also enjoy experimenting with different flavors. Try these three herbal iced tea recipes to add some zest to this summer drink.

For an especially refreshing taste, try this mint iced tea.

Photo by annamatic3000/Courtesy Flickr
http://www.flickr.com/photos/annamatic3000/

Mint Iced Tea

• 5 cups water
• 1 teaspoon comfrey
• 1 teaspoon rose petals
• 1 teaspoon uva ursi
• 1 teaspoon spearmint
• 1 teaspoon peppermint

1. Bring water to a simmer and stir in herbs, either loose or in a reusable tea bag. Remove the pan from the heat and let stand, no longer than 5 minutes. After 5 minutes the tea becomes bitter.

2. Strain and chill the tea until cool. Serve over ice with a sprig of mint.

For a tart, flavorful drink try this ruby iced tea.

Ruby Iced Tea  

• 1 cup lemon balm
• 2 tablespoons dried hibiscus flowers
• ½ cup spearmint leaves
• Juice of 1 lemon
• Maple syrup (to taste)

1. Place the herbs, lemon juice and maple syrup into a gallon jar. Fill with boiling water and let steep for 10 minutes.

2. Strain and discard the herbs. Serve over ice garnished with lemon slices.

For a lightly sweetened, tangy taste, try this lemongrass ginger iced tea.

Photo by toastforbrekkie/Courtesy Flickr
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Lemongrass Ginger Iced Tea

• ½ cup sugar
• 7 ½ cups water
• 1 large stalk lemongrass, dry tops and tough outer leaves removed, stalk cut into small rounds (about ¼ cup)
• 1-inch by 2-inch knob of ginger, peeled and chopped (about 2 tablespoons)
• 4 mild black teabags, such as Darjeeling or Assam
• Ice for serving

1. In a small saucepan, combine the sugar, 1/2 cup water, lemongrass and ginger. Bring to a boil over medium-high heat, stirring to the dissolve sugar. Reduce heat to low and simmer for 2 minutes. Remove from the heat and allow the lemongrass and ginger to steep in the sugar syrup for at least half an hour. For more pronounced flavor, place in the refrigerator and allow to steep several hours or overnight.

2. Bring 4 cups of water to a boil. Add the teabags, turn off the heat, and allow the tea to steep for 5 minutes. Squeeze out the teabags and discard. Pour the brewed tea into a heat-proof pitcher.

3. Strain the lemongrass ginger syrup through a small sieve, pressing on the solids to extract as much flavor as possible. Discard the solids, and add the syrup to the pitcher of tea. Add three cups of cold water to the tea, and stir well. Serve over ice.

The combinations of flavors of iced tea are endless. Do you have a great herbal iced tea recipe? Feel free to share it with me in the comment section!

References:

Essential Eating A Cookbook: Discover How to Eat, Not Diet by Janie Quinn (Azure Moon Publishing, 2000).

For more herbal iced tea recipes, visit Summer Brew: Iced Tea Recipes Part  1.

Going home to Hawaii is always great, but this last time I visited my hometown, it was even better! I spent a week with my family and friends, celebrating my cousin’s wedding in one of the most beautiful places in the world—Oahu.

The newlyweds picked their favorite foods to serve at the reception dinner—Ahi Poke, Macadamia Nut Crusted Mahi-Mahi, Herbal Potatoes and Chicken, and Slow Roasted Beef and Steamed Vegetables. The smells of the main course lingered in the hall while the guests enjoyed an arugula salad set in a wanton bowl topped with a Hawaiian vinaigrette dressing.

My favorite dish that was served was the Macadamia Nut Crusted Mahi-Mahi. Although I don’t have the exact recipe from the caterer, my mom and I crafted this recipe based on our favorite dish and it’s great, too!

Photo by Rovney/Courtesy of Flickr
http://www.flickr.com/photos/rovney/

Macadamia Nut Crusted Mahi Mahi

Serves 6

• 2 ounces macadamia nuts (the nuts come in different flavors such as Maui onion and garlic, which offers a different taste)
• 4 ounces plain bread crumbs
• 6 mahi-mahi fillets, preferably between 4-6 ounces each
• 3 ounces of butter
• 1-2 ounces of diced shallots
• 3-4 cups chicken stock (depending on how big the fillets are)
• 4 ounces papaya, chopped
• 4 ounces pineapple, chopped (optional)
• 4 ounces mango, chopped
• 1-2 tablespoons shredded coconut
• White sugar and salt and pepper to taste

1. Blend the macadamia nuts and breadcrumbs together until it is coarsely ground mixture. Dip the fillets into the blend; make sure each side is coated evenly.

2. Panfry the shallots until they are translucent. Slowly add the chicken stock then the papaya, pineapple (optional) and mango. Add sugar, salt and pepper to taste. The sauce will thicken, which will take about 20 minutes.

3. In another pan, place the butter in a pan or skillet and let it sit over medium heat. Once the butter has melted, pan fry the fish front and back until the fish is cooked and the nuts are a rich golden brown color.

4. Drizzle the sauce over the fillets. Generously add the fruit from the sauce and shredded coconut to the top of the mahi-mahi.

1. Simmer the potato in the water or stock until just tender.

2. Add the greens, kale,scallions, olive oil, garlic, and salt and pepper and simmer, covered, for ten minutes.

3. Take pot off the heat and add the nutmeg and mint. Stir.

4. Using a regular blender, or immersion blender, puree soup.

5. Taste carefully, adding more pepper or salt as needed.

6. Garnish with a chive blossom.

7. Serve with warm sourdough bread and cheese.

It's been wonderful to write for The Herb Companion, Natural Home and GRIT. I'm excited about my herb cooking feature on quick pickling in the September issue. To date, I've written over 1,000 published articles, including features on gardening, green living, travel, beauty, healthy cooking and good eating.  You can reach me at lstarart@gmail.com.

When interviewing Chef Bruce Sherman for the July 2009 article, "Herbal Escape: North Pond Restaurant in Chicago", I was impressed by his reliance on herbs. Although he and his staff regularly pluck a rich, fragrant variety of herbs from the restaurant's own kitchen garden, he also relies on local farms for outstanding in-season herbs and other produce.

City Farm, Chicago; www.cityfarmchicago.org 

One of his suppliers is City Farm, just a short drive from his famous Lincoln Park eatery and the Chicago's Magnificient Mile. An ardent supporter, Chef Sherman is lavish in his praise of the organic offerings from this green oasis which thrives on only one acre by the intersection of Division Street and Clybourn Avenue. You can buy fresh, organically grown herbs at the City Farm farmstand, located on its site which borders the diverse neighborhoods of Cabrini-Green and the Gold Coast.

City Farm grows organic herbs on Chicago's near north side. Here Tim Wilson (left) and Ken Dunn (right) examine new fall turnips.

Sustainable urban farms such as City Farm are literally sprouting up all over the country. (Please forgive the pun.) This is excellent news for herb enthusiasts because many of these community-minded ventures grow and sell herbs, as well as herb plants. Urban farms can be an excellent source of formal or informal gardening instruction, which often includes herb cultivation. Also look for handmade herb-based products from the farm's own workshop.

Homeless Garden Project, Santa Cruz, California; www.homelessgardenproject.org 

Do you particularly love lavender? Not just the scent, but also the taste, color and texture? You can buy an amazing, creative array of lavender offerings from the Homeless Garden Project, located in Santa Cruz, California. This innovative program provides homeless men and women with job training and transitional services. The Homeless Garden Project cultivates organic herbs, produce, flowers -- and hope. Go to the online store at to buy Lavender Shortbread & Herb Biscuit Mix, Lavender Shortbread Cookie Mix, lavender sachets and more.

Greensgrow Farms, Philadelphia; www.greensgrow.org 

Another inspiring urban farm is a one-acre gem located near the heart of downtown Philadelphia. What's remarkable is that this pesticide-free farm was once a former toxic steel industrial site. Mary Seton Corboy, hailed as an urban agricultural hero, and her partner Tom Sereduk founded Greensgrow Farms over a decade ago -- making it one of the first urban farms in the nation. Today, Greensgrow Farms cultivates produce and flowers for Philly's grateful urban dwellers and restaurants. It also operates a CSA (community-supported agriculture) program with 65 local farms, a successful nursery, a farm stand, green roofs, and many community and educational programs. Of particular note are the herb plants that Greensgrow sells in its prolific nursery.

Urban Farms Near You

Throughout the nation, there are many urban farms that very much want and need your support. A quick way to find farms in your area is to conduct an online search for "urban farm" and the "city name." Also go to www.localharvest.org.

Do you have a favorite urban farm? Please share your thoughts with other readers in the comment form.

I moved out of my parents’ house within the last year, which means that I have been forced to cook for myself. The most difficult thing about this experience is finding a wide variety of recipes to keep me from getting bored of my food. Of course I can always add salt, pepper or hot sauces, but those get old. Even using my favorite herbs like ginger or cilantro seems to blend in with my boring cycle of meals.

 Luckily, ladies and gentlemen, there is some good news for bored cooks like me! I have recently discovered that premixing different herbs and spices together can create new and exciting tastes for any of the meals during my weekly routines. I enjoy mixing ginger with parsley, lemon, and a little bit of salt. I can use this combination to spice up plenty of my meals and, as an added health bonus, premixing has seemed to decrease my salt intake.

Photo by Whirling Phoenix/ Courtesy  Flickr www.flickr.com/kelloggphotography

Here are some great herb mixes with the help of Glenbrook Farms:

Homemade Taco Seasoning Mix

• 2 tablespoon of ground chili pepper (mild, hot or wildfire hot)
• 1 1/2 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 3/4 teaspoon garlic powder
• 1/4 teaspoon granulated sugar

1. Mix together

Five Spice Powder

• 1 1/2  teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground Fennel seed
• 1 1/2 teaspoon ground ginger
• 1 teaspoon ground pepper

1. Mix together

African Curry Powder
• 4 ounces coriander seeds
• 4 ounces turmeric
• 1/2 ounce cayenne
• 1 ounce ginger
• 1 ounce mustard seeds
• 2 ounces fenugreek seeds
• 2 1/2 ounces cinnamon stick
• 1/2 teaspoon chili powder

1. Ground all ingredients and mix together.