Summer Cooking with Herbs: Seasonal Dishes

Make the most of summer produce with fresh herb recipes!

Summer is peak herb season, with gardens overflowing with lush, aromatic leaves and Farmer’s Markets brimming with locally grown produce. Cooking with fresh herbs is the best way to highlight seasonal produce and add layers of bright, unforgettable flavor to every meal.

Herb-Forward Salads and Dressings

• Add chopped parsley, dill, basil, or chives to green salads.
• Whip up an herby vinaigrette: olive oil, vinegar or lemon juice, Dijon, fresh herbs.
• Quick Herb Vinaigrette
  
  
  
• 3/4 cup light flavored oil
• 1/4 cup herb or rice vinegar (sweet and savory work well)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1 tablespoon chopped fresh herbs (savory or sweet)
• Salt and pepper to taste

Place all the ingredients in a mason jar and shake vigorously until emulsified. Serve immediately. Makes 1 cup. Store any leftovers in the refrigerator for up to a week.

 

• Toss tomato, cucumber, and feta with oregano and mint for a Mediterranean touch. Or add our Greek Blend Seasoning.
• which is perfect on tomatoes.

Grilling with Fresh Herbs

• Make marinades with rosemary, thyme, and sage for meats and veggies.
• Easy Marinade
  
  
  
• ½ cup olive oil
• 1/8 cup cider vinegar  
• 2 clove garlic, crushed 
• 1 bay leaf 
• 1 Tbls. finely chopped onion
• ½ tsp. brown sugar
•  ½ tsp. fennel seed
•  ½ tsp. salt 
• 1/8 tsp. pepper 
• 2 tsp. fresh, 1 tsp dried herbs of your choice

Combine ingredients in a jar or cruet and shake well. Pour over cooked or uncooked vegetables, pasta salad, or chicken or beef.  Allow to marinate 2 to 8 hours, then grill, bake or broil as desired.

• Create herb butters with parsley, garlic, and chives to melt over grilled corn or steaks. Check out our previously posted herb butter recipes.
• Use sturdy herbs like rosemary or thyme as skewers for kebabs.

Light, Summery Pastas and Grain Bowls

• Toss pasta with olive oil, cherry tomatoes, basil, and mozzarella.
• Make tabbouleh with fresh parsley and mint, bulgur, lemon juice, and tomatoes.
• Add chopped herbs to rice or quinoa salads with summer vegetables,
•  Tabbouleh
• 1 cup bulghur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3 1/2 teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours. 

 

Closing

Your summer harvest deserves center stage. By weaving herbs into every dish, you celebrate the freshest flavors of the season while making meals that are as colorful as they are delicious.