Make the most of summer produce with fresh herb recipes!
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
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- 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
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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.
