Wednesday, August 3, 2016

Herb's the Word

Hurrah for Herbs-a cook's best friend to liven up your cooking

Basil-pair with tomatoes, pasta sauces. peas or zucchini
Chives-Pair with potatoes or combined with tomatoes
Cilantro-Pair with any Mexican, Asian or Caribbean inspired dishes
Dill-Complements fish, green beans, carrots and cottage cheese
Mint-Add to tea, fruit salad or  tabbouleh, carrots and peas
Oregano-Mix with peppers or tomatoes
Parsley-Use with potatoes, tabbouleh or egg salads
Rosemary-Pair with chicken, fish. lamb, pork, roasted potatoes. soups and stews
Thyme-Great with eggs, potatoes, poultry, summer squash and tomatoes
Herbes de Provence-(combination bay leaf, thyme, fennel, rosemary, chervil, oregano, tarragon, mint, marjoram and sometimes sage) Use with roasted vegetables, roasted pork and roasted chicken, fish and eggs  
Lemon Herb Salmon Foil Packets
Cook's notes: Foil packets make it easy to prepare foods that cook quickly. Herbs liven up the bite sized veggies and meats or fishes.  
  • 1 TB. butter, softened
  • 4 salmon fillets 
  • 1/2 tsp.salt
  • 1/4 tsp. pepper
  • 4 garlic gloves, sliced
  • 4 fresh dill or parsley sprigs
  • 2 TB. minced fresh basil 
  • 1 medium lemon
  • sweet onion, slices
  • Prepare campfire or grill for medium heat. 
  • Divide  butter among four pieces of double thickness foil. Place one salmon fillet in the center of each, over the butter. Sprinkle with salt and pepper . Top with onion slices, garlic, basil, dill or parsley and lemon slices. Fold foil around fillets and seal. 
  • Cook 8-10 minutes or until fish just begins to flake with a fork. Optional adding in some of your favorite veggies to the foil packet.  
Mediterranean Shrimp Orzo Salad
Cook's notes: A flavorful combination that makes a healthy side. Recipe adapted from Country Woman magazine April/May 2016
  • 1 package (16 oz.) orzo pasta
  • 3/4 lb. peeled and deveined cooked shrimp, cut into thirds
  • 1 jar ( 9 0z.) marinated artichoke hearts quartered and patted dry on a paper towel 
  • 1 cup each chopped red and green pepper
  • 3/4 cup red onion, finely chopped
  • 1/2 cup pitted Greek olives
  • 1/4 cup fresh parsley, minced or 1 tsp. dried parsley
  • 1/3 cup fresh dill, minced or 1 tsp. dried dill
  • 3/4 cup prepared Greek vinaigrette
  • optional crumbled feta cheese
  • Cook orzo according to package directions. Drain and rinse with cold water. 
  • In a large bowl combine orzo, shrimp, vegetables, artichokes, olives and herbs. Add vinaigrette and toss to coat. Refrigerate,  covered , until serving.  

1 comment:

  1. I appreciate these recipes that feature fresh herbs. I have an excess of basil at the moment and need to find a recipe using a lot of that. A pesto perhaps?