We love to grow fresh herbs in our gardens, and add them by the handful to our meals. Not only do fresh herbs make everything more delicious, they are packed with vitamins, minerals and all kinds of green goodness.
Fresh herbs can be so much more than a sprig on your plate: they can be the star of your meal. Here are some ways we use them.
Quinoa Tabbouleh
Great to make ahead for a delicious main or side dish, and the quinoa makes it gluten-free
Ingredients:
2 cups cooked quinoa
1 cup chopped tomatoes
1 cup chopped cucumber
2 chopped green onions
2 cups chopped parsley
½ cup chopped mint
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper to taste
Pinch of hot pepper flakes, if desired
Finely chop the fresh herbs and green onion. Dice the cucumbers and tomatoes. Combine all ingredients in a large bowl, mix well and taste for seasoning. We like it lemony, so we often add a bit more lemon juice.
Chickpeas can be added to up the vegetarian protein content. Keeps well in the fridge for several days.
Chimichurri Sauce
A favourite on grilled meat or fish
Ingredients:
1 cup finely chopped parsley, stems removed
½ cup chopped cilantro
2 green onions, finely chopped
½ teaspoon dried oregano, or 1/4 cup of chopped fresh oregano
¼ tsp smoked paprika
¼ tsp or more dried red pepper flakes, or 1 finely chopped hot chili pepper
2 cloves garlic, minced
½ cup olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
Whisk together dressing ingredients and pour over the chopped herbs. Stores well in the fridge for several days.
Fresh Herb Omelette
This is an easy, freestyling recipe and tastes fabulous!
For each omelette you will need two eggs and a generous ¼ cup chopped mixed herbs. Experiment with any combination of basil, dill, tarragon, thyme, marjoram, chives, oregano or parsley.
Beat eggs well and add herbs, salt and pepper to taste. Put a teaspoonful of olive oil in your omelette pan, and when heated, pour in the egg mixture. Let it sit for a few moments, and then push the set eggs to the middle of the pan. Once the whole mixture is set, flip in half, cook for another moment or two, and tilt out onto your waiting plate. The whole cooking process only takes about two minutes.
With halved cherry tomatoes, this makes a lovely summer breakfast!
Chermoula Sauce
A taste of North Africa, this is another delicious herbal condiment for meat, chicken, fish or grilled vegetables.
Ingredients:
1 cup chopped cilantro
½ cup chopped parsley
4 cloves garlic
¼ cup preserved lemon juice, or 1/3 cup regular lemon juice
1 tablespoon smoked paprika
2 teaspoons ground cumin
½ tsp cayenne pepper
1/8 tsp crushed saffron
½ cup olive oil
Salt to taste
This recipe is easy to make in a food processor. Add the garlic first, to finely mince it. Add the herbs and process for 5-6 pulses. Then add the rest of the ingredients and pulse to combine. Use immediately or store in the fridge for several days.
Pestos are another excellent way to add lots of herbs to any meal.
Some people love the taste of cilantro and others hate it. This is because of their genes, not because they are fussy! Check if your guests are OK with cilantro before serving them chimichurri or chermoula, or offer it as a side sauce rather than using it as a marinade.
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