Summer is almost here, which means gardens everywhere will be overlflowing with an abundance of fresh green herbs! Read on for 12 ways to use those beautiful summer herbs!
The base for this dish is chicken tossed with a mushroom and pea cream sauce flavored with tarragon. Rach serves the flavorful chicken and sauce with egg noodles.
For this tuna salad, Rach makes her own lemon-y aioli to use instead of regular mayo, and she includes tarragon, celery (including the tops) and finely chopped shallot to give it a French vibe. Spread it on bread, and you’ve gotten an insanely tasty sandwich.
Tip: Rach really emphasizes that she prefers line-caught, sustainable tuna for environmental reasons.
For this simple but delectable dish, Rach infuses olive oil with crushed garlic and whisks it with lemon juice and zest, and red and black pepper, and tosses with spaghetti and arugula, then garnishes with pistachios, basil and Grana Padano cheese. Yum!
Mario Batali marinates his skirt steak with rosemary, juniper berries, oregano, garlic and olive oil, then grills it and serves with a homemade smoky cherry BBQ sauce.
For this simple but flavorful side, Rach sautees rainbow carrots in olive oil, adds fresh spring peas, green onion and chicken stock. She tops with chopped tarragon before serving.
Rach ties two pieces of pork loin together (cut side facing) and studs the roast with garlic and rosemary, and rubs the exterior with salt, pepper, fennel and olive oil, and cooks in a hot oven. She serves with grilled lemon wedges for garnish.
This chicken and rice dish gets a Greek spin with the addition of a blend of parsley, dill and mint, as well as Feta cheese.
For this fresh and delicious dip, Richard Blais uses items you might already have in your kitchen. He starts with Greek yogurt and adds lemon juice, capers and fresh dill and chives. Who wants a pre-made dip when you can serve something as fresh and tasty as this?
This creative salad features zucchini cut into spaghetti-like strands tossed with a dressing of olive oil, lemon and mint and topped with shaved pecorino.
Rach starts by sauteeing pancetta with leeks and garlic, then adds peas, white wine, chicken stock and escarole, then tosses it all with al dente bucatini, parsley and mint for a fresh and delicious dinner.
This is basically a mac and cheese with lots of brussels sprouts leaves, so there is less reason to feel guilty about the carbs! Rach kicks it up a notch in the cheese department, however, using mouthwatering Fontina Val’dosta, Parmigiano Reggiano and Gorgonzola Dolce. She tops with brown butter sage breadcrumbs and crispy sage leaves for the grand finale.
This pasta dish is simple perfection – a bacon and onion tomato sauce featuring fresh bay leaf served over whole wheat pasta. It doesn’t get better than this when it comes to weeknight dinner ideas.
What fresh herb is your fave? Tell us below.