Whether you’re growing them yourself or purchasing big bundles for a specific recipe, you’ll probably find yourself with an overabundance of herbs at some point this spring. Instead of relegating them to garnishes or the garbage can, try making your herbs the star of the show in one of these five herbaceous recipes!
Pea, Mozzarella, and Mint Pasta
It doesn’t take a lot of mint to pack big flavor into a dish like this one from Taste! Consider doubling the leek-mint sauce to use up an entire bunch of mint, then save any leftovers to top toasts or as a spread on sandwiches.
Lemon Sage Shortbread Cookies
Stick with fresh sage for this unique cookie recipe from Food52. The herb’s earthy aroma and pine-like oils take basic lemon shortbread cookies to the next level with a complexity of flavor that’s hard to put your finger on.
Rosemary Focaccia
Fluffy, mild focaccia lets herbs like rosemary really shine, and this simple Kitchn recipe is no exception. Invest in some high-end flaky sea salt, like Maldon, as the salt’s savory zing will make a big difference in the final flavor.
Tabbouleh Salad
Serious Eats recommends pre-salting both your parsley and tomatoes for this recipe, which helps remove excess liquid and punches up the flavors of the ingredients. Keep the mint unsalted to prevent quick oxidization.
Grilled Zucchini Roll-Ups with Ricotta and Herbs
This no-heat recipe from Kitchn is a true showcase of peak-season produce and herbs. Best of all, you can use any leftover herb bits you have on hand, from basil to mint and everything in between!
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