Fresh herbs make food flavors ‘pop’ if you ask me.
I mean everything with fresh herbs in it just tastes better. The nice thing is that you can easily find fresh herbs in the grocery store now. Or, look for them at your local farmer’s market or grow them yourself. Then, take them home, wash, chop and toss into breakfast, lunch, and dinner. The nutritional payoff with fresh herbs is their antioxidants and pigments which strengthen the immune system and reduce inflammation in the body. Here are 3 recipes that are super delicious, easy, and their flavors ‘pop’ because of the simple ingredients and fresh herbs.
Fresh Herb Omelet
Note: grocery list items are bolded
1. Whisk 2 or 3 fresh eggs in a small bowl with a tablespoon of water, pinch of salt and pepper. Finely chop 1-2 tablespoons of fresh herbs such as parsley, chives, oregano, tarragon, and mint. Use the herbs you like best.
2. Heat a 7-8 inch pan to medium high and melt 1/2 tablespoon butter into it, or swirl 1/2 tablespoon extra virgin olive oil.
3. Pour eggs into pan all at once.As the egg begins to cook, shake the pan a little and push the cooked part back to the middle with a fork or small spatula.
4. Gently turn the cooked omelet onto a plate to ‘fold it’ into thirds. Top with more fresh chopped herbs.
Fresh Herb Smoothie
Note: grocery list items are bolded
1. Core a fresh pineapple and cut into small chunks. Wash and coarsely chop a few fresh basil leaves.
2. Fill a blender about halfway with pineapple chunks and top it off with the basil. Add 1-2 tablespoons water.
3. Blend for 20-30 seconds until smooth.
Fresh Herb & Bean Salad
Note: grocery list items are bolded
1. Mix these together in a large bowl: 1 can, 16 oz, drained and rinsed black beans, 1 can, drained and rinsed kidney beans, 2 cloves minced garlic, 1/4 cup chopped celery, 1/4 cup chopped green or black olives, 1 cup cut-in-half cherry tomatoes, 1/4 cup chopped fresh basil, parsley, and/or cilantro.
2. Gently stir all ingredients together. Add a pinch of salt and pepper along with 2 tablespoons extra virgin olive oil and 2 tablespoons vinegar. Gently stir again.
3. Cover bean salad and chill in fridge for 1 hour or overnight.
Fresh Herbs in Your Kitchen
Fresh herbs are like a secret weapon for your kitchen. They take flavors that rate as fair and raise them to flavors that rate as awesome. So, add them to your shopping list and, when you get home, store them stem-down in a little cup of water in your fridge to keep them fresh. Wash, chop, and use your fresh herbs day-after-day and they will definitely surprise you. If you like tomatoes, they pair perfectly with fresh herbs. And, if you like tomatoes, you’ll love my free Mediterranean menus as your new kitchen resource.
I really like your recipe for Black Bean Salad and the fresh herbs that are listed.
In answer to your question on how I use fresh herbs, I love to add cut up chives to sour cream for baked potatoes and rosemary to oven baked potato strips.
I plan to make your Bean Salad Wity Fresh Herbs.
Thanks, Shirley
Thank you, Shirley, for your interest in the salad made with fresh herbs. It sounds like you are already on-board with using fresh herbs in your kitchen so I bet you appreciate their fresh flavors like I do. Herbs are a smart idea, nutritionally, and they make ho-hum dishes really pop with flavor!
That’s good to hear, Shirley. Fresh herbs add a ton of flavor to whatever they join in the salad bowl!