fresh herbs

This frittata is one in which the proportions of eggs and vegetables are reversed, and the veggies take center stage. Instead of six eggs and a cup or two of vegetables, I use two or three eggs with three or four cups of vegetables. Think of it as a big vegetable pancake bound with just enough creamy-cooked eggs to hold the thing together.

More-Vegetable-Than-Egg Frittata

olive oil

onion, sliced (optional)

Salt and black pepper

basil

eggs

Parmesan

Put olive oil in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally, until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.)

When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.

Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or two if top does not set. Cut into wedges and serve hot, warm or at room temperature.

Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like <a href="https://cooking.nytimes.com/recipes/5823-alice-rose-georges-potato-watercress-salad">this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing</a>) and a large bowl of greens.

Salmon With Lemon-Herb Marinade

salmon fillet,

garlic,

dark brown sugar

soy sauce

lemon peel

parsley,

thyme leaves

rosemary leaves

lemon

sesame oil

salt and pepper

lemon,

rosemary,

Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.

Preheat broiler or grill. Cook salmon, turning once — five to six minutes each side for medium rare.

Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

This schnitzel is light and crunchy with a crust that rises like a soufflé. The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms. Clark demonstrates with pork in <a href="http://www.nytimes.com/video/dining/100000003169872/pork-schnitzel-with-quick-pickles.html?playlistId=1194820411913&region=video-grid&version=video-grid-headline&contentCollection=&contentPlacement=89&module=recent-videos&action=click&pgType=Multimedia&eventName=video-grid-click)">this video</a>.) You can use this technique with a variety of meat cutlets.

Crisp Chicken Schnitzel With Lemony Herb Salad

anchovy

garlic clove

Kosher salt

black pepper

lemon juice

eggs, beaten

panko or other unseasoned bread crumbs

flour

cayenne

nutmeg

chicken cutlets, pounded to 1/8-inch thick

Safflower, peanut or vegetable oil,

baby greens

soft herb leaves,

scallion, thinly sliced, including greens

Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.

Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.

Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).

When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.

Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.

This tutorial is to show you how you can keep cilantro fresh in the fridge longer with simple method by using paper towel. It works for other fresh herbs too.

How To Keep Cilantro Fresh Longer in The Fridge

Fresh cilantro bunch

Please do not wash the cilantro. Once you wash them, they will not keep well in the fridge anymore. Only wash them when you are ready to use them in your recipes

Most cilantro you bring back from the grocery store are &quot;wet&quot; because they are &quot;misted&quot; at the grocery store to keep them fresh looking. You can skip this step if the cilantro you have are dry and has no moisture on them

You can spread them out on a clean surface and let them air dry a little bit for about 10 - 15 minutes

Line a paper towel and then transfer the cilantro on top and use another absorbent paper towel and gently pat any excess moisture dry as much as you can. The drier they are, the longer they&#039;ll keep

Make sure the cilantro dry before storing:

Separate the bunch of cilantro into 3-4 smaller bunches. Place this on top of a dry paper towel with some space in between. Gently and loosely fold the paper towel over and then over again (as shown in the photo and video). Don&#039;t press on them or squeeze them or they&#039;ll bruise and start to get rotten

Place this inside a ziplock bag. Push all the air out as much as you can. Seal the bag and place in the fridge. This will keep for weeks (up to 2-3 weeks if your cilantro is really dry)

Method 1: Paper towel + Plastic Bag

Line the container with paper towel covering the bottom and the sides. Loosely ( do not pack tightly) pack the cilantro leaves on top of it and then cover with another piece of paper towel. Depending on the size of your container, you can stack another layer of cilantro leaves loosely on top and then cover with another piece of paper towel. REMEMBER: do not overpack. I don&#039;t recommend more than 3 layers in the same container. Close the lid and store in the fridge. This will keep for weeks (up to 4 weeks if your cilantro is really dry)

Method 2: Paper towel + Air-tight container

Simply take out as many as you need from the bag or container and make sure to push air out again from the bag and store it back in the fridge. Wash the cilantro with clean water and use according to your recipe

Before using:

https://content.jwplatform.com/videos/ljjP2MsH.mp4

Learn a simple yet effective way of keeping cilantro and other fresh herbs like basil, mints, parsley, etc fresh in the fridge. No special equipment needed.

How To Keep Cilantro Fresh in The Fridge

This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.

Fresh Herb Risotto

chicken stock or vegetable stock

garlic cloves,

finely chopped fresh herbs,

extra virgin olive oil

onion

Salt, preferably kosher salt,

arborio or carnaroli rice

dry white wine,

pepper

lemon zest

Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.

Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.

Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.

Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.

Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.

Throw out the rule book to midweek cooking and try out some more creative combinations, like this Middle Eastern chicken with chickpea, herb & feta salad.

Middle eastern chicken with chickpea, herb and feta salad

sumac

lemon, lemon

Lilydale Free Range Chicken Breast

unsalted butter

round Lebanese bread,

can chickpeas, rinsed, drained

flat-leaf parsley, roughly chopped

red onion, thinly sliced

Persian (marinated) feta, drained

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don’t keep well once wet. When you get home, spin the herbs in salad spinner if they’re wet, wrap them in a paper towel and then bag them.

Pasta With Fresh Herbs, Lemon and Peas

herbs,

garlic clove, finely minced

salt

pasta, any type

peas,

freshly grated Parmesan or pecorino

Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.

When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

Before you use herbs as a main ingredient — it helps to know which ones work on a grand scale. Parsley, obviously, works in abundance: it’s clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs — chervil, chives, cilantro, dill, shiso — by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it. But all of these are great for making herb pastes, or pestos, alone or in combination. Use the same technique you use for basil pesto.)

Pasta With Meatballs and Herb Sauce

parsley

chives

white bread

milk

pork

Salt

pasta

garlic

Parmesan cheese

Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.

Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.

Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.

Large chard leaves make beautiful rolls. I dice the meaty stems and cook them with onion and garlic, then combine them with medium-grain rice and lots of fresh herbs. The stems add great texture to the filling.

Chard Leaves Stuffed With Rice and Herbs

chard leaves

onion,

garlic cloves, minced

mint

Aleppo pepper (more

currants (optional)

yogurt

feta

Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Next cut out the wide part of the stem remaining inside the leaf, cutting a V at the base where it connects with the leaf. Set aside the leaves and cut the stems into small dice (about 1/4 inch). Set aside 1/2 cup of the blanching water for the baking dish.

Heat 1 tablespoon of the oil in a large, heavy skillet over medium-low heat and add the onion. Cook, stirring until very soft, about 8 minutes. Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat.

Preheat the oven to 375 degrees. Oil a baking dish that can accommodate all of the chard rolls. In a large bowl mix together the rice, onion mixture, herbs, Aleppo pepper and currants if using. Taste and adjust seasoning.

Place 2 tablespoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Place in the baking dish. Drizzle the remaining olive oil over the top and place 1/2 cup water in the baking dish. Cover with foil and bake 20 minutes, until the chard rolls are hot and the leaves tender. They should retain their bright green color.

This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end. It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.

Green Rice Pilaf

neutral oil

rice, preferably basmati

vegetable or chicken stock

cilantro

Soy sauce

Put the oil in a deep skillet or large saucepan over medium-high heat. When it’s hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes.

Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.

Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce.

A mixture of herbs and spices used in North African cooking, chermoula is often used to season fish. In this recipe from "Jerusalem," the famed Middle Eastern cookbook by Yotam Ottolenghi, it is rubbed over eggplant, which is then roasted and topped with a tabbouleh-like salad.

Yotam Ottolenghi’s Chermoula Eggplant With Bulgur and Yogurt

garlic, crushed

cumin

coriander

chili flakes

sweet paprika

olive oil,

eggplants

fine bulgur

water

golden raisins

(2 teaspoons) cilantro, chopped, plus extra to finish

(2 teaspoons) mint, chopped

olives,

almonds,

green onions, chopped

Greek yogurt (optional)

To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, paprika, preserved lemon, two-thirds of the olive oil, and 1/2 teaspoon salt.

Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.

Meanwhile, place the bulgur in a large bowl and cover with the boiling water.

Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.

Serve the eggplants warm or at room temperature. Place 1/2 eggplant, cut side up, on each individual plate. Spoon the bulgur on top, allowing some to fall from both sides. Spoon over some yogurt, sprinkle with cilantro and finish with a drizzle of oil.

We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.

Lebanese Tabbouleh

bulgur wheat

garlic clove, minced (optional)

lemons,

flat-leaf parsley (from 3 large bunches)

tomatoes,

scallions,

romaine lettuce heart, leaves

Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.

Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

This is a basic vegetable spring roll, vibrant with herbs and tangy because the vegetables and noodles are tossed with rice vinegar before being enclosed in the wrapper. You can vary the herbs. I’ve even used arugula from my garden, which is delicious

Spring Rolls With Carrots, Turnips, Rice Noodles and Herbs

rice vermicelli (thin rice sticks)

rice vinegar

carrots,

turnips

shiitake mushrooms, stems removed, thinly sliced

cilantro, chopped,

mint leaves, coarsely chopped, plus additional leaves

Thai basil basil

inner romaine lettuce leaves, chopped

rice flour spring roll wrappers

Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce

Place the shredded carrots and turnips, slivered mushrooms and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste

Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of lettuce, then a handful of noodles. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice, if desired

Creamy Garlic Sauce in the Thermomix is so easy and delicious

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