Fresh Herb Recipes
Fresh herbs are our passion!
Enjoy our soil-grown & sun-blessed herbs in your favorit dishes and new culinary creations!
If you’ve just purchased our fresh herbs, congratulaions – you’re cooking with the finest fresh herbs you can buy.
And you’ve come to the right place for fresh herb recipe ideas.
Our herb-loving corporate chef has compiled a collection of her favorite recipe sites –
offering a wide range of culinary ideas from numerous celebrity chefs.
Please explore and enjoy.
We welcome your feedback regarding your kitchen herb adventures.
You may contact us with questions and suggestions any time.
* when substituting fresh herbs for dried herbs in recipes, increase quantity by three
Please follow these links for an array of fresh herb ideas – offering suggestions for the novice chef as well as the accomplished professional:
FOOD & WINE
THE FOOD NETWORK
2 cups buttermilk
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon lemon zest
1 tablespoon fresh thyme leaves
4 bone-in pork cops (1/2 ” to 1″ thick are best)
fresh cracked pepper (optional)
canola or vegetable oil
Combine first 5 ingredients well in a container with a lid
Add pork chops and allow to brine at least 24 hours (48 hours is even better) turning occasionally
Before beginning to cook, remove chops from brine and let drain on a rack then wipe off excess moisture with a paper towel, season with black pepper to taste (discard brine)
Bring a heavy bottom pan to medium high heat and with enough cooking oil to coat the pan then add the chops (you can grill them instead if you like!)
Brown each side approx. 3-4 minutes or until desired doneness is reached
Serve with roasted potatoes and a salad!
2 racks of lamb, frenched
1 cup unsalted shelled pistachios
4 tablespoon fresh thyme
4 tablespoon fresh mint
1/2 cup extra virgin olive oil (approximate)
1 lemon, zested & juiced
salt & pepper
Preheat oven to 400 F
Using a food processor, blend pistachios, thyme, mint, juice of half of the lemon, the lemon zest, salt to taste to create a paste – adding as much or little olive oil as needed. Consistency should be slightly thinner than peanut butter
Cut racks into 4 chop sections, season with salt & pepper
Over medium high heat, sear the chops on all sides then let cool on a rack slightly (You are not cooking the lamb through, only creating a thin crust.)
Once the lamb has cooled off slightly, slather the pistachio mixture onto the chop area as shown
Roast on a rack for about 40 minutes, or until 130-135 F in the center of the meat (medium rare)
Allow to rest 5-10 minutes before serving
Serve with garlic mashed potatoes or polenta!