Spring is a wonderful time to celebrate fresh ingredients, particularly herbs that add vibrant flavors to your meals. Here are three delightful examples of herb-infused dishes that capture the spirit of the season.
A refreshing pasta salad that’s perfect for picnics or light lunch. The bright flavors of lemon and basil make it a springtime favorite.
Start by cooking 8 ounces of your favorite pasta according to package instructions. Drain and let cool. In a large bowl, combine the cooled pasta with 1 cup of halved cherry tomatoes, 1/2 cup of diced cucumber, and 1/4 cup of thinly sliced red onion. For the dressing, whisk together the juice of 1 lemon, 1/4 cup of olive oil, salt, and pepper to taste. Gently fold in 1/2 cup of fresh basil leaves, torn into small pieces. Pour the dressing over the pasta salad and toss well to combine. Chill in the fridge for at least 30 minutes before serving for the flavors to meld.
Notes: You can add grilled chicken or chickpeas for protein. Substitute basil with mint for a different twist!
These grilled lamb chops marinated in fresh herbs are great for a spring barbecue. They are flavorful, tender, and sure to impress your guests.
Start by preparing the marinade: in a bowl, mix 1/4 cup of olive oil, 2 tablespoons of chopped fresh rosemary, 2 tablespoons of chopped fresh thyme, 4 minced garlic cloves, the juice of 1 lemon, and salt and pepper to taste. Place 8 lamb chops in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for best results. Preheat your grill to medium-high heat. Remove the chops from the marinade, shaking off excess. Grill for 4-5 minutes on each side for medium-rare. Let rest for a few minutes before serving.
Notes: You can use this marinade for chicken or pork as well. Serve with a side of roasted vegetables for a complete meal!
A light and fluffy frittata packed with seasonal vegetables and herbs, perfect for brunch or a light dinner.
Preheat your oven to 350°F (175°C). In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of chopped asparagus, 1 cup of diced bell peppers, and 1/2 cup of chopped green onions. Sauté for 5-7 minutes until tender. In a bowl, whisk together 6 large eggs, 1/4 cup of milk, salt, and pepper. Stir in 1/2 cup of shredded cheese and 1/4 cup of fresh parsley, chopped. Pour the egg mixture over the sautéed vegetables in the skillet. Cook on the stovetop for 3-4 minutes until the edges begin to set, then transfer to the oven. Bake for 15-20 minutes until the frittata is puffed and golden.
Notes: Feel free to substitute with other spring vegetables like peas or spinach. Serve warm or at room temperature with a side salad for a delightful meal!
These examples of herb-infused dishes for spring not only highlight the season’s fresh produce but also allow you to experiment with flavors that will elevate your cooking. Enjoy the burst of freshness that spring brings to your table!