All About Herbs!!
Plus a few of my top recipes for those hot summer days...
Hey everyone!
Wow, what a whirlwind this summer has been! I've been buzzing around, fully immersed in retreats and events since Memorial Day, and it feels like there’s no slowing down. But amidst the hustle and bustle, I’ve been having a blast in the kitchen, experimenting with all the amazing summer veggies. I’ve accumulated a treasure trove of mouthwatering recipes that I can’t wait to share with you!
Late summer is absolutely one of my favorite times to hit the farmers’ markets. Every stall is alive with vibrant, colorful produce, and the intoxicating scents hit you long before you even lay eyes on them. My kitchen is overflowing with gorgeous heirloom tomatoes, fragrant strawberries, sweet corn, and an endless supply of vibrant green herbs. This season, instead of carefully curating menus and searching for particular veggies, I stroll through the market with a sense of adventure—no plans, just an eye for what looks and smells irresistible.
I’ve found a new source of inspiration in this spontaneous style of cooking, and I’m thrilled to share it with you all over the next few weeks! I plan to spotlight one or two standout summer ingredients each week and unveil some of my favorite recipes that celebrate those flavors.
This week, we’re diving into one of my absolute favorite ingredients for anytime cooking, especially during those warm summer months: fresh herbs!
Honestly, I believe fresh herbs are some of the most underappreciated and overlooked gems in the kitchen. Too often, they’re relegated to a sprinkle from a spice jar, a lackluster garnish, or even forgotten entirely. But trust me, they have the potential to transform your dishes into something truly spectacular!
When paired with the right meal, herbs can burst with bright, fresh flavors that elevate your cooking to new heights. They add vivid colors and delightful textures, turning even the simplest dish into a chef-worthy creation. So, let’s take a moment to explore some different herbs and discover exciting ways to incorporate them into our meals!
Let’s start with the basics— there are two different types of herbs: soft leafy herbs and woody hardy herbs.
Soft, leafy herbs:These herbs have tender stems that are often used along with the leaves. Examples include basil, cilantro, parsley, and mint.
Woody, hardy herbs:These herbs have tougher, woodier stems that are generally not eaten. The leaves are stripped from the stems and used for flavoring. Examples include rosemary, thyme, oregano, and sage.
Understanding the difference between herb types is a game-changer for my culinary adventures! I love to work with soft, leafy herbs, often adding them towards the end of a dish to infuse it with vibrant flavor, delightful texture, and a burst of color. You'll see plenty of these beautiful herbs featured in the recipes for this newsletter. On the other hand, the woody, hearty herbs... well, they definitely have their place in the kitchen, too. As the weather cools down, I find myself reaching for more of those hearty herbs that are perfect for building layers of flavor in our beloved slow-cooked dishes—think soups, stews, rich tomato sauces, and mouthwatering braises. There’s something magical about how these robust herbs really come to life in the kitchen during the fall months.
Here’s a simple guide if you want to dive deeper into the wonderful world of Herbs…
So let's get into some delicious recipes that highlight our favorite soft summer herbs! We’re going to take a culinary trip around the globe, celebrating the incredible versatility of herbs in various cultures. It's truly fascinating how diverse cuisines can utilize similar herbs to create extraordinary depth in seemingly simple dishes.
We’ll kick off our culinary adventure in Morocco with a beautiful Moroccan Lamb Salad, vibrant with carrots, sugar snap peas, and a garden's worth of fresh herbs. Then, we’ll journey to the heart of Southeast Asia for a refreshing chilled noodle bowl, drizzled with Nuoc Cham and topped with an abundance of aromatic herbs.
For my "Let’s Get Sexy" subscribers, I’ve got two irresistible herb-forward side dishes that will elevate your meals: Coconut-Ginger Creamed Corn and a refreshing Watermelon-Sumac Fattoush Salad, perfect for showcasing all that beautiful summer produce we have available.
So grab your aprons and let’s get herby! The world of flavors awaits…
When the sun is shining and the days stretch out beautifully, I find myself wanting to spend minimal time in the kitchen. That's when I turn to quick and easy recipes—those delightful dishes that can be enjoyed warm, chilled, or at room temperature. One recipe that has truly captured my heart is a vibrant Moroccan lamb salad. From the very first bite, I was smitten! It quickly became a staple both on my work menus and even in my home, making its appearance on my menu almost weekly!
What I love about this salad is how effortlessly it comes together in under 30 minutes. I usually whip up a big batch and keep it stored in the fridge, providing me with a healthy and delicious snack throughout the week. Plus, this recipe is a fantastic canvas for creativity in the kitchen! Feel free to switch out the lamb for ground beef or chicken, toss in whatever beautiful seasonal produce you discover, or experiment with different spice blends based on what you have on hand. It’s all about making it your own while enjoying the sunny days ahead!
Here’s a little demo video that I made for this one…
MOROCCAN LAMB SALAD WITH CARROTS AND SNAP PEAS
Makes 4 Servings
Ingredients
4-5 ea rainbow carrots, sliced
1 C sugar snap peas
1 lb ground lamb or beef
1 Tbsp mixed Moroccan spice blend
1 C mixed herbs like dill, mint, parsley, and basil, finely chopped
2 Tbsp extra virgin olive oil
1 ea lemon, juice and zest
Salt to taste
**For the Red Onion Slaw**
1 ea small red onion, thinly julienned
1 ea english cucumber, diced
2 ea medium heirloom tomatoes, diced
1 ea lemon, zest and juice
1 Tbsp good olive oil
Salt to taste
**For the Lemon-Tahini Yogurt Dressing**
½ C thick plain greek yogurt or labneh
1 Tbsp tahini
2 ea cloves garlic
1 ea lemon, zest and juice
Salt to taste
Method
**Sear the veggies**
In a cast-iron or heavy skillet, heat a neutral oil like avocado on high heat until hot. Add carrots and spread evenly in pan. Let them sit without stirring for 3-4 minutes or until lightly charred. Stir and repeat, until carrots are evenly charred and tender but still crunchy. Remove carrots to a bowl.
Add snap peas into pan and let them sit without stirring for 3-4 minutes or until lightly charred. Stir and repeat, until peas are evenly charred and tender but still crunchy. Add to the carrots in bowl.
**Sear the Meat**
Keeping your pan on high heat, add an additional Tbsp of oil. Add ground meat and press into the pan evenly. Allow to sear undisturbed on one side for 3-4 minutes or until browned. Break meat up with a wooden spoon and stir. Add in spices and a hefty pinch of salt, mix to distribute.
Press meat evenly into pan again and let sit for 3-5 minutes. The goal here is to let parts of the meat get brown and crispy–even a bit charred. Repeat this process of mixing and pressing until meat is cooked through and parts are dark brown with a crispy crust. Remove cooked lamb and any oil left in the pan into the bowl with the carrots and peas. Set aside to cook while you make the slaw and dressing.
**Make the Slaw**
Add thinly sliced (julienned) onion, cucumber, and tomato into a medium bowl. Dress with olive oil lemon, and salt. Mix to combine. Let sit in fridge for 10-15 minutes to allow flavors to combine.
**Make the Lemon-Tahini Sauce**
Add all ingredients into a bullet or blender. Pulse until fully combined, adding water if needed to thin. Dressing should be the consistency of a thick ranch dressing or normal yogurt.
**Assemble The Salad**
Spread ¼ of the Lemon-Tahini Yogurt Dressing on the bottom of a plate (for individual servings). Mix the reserved chopped herbs into the lamb and carrot mixture, stir to combine and taste for salt.
Spoon ¼ of the lamb mixture on top of the yogurt sauce. Top with ¼ of the red onion slaw. Finish with a drizzle of good-quality olive oil and serve!
**Tips and Tricks**
Lamb is my go-to protein for this delightful recipe, but don’t hesitate to get creative! You can easily swap it out for grass-fed ground beef, chicken, turkey, or even tofu and tempeh if you’re looking to go vegetarian. The world of flavors is yours to explore!
When it comes to vegetables, the options are endless! I’ve chosen sweet carrots and fresh peas because their flavors and textures harmonize beautifully with the rich taste of lamb. However, I recommend including one hardier, crunchy vegetable like butternut squash or sweet potato, alongside one lighter option like asparagus, green beans, or summer squash for that perfect mix of textures.
Explore the wonderful world of Moroccan spices! While you can certainly mix your own individual spices, I love the convenience of ready-made spice blends. They donate an explosion of flavor without cluttering your pantry with items you may not use again. My favorites include Arabic Shawarma, Moroccan Ras Al Hanout, Middle Eastern Baharat, and Ethiopian Berbere. A couple of the best brands for these blends are Spice House and Penzeys—trust me, you won't be disappointed!
One of the secrets to really elevating this recipe is the caramelization you achieve by allowing the meat and vegetables to sit undisturbed in the pan. Fight the urge to stir constantly—let everything develop a crust until it’s nearly charred. The more patience you have, the more incredible your dish will turn out (a little life lesson for you, am I right?).
To transform this dish into a fully vegan delight, just substitute the lamb with crumbled tofu or tempeh and replace the yogurt in the sauce with your favorite unsweetened dairy-free yogurt or sour cream.
Get ready for a burst of flavor with this second summer recipe! It’s one of my go-to dishes that’s not only incredibly easy to whip up but also packed with deliciousness and goodness. Picture this: a base of rice noodles that cook in under five minutes, ready to be transformed into a vibrant meal.
You can personalize it by adding your favorite protein, tossing in a colorful mix of fresh, marinated, and pickled summer veggies, and drenching it all in a zesty homemade Nuoc Cham sauce that has a refreshing citrus twist. Trust me, once you try this sauce, you’ll find yourself drizzling it on everything! Perfect for those warm summer days when you want something satisfying yet light. Enjoy!
VIETNAMESE NOODLE BOWLS WITH CITRUS NUOC CHAM
Makes 4 Servings
Ingredients
1 Tbsp rice vinegar
1 Tbsp mirin
1 clove garlic, finely minced
1 ea lime, juice and zest
1 ea grapefruit, zest and 1Tbsp juice
1 ea red thai chile, thinly sliced
1-2 tsp fish sauce
8 oz thin pho rice noodles
1 Tbsp sesame oil
1 ea cucumber, thinly sliced
1 ea watermelon radish, thinly sliced
½ C kimchi
¼ C chopped peanuts
1 C finely chopped mixed mint, basil, cilantro, and scallions
Sliced lime and hot sauce for serving
Method
**For Nuoc Cham**
In a small jar with a lid, combine rice vinegar, mirin, garlic, lime and grapefruit juice and zest, and sliced chile*. Close lid tightly and shake to combine. Add fish sauce to taste and shake vigorously to combine. Set aside.
**For Salad**
Bring 4 C of salted water boil in a medium pot. Once water boils, remove from heat and add rice noodles, stirring to separate.
Let noodles sit for 5-7 minutes or until al dente (make sure to check on them, if you let them sit too long they will become mushy).
Strain noodles and run under cold water for 2 minutes to stop the cooking process. Dress lightly with sesame oil and set aside.
**Assemble Salad**
Place ¼ of the noodles in a large bowl.
Top with sliced cucumber, radish, kimchi, and protein of choice if using.
Dress generously with nouc cham and top with chopped peanuts and mixed herbs.
**Tips and Tricks**
The beauty of this recipe is its simplicity. While it's vegetarian at its core, you can easily amp it up by adding your favorite protein. Some delicious options are grilled shrimp, teriyaki salmon, or soy-glazed grilled chicken or tofu. It also pairs wonderfully with my Ginger Scallion Meatballs from a past newsletter.
Feel free to get creative with your veggies! Crisp, fresh additions like cucumbers and radishes are classics, but shredded carrots, sliced snap peas, and shelled edamame can also bring a delightful crunch.
For the Nuoc Cham sauce, adding a Thai red chili brings a burst of flavor and spice. If you prefer a milder heat, simply use the tip of the pepper and leave out the seeds. Alternatively, add the whole pepper to the sauce, then strain the slices out before serving.
If rice noodles aren’t your thing, consider using soba noodles or gluten-free sweet potato glass noodles—they work like a charm in this recipe!
I hope you guys enjoy these Summer recipes as much as I have, and that it gets you excited and inspired to bring more fresh herbs into your kitchen and onto your plate!
Cheers!
