Since summer is winding down here at Thyme Square Herb Farm, I am once again collecting recipes and pulling out some old favorites to use up the end of the harvest. Keep in mind that herbs can turn any ordinary dish into a gourmet masterpiece. Don't be afraid to experiment with flavor combinations. Pull a fresh leaf off an herb plant and let your taste buds lead you into new recipes. You can't go wrong.
In 2010, Southern Living Magazine published several great recipes for using fresh herbs. Let these be your inspiration for creating your own dishes.
Parmesan-Herb Hash Browns
Ingredients
1 (30-oz.) package frozen shredded hash browns
1 cup (4 oz.) shredded Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 tablespoon chopped fresh rosemary
2 teaspoons freshly ground pepper
1/2 teaspoon salt
Preparation
Toss together all ingredients. Prepare hash brown mixture according to package directions.
Fresh Herb Mayonnaise
Ingredients
2 cups mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh oregano
Preparation
Stir together all ingredients.
Summer Alfredo Sauce
Serve over hot cooked pasta and grilled vegetables, or toss with hot cooked cheese-filled ravioli.
Ingredients
1 (1.6-oz.) envelope Alfredo sauce mix
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
Preparation
Prepare Alfredo sauce mix according to package directions. Whisk in parsley and remaining ingredients. Serve immediately.
Gremolata
Sprinkle over grilled meats, poultry, or seafood just before serving.
Ingredients
1/2 cup finely chopped fresh flat-leaf parsley
1 tablespoon lemon zest
2 garlic cloves, minced
1/4 teaspoon salt
Preparation
Stir together all ingredients.
Toasted Pecan Pesto
Ingredients
1/2 cup chopped pecans
2 cups loosely packed fresh basil leaves
1/2 cup (2 oz.) shredded Parmesan cheese
1/2 cup olive oil
3 large garlic cloves
1/8 teaspoon salt
Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant. Let cool 20 minutes.
2. Process pecans and remaining ingredients in a food processor until smooth.
Marinated Mozzarella
Ingredients
1 pound fresh baby mozzarella cheese balls
1/4 cup olive oil
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
2 tablespoons chopped fresh oregano
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Preparation
Toss together all ingredients. Cover and chill 2 to 3 hours.
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