Herby Green Jam Recipes
HERBY GREENS AND GOAT CHEESE FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- Whisk together the eggs, rosemary, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.
- Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and saute until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 teaspoon salt and some pepper; saute for another 2 minutes.
- Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit -- not scrambling them, just massaging them into the cracks and crevasses of the greens.
- Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.
HERBY PASTA WITH GARLIC AND GREEN OLIVES
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Parsley Olive Butter Basil Garlic Vegetarian
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Meanwhile, heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld.
- Using tongs, transfer pasta to pot with sauce and add butter and 1/2 cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed.
- Divide pasta among bowls and drizzle with more oil.
HERBY RED, WHITE & GREEN BEAN SALAD
This is a mild, very lightly dressed bean salad that relies on fresh herbs for its flavor. While you could probably use whatever herbs you like, one thing I would not do is substitute dried for fresh. I like this as-is or over hot or cold pasta. My husband likes to mix tuna into his. I came up with this as I was out the door one day and couldn't be bothered to look up a recipe - since I only had 15 minutes or I'd be late for work, it literally takes only minutes to prepare. I used Kraft Light Done Right Zesty Italian in this. While you can eat this right away, it's much better after refrigerating for at least a few hours.
Provided by Vino Girl
Categories Lunch/Snacks
Time 15m
Yield 6 cups
Number Of Ingredients 15
Steps:
- Gently and thoroughly combine all ingredients except cheeses in a large bowl; cover and refrigerate to allow flavors to develop (at least a few hours, overnight is better).
- Gently stir in cheeses before serving.
Nutrition Facts : Calories 231.1, Fat 2.1, SaturatedFat 0.7, Cholesterol 3.4, Sodium 362.8, Carbohydrate 40, Fiber 11.8, Sugar 2.2, Protein 15.2
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HERB JAM RECIPE | BON APPéTIT
2019-08-01 Step 1. Place garlic in a large pot. Layer greens and herbs over. Pour 1 cup water over. Bring to a simmer over medium heat. Cover pot, …
From bonappetit.com
4.9/5 (9)Author Andy BaraghaniServings 4Estimated Reading Time 2 mins
From bonappetit.com
4.9/5 (9)Author Andy BaraghaniServings 4Estimated Reading Time 2 mins
- Place garlic in a large pot. Layer greens and herbs over. Pour 1 cup water over. Bring to a simmer over medium heat. Cover pot, reduce heat to medium-low, and steam until greens and herbs are wilted and garlic is very soft, 20–30 minutes.
- Using tongs, transfer greens and herbs to a medium bowl. Let sit until cool enough to handle. Pick out garlic and transfer to a small bowl; using a fork, smash to a paste.
- Squeeze any excess water out of greens and herbs. Transfer to a cutting board, finely chop, and set aside.
- Wipe out skillet. Heat ½ cup oil over medium-low. Add chile and ginger and cook, stirring frequently, until fragrant and chile has softened, about 1 minute. Add chopped greens and herbs and cook, stirring often, until most of the moisture is cooked out of the greens, 10–15 minutes. Add garlic and coriander. Using a wooden spoon, mash garlic into greens mixture and stir to combine. Continue to cook, stirring occasionally, until well combined and flavors have melded, about 5 minutes more. Remove from heat. Season with salt and stir in lemon juice and remaining ¼ cup oil.
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