Fresh Herb and Brie Omelet
Welcome spring! It’s time to shelve the jars of dehydrated herbs and break out the fresh ones. What should you do with them?
Sarah W. Caron
Fresh herbs are a great way to brighten up any recipe. Making eggs in the morning? Try my fabulous Fresh Herb and Brie Omelet, a delicious, creamy egg dish filled with the freshest flavors of the season
There are so many great ways to use herbs in your everyday cooking. Looking for more ideas? Try these:
The secret's in the sauce. Add a handful of chopped fresh basil to your marinara sauce. Whether it’s homemade or store bought, a little fresh basil will brighten it immensely.
Make a vinaigrette. Take ¼ cup white wine vinegar, ½ cup extra virgin olive oil, ½ teaspoon Dijon mustard and 1-2 tablespoons of chopped fresh herbs and whisk together. Season with salt and pepper, as desired. In just minutes, you will have a fabulous homemade vinaigrette to serve on salad.
Brighten up risotto. The addition of a tablespoon of finely chopped rosemary, sage and oregano can make any batch of risotto simply sublime.
Season your salads. The easiest way to eat herbs with minimal prep is to add the leaves to your tossed salads. Simply tear the leaves from the stems (basil, oregano and cilantro work best for this) and mix with mesclun mix for a fabulous flavor experience.
Make an herbed butter. Soften a stick of good-quality unsalted butter and whip it with a tablespoon of your favorite finely chopped herb or herbs or even minced fresh garlic. Season with sea salt. Transfer to a serving dish and chill until ready to use. This is great on fresh bread or grilled steak.