herbs
Much more than a final flourish, fresh herbs infuse every dish with vibrant, “just picked” flavor. Shower them over seafood, steep in a pan sauce, or blend into fragrant pesto or dressing for a burst of freshness in every bite.
SPAGHETTI WITH PARSLEY PESTO AND SAUSAGE
Hands-on: 25 min. Total: 25 min.
4 quarts water
8 ounces uncooked spaghetti
3 ounces spicy pork Italian sausage, casings removed
4 garlic cloves, crushed and coarsely chopped
¼ cup extra-virgin olive oil, divided
1 ounce Parmigiano-Reggiano cheese, grated and divided (about ¼ cup)
5 cups flat-leaf parsley leaves, divided
½ teaspoon kosher salt
1. Bring 4 quarts water to a boil in a large saucepan or Dutch oven. Add pasta to pan; cook 8 minutes or until almost al dente. Drain pasta, reserving ¾ cup cooking liquid.
2. Heat a large heavy skillet over medium-high heat. Add Italian sausage to pan; sauté 6 minutes or until browned, stirring to crumble. Remove sausage from pan, reserving drippings; drain on paper towels. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Add ½ cup reserved cooking liquid to pan; bring to a boil, scraping pan to loosen browned bits. Stir in 2 tablespoons olive oil; cook 30 seconds, stirring constantly with a whisk. Add pasta to pan; cook 1 minute, tossing to combine. Remove from heat.
3. Combine about 2 tablespoons cheese and 4¾ cups parsley leaves in a food processor; process until finely ground. With motor running, add remaining ¼ cup cooking liquid and remaining 2 tablespoons olive oil; process until smooth. Add parsley mixture and salt to pasta; toss well. Divide pasta mixture evenly among 4 shallow bowls; top evenly with sausage, remaining 2 tablespoons cheese, and remaining ¼ cup parsley leaves.
SERVES 4 (serving size: about 1¼ cups)
CALORIES 342; FAT 24.5g (sat 5.9g, mono 13.7g, poly 2.5g); PROTEIN 10.9g; CARB 21.6g; FIBER 3.2g; CHOL 22mg; IRON 5.2mg; SODIUM 607mg; CALC 193mg
SPRING VEGETABLE QUICHE
Hands-on: 25 min. Total: 55 min.
Fresh dill sings in a hearty spring quiche. Parsley is the star, not the garnish, in a side salad.
½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1 cup small cherry or grape tomatoes, halved
1 tablespoon olive oil
½ cup (½-inch) diagonally sliced green onions
2 cups packed baby spinach leaves
3 tablespoons chopped fresh dill, divided
¾ cup 1% low-fat milk
½ teaspoon grated lemon rind
½ teaspoon black pepper
¼ teaspoon kosher salt
5 large eggs
2 large egg whites
3 ounces low-sodium deli ham, diced (such as Boar’s Head)
1 ounce crumbled reduced-fat feta cheese (about ¼ cup)
1. Preheat oven to 425°.
2. Roll dough into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Pierce dough liberally on bottom and sides with a fork. Line dough with parchment paper, and arrange pie weights or dried beans on parchment. Bake at 425° for 11 minutes or until edges are golden. Cool on a wire rack.
3. Preheat broiler to high. Place tomatoes on a foil-lined baking sheet. Broil 5 to 7 minutes or until tomatoes begin to char. Remove from oven.
4. Reduce oven temperature to 375°.
5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onions to pan; cook 3 to 4 minutes or until beginning to soften. Add spinach and 2 tablespoons dill; cook 1 minute or until spinach wilts, stirring constantly. Remove spinach mixture from pan; cool.
6. Combine milk, lemon rind, pepper, salt, eggs, and egg whites in a bowl, stirring with a whisk. Place spinach mixture and tomatoes in prepared piecrust; sprinkle with ham and cheese. Carefully pour egg mixture over top. Bake at 375° for 30 minutes or until filling is set, shielding edges of pie crust with foil if needed during baking. Cool slightly. Sprinkle remaining 1 tablespoon dill over top. Cut into 8 wedges.
SERVES 8 (serving size: 1 wedge)
CALORIES 209; FAT 12.6g (sat 4.6g, mono 2.5g, poly 0.8g); PROTEIN 10g; CARB 16g; FIBER 1g; CHOL 126mg; IRON 1mg; SODIUM 414mg; CALC 69mg
SERVE WITH
ASPARAGUS AND RADISH SALAD
Hands-on: 10 min. Total: 15 min.
½ cup thinly sliced shallots
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
3 cups baby arugula leaves
1 cup very thinly sliced radishes
1 cup thin asparagus tips
1 cup flat-leaf parsley leaves
¼ cup torn mint leaves
¼ cup coarsely chopped fresh dill
1. Combine shallots, juice, salt, and pepper in a large bowl; let stand 5 minutes. Slowly add oil, stirring constantly with a whisk. Add arugula leaves and remaining ingredients; toss gently to coat.
SERVES 8 (serving size: about ¾ cup)
CALORIES 64; FAT 5.2g (sat 0.7g, mono 3.7g, poly 0.6g); PROTEIN 1.2g; CARB 4g; FIBER 1g; CHOL 0mg; IRON 1.2mg; SODIUM 74mg; CALC 37mg
GOLDEN CORN SALAD WITH FRESH BASIL
Hands-on: 16 min. Total: 26 min.
Corn is a starchy-sweet grain that makes a tasty base for a summer salad.
8 ounces small yellow Finnish potatoes or small red potatoes
3 cups fresh corn kernels (about 4 ears)
2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
1½ cups chopped red bell pepper
¼ cup minced shallots
3 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons extra-virgin olive oil
6 cups arugula, trimmed
½ cup torn fresh basil leaves
2 ounces goat cheese, sliced
1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.
SERVES 4 (serving size: 2¼ cups)
CALORIES 337; FAT 16.5g (sat 4.7g, mono 8.9g, poly 2.4g); PROTEIN 10g; CARB 43.2g; FIBER 6.8g; CHOL 11mg; IRON 2.2mg; SODIUM 376mg; CALC 131mg
STEAK WITH LEMON-HERB PESTO AND SPINACH SALAD
Hands-on: 22 min. Total: 30 min.
½ cup fresh flat-leaf parsley leaves
½ cup fresh cilantro leaves
3 tablespoons extra-virgin olive oil, divided
½ teaspoon lemon rind
5 teaspoons fresh lemon juice, divided
⅝ teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
5 garlic cloves, divided
Cooking spray
1 (1-pound) flank steak, trimmed
1 teaspoon Dijon mustard
6 cups baby spinach
½ cup vertically sliced red onion
1. Combine parsley, cilantro, 2 tablespoons oil, lemon rind, 1 tablespoon lemon juice, ¼ teaspoon salt, ¼ teaspoon pepper, and 4 garlic cloves in a mini food processor; process until finely chopped.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak with ¼ teaspoon salt and ¼ teaspoon pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let steak stand 5 minutes. Thinly slice steak across the grain.
3. Mince remaining 1 garlic clove. Combine minced garlic, remaining 1 tablespoon extra-virgin olive oil, remaining 2 teaspoons lemon juice, Dijon mustard, remaining ¼ teaspoon freshly ground black pepper, and remaining ⅛ teaspoon salt in a medium bowl; stir with a whisk. Add baby spinach and sliced red onion to bowl; toss gently to coat. Serve steak with salad and pesto.
SERVES 4 (serving size: 3 ounces beef, ¾ cup salad, and 1 tablespoon pesto)
CALORIES 301; FAT 18.6g (sat 4.8g, mono 10.7g, poly 1.4g); PROTEIN 25.6g; CARB 8g; FIBER 2.5g; CHOL 74mg; IRON 3.6mg; SODIUM 524mg; CALC 77mg
SERVE WITH
QUICK MASHED POTATOES
Hands-on: 4 min. Total: 8 min.
2 cups frozen mashed potatoes (such as Ore Ida Steam n’ Mash)
¼ cup 2% reduced-fat milk
3 tablespoons chopped fresh chives
1 tablespoon butter
⅛ teaspoon freshly ground black pepper
1. Place mashed potatoes in a medium microwave-safe bowl; microwave at HIGH for 3 minutes or until hot. Stir in milk, chives, butter, and pepper.
SERVES 4 (serving size: ½ cup)
CALORIES 87; FAT 3.2g (sat 2g, mono 0.8g, poly 0.1g); PROTEIN 2g; CARB 12g; FIBER 1g; CHOL 9mg; IRON 0mg; SODIUM 206mg; CALC 48mg
RADISHES WITH ICEBERG AND HERB BUTTER
Hands-on: 15 min. Total: 15 min.
You can make the herb butter a few hours ahead and store it in the fridge. Some water will seep out of the lettuce as it sits; just bring the dip to room temperature and give it a good stir to reincorporate the water before serving.
1¼ cups chopped iceberg lettuce
1¼ cups chopped arugula leaves
⅓ cup packed fresh parsley leaves
⅓ cup packed fresh mint leaves
⅓ cup chopped fresh chives
¼ cup unsalted butter, softened
¼ teaspoon salt
24 radishes, halved
1. Place first 7 ingredients in a food processor; process until combined, scraping sides of bowl occa- sionally. Serve with radish halves for dipping.
SERVES 12 (serving size: 4 teaspoons butter and 4 radish halves)
CALORIES 38; FAT 3.9g (sat 2.4g, mono 1g, poly 0.2g); PROTEIN 0.3g; CARB 0.9g; FIBER 0.4g; CHOL 10mg; IRON 0.3mg; SODIUM 56mg; CALC 13mg
LETTUCE LOVE
Mild iceberg balances the herbs and peppery arugula while smoothing out the butter mixture.
CELERY AND PARSLEY SALAD
Hands-on: 12 min. Total: 12 min.
A crunchy, savory, tangy, wonderful combination.
3 cups thinly diagonally sliced celery
2 cups baby arugula
¾ cup packed fresh flat-leaf parsley leaves
½ cup coarsely chopped celery leaves
2½ tablespoons fresh lemon juice
2½ tablespoons extra-virgin olive oil
¾ teaspoon freshly ground black pepper
⅛ teaspoon kosher salt
1 ounce shaved fresh Parmigiano-Reggiano cheese
1. Combine celery, arugula, parsley, and chopped celery leaves in a medium bowl. Combine lemon juice, olive oil, freshly ground black pepper, and kosher salt in a small bowl, stirring well with a whisk. Drizzle juice mixture over celery mixture, and toss. Top with shaved fresh Parmigiano-Reggiano cheese.
SERVES 4 (serving size: 1 ½ cups)
CALORIES 129; FAT 10.8g (sat 2.5g, mono 6.8g, poly 1.1g); PROTEIN 4.1g; CARB 5g; FIBER 2g; CHOL 6mg; IRON 2mg; SODIUM 242mg; CALC 149mg
ROASTED SALMON WITH DIJON-DILL SAUCE
Hands-on: 10 min. Total: 20 min.
Pungent Dijon and fragrant dill are classic pairings for salmon. The creamy coating helps keep the fish moist.
3 tablespoons plain 2% reduced-fat Greek yogurt
1½ tablespoons canola mayonnaise
1½ tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 teaspoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 garlic clove, minced
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan), skinned
Cooking spray
Fresh dill sprigs
1. Preheat oven to 425°.
2. Combine first 8 ingredients. Place fish, skinned side down, on a foil-lined baking sheet coated with cooking spray. Spread yogurt mixture over fish. Bake at 425° for 10 minutes or until desired degree of doneness. Top with dill sprigs.
SERVES 4 (serving size: 1 fillet)
CALORIES 270; FAT 12.4g (sat 1.8g, mono 4.5g, poly 4.8g); PROTEIN 35g; CARB 2g; FIBER 0g; CHOL 94mg; IRON 1mg; SODIUM 494mg; CALC 30mg
FIERY THAI NOODLE BOWL WITH CRISPY CHICKEN THIGHS
Hands-on: 30 min. Total: 30 min.
Using the cilantro stems for the base of the sauce (instead of throwing them in the trash) is a flavorful way to stretch a buck or two. If you can’t find skin-on boneless chicken thighs, purchase bone-in and bone them yourself or have the butcher do so.
Stir cilantro stems into guacamole, steep in chicken stock for soup, or blend into pesto or salsa verde.
4 (4-ounce) skin-on, boneless chicken thighs
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
1 tablespoon canola oil
4 ounces uncooked rice vermicelli
1½ cups cilantro stems (about 1 bunch)
¼ cup unsalted chicken stock (such as Swanson)
¼ cup water
2 teaspoons minced peeled fresh ginger
3 garlic cloves
2 fresh Thai chiles
1¼ cups chopped yellow squash (about 1 medium)
6 ounces baby bok choy, halved and sliced
1 tablespoon lower-sodium soy sauce
8 lime wedges
1. Preheat oven to 425°.
2. Heat a large stainless steel skillet over high heat. Sprinkle chicken evenly with ¼ teaspoon salt and pepper. Add oil to pan; swirl to coat. Add chicken, skin side down; cook for 3 minutes or until skin begins to brown. Remove chicken from pan. Pour oil into a small bowl; reserve oil. Return chicken to pan, skin side down. Place pan in oven; bake chicken at 425° for 4 minutes. Turn chicken over, skin side up, and bake an additional 2 minutes or until done. Remove chicken from pan; place on a cutting board. Let chicken stand, skin side up, 10 minutes. Cut chicken into slices, and keep warm.
3. Cook the noodles according to package directions, and drain. Sprinkle noodles with ¼ teaspoon salt; toss well to combine.
4. Combine ¼ teaspoon salt, cilantro stems, and next 5 ingredients (through fresh Thai chiles) in a food processor, and process until well blended.
5. Return the skillet to medium-high heat. Add reserved oil to pan; swirl to coat. Add squash, bok choy, and remaining ¼ teaspoon salt; sauté for 3 minutes or until vegetables are crisp-tender, stirring frequently. Stir in soy sauce. Divide noodle mixture evenly among 4 bowls. Top each serving with ½ cup squash mixture, 1 chicken thigh, and 2 lime wedges. Drizzle the sauce evenly over servings.
SERVES 4
CALORIES 320; FAT 13.5g (sat 3g, mono 6.1g, poly 3.2g); PROTEIN 19.9g; CARB 28.8g; FIBER 2g; CHOL 59mg; IRON 2.7mg; SODIUM 669mg; CALC 81mg
POTATO AND VEGETABLE SALAD WITH MUSTARD RANCH
Hands-on: 10 min. Total: 20 min.
You could use any waxy potato for this recipe, such as red new potatoes or Yukon gold.
2 pounds multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces
2 teaspoons kosher salt, divided
¼ cup plain 2% reduced-fat Greek yogurt
¼ cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
¾ teaspoon freshly ground black pepper
½ teaspoon honey
1 garlic clove, minced
1 cup chopped red bell pepper (about 1 medium)
¾ cup chopped celery
½ cup finely chopped onion
½ cup chopped fresh flat-leaf parsley leaves
¼ cup chopped fresh chives
2 tablespoons chopped fresh dill
1. Place potato pieces and 1 teaspoon salt in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are tender but still hold their shape. Drain and rinse with cold water. Drain.
2. Combine remaining 1 teaspoon salt, yogurt, and next 6 ingredients (through garlic) in a large bowl, stirring well with a whisk. Add the potatoes, bell pepper, and remaining ingredients to yogurt mixture, and toss gently to coat.
SERVES 8 (serving size: 1 cup)
CALORIES 107; FAT 0.7g (sat 0.3g, mono 0g, poly 0.2g); PROTEIN 3.7g; CARB 22.4g; FIBER 2.8g; CHOL 2mg; IRON 1.2mg; SODIUM 318mg; CALC 35mg
CILANTRO-KALE SALAD WITH BUTTERMILK DRESSING
Hands-on: 10 min. Total: 10 min.
Drizzle cilantro and kale with a homemade buttermilk dressing for a fresh-tasting salad.
5 tablespoons low-fat buttermilk
¼ cup cilantro stems
3 tablespoons sour cream
½ teaspoon black pepper
¼ teaspoon kosher salt
5 ounces baby kale
¼ cup chopped cilantro stems
4 radishes, thinly sliced
1. Combine buttermilk, ¼ cup cilantro stems, sour cream, pepper, and salt in a mini food processor; process until combined. Combine kale, ¼ cup chopped cilantro stems, and radishes in a bowl. Drizzle salad with dressing.
SERVES 4 (serving size: about 2 cups salad)
CALORIES 47; FAT 2.3g (sat 1.4g, mono 0.1g, poly 0g); PROTEIN 2g; CARB 4g; FIBER 1g; CHOL 8mg; IRON 1mg; SODIUM 184mg; CALC 98mg
GRILLED LAMB CHOPS AND MINT CHIMICHURRI
Hands-on: 15 min. Total: 25 min.
1½ cups fresh mint
½ cup fresh flat-leaf parsley
2½ tablespoons extra-virgin olive oil
2 tablespoons fat-free, lower-sodium chicken broth
1½ tablespoons white vinegar
2 teaspoons minced shallots
⅛ teaspoon crushed red pepper
2 garlic cloves, minced
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
8 (4-ounce) lamb loin chops, trimmed
Cooking spray
1. Combine mint, parsley, oil, broth, vinegar, shallots, red pepper, garlic, ¼ teaspoon salt, and ¼ teaspoon black pepper in a food processor; process until blended.
2. Sprinkle lamb loin chops on both sides with remaining ½ teaspoon salt and remaining ¼ teaspoon black pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook for 5 minutes on each side or until desired degree of doneness. Let chops stand for 5 minutes. Serve with chimichurri.
SERVES 4 (serving size: 2 lamb chops and about 2 tablespoons chimichurri)
CALORIES 303; FAT 18.4g (sat 4.7g, mono 10.3g, poly 2g); PROTEIN 30.1g; CARB 4.4g; FIBER 2.7g; CHOL 90mg; IRON 6.6mg; SODIUM 472mg; CALC 101mg
SERVE WITH
BUTTERMILK MASHED POTATOES
Hands-on: 8 min. Total: 23 min.
1 pound peeled Yukon gold potatoes
½ cup room temperature low-fat buttermilk
4 teaspoons butter
½ teaspoon kosher salt
4 teaspoons extra-virgin olive oil
1. Cut potatoes into 1-inch pieces. Place in a medium saucepan, and cover with water. Bring to a boil; reduce heat, and simmer for 15 minutes or until potatoes are tender. Drain well, and mash with a potato masher. Stir in buttermilk, butter, and salt. Drizzle with olive oil.
SERVES 4
CALORIES 182; FAT 8.8g (sat 3.3g, mono 3.3g, poly 4.7g); PROTEIN 4g; CARB 22g; FIBER 1g; CHOL 11mg; IRON 1mg; SODIUM 313mg; CALC 37mg
QUICK FIX
No buttermilk? Thin reduced-fat plain Greek yogurt with milk until you reach a desired consistency.
PORK CHOPS WITH THYME PAN SAUCE
Hands-on: 15 min. Total: 15 min.
1 tablespoon canola oil
4 (4-ounce) boneless center-cut pork chops
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
⅓ cup minced shallots
½ cup dry white wine
¾ cup unsalted chicken stock (such as Swanson)
1 fresh thyme sprig
1½ tablespoons butter
1. Heat a large stainless steel skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with ½ teaspoon salt and ¼ teaspoon pepper. Add pork to pan. Cook 4 minutes; turn and cook an additional 3 minutes or until done. Remove from pan.
2. Add shallots to pan; sauté 90 seconds. Add wine; cook 2 minutes or until reduced by half, scraping pan to loosen browned bits.
3. Add stock. Bring to a boil; cook 4 minutes or until reduced to ⅓ cup. Add thyme sprig. Remove from heat. Whisk in remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and butter. Spoon sauce over chops.
SERVES 4 (serving size: 1 chop and about 2 tablespoons sauce)
CALORIES 241; FAT 13.6g (sat 4.7g, mono 5.4g, poly 1.8g); PROTEIN 23g; CARB 3g; FIBER 1g; CHOL 78mg; IRON 1mg; SODIUM 440mg; CALC 34mg
MUSSELS WITH PEAS AND MINT
Hands-on: 20 min. Total: 20 min.
Farmed mussels are a sustainable choice. If you can’t find fresh peas, use frozen.
1 tablespoon unsalted butter
1 cup thinly sliced leek (about 1 large)
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh tarragon
¾ cup organic vegetable broth
¼ cup heavy cream
1 cup fresh shelled green peas
48 mussels (about 2 pounds), scrubbed and debearded
2 tablespoons chopped fresh mint
¼ teaspoon freshly ground black pepper
1. Melt butter in a large saucepan over medium heat. Add leek, thyme, and tarragon to pan; cook 4 minutes or until leek is tender, stirring frequently. Add broth and cream; bring to a simmer. Add peas and mussels; stir well. Reduce heat to medium-low; cover and cook 7 minutes or until mussels open. Remove from heat; discard any unopened shells. Sprinkle evenly with mint and pepper.
SERVES 4 (serving size: 12 mussels and about ⅓ cup broth)
CALORIES 228; FAT 11.4g (sat 5.8g, mono 3g, poly 1.2g); PROTEIN 17g; CARB 14.2g; FIBER 2.4g; CHOL 62mg; IRON 5.9mg; SODIUM 459mg; CALC 71mg
CHICKEN AND HERB WHITE PIZZA
Hands-on: 10 min. Total: 30 min.
Shape the dough for this pizza by hand rather than by rolling pin for an airy crust.
1 pound refrigerated fresh pizza dough
Cooking spray
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
½ teaspoon freshly ground pepper
¾ cup 2% reduced-fat milk
2 ounces grated fresh pecorino Romano cheese (about ½ cup)
1 tablespoon yellow cornmeal
1½ cups shredded skinless, boneless rotisserie chicken breast
¼ cup diced red onion
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1. Preheat oven to 450°.
2. Place dough in a bowl coated with cooking spray; let dough stand, covered, 15 minutes.
3. Melt butter in a medium saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; add cheese, stirring until cheese melts.
4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread white sauce over dough, leaving a ½-inch border. Top with chicken and onion. Bake at 450° on bottom oven rack for 17 minutes or until the crust is golden. Sprinkle with chopped herbs.
SERVES 6 (serving size: 1 slice)
CALORIES 363; FAT 8.6g (sat 3.4g, mono 1.5g, poly 1.7g); PROTEIN 26.1g; CARB 45.8g; FIBER 1.7g; CHOL 65mg; IRON 2.9mg; SODIUM 805mg; CALC 117mg
KITCHEN CONFIDENTIAL
BUYING PACKETS OF FRESH HERBS regularly can get expensive. If you don’t want to use multiple herbs listed in a recipe, select one or two and double the amount. Many supermarkets also sell poultry seasoning, a mix of fresh thyme, rosemary, and sage that’s easier to use up by week’s end. The best value of all is to start a small container garden of herbs outside or on your windowsill with the herbs you use most frequently. This way you need only harvest what you need for each recipe and can add a fresh flourish to any dish at any time.
MUSTARD-TARRAGON BEEF TENDERLOIN
Hands-on: 15 min. Total: 10 hr.
Chilling the meat overnight and slicing it thinly the next day gives the rub more time to flavor the meat. This is a great make-ahead dish for parties; serve on toasted baguette with horseradish sauce and arugula.
For sauce, combine 1 cup light sour cream and 3 to 4 tablespoons prepared horseradish.
¼ cup grated yellow onion
2 tablespoons dry mustard
2 teaspoons grated orange rind
1 ½ tablespoons brown sugar
1 teaspoon kosher salt
4 garlic cloves, grated
1 (2-pound) beef tenderloin roast, trimmed
¼ cup chopped fresh tarragon
1. Preheat oven to 475°.
2. Combine the first 6 ingredients; massage mixture evenly onto roast. Place roast in a small roasting pan; bake at 475° for 20 minutes, turning after 10 minutes.
3. Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 30 minutes or until a thermometer registers 120°. Remove roast from oven, and place on a cutting board or work surface. Let rest at room temperature for 30 minutes; roll roast in chopped fresh tarragon.
4. Wrap roast in parchment paper, then in plastic wrap, and refrigerate for 8 hours or overnight. Cut into very thin slices for hors d’oeuvres.
SERVES 12 (serving size: about 2 ounces)
CALORIES 111; FAT 4.3g (sat 1.6g, mono 1.5g, poly 0.1g); PROTEIN 14g; CARB 3g; FIBER 0g; CHOL 39mg; IRON 1mg; SODIUM 190mg; CALC 17mg
SLICE IT THIN
Slice the roast as thinly as you can for the most tender bites—think of it as shaving the meat rather than slicing. Thin pieces mean the bold, fresh tarragon crust won’t overwhelm each beefy bite.
CHICKPEA-ROSEMARY CREPES WITH PEPPER RELISH
Hands-on: 55 min. Total: 55 min.
Chickpea flour has more protein than wheat flour, a bonus for vegetarians. Make the crepes in advance for speedier prep, and garnish with additional rosemary, if desired.
Crepes:
3.13 ounces chickpea (garbanzo bean) flour (about ¾ cup)
3 tablespoons all-purpose flour
2 teaspoons chopped fresh rosemary
1 teaspoon grated lemon rind
¼ teaspoon kosher salt
⅛ teaspoon baking soda
¾ cup water
2 tablespoons olive oil
2 large eggs, lightly beaten
Filling:
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1 tablespoon 2% reduced-fat milk
2 teaspoons olive oil
2 teaspoons fresh lemon juice
¼ teaspoon freshly ground black pepper
Dash of salt
2 ounces goat cheese
½ garlic clove
Relish:
¼ cup diced yellow bell pepper
¼ cup diced red bell pepper
¼ cup diced orange bell pepper
2 tablespoons finely diced onion
1 teaspoon extra-virgin olive oil
½ teaspoon balsamic vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. To prepare crepes, weigh or lightly spoon chickpea flour into dry measuring cups; level with a knife. Combine flours, rosemary, rind, ¼ teaspoon salt, and baking soda in a large bowl, stirring with a whisk. Add ¾ cup water, 2 tablespoons oil, and eggs; stir with a whisk. Let stand 30 minutes.
2. To prepare filling, combine chickpeas and next 7 ingredients (through garlic) in a food processor; process until smooth.
3. To prepare relish, place yellow pepper and remaining ingredients in a medium bowl; toss gently to combine.
4. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. Pour about 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook 30 seconds. Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from pan and the underside is lightly browned; cook 10 seconds. Place crepe on a clean towel; keep warm. Repeat procedure until all of the batter is used. Stack crepes between single layers of paper towels to prevent sticking.
5. Spread 1 heaping tablespoon filling down the center of each crepe; roll up. Top with relish.
SERVES 4 (serving size: 3 crepes and 3 tablespoons relish)
CALORIES 319; FAT 17.8g (sat 4.5g, mono 9.5g, poly 2.6g); PROTEIN 13g; CARB 26g; FIBER 3g; CHOL 100mg; IRON 2mg; SODIUM 492mg; CALC 71mg
MARCONA-ROSEMARY ICE CREAM SANDWICHES
Hands-on: 35 min. Total: 3 hr. 20 min.
Salt is essential in desserts, according to salt guru Mark Bitterman; here it enhances all the herby-nutty flavors. If you can’t find Marcona almonds, use toasted blanched almonds.
Rosemary’s piney fragrance pairs beautifully with sweet Marcona almonds and bring fleur de sel.
⅔ cup Marcona almonds
1 tablespoon canola oil
⅓ cup granulated sugar
⅓ cup packed brown sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
3.4 ounces all-purpose flour (about ¾ cup)
2 teaspoons finely chopped fresh rosemary
½ teaspoon baking soda
⅜ teaspoon fleur de sel, divided
1 pint pistachio ice cream, softened
1. Place nuts in a food processor; process until ground. With processor on, drizzle oil through food chute; process 30 seconds or until almost smooth. Combine almond mixture, sugars, and butter in a bowl; beat with a mixer at medium speed 1 minute or until well blended. Add vanilla and egg; beat to combine. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, rosemary, baking soda, and ⅛ teaspoon fleur de sel. Add flour mixture to sugar mixture; beat at low speed just until combined. Chill 15 minutes.
2. Preheat oven to 375°.
3. Divide the dough into 24 portions (2 teaspoons each); roll each into a ball. Arrange 12 balls on each of 2 baking sheets lined with parchment paper. Flatten each ball into a 1½-inch circle. Sprinkle 12 circles with remaining ¼ teaspoon fleur de sel, pressing gently to adhere. Bake at 375° for 9 minutes or until lightly browned. Cool on wire racks.
4. Turn 12 unsalted cookies upside down; spread about 2½ tablespoons ice cream over each. Top with 12 salted cookies. Freeze 2 hours or until firm.
SERVES 12 (serving size: 1 sandwich)
CALORIES 253; FAT 14.5g (sat 5.4g, mono 6g, poly 1.9g); PROTEIN 5g; CARB 27g; FIBER 1g; CHOL 57mg; IRON 1mg; SODIUM 175mg; CALC 62mg
GRILLED HALIBUT WITH TARRAGON BEURRE BLANC
Hands-on: 13 min. Total: 13 min.
Choose U.S. wild-caught halibut. The sauce would also be tasty with cod or inexpensive tilapia. Serve with sautéed asparagus.
⅔ cup dry white wine
¼ cup chopped shallots
½ teaspoon whole black peppercorns
2 large tarragon sprigs
3 tablespoons butter, cut into small pieces
1 teaspoon chopped fresh tarragon
4 (6-ounce) halibut fillets
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Cooking spray
1. Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until liquid is reduced to 2 tablespoons (about 9 minutes). Remove from heat; strain through a fine sieve over a measuring cup, pressing mixture to release liquid. Discard solids. Return liquid to pan. Add butter, 1 piece at a time, stirring with a whisk until butter is incorporated. Stir in tarragon.
2. Sprinkle fish evenly with salt and ground pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook 5 minutes on each side or until desired degree of doneness. Serve with sauce.
SERVES 4 (serving size: 1 fillet and about 1½ tablespoons sauce)
CALORIES 242; FAT 10.7g (sat 5.9g, mono 3g, poly 0.8g); PROTEIN 29.1g; CARB 2.3g; FIBER 0.4g; CHOL 99mg; IRON 0.4mg; SODIUM 303mg; CALC 21mg
REDUCE, REDUCE
Reduce the wine mixture until the pan is almost dry, or au sec in French, to concentrate flavor.