Herby Recipes that are Full of Flavor
Written & Photographed By: Laura Miner
The first signs of spring are beginning to show, and at my house, that means my little herb garden will be coming back to life soon.
And after a long, dreary winter, it’s a very welcome sight!
There’s really nothing that brightens and livens a dish like fresh herbs. If you take simple ingredients, cook them just right, and make sure to include plenty of fresh herbs, you may be surprised at how much flavor can be packed in every bite.
In the kitchen, I love to be inspired by the fresh flavors and bright scents of the new season. These recipes are quick to make, full of bright flavors, and they’re perfect for any spring meal!
So grab your favorite herbs from the garden or grocery store, and watch what they can do!
Garlic New York Strip Steak with Viral Quinoa Salad
Serves: 4
This mouthwatering NY Strip Steak is infused with bold, citrusy flavors from a zesty herb marinade, seared to juicy, tender perfection, and paired with the quinoa salad.
Every bite of these dishes delivers! It’s a wonderful pairing of savory steak goodness and fresh, vibrant vegetables and quinoa. The herbs come through on all fronts! It’s simple yet impressive, and absolutely perfect for a restaurant-quality experience right at home!
You might remember this quinoa salad from the way it went absolutely viral last year. But what makes a simple quinoa salad go viral? I think it’s the way all the ingredients work together so beautifully! The quinoa is tossed with crisp cucumbers, bell peppers, onions, chickpeas, and a light dressing, then finished with a medley of fresh herbs.
What I love most about this recipe is that when you make the marinade, you use half to marinate the steak and half doubles as the bright, tangy dressing for the salad. Hello, time saver!
Ingredients:
2 NY Strip steaks, about 1 inch thick
4-5 cloves sliced garlic
1 tsp olive or avocado oil
1 tbsp butter
Marinade/Dressing Ingredients:
1/3 cup extra virgin olive oil
3 tbsp red wine vinegar
2 tbsp lemon juice
3-4 cloves minced garlic
1 tsp minced fresh thyme
1 tsp minced fresh oregano
1 tbsp minced fresh chives
1/4 tsp red pepper flakes (optional)
1/4 tsp salt & pepper
Salad Ingredients:
2 cups quinoa (cooked and cooled)
1 cup chickpeas
2 tbsp minced red onion
2/3 cup diced bell pepper
1 cup diced cucumber
(1/2 large cucumber)
2 tbsp minced fresh mint
2 tbsp minced fresh cilantro
Instructions:
1. Make the marinade/salad dressing by whisking all the ingredients together. You will use half for a steak marinade and half for the salad dressing.
2. Pat the steaks dry and place in a bag or wide rimmed dish. Pour half of the marinade on top, turning to coat. Set the rest of the marinade/dressing aside to use in the salad later. Cover the steaks and set in the refrigerator for at least one hour, up to overnight.
3. Meanwhile, make the quinoa salad. Add half of the salad dressing/marinade to a medium bowl. Add the minced red onion to the marinade and allow it to sit while you prep the rest of the salad ingredients. This will take some of the bite out of the raw onion.
4. Dice the bell pepper and cucumber and mince the mint and cilantro.
5. Add the cucumber, chickpeas, bell pepper, and quinoa to the bowl. Toss to coat. Season to taste with salt and pepper and stir in the mint and cilantro. Keep the salad covered and refrigerated until you’re ready to serve it.
6. Next, cook the steaks. Preheat your oven to 400°F. Heat a large, oven-safe skillet over medium-high heat.
7. To sear the steaks, heat the oil in the pan, then place the steak in the skillet and allow them to cook for about
3 minutes per side without moving them. Add the sliced garlic to the pan and top each steak with half of the butter.
8. Transfer the skillet to the oven to finish cooking for 3-5 minutes for medium rare (135-140F). Remove the skillet from the oven and check the internal temperature of the steaks.
9. Season with a sprinkle of salt and pepper and serve with a generous helping of the quinoa salad.
Herby Spring Vegetable Frittata
Serves: 4
This herb-loaded, veggie-packed frittata is giving all the weekend brunch vibes!
But because frittatas are incredibly simple to make using just one skillet, it’s a simple way to make any morning a whole lot more flavorful.
Mushrooms and thyme give the frittata a deep, earthy flavor, while the chives and dill freshen and brighten every bite. Asparagus adds extra texture and savory Parmesan cheese balances it all out. Even my mushroom-despising kids gobbled up every bite! Serve it up with smashed avocado, crispy potatoes, and toast.
Ingredients:
8 large eggs
1 cup sliced mushrooms (about 4 oz.)
1 cup asparagus, cut into 1-inch pieces
1/3 cup milk
1 tbsp minced fresh chives
1 tbsp minced fresh dill
1 tsp minced fresh thyme
4 tbsp shredded parmesan cheese,
plus more for serving
2 tbsp olive oil, divided
1/2 tsp salt
1/2 tsp black pepper
Instructions:
1. Preheat your oven to 375°F.
2. Meanwhile, prepare the vegetables and herbs. Slice the mushrooms, trim and cut the asparagus into 1-inch pieces, and mince the herbs.
3. Heat 1 Tablespoon of olive oil in a 9-inch, oven-safe skillet over medium heat. Add the mushrooms and cook for about 3 minutes, stirring occasionally. Add the asparagus pieces and cook for another 2-3 minutes until slightly tender.
4. While the vegetables cook, whisk the eggs, milk, salt, and pepper together in a large bowl. Stir in the herbs and Parmesan cheese.
5. Reduce the heat to low and spread the vegetables evenly across the skillet. Drizzle the remaining oil over the vegetables. Pour the egg mixture into the pan.
6. Allow the eggs to cook, gently pulling the mixture from the sides toward the center of the pan, allowing the eggs to fill in the space, about 2-3 minutes.
7. Once the egg mixture slows at filling in the edges, transfer the skillet to the oven.
8. Bake for 8-10 minutes, until the eggs are fluffy and completely set in the center.
9. Remove the skillet from the oven. Carefully slide the frittata out of the pan and allow it to cool slightly. Season with a little more salt and pepper and sprinkle with extra parmesan cheese. Slice into 4-6 pieces and serve.
Oven Baked Italian Pesto Chicken Flatbread
Serves: 4-6
Enjoy this flavor-packed flatbread recipe as a shared snack during happy hour, a game-day treat with friends, or as an easy weeknight meal.
The crispy flatbread is topped with homemade pesto, chicken, tomatoes, fresh mozzarella cheese, and olives, and finished with balsamic glaze and more fresh basil. The homemade pesto really brings the flatbread to the next level!
To save time, repurpose leftover chicken or use store-bought rotisserie chicken.
This meal comes together in a snap! Best of all, you can cook in the oven or on the grill, but either way, it’s guaranteed to disappear in minutes!
Pesto Ingredients:
2 bunches of fresh basil, large stems removed (about 2 packed cups)
1/3 cup pine nuts
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
2 cloves garlic
Flatbread Ingredients:
2 flatbreads (or substitute naan)
1 1/2 cups cherry or grape tomatoes, halved
8 oz. fresh mozzarella
1/4 cup sliced olives
1/2 – 2/3 cup pesto
1 tsp olive oil
2 cups of cooked, cooled chicken
1 tbsp balsamic glaze
Fresh basil, for serving
Instructions:
1. Make the pesto. Add the garlic, basil, pine nuts, and Parmesan to a food processor. Pulse for 30 seconds until broken down into a finer mixture. Turn the food processor on low and slowly drizzle in the oil. Blend just until smooth. Season to taste with salt and pepper.
2. Preheat the oven to 400°F. Slice the tomatoes and olives in half. Cut the cooked chicken into bite-sized pieces. Set them aside.
3. Brush the bread on both sides with the oil. Set it directly on the oven grates or on the grill for 2-3 minutes. Remove from the oven and set on a baking sheet.
4. Spread 1/4 – 1/3 cup of pesto evenly over each flatbread. Arrange the chicken, halved tomatoes, and olives on top. Spread the shredded or sliced cheese on top.
5. Bake in the oven or carefully transfer to a well-oiled grill and cook until the cheese is melted and bubbly, about 7-9 minutes.
6. Sprinkle with salt, pepper, and fresh basil, and drizzle with the balsamic glaze. Cut into individual pieces and serve right away while still hot.
Notes:
• Optional: Toast the pine nuts in a medium-hot skillet for 3-4 minutes, just until fragrant, before making the pesto! It will bring out more of the nutty flavor.
• Add fresh baby spinach and/or thinly sliced red onion to the flatbreads for extra flavor!
• Be careful not to over blend the pesto. It should be smooth, but still have a bit of texture to the consistency.
• You can freeze any leftover pesto for later! Spoon the pesto into a cube tray, freeze for 3-4 hours, then pop out the cubes and transfer to an airtight container or bag. Freeze for 3-4 months, per USDA.
