101 herb recipes

Herb-oatmeal bread baked in a clay pot with sage, basil, pine nuts, poppy seeds, and sesame. A crusty, hearty loaf with whole wheat and sour cream in the dough.

Baked rotini casserole with hot Italian sausage, chickpeas, spinach, fresh herbs, and bubbly Parmesan crust. A hearty, fiber-packed weeknight pasta bake.

Roasted leg of lamb on a bed of tomatoes, mushrooms, peppers, onions, garlic, and fresh rosemary, oregano, and thyme. Holiday-worthy roast with baby vegetables.

Asparagus shrimp salad with herb dressing marinates plump shrimp and crisp-tender spears in a vinaigrette sharp with basil, oregano, and chervil. Cool, make-ahead salad served over lettuce with diced tomato and Monterey Jack.

Plump sweet raisins marry well with turkey meat, the pork mince adds richness and moistness and the generous quantity of fresh herbs lifts this stuffing out of the ordinary.

These scrumptious biscuits are perfect for those small dinner parties with friends!

Grilled vegetable herb and goat cheese sandwiches layer grilled zucchini and Japanese eggplant with sundried tomato herb oil, creamy goat cheese, and spinach on baguette.

Penne pasta with chickpeas, canned tomatoes, and a double hit of basil tossed with parmesan. A pantry-friendly vegetarian pasta dinner ready in 30 minutes.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

If you love garlic, you will adore the scrumptious taste this tasty pasta dish has to offer!

Herbed tofu simmered in a creamy white wine sauce made from a simple roux with milk and a hint of ground cloves. Served over pasta for a quick vegetarian dinner.

Herbed Roast Leg of Lamb with Roast Onions& recipe

Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.

Herbed roasted salmon with vegetables and lemon chive sauce: whole fillet marinated in garlic, rosemary, thyme, and parsley, roasted alongside potatoes, carrots, corn, zucchini, and peppers. Sheet-pan elegance.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

This is an easy dish with very complex flavour from the herb pasta, the seasoned meat, the wild earthy mushrooms and the aromatic scented jus which you really only taste half way through the dish if it’s done right.