Herb Recipes

For detailed information on cooking with herbs, see All About Herbs

Artichoke and Tarragon Dip
Basil and Walnut Dip
Cucumber and Mint Dip
Cucumbers with Mint Vinaigrette
Eggs in Green Sauce
Fresh Vegetables with Green Mayonnaise
Fried Goat Cheese with Mint
Fried Ravioli with Walnut Pesto
Greek Parsley Spread (Maidanosalata)
Herbed Brie in Pastry
Herbed Goat Cheese Spread
Minted Potatoes and Cucumber
Orange-Scented Herbed Goat Cheese Spread
Parsleyed Tomatoes
Radishes with Herbed Butter Sauce
Sugar Snap Peas with Tarragon Mayonnaise
Tomato and Basil Crostini

Soups

Belgian Chervil Soup
Celery Soup with Lovage
Chicken Broth with Pasta and Parsley
Cold Basil Soup
Cold Split Pea Soup with Mint
Cream of Sorrel Soup
Dilled Carrot Bisque
Fish Soup with Fresh Herbs
Parsley Soup
Shaker Herb Soup
Tarragon Soup
Watercress Soup with Oysters

Salads

Cucumber, Feta, and Mint Salad
Green Goddess Salad
Herbed Fruit Salad
Tomato, Cucumber, and Mint Salad
Watercress, Mushroom, and Hazelnut Salad
Watermelon, Arugula, and Mint Salad

Side Dishes

Baked Herbed Rice
Braised Scallions in Mustard Sauce
Carrots with Honey and Thyme
Cauliflower with Scallions
Dilled Cucumbers
Green Risotto
Herbed Green Beans
Herbed Scrambled Eggs with Asparagus
Leeks in Dill Sauce
Minted Peas
Pasta with Basil Salsa
Pasta with Chicken Liver and Sage Sauce
Pasta with Fresh Tomato and Herb Sauce
Pasta with Garlic and Basil
Rosemary Potatoes
Spaghettini with Herbs and Tomato
Tomato-Basil Pie
Zucchini and Carrots with Garlic and Herbs

More herb recipes >

Starters

This dish only takes about three minutes to assemble.

Artichoke and Tarragon Dip

12 oz (335 g) canned marinated artichoke hearts, coarsely chopped
1/2 cup (125 ml) mayonnaise
1/2 cup (250 ml) sour cream
1/2 cup (125 ml) freshly grated Parmesan cheese
3 Tbs (45 ml) chopped fresh tarragon, or 1 Tbs (15 ml) dried
Salt and freshly ground pepper to taste

Combine all ingredients and place in a 3-cup (750 ml) ovenproof baking dish or casserole. Bake in a preheated 350F (180C) oven until heated through, about 30 minutes. Serve with raw vegetables, chips, or crackers. Makes about 2 cups (500 ml).

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Even though I am calling this preparation a dip, you may also spread it on toast or crackers, or add a dollop to hot or cold soup.

Basil and Walnut Dip

8 oz (225 g) low-fat or fat-free cream cheese
1/2 cup (125 ml) chopped fresh basil leaves
1 shallot, finely chopped
2 Tbs (30 ml) grated Parmesan cheese
1 Tbs (15 ml) red wine or balsamic vinegar
1 tsp (5 ml) prepared horseradish
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped walnuts

Combine all ingredients except the walnuts in a food processor and process until smooth. Stir in the walnuts. Serve with raw vegetables for dipping. Makes about 1 cup.

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Take double advantage of fresh summer vegetables by serving them raw to dip into this flavorful, low-fat dip.

Cucumber and Mint Dip

1 medium cucumber
1 scallion (spring onion), green and white parts, finely chopped
1 cup (250 ml) plain yogurt
3 Tbs (45 ml) chopped fresh mint leaves
2 Tbs (30 ml) olive oil
1/2 tsp (2 ml) ground cumin
Cayenne pepper to taste (optional)
Salt and freshly ground pepper to taste

Cut the cucumber in half lengthwise, scoop out and discard the seeds. Chop the cucumber finely and combine with the remaining ingredients. Serve with raw vegetables or bread for dipping. Makes about 2 cups (500 ml), to serve 6 to 8.

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This cool summer salad makes a refreshing appetizer.

Cucumbers with Mint Vinaigrette

2-3 cucumbers
1 Tbs (15 ml) olive oil
2 tsp (10 ml) champagne or white wine vinegar
Salt and freshly ground pepper to taste
3 Tbs (45 ml) finely shredded fresh mint

Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds with a spoon and discard. Cut the cucumbers into thin slices and combine in a bowl with the oil, vinegar, salt, and pepper. Marinate for at least 30 minutes in the refrigerator or at room temperature. Add the mint immediately before serving. Serves 4 to 6.

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This cold dish originated in Frankfurt and was reportedly one of the favorites of Goethe. It is frequently served with boiled potatoes, which are dipped into the sauce.

Eggs in Green Sauce

1/2 cup (125 ml) sour cream
1/2 cup (125 ml) yogurt
1/4 cup (60 ml) mayonnaise
Juice of 1 lemon
9 to 13 hard-boiled eggs, peeled
1 1/2 cups (375 ml) finely chopped fresh herbs (any combination of parsley, tarragon, chives, dill, or fennel greens)
1/2 tsp (2 ml) sugar
Salt and freshly ground pepper to taste

Combine the sour cream, yogurt, mayonnaise, and lemon juice. Finely chop one of the eggs and stir it into the mixture, along with the herbs, sugar, salt, and pepper. Spoon the sauce onto a serving platter or individual plates. Slice the remaining eggs in half and arrange them on the sauce. Serves 4 to 6.

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Try this recipe the next time you have a bunch of mouths to feed, whether at a cocktail party or a summer backyard cookout.

Fresh Vegetables with Green Mayonnaise

Note: This recipe calls for uncooked egg yolk. If salmonella contamination is a concern to you then it is best to skip this recipe. You can make an approximation of it by adding lemon juice and fresh herbs to a commercially prepared mayonnaise.

1/2 tsp (2 ml) dry mustard
1 tsp (5 ml) salt
1 large egg yolk
2 Tbs (30 ml) lemon juice
3/4 cup (180 ml) vegetable oil
1/4 cup (60 ml) extra virgin olive oil
2 Tbs (30 ml) finely chopped parsley
1 tsp (5 ml) finely chopped fresh chives
1 tsp (5 ml) finely chopped fresh tarragon
Fresh vegetables for dipping, such as mushrooms, cherry tomatoes, summer squash, cauliflower and broccoli florets, green pepper slices, etc.

Combine the mustard, salt, egg yolk, and lemon juice in a 1 quart (1 L) mixing bowl. Add the oil a few drops at a time and beat with a wire whisk until the mixture forms a thick emulsion. The remaining oil can be added a teaspoon (5 ml) at a time while whisking constantly. Mix in the chopped herbs and chill for at least one hour. If the emulsion separates it may be reincorporated by whisking. Serve with fresh raw vegetables. Serves approximately 8.

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Although the mint is what gives this dish its unmistakable Middle Eastern flavor, watercress, arugula, or other flavorful fresh greens may be substituted.

Fried Goat Cheese with Mint

1 log of goat cheese (12 oz, 300 g), well chilled
Flour for coating
1 egg, well beaten with 1/4 tsp (1 ml) dried thyme and a grating of fresh nutmeg
Vegetable oil for frying
1 small onion, finely chopped
1 Tbs (15 ml) balsamic or red wine vinegar
1 Tbs (15 ml) olive oil
Salt and freshly ground pepper to taste
1/2 cup (125 ml) chopped fresh mint leaves

Slice the cheese into 1/2-inch (1 cm) rounds. Dredge with flour, dip into the egg mixture, and dredge with flour again. This may be done ahead, and the cheese rounds refrigerated until ready to cook. Heat 1/4 inch (5 mm) of oil in a skillet over high heat until very hot. Carefully fry the cheese, a few at a time, until golden brown on both sides. Drain on paper towels. Combine the onion, vinegar, olive oil, salt, pepper, and mint in a small bowl and toss to combine. Place a small bed of the mint mixture on each plate and top with the fried cheese. Serves 4 to 6.

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Fried ravioli began appearing on the menus of trendy restaurants several years ago, but they are surprisingly easy if you use any of the fresh ravioli that are available.

Fried Ravioli with Walnut Pesto

12 oz (335 g) cheese-filled ravioli, cooked according to package directions and thoroughly drained
2 Tbs (30 ml) olive oil or butter
1 cup (250 ml) packed fresh basil leaves
1 cup (250 ml) packed flat-leaf parsley
3/4 cup (180 ml) extra-virgin olive oil
1/2 cup (125 ml) chopped walnuts
1/3 cup (80 ml) grated Parmesan cheese
1-3 cloves garlic, chopped
Salt and freshly ground pepper to taste

Fry the ravioli in the oil in a skillet over moderate heat until they are light golden brown on both sides. Drain on paper towels. Meanwhile, combine the remaining ingredients in an electric blender or food processor and process until thoroughly blended. Spoon the sauce over the ravioli or serve it on the side. Serves 6 to 8 as an appetizer, 4 to 6 as a first course.

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The Greeks have a variety of salates that can be used either as spreads or dips and are often served as an appetizer.

Greek Parsley Spread (Maidanosalata)

1 thick slice (1 inch, 3 cm) coarse bread, crusts removed and soaked in water
1 medium onion, coarsely chopped
2-4 cloves garlic, chopped
1 lb (450 g) fresh parsley, stems trimmed
1/3 cup (80 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
1 tsp (5 ml) balsamic vinegar
Salt and freshly ground pepper to taste
Crushed red pepper flakes to taste (optional)
Black olives for garnish

Squeeze and discard the excess water from the bread and combine the bread with the remaining ingredients except the olives in an electric blender or food processor. Process until a smooth paste is formed. Taste and adjust the seasoning to your liking with additional salt, pepper, lemon juice, or vinegar. Spoon into a serving bowl and arrange the olives on top. Serve with pita bread, raw vegetables, or crackers. Makes about 2 cups (500 ml).

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Brie cooked in pastry has been a popular party item for the past few years. This recipe adds some sophistication with the use of fresh herbs, and takes advantage of frozen puff pastry that should be in everyone's freezer.

Herbed Brie in Pastry

1 wheel (about 18 ounces, 500 g) ripe Brie cheese
2 large shallots, finely chopped
1 Tbs (15 ml) chopped fresh chives
1 Tbs (15 ml) chopped fresh tarragon
1 Tbs (15 ml) dry white wine or vermouth
Freshly ground pepper to taste
1 sheet (about 9 ounces, 250 g) frozen puff pastry, thawed
1 egg, beaten

Cut off and discard the top rind of the Brie. Combine the shallots, herbs, wine, and pepper in a small bowl and press firmly over the top of the cheese. Roll out the pastry dough on a lightly floured surface to make a 10-inch (25 cm) square. Place the pastry over the cheese and fold it under the cheese to enclose it completely. Turn the cheese over and press the pastry seams together. Turn right side up and brush with the beaten egg. Bake in a preheated 400F (200C) oven until golden brown, about 20 minutes. Serve warm or at room temperature. Serves 6 to 8.

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This recipe is a tangy, tasty, low-fat spread or dip and is not only great as an appetizer, but you can serve it with fresh fruit for dessert, and in France a similar preparation is often spread on toast as a breakfast treat. For a guilt free approach, serve it with cucumber slices for dipping instead of chips.

Herbed Goat Cheese Spread

6 oz (170 g) goat cheese
8 oz (225 g) non-fat cream cheese
1/4 cup (60 ml) non-fat plain yogurt
1 garlic clove, crushed
1/2 tsp (2 ml) dried thyme
1 Tbs (15 ml) chopped chives
A dash of cayenne pepper (optional)
Salt and freshly ground black pepper to taste

Combine all ingredients in a bowl and mix until thoroughly incorporated. Scoop the mixture into a serving bowl and refrigerate for at least 2 hours, until chilled and slightly stiffened. Serve with toast, crackers, or fresh raw vegetables for dipping. Makes about 2 cups (500 ml). Salt and freshly ground pepper to taste.

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This Indian dish is traditionally served on a large plate with toothpicks as a cocktail snack, but it serves equally well as a first course, served on a bed of lettuce.

Minted Potatoes and Cucumber

1-1 1/2 lbs (450-675 g) boiling potatoes, peeled and cut into 3/4 -inch (2 cm) dice
1 large cucumber, peeled, seeded, and cut into 3/4 -inch (2 cm) dice
1/4 cup (60 ml) firmly packed chopped fresh mint leaves
2 Tbs (30 ml) lemon juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste

Boil the potatoes in salted water until just tender-do not over cook. Drain and cool in the refrigerator. Combine the potatoes and the remaining ingredients in a bowl and toss gently to combine. Serve slightly chilled or at room temperature. Serves 4 to 6.

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Even though this is a modern creation, it has the flavors of many ancient dishes from the Mediterranean.

Orange-Scented Herbed Goat Cheese Spread

8 oz (225 g) mild goat cheese (chevre)
1/4 cup (60 ml) sour cream
Finely grated zest of 1 orange
1/4 cup (60 ml) coarsely chopped green olives
1 scallion, green and white part, finely chopped
1 tsp (5 ml) finely chopped fresh rosemary
Salt and freshly ground pepper to taste

Mash the goat cheese, sour cream, and orange zest together. Gently fold in the remaining ingredients. Refrigerate for at least 1 hour. Serve with crackers, toast, or raw vegetables. Serves 6 to 8.

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Serve this very Mediterranean appetizer with toasted slices of French or Italian bread, and your friends might finally believe you "summered in Cannes," like you've been telling them for years.

Parsleyed Tomatoes

1 to 1 1/2 lbs (500-750g) ripe cherry tomatoes
1 Tbs (15 ml) extra virgin olive oil
1 Tbs (15 ml) red wine or balsamic vinegar
1 clove garlic, finely chopped
3 Tbs (45 ml) finely chopped fresh parsley
Salt and freshly ground black pepper to taste

Remove the stems from the tomatoes and cut each in half. Combine with the remaining ingredients in a mixing bowl and toss gently to coat the tomatoes. Arrange on a serving platter with toothpicks for guests to serve themselves. Serve with toast or crackers. Serves 6 to 8 as an appetizer.

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The French know that pairing radishes with butter and salt tempers their fire. This elegant interpretation makes the best of your fresh herbs and those radishes you just plucked from the ground.

Radishes with Herbed Butter Sauce

2-3 shallots, finely chopped
6 Tbs (90 ml) cold butter
1/2 cup (125 ml) dry white wine
1 Tbs (15 ml) chopped fresh herbs such as tarragon, thyme, or chives
1 tsp (5 ml) lemon juice
Freshly ground pepper to taste
20-30 whole radishes
Kosher or coarse sea salt

Saute the shallots in 1 tablespoon (15 ml) of the butter over moderate heat until tender, 2 to 3 minutes. Add the wine and boil until the liquid is reduced by half. Reduce the heat to low and whisk in the remaining butter 1 tablespoon (15 ml) at a time, adding more butter just before the last bit of butter is melted. Whisk in the lemon juice, herbs, and pepper. Serve the radishes with the warm sauce and salt in small dishes for dipping. Serves 4 to 6.

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If fresh sugar snap peas are not available in your area, you may substitute snow peas (mangetouts) with excellent results.

Sugar Snap Peas with Tarragon Mayonnaise

Note: This recipe calls for a raw egg. If salmonella contamination is a concern to you, use pasteurized eggs or egg substitute.
1 lb (450 g) sugar snap peas, strings removed
1 egg
2 tsp (10 ml) rice wine vinegar
1 tsp (5 ml) Dijon mustard
1/2 cup (125 ml) extra-virgin olive oil
1/2 cup (125 ml) vegetable oil
1 Tbs (15 ml) chopped fresh tarragon
1 tsp (5 ml) chopped fresh chives
Salt and freshly ground pepper to taste

Steam the sugar snaps until just barely cooked, about 3 minutes. Plunge them into cold water to stop the cooking. Drain and dry thoroughly and refrigerate until ready to serve. Combine the egg, vinegar, and mustard in an electric blender or food processor and add the oils in a thin stream while the motor is running. Transfer to a small mixing bowl and stir in the remaining ingredients. Refrigerate until ready to serve. Serve the sugar snaps with the tarragon mayonnaise as a dip. Serves 6 to 8 as an appetizer.

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This is an elegant little appetizer that is right at home any time finger-food is called for.

Tomato and Basil Crostini

4 plum tomatoes, seeded and chopped
12 to 16 slices French bread (baguette type)
1 large clove of garlic, peeled
2 Tbs (30 ml) olive oil
1/4 cup (60 ml) chopped fresh basil
Zest of 1 lemon
Salt and freshly ground pepper to taste

Allow the tomatoes to drain in a colander for 30 minutes. Toast the slices of bread and rub each with garlic. Combine the tomatoes with the remaining ingredients in a small bowl and divide between the slices of toast. Serve immediately. Serves 4 to 6.

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Soups

Chervil is much more popular in Belgium than in the United States, where it may be difficult to find. It is easy to grow, and fresh chervil can be found in better supermarkets. Do not attempt to substitute dried chervil in this recipe.

Belgian Chervil Soup (Kervel Soep, Potage au Cerfeuil)

3 Tbs (45 ml) butter
2 rubs celery, chopped
1 medium leek, white and pale green parts only, thoroughly washed and chopped
1 medium onion, chopped
1 small baking potato, peeled and chopped
4 cups (1 L) beef or chicken stock
1 cup (250 ml) finely chopped fresh chervil , plus additional whole leaves for garnish
Salt and freshly ground pepper to taste

Heat the butter in a large pot over moderate heat and saute the celery, leek, and onion until tender but not brown, about 10 minutes. Add the potato and stock and bring to a boil. Simmer covered until the vegetables are very tender, about 20 minutes. Add the chervil salt, and pepper and simmer covered for 10 minutes. Puree in batches in an electric blender or food processor. Serve garnished with chervil leaves. Serves 4 to 6.

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I have never seen lovage in a supermarket, but it is easy to grow and makes a lovely addition to the back of the herb garden. Use celery leaves instead if you don't have access to this close cousin.

Celery Soup with Lovage

2 Tbs (30 ml) butter
1 large head celery, inner stalks only, chopped
1 lb (450 g) potatoes, peeled and diced
2 Tbs (30 ml) chopped lovage or celery leaves plus additional for garnish
6 cups (1.5 L) chicken or vegetable stock
Salt and freshly ground pepper to taste

Heat the butter in a large pot over moderate heat and saute the celery and potatoes for 5 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered until the celery is tender, about 30 minutes. Puree in batches in an electric blender or food processor. Serve garnished with lovage or celery leaves. Serves 4 to 6.

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This recipe is about as easy as they come. Many people keep these ingredients in on hand, so it's a cinch to whip this up at the last minute for unexpected guests. Plenty of parsley is the key to this soup.

Chicken Broth with Pasta and Parsley

6 cups (1.5 L) chicken broth
1/2 lb (225 g) your favorite shape of pasta
2 cups (500 ml) packed fresh parsley leaves
1 Tbs (15 ml) tomato paste

Bring broth and tomato paste to a boil. Add pasta and cook according to package directions. Add parsley one minute before pasta is done. Serves 4 to 6.

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Ask me on an average day what my favorite herb is, and I might say tarragon or rosemary. Ask me on a hot summer day and my thoughts will immediately go to tomato bushes, cucumber vines, and fresh basil. With no cooking and very little preparation, this may be the perfect cold summer soup.

Cold Basil Soup

About 25 fresh basil leaves, plus more for garnish
4 medium tomatoes, seeded and chopped
3 green bell peppers (capsicum), seeded and chopped
2 medium cucumbers, seeded and chopped
2-4 cloves garlic, chopped
1 medium onion, chopped
4 cups (1 L) water
2 cups (500 ml) plain yogurt
Salt and freshly ground pepper to taste

Combine the basil and vegetables in an electric blender or food processor and process until smooth, working in batches and adding a little of the water if necessary. Transfer to a large bowl and stir in the remaining ingredients. Refrigerate for at least 2 hours before serving cold, garnished with chopped basil. Serves 4 to 6.

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Here is a cold version of the classic split pea soup. The addition of fresh mint and spices make it a refreshing summer cooler. Use vegetable stock or water to make it vegetarian, and omit the heavy cream if fat content is a concern.

Cold Split Pea Soup with Mint

2 cups (500 ml) dry green split peas
2 qt (2 L) chicken or vegetable stock, fresh or canned
1 cup (250 ml) coarsely chopped onion
1 stalk celery, coarsely chopped
2 cloves garlic, coarsely chopped
1/2 tsp (2.5 ml) cumin seed
A pinch of ground cloves
1 bay leaf
1 cup (250 ml) coarsely chopped fresh mint
Salt and white pepper to taste
1 cup (250 ml) heavy cream (optional)
Fresh mint for garnish

Wash and pick over the peas. Bring the stock to a boil in a large heavy saucepan or soup kettle. Add the peas, onion, celery, garlic, cumin seed, cloves, bay leaf, and mint. Reduce the heat and simmer partially covered, stirring occasionally, for 1 to 2 hours, until the peas are soft and easily mashed. Remove the bay leaf. Pass the soup through a fine sieve or food mill, mashing the peas and onion through the strainer and leaving the bulk of the mint and celery behind. Chill the soup in the refrigerator for at least 2 hours. Add the heavy cream and salt and pepper to taste. Note: if you adjusted the seasoning prior to refrigerating the soup, you will probably have to add more salt and pepper after it has chilled. Garnish with sprigs of fresh mint. Serves 6 to 8.

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I have a pronouncement to make: this soup is the best in the world. Period. I say so, and everybody who has tasted it says so. The only trouble is, sorrel is difficult to find in the US, as well as many other places I suppose. The easiest thing to do is to grow your own. If you simply can't get your hands on fresh sorrel, this soup is also wonderful made with watercress, spinach, or escarole.

Cream of Sorrel Soup

2 cups (500 ml) (packed) sorrel leaves, stems removed
4 cups (1 L) chicken stock, fresh or canned
2 cups (500 ml) heavy cream, milk, or fat-free milk
Salt and freshly ground pepper to taste

Bring the chicken stock to a boil in a 2 quart (2 L) stainless steel or enameled pot. Add the sorrel leaves and boil for 2 to 3 minutes, until the sorrel changes color. Remove from the heat and allow to cool a little. Puree the soup in an electric blender and pour through a fine sieve to remove any pieces of stem. Add the cream or milk, stirring to combine. Serve the soup hot or cold. Adjust the seasoning with salt and pepper after it reaches the temperature you are going to serve it. Serves 4 to 6.

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This carrot soup owes its richness to the carrots, not to butter or cream. You can have seconds without feeling guilty.

Dilled Carrot Bisque

3 cups (750 ml) chicken broth
3 cups (750 ml) sliced carrots
1/4 cup (60 ml) chopped fresh parsley
3 Tbs (45 ml) chopped shallots
1 clove garlic, minced
1 tsp (5 ml) dried dill weed
1/4 tsp (1 ml) ground black pepper (or to taste)
1/2 cup (125 ml) skim milk

Combine all ingredients except milk in a saucepan and bring to a boil over moderate heat. Reduce heat, cover and simmer for about 30 minutes, until carrots are tender. In a blender of food processor at medium speed, blend about 1/4 of the mixture at a time until smooth. Return to saucepan, add milk, and heat about 1 minute. Serves 4.

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Fish and herbs share a common quality: the fresher they are, the better they are. Be sure to use only the freshest of both in this easy fish soup.

Fish Soup with Fresh Herbs

3 Tbs (45 ml) olive oil
1 onion, chopped
1 leek, white and tender green part, chopped
1 carrot, chopped
1 rib celery, chopped
4 cups (1 L) fish stock or water
2-3 lbs (900-1350 g) firm white fish fillets, such as halibut, monkfish, or sea bass, cut into bite-size pieces
2-4 cloves garlic, finely chopped
2-3 tomatoes, chopped
1 Tbs (15 ml) chopped fresh dill, oregano, rosemary, savory, chives, or any combination of these, plus additional for garnish
1 Tbs (15 ml) Pernod or other anise-flavored liqueur (optional)
Salt and freshly ground pepper to taste

Heat the oil in a large pot over moderate heat and saute the onion, leek, carrot, and celery for 5 minutes. Add the remaining ingredients and bring to a simmer. Simmer covered over low heat for 20 minutes, or until the vegetables are tender. Garnish with chopped fresh herbs. Serves 4 to 6.

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Who says parsley is just for garnishing? Try this soup and you may decide to put your parsley to better use in the future.

Parsley Soup

2 medium onions, chopped
1 Tbs (15 ml) butter
2 cups (500 ml) fresh or canned chicken stock
2 medium potatoes, peeled and diced
1 cup (250 ml) chopped parsley, including stems
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
Thin slices of lemon for garnish

Cook the onions in the butter in a large saucepan over moderate heat until the onions are soft but not brown. Add the chicken stock and potatoes and bring to a boil. Cook until the potatoes are tender. Add the parsley, milk, salt, and pepper, and bring to a boil. Carefully process 1 cup (250 ml) at a time in an electric blender until smooth and strain through a fine mesh strainer to remove any fibers from the parsley stems. Serve hot or cold with a slice of lemon floating on the surface. Serves 4 to 6.

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We have the Shakers to thank for packaged seeds, clothes pins, and this fragrant and healthy soup.

Shaker Herb Soup

4 Tbs (60 ml) butter
1 cup (250 ml) finely chopped celery
1/4 cup (60 ml) finely chopped fresh chives
1/4 cup (60 ml) finely chopped fresh sorrel
1/4 cup (60 ml) chopped fresh chervil or 4 tsp (20 ml) dried
1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
Freshly ground pepper to taste
4 cups (1 L) chicken or vegetable stock
Freshly ground nutmeg
Grated cheddar cheese for garnish

Heat the butter in a large saucepan over moderate heat and saute the celery and chives until tender but not brown, about 5 minutes. Add the remaining herbs and pepper and cook for 2 minutes. Add the stock and bring to a boil. Reduce the heat and simmer partially covered for 20 minutes. Ladle the soup into individual bowls and sprinkle each with a grating of nutmeg. Serve accompanied by grated cheese. Serves 4 to 6.

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The strong flavor of fresh tarragon should be used judiciously because it will easily overwhelm other more subtle flavors. You will be surprised by how much flavor is released from the scant amount of the herb in this recipe.

Tarragon Soup

6 cup (1.5 L) chicken, beef, or vegetable stock
2 Tbs (30 ml) chopped fresh tarragon
Freshly grated Parmesan cheese for garnish

Combine the stock and tarragon in a saucepan and simmer over low heat for 10 minutes. Serve with grated Parmesan cheese. Serves 4 to 6.

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Watercress soup has always been one of my favorite dishes for special occasions, and the oysters in this version take it to a new level.

Watercress Soup with Oysters

4 Tbs (60 ml) butter
1 leek, white part only, finely chopped
1 medium onion, finely chopped
3/4 lb (335 g) potatoes, peeled and diced
1 bunch watercress, stems removed, chopped
5 cups (1.25 L) chicken, fish, or vegetable stock
Salt and freshly ground pepper to taste
1 pint (500 ml) raw shucked oysters with their liquid

Heat the butter in a large pot over moderate heat and saute the leek and onion until tender but not brown, about 5 minutes. Add the potatoes, watercress, stock, salt, and pepper. Bring to a boil, reduce the heat and simmer for 30 minutes. Puree the soup in batches in an electric blender or food processor and return to the pot. Add the oysters and their liquid and heat-do not boil- for 2 to 3 minutes. Serve immediately. Serves 4 to 6.

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Salads

I believe that every meal I have ever eaten in Greece was accompanied by a salad including cucumbers and feta cheese. This recipe has a genuine Mediterranean flavor with the addition of fresh mint and lemon juice.

Cucumber, Feta, and Mint Salad

2 medium cucumbers
1 1/2 cups (375 ml) crumbled feta cheese
1/2 cup (125 ml) chopped fresh mint leaves
1/2 cup (125 ml) extra virgin olive oil
1/4 cup (60 ml) fresh lemon juice
Salt and freshly ground pepper to taste

Peel half the skin of the cucumbers in lengthwise strips and cut them into very thin slices. Arrange the slices on a serving platter or individual serving dishes. Sprinkle the feta cheese on top, followed by the mint. Whisk together the olive oil, lemon juice, salt, and pepper and pour over the salad, or allow diners to serve themselves at the table. Serves 4 to 6.

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This salad dates back to the 1920s when a play called "The Green Goddess" was playing in San Francisco. The star of the play was a frequent guest at the Palm Court Restaurant, where chef Philip Roemer invented this creamy green dressing. He named the salad "Green Goddess Salad" to honor the actor, and today almost every American knows the dressing of the same name.

Green Goddess Salad

For the dressing:

1 cup (250 ml) coarsely chopped parsley
1 cup (250 ml) mayonnaise
1 cup (250 ml) sour cream
1/4 cup (60 ml) coarsely chopped fresh chives
1/4 cup (60 ml) white wine vinegar
3 Tbs (45 ml) chopped fresh tarragon
6 anchovy fillets, or 2 Tbs anchovy paste
1 scallion (spring onion), white and green parts, coarsely chopped
1 clove garlic, coarsely chopped

For the salad:

1 clove garlic, peeled
1 head Boston lettuce
1 head romaine
1 small bunch chicory, or green of your choice

Combine all the ingredients for the dressing in an electric blender or food processor and process until smooth. The sauce should be rather thick, but you may thin it if necessary with a tablespoon or two of milk. Pour into a glass jar with a tightly fitting lid and refrigerate for at least 3 hour to overnight. Shake well before using. Rub the inside of a large wooden salad bowl with the clove of garlic and discard the garlic. Break the greens into small pieces and place them in the bowl. Drizzle enough of the dressing over the greens to coat them lightly and toss gently. Serves 6 to 8, with extra dressing left over.

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Does putting herbs in a fruit salad sound strange to you? We don't think twice about pairing mint with fruit, and this recipe demonstrates that other herbs can do the same duty as well.

Herbed Fruit Salad

1 large ripe avocado, peeled and cut into 1/2-inch (1 cm) pieces
1 large ripe tomato, cut into 1/2-inch (1 cm) pieces
1 cup (250 ml) cantaloupe, cut into 1/2-inch (1 cm) pieces
1 cup (250 ml) fresh pineapple, cut into 1/2-inch (1 cm) pieces
1 large orange, peeled and sectioned
The zest of 1 orange, finely chopped
1/4 cup (60 ml) fresh lime or lemon juice
1/4 cup (60 ml) chopped fresh mint leaves
1/4 cup (60 ml) chopped fresh basil leaves
1 tsp (5 ml) chopped fresh thyme leaves
Freshly ground black pepper to taste

Combine all ingredients in a non-reactive bowl and toss gently to combine. Refrigerate for at least 1 hour before serving. Serves 4 to 6.

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This recipe is adapted from a recipe I have for "French Corsican" salad. Although I have never been to Corsica, I can't imagine the good people of that Mediterranean isle sitting down to a salad like this without olives, so I have added black olives to the recipe.

Tomato, Cucumber, and Mint Salad

2 large tomatoes, sliced
2 large cucumbers, peeled and thinly sliced
1 cup (250 ml) crumbled feta cheese
12 to 16 oil-cured, Greek style black olives
1 Tbs (15 ml) fresh mint, cut into very fine strands (chiffonade)
1 Tbs (15 ml) lemon juice
2 Tbs (30 ml) extra virgin olive oil
Salt and freshly ground black pepper to taste

Arrange the tomato slices on a serving platter or on individual plates. Arrange the cucumbers on top, and then add the feta cheese and the olives. Sprinkle with the mint, and then drizzle the lemon juice and olive oil over all. Season with salt and pepper. Serves 4 to 6.

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Here is a quick and easy salad that requires no cooking for those of us who would rather eat well than spend time in the kitchen:

Watercress, Mushroom, and Hazelnut Salad

1-2 cloves garlic, finely chopped
1/4 cup (60 ml) extra-virgin olive oil
1 Tbs (15 ml) balsamic or red wine vinegar
1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
1 tsp (5 ml) Dijon mustard
1/2 tsp (2 ml) honey
Salt and freshly ground pepper to taste
1-2 bunches watercress
8 oz (225 g) white mushrooms, sliced
1/4 cup (60 ml) chopped hazelnuts (filberts)

In a small bowl whisk together the garlic, olive oil, vinegar, tarragon, mustard, honey, salt, and pepper. In a large bowl, toss the watercress with half the dressing and divide among 4 to 6 salad plates. Arrange the mushrooms on top of the watercress, drizzle with the remaining dressing, and sprinkle with the hazelnuts. Serve immediately. Serves 4 to 6.

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Here is a simple and refreshing salad that will probably become a summertime standby at your house.

Watermelon, Arugula, and Mint Salad

1/2-1 lb (450-900 g) seeded and cubed watermelon without the rind
1-2 bunches arugula
A small handful of mint leaves, chopped
4-8 oz (225-450 g) feta cheese, crumbled
4 Tbs (60 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon or lime juice
1 tsp (5 ml) Dijon mustard
Salt and freshly ground pepper to taste

Place the watermelon, arugula, mint, and feta in a serving bowl. Whisk together the remaining ingredients and pour over the watermelon, tossing gently to combine. Serve immediately. Serves 4 to 6.

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Side Dishes

Most rice dishes are quick and easy, except for the ones that require constant stirring. This one eliminates all the tedium and guesswork and results in perfectly cooked rice. Feel free to experiment by adding different herbs, chopped nuts, chopped dried fruit, or a little grated cheese.

Baked Herbed Rice

3 Tbs (45 ml) butter or olive oil
1 small onion, chopped
1 cup (250 ml) long-grain rice
2 cups (500 ml) hot chicken, beef, or vegetable broth
2 Tbs (30 ml) chopped fresh chives or 2 tsp (10 ml) dried
1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
Salt and freshly ground pepper to taste

Heat the butter in a saute pan and saute the onion until tender but not brown, about 5 minutes. Add the rice and stir to coat the rice well. Add the remaining ingredients, cover tightly, and bake in a preheated 375F (190C) oven for 25 minutes. Serves 4 to 6.

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Here's proof that scallions good for more than garnishes.

Braised Scallions in Mustard Sauce

1 Tbs (15 ml) butter
1 rib celery, chopped
1 carrot, chopped
1 1/2 cups (375 ml) chicken stock
1 tsp (5 ml) dried thyme
1 bay (laurel) leaf
20-24 scallions, trimmed of all but about 1 inch (3 cm) of the green tops
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) Dijon mustard
Salt and freshly ground pepper to taste

Heat the butter in a large skillet over moderate heat and saute the celery and carrot until lightly browned, about 15 minutes. Add the chicken stock, thyme, and bay leaf and simmer covered for 15 minutes. Add the scallions and simmer uncovered for 5 minutes-do not overcook. Remove the scallions with a slotted spoon and set aside. Strain the liquid, discard the solids, and return 1/2 cup (125 ml) of the liquid to the skillet. Stir in the cream and mustard and simmer uncovered, stirring occasionally, until the liquid has reduced to about one third, about 10 minutes. Correct the seasoning with salt and pepper and return the scallions to the skillet long enough to heat them through, about 1 minute. Serve immediately. Serves 4 to 6.

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Here's a tasty and unusual dish that goes great with just about everything.

Carrots with Honey and Thyme

4 Tbs (60 ml) butter
2 shallots, finely chopped
4-6 large carrots, peeled and shredded
3 Tbs (45 ml) honey
1/2 tsp (2 ml) dried thyme, crushed
Salt and freshly ground pepper to taste

Heat the butter in a skillet over moderate heat and saute the shallots until tender but not brown, about 5 minutes. Add the remaining ingredients, tossing to combine. Cover the skillet and cook for 5 minutes, stirring once or twice. Serves 4 to 6.

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We in the West tend to use scallions as a garnish, but in India they are treated more as a vegetable in their own right. Here they are paired with cauliflower made bright yellow with turmeric, and the color combination is a feast for the eyes as well as the taste buds.

Cauliflower with Scallions

3 Tbs (45 ml) vegetable oil
1/2 tsp (2 ml) black* or yellow mustard seeds
1/2 tsp (2 ml) turmeric
1/4 tsp (1 ml) cayenne pepper, or to taste
12-15 scallions, green and white parts, cut into 1/2-inch (1 cm) pieces
1 medium head cauliflower, cut into small flowerets
1/4 cup (60 ml) water
Salt to taste

* Black mustard seeds are available in finer supermarkets and Indian specialty shops.
Heat the oil in a large skillet over high heat until very hot. Add the mustard seeds and saute for 15 seconds, covering the skillet to avoid splatters of hot oil from the popping of the seeds. Add the turmeric, cayenne, and scallions, stirring for 15 seconds. Add the cauliflower and water and stir to combine. Reduce the heat to low and simmer covered until the cauliflower is tender, about 15 to 20 minutes. Remove the lid and increase the heat to medium, stirring constantly until all of the liquid has evaporated and the cauliflower is lightly browned. Serve immediately. Serves 4 to 6.

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This dish is simple to prepare, even though it takes a little time. It is the perfect accompaniment to sandwiches or cold cuts, and can be made ahead of time.

Dilled Cucumbers

2 medium-sized cucumbers (seedless if possible)
1 Tbs (15 ml) salt
1/2 cup (125 ml) sour cream or yogurt
1/4 cup (60 ml) chopped fresh dill
Salt and freshly ground pepper

Slice the cucumbers paper thin and place in a colander. Sprinkle with salt and weigh the cucumbers down with a plate and some canned good for additional weight. Allow cucumbers to drain for 30 minutes to 1 hour. Turn the cucumbers out onto paper towels and press dry, eliminating as much moisture as possible. Combine the cucumbers with the remaining ingredients and serve chilled. Serves 4 to 6.

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Making perfect risotto takes some time and attention, but the results are worth every ounce of effort. Serve this as a side dish with just about anything, or serve it with a green salad as a main dish.

Green Risotto

3 Tbs (45 ml) olive oil or butter
2 shallots, finely chopped
1-3 cloves garlic, finely chopped
1 1/2-2 cups (250-375 ml) Arborio or other short-grain rice
1/4 cup (60 ml) chopped fresh herbs such as oregano, thyme, celery leaves, dill, chervil, parsley, or dill
3-4 cups (750 ml-1 L) hot chicken stock
1/2 cup (125 ml) freshly grated Parmesan cheese

Heat the oil in a large, shallow pan over moderate heat and saute the shallots for 3 minutes. Add the garlic and saute for 1 minute. Add the rice and half the chopped herbs and cook, stirring constantly, for 1 minute. Add the hot stock about 1 cup (250 ml) at a time, cooking and stirring until most of the liquid has been absorbed before adding more. Continue cooking and adding stock until the rice is tender and has formed a smooth sauce, about 20 minutes. Stir in the grated Parmesan and the remaining herbs. Serve immediately. Serves 4 to 6.

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The combination of thyme and lime juice gives this dish a Caribbean flair. You might try using this technique with other vegetables such as broccoli, squash, carrots, or even mushrooms.

Herbed Green Beans

1 lb (450 g) green beans (haricots), trimmed and cut into 1-inch (2 cm) pieces
1 Tbs (15 ml) olive oil or butter
1 medium onion, chopped
4-6 cloves garlic, finely chopped
1/2 cup white wine, chicken broth, or water
1 cup (250 ml) coarsely chopped canned or fresh tomatoes
2 Tbs (30 ml) chopped fresh thyme leaves or 2 tsp (10 ml) dried thyme
Salt and freshly ground pepper to taste
Lime wedges for garnish

Boil or steam the beans until just tender, about 3 minutes. Drain and set aside. Heat the oil in a large skillet over moderate heat and cook the onion, stirring frequently, until tender but not brown, about 10 minutes. Add the garlic and cook an additional 2 minutes. Add the liquid, tomatoes, thyme, salt, and pepper and cook uncovered for 10 minutes, stirring occasionally. Add the green beans, stirring to combine well, and cook an additional 2 to 3 minutes. Serve with lime wedges. Serves 4 to 6.

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I am particularly fond of tarragon with eggs as in this recipe, and the addition of asparagus makes for an irresistible combination.

Herbed Scrambled Eggs with Asparagus

8 oz (225 g) thin asparagus
1 Tbs (15 ml) extra virgin olive oil
6 large eggs
1 Tbs (15 ml) sour cream
1 Tbs (15 ml) chopped fresh chives
1 tsp (5 ml) chopped fresh tarragon, or 1/4 tsp (1 ml) dried
Salt and freshly ground pepper to taste

Remove the tough lower portion of the asparagus and cut the remaining spears into 1-inch (2 cm) pieces. Heat the olive oil in a large non-stick skillet over moderate heat and saute the asparagus until bright green, about 2 to 3 minutes. Beat together the remaining ingredients and add to the skillet. Stir constantly until the eggs are done to the degree you prefer. Serves 4 to 6.

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Although I love all the members of the onion family, leeks are my favorite for their subtle yet distinctive flavor. Here is a special treatment for a special vegetable:

Leeks in Dill Sauce

Note: This recipe calls for uncooked eggs. If salmonella contamination is a concern to you, use the equivalent amount of pasteurized egg substitute instead.
8-12 leeks, trimmed and thoroughly washed
2 Tbs (30 ml) olive oil
2 eggs
1 Tbs (15 ml) Dijon-style mustard
2 tsp (10 ml) white wine vinegar
1 cup (250 ml) olive or peanut oil
1/4 cup (60 ml) chopped parsley
3 Tbs (45 ml) chopped fresh or 2 tsp (10 ml) dried dill
Salt and freshly ground pepper to taste

Place the leeks in a single layer in a large skillet and add enough water to cover. Add the 2 tablespoons (30 ml) olive oil and bring to a boil over moderate heat. Reduce the heat and simmer uncovered for 8 to 10 minutes, until the leeks are tender. Drain on paper towels. Combine the eggs, mustard, and vinegar in an electric blender and process until combined. With the motor running, add the oil in a thin stream. Transfer the sauce to a small bowl and stir in the parsley, dill, salt, and pepper. Spoon the sauce over the leeks and serve warm or chilled. Serves 4 to 6.

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Here is a classic presentation of a classic flavor combination-mint and peas.

Minted Peas

2 to 3 cups (500 to 750 ml) frozen peas
4 tsp (20 ml) chopped fresh mint leaves (about 8 to 10 leaves)
2 tsp (10 ml) grated lemon peel (only the yellow part)
1 clove garlic, finely chopped
2 Tbs (30 ml) olive oil
Salt and freshly ground black pepper to taste

Boil the peas according to the directions on the package. Carefully drain the peas by pouring them, along with the water they boiled in, into a strainer set in the sink. Watch out, because the steam can burn you. Return the peas to the pot and add the remaining ingredients. Stir the peas to combine all the ingredients, and serve while they are hot. Serves 4 to 6.

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This recipe calls for your favorite pasta, but you might also consider this light pesto-type sauce for brushing on chicken during the last few minutes of cooking, as a salad dressing, or added to your favorite tomato soup.

Pasta with Basil Salsa

1 cup (250 ml) fresh parsley, coarsely chopped and loosely packed
1 cup (250 ml) fresh basil, coarsely chopped and loosely packed
2 Tbs (30 ml) balsamic or red wine vinegar
1/4 cup (60 ml) grated Parmesan cheese
2 cloves garlic, chopped
2 Tbs finely chopped walnuts, pecans, or pine nuts (pignoli)
1/4 cup chicken broth (more if a thinner sauce is desired)
Salt and freshly ground black pepper to taste
1 lb (450 g) dried pasta of your choice, cooked according to package directions

Combine all ingredients except cooked pasta in an electric blender or food processor and blend until all ingredients are finely chopped and thoroughly combined. Toss with cooked pasta. Serves 4 to 6.

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This hearty, chunky sauce is especially good on large pasta shapes like rigatoni, ziti, and pappardelle.

Pasta with Chicken Liver and Sage Sauce

3 Tbs (45 ml) olive oil
8 oz (225 g) chicken livers, trimmed
Salt and freshly ground black pepper to taste
1 medium onion, chopped
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) red wine or chicken stock
1 can (28 oz, 790 g) Italian plum tomatoes, chopped, with their liquid
1/2 tsp (2 ml) dried sage
Pasta of choice cooked according to package directions
Freshly grated Parmesan cheese for garnish

Heat the oil in a large skillet over moderate heat. Season the chicken livers with salt and pepper and saute in the oil until browned on the outside but still pink in the center, about 3 minutes. Transfer the chicken livers to a plate and saute the onion and garlic until tender but not brown, about 5 minutes. Add the wine and reduce by half. Add the tomatoes and sage and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes. Coarsely chop the livers and transfer them and any juices that accumulated on the plate into the sauce. Simmer until the livers are cooked through, about 2 minutes. Toss with cooked pasta and sprinkle with Parmesan cheese if desired. Serves 4 to 6.

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If you held my feet to the fire I would probably admit that you could make this sauce with canned tomatoes and dried herbs, but it wouldn't be nearly as good. Be sure to use only the freshest, ripest tomatoes when in season for best results.

Pasta with Fresh Tomato and Herb Sauce

1/4 cup (60 ml) olive oil
2-4 cloves garlic, finely chopped
2 lbs (900 g) ripe tomatoes, chopped
1/4 cup (60 ml) chopped fresh basil
1/4 cup (60 ml) chopped fresh parsley
1 tsp (5 ml) chopped fresh oregano (optional)
1/2 tsp (2 ml) chopped fresh thyme (optional)
Salt and freshly ground pepper to taste
1 lb (450 g) dried pasta of your choice, cooked according to package directions

Heat the oil in a large skillet over moderate heat and saute the garlic for 1 minutes. Add the tomatoes and cook uncovered until the sauce begins to thicken, about 15 minutes. Stir in the herbs, salt, and pepper and toss with cooked pasta. Serves 4 to 6.

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The great thing about pasta is that it goes well with just about everything. And since the same can be said for garlic, the combination is a natural.

Pasta with Garlic and Basil

1/4 cup (60 ml) extra-virgin olive oil
10-15 cloves garlic, peeled and lightly crushed
1/2 cup (125 ml) chopped prosciutto or other salt-cured ham
6-8 plum tomatoes, cored and chopped
Salt and freshly ground pepper to taste
1-1 1/2 lbs (450-675 g) cut pasta such as penne, ziti, or rigatoni, cooked according to the package directions
1 cup (250 ml) coarsely chopped fresh basil leaves
Freshly grated Parmesan cheese for garnish

Heat the oil in a pot large enough to hold the cooked pasta over moderate heat. Saute the garlic and ham until the garlic is a deep golden brown. Add the tomatoes, salt, and pepper and simmer covered for 15 minutes. Drain the pasta when it is tender but firm (al dente) and add to the sauce. Add the basil and toss the pasta in the sauce, adding a little of the pasta water if the sauce is too dry. Serve sprinkled with Parmesan cheese. Serves 4 to 6.

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This recipe is simplicity itself, and you can make it ahead and have the potatoes ready to go under the broiler just before serving.

Rosemary Potatoes

4-6 large russet potatoes, cut into 1/2-inch (1 cm) slices
2-3 Tbs (30-45 ml) olive oil
4 Tbs (60 ml) chopped fresh rosemary
Salt and freshly ground pepper to taste

Place the sliced potatoes in a saucepan and cover with water. Bring to a boil over high heat and cook just until the potatoes are tender when pierced with the tip of a sharp knife, 5 to 10 minutes. Drain the potatoes and allow to cool enough to handle. Spread the potatoes on a baking sheet and brush both sides with olive oil. Sprinkle both sides with rosemary, salt, and pepper. Broil under a preheated broiler until light golden brown, about 4 minutes per side. Serves 4 to 6.

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Contrary to the popular image of Italian grandmothers cooking sauces for hours in large, bubbling pots, most pasta sauces in Italy take only a few minutes to prepare. In this one the herbs and tomatoes are eaten practically raw, so be sure to use the freshest herbs and the finest ripe tomatoes.

Spaghettini with Herbs and Tomato (Spaghettini col Erbi e Pomodoro)

1 1/2 lbs (675 g) ripe tomatoes, seeded and diced
3 Tbs (45 ml) chopped fresh basil
3 Tbs (45 ml) chopped fresh parsley
1 Tbs (15 ml) chopped fresh sage
1 Tbs (15 ml) chopped fresh rosemary
1 Tbs (15 ml) chopped fresh mint
1/3 cup (80 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1 lb (450 g) spaghettini (thin spaghetti) or spaghetti, cooked according to the package directions and drained

Combine the tomatoes and herbs in a large, heat-proof bowl. Heat the olive oil in a small saucepan over high heat until it just begins to smoke. Pour over the tomato and herb mixture-it should be hot enough to sizzle when it hits the tomatoes. Season with salt and pepper and add the cooked pasta. Toss to combine and serve immediately. Serves 4 to 6.

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Here's a recipe that makes use of what is surely the most popular and abundant backyard crop in the world: tomatoes, and their natural ally, basil.

Tomato-Basil Pie

1 recipe of your favorite pie crust, or frozen prepared pie crust for one 9 inch (25 cm) pie
4 to 6 medium-sized ripe tomatoes, sliced 1/4 inch (5 mm) thick
1/4 cup (60 ml) roughly chopped basil leaves
Salt and freshly ground black pepper to taste
1 1/2 cups (375 ml) mayonnaise
1 1/2 cups shredded white cheddar, Monterey Jack, or cheese of your choice

Bake the pie crust empty in a 350F (180C) oven for 10 minutes, then allow to cool. Place a layer of tomato slices in the bottom, sprinkle with some of the basil, and add salt and pepper to taste. Repeat until the pie is filled to about 1/2 inch (1 cm) to 1/4 inch (5 mm) of the rim. Mix the mayonnaise and cheese together and spoon over the tomatoes, spreading it evenly over the contents of the pie. Bake in a 350F (180C) oven for 30 minutes. Allow to cool for at least 10 minutes before serving. Serves 4 to 6.

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This recipe calls for julienned vegetables, which makes them cook faster and therefore preserves their fresh taste.

Zucchini and Carrots with Garlic and Herbs

1 Tbs (15 ml) olive oil
1/2 lb (250 g) carrots, shredded or cut into fine julienne strips
1/2 lb (250 g) zucchini (courgettes), shredded or cut into fine julienne strips
1 tsp (5 ml) finely chopped garlic
Salt and freshly ground black pepper to taste
1 Tbs (15 ml) finely chopped parsley
1 Tbs (15 ml) finely chopped fresh basil leaves
1 tsp (5 ml) finely chopped fresh oregano

Heat the olive oil in a large skillet over moderate heat. Add the carrots, zucchini, and garlic and cook, stirring occasionally, for 5 minutes or until just tender. Season with salt and pepper, stir in the fresh herbs, and serve immediately. Serves 4 to 6.

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