Best Herb Recipes, 2025 Edition

It has been such a cool, wet spring that I've had to delay planting my annual herb (and vegetable) garden. But when it finally warmed up in time for Memorial Day, my husband and I celebrated by visiting several local garden centers, and I've spent the past couple of days preparing and planting. There's still a lot more work to be done, but at least I've gotten all the herbs and most of the vegetables in the ground (the tomatoes will have to wait for this afternoon, or possibly tomorrow). 

When I was growing up, my family always had a vegetable garden, regularly growing peas, shell beans, potatoes, squash, zucchini, pole beans, cucumbers, tomatoes (cherry and full-sized), and occasionally carrots, onions, or pumpkins. I think we even tried to grow peanuts once (yes, it was during the Carter administration). But for some reason, we didn't usually grow our own herbs. I have little patience with growing vegetables, but I love having a kitchen herb garden. This year, I'm growing dill, mint, basil, rosemary, curly parsley, and thyme. In the past, I've also grown chives, sage, oregano, and tarragon. 

Back in 2017, I posted a bunch of my favorite recipes using herbs, but in the intervening years I've come across even more recipes using fresh herbs. So here is an updated collection of wonderful recipes you can make with herbs freshly picked from your garden. 

Beverages (alcoholic and non-alcoholic)

Mint Iced Tea (mint)

1 gallon tap water
1 cup torn fresh spearmint leaves, packed
3/4 to 1 cup sugar, to taste
1 black tea bag 

Bring water to boil in a large pot. Divide the mint leaves between several coffee filters, then form a bag and secure with a rubber band. When water is boiling, add bags, cover, and turn off heat. Allow to steep for 5-10 minutes, depending on desired strength, then add the black tea bag and allow to steep for an additional 5 minutes. Stir in sugar to taste until completely dissolved, then allow to cool completely before storing in refrigerator. Serve over ice, garnished with additional sprigs of mint. 

Herbed Honey Lemonade (mint, basil, rosemary, thyme)

1 medium lemon
1 Tbsp honey
1 cup water
1 large sprig mint, basil, rosemary, or thyme, plus additional for garnish. 

Juice the lemon and strain out any seeds. Pour into a glass and add honey. Add the water and stir well. Add the herbs and leave in refrigerator for at least 30 minutes before serving. Add ice and garnish with an additional herb sprig and slice of lemon, if desired. 

For a carbonated version, use half a cup of water and top with seltzer (plain or lemon) before serving. For an alcoholic version, substitute part of the water with vodka or bourbon. 

Basil Vodka Gimlet (basil)

5-6 basil leaves, plus one for garnish
1 ounce lime juice

1/2 ounce simple syrup

3-1/2 ounces vodka

Add the basil and lime juice to a cocktail shaker and muddle the basil with a muddler or the back of a spoon. Add simple syrup and vodka, then fill with ice to the top of the liquid. Shake hard, then strain into a chilled martini glass and garnish with a basil leaf and/or a lime wheel. 

Smoked Rosemary Bourbon Sour (rosemary)

3 ounces lemonade

2 ounces bourbon
1 dash bitters

1 sprig fresh rosemary

Carefully light the rosemary sprig on fire, letting burn until some of the leaves are ash. Place into a chilled coupe or martini glass. Combine bourbon, lemonade, and bitters in a shaker half-filled with ice and shake well. Strain into glass over the smoked rosemary.

Appetizers and Salads

Crab Cakes (dill)

16 ounces crab meat
2 egg whites
3 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons fresh dill, chopped
1/2 teaspoon Old Bay seasoning
1/2 cup panko or bread crumbs

Preheat oven to 350 degrees. In a large bowl, combine all ingredients except panko and mix well. Form four equal-sized patties and toss in panko crumbs until well-coated. Place cakes on baking sheet. Bake for 20 minutes or until cakes are browned on top. 

Apple Crostini with Feta and Hazelnuts (thyme)

2 medium sweet apples (Gala, Fuji, or Honeycrisp work well)
1/4 cup hazelnuts, chopped
¼ cup feta cheese
¼ cup cream cheese
1 teaspoon lemon juice
1 teaspoon lemon zest
1 teaspoon honey plus some for drizzling
several sprigs fresh thyme, chopped

Toast chopped hazelnuts in a dry skillet until lightly browned and fragrant. Set aside and let cool. Using a food processor or immersion blender, blend together the feta, cream cheese, lemon juice and zest, and 1 teaspoon honey until creamy. Core apples and slice into 1/4-inch-thick slices. Toss in a ziplock bag with diluted lemon juice and shake until coated, to prevent browning. Spread each apple slice with whipped feta mixture and top with toasted hazelnuts and thyme. Drizzle with honey before serving. 

Vegetarian Pasta Salad (dill)

1 pound rotelle or fusilli pasta
1 medium carrot, diced or thinly sliced
2 ribs celery, diced
1/2 medium red onion, diced
2 radishes, diced or thinly sliced (optional)
2 scallions, chopped
1 red bell pepper, diced
1/2 tsp salt
1/2 tsp garlic powder
4 sprigs fresh dill, finely chopped
1/2 cup prepared Italian dressing 

Cook pasta to al dente, according to package directions, then immediately rinse in cold water to stop cooking and remove starch. Allow to cool slightly then place in large serving bowl. Stir in all remaining ingredients except dressing, then pour dressing over and toss until coated. Chill in refrigerator and stir before serving.  

Green Bean, Walnut, and Feta Salad (mint)

1-1/2 lbs fresh green beans, trimmed and cut into 2-inch pieces
1 cup chopped walnuts
3/4 diced red onion
1 cup crumbled feta
3/4 cup olive oil
1/4 cup white wine vinegar (or white or cider vinegar)
1/4 cup fresh mint leaves, minced
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper

Bring a large pot of water to a boil. Simmer beans for 3 minutes, then immediately drain and plunge beans into a large bowl of ice water. Drain again and pat dry. In a large serving bowl, stir together beans, walnuts, red onion, and feta. In the bowl of a food processor, combine olive oil, vinegar, mint, garlic, salt, and pepper and pulse a few times to blend. (You can also process using an immersion blender.) Pour over salad and toss to coat. Chill in refrigerator for at least an hour before serving. 

Bread and Rolls

One-Hour Herbed Dinner Rolls (rosemary, parsley)

6 tablespoons butter, divided
¾ cup milk 
½ cup water
4 to 4 ½ cups flour
¼ cup instant potato flakes
1 tablespoon yeast
¼ cup sugar
1-½ teaspoon salt
2 teaspoons garlic powder
1 tablespoon fresh rosemary, chopped
 3 tablespoons fresh parsley, chopped, divided
1 large egg, room temperature
1-2 cloves garlic, minced

Place 4 tablespoons of butter, milk, and water in a 2-cup microwave-safe measuring cup. Heat until warm to the touch, about 60-70 seconds. In a large mixing bowl, stir together 4 cups of flour, potato flakes, yeast, sugar, salt, garlic powder, rosemary, and 2 tablespoons of parsley. Using a electric mixer with dough hooks on low, slowly stream in the warm milk mixture and the egg. When combined, increase the speed of the mixer to medium-low and mix for 4-5 minutes. If the dough doesn't pull away from the sides of the bowl after a few minutes, add an additional ¼ to 1/2 cup of flour. Cover the bowl with plastic wrap and allow to rest at room temperature for 10 minutes. Spray a 9x13 baking dish with cooking spray and set aside. Turn the rested dough out onto a lightly floured board. With a floured rolling pin, roll the dough out into a 15-inch circle. Using a pizza cutter dipped in flour, cut the dough into 16 equal pieces. Roll each wedge into a smooth ball, folding the seams under. Place the dough seam side down into the prepared baking dish. Brush tops with water. Allow to rise in a warm place for 20 minutes. Bake at 375 for 14-18 minutes or until the tops are golden. Just before the rolls finish baking, in a small saucepan, combine the garlic and the remaining 2 tablespoons of butter, and heat over medium heat. When the butter melts and add the remaining tablespoon of chopped parsley. Add a pinch of salt and stir. Brush the tops of the baked rolls with the garlic butter. Serve warm.

Cheese and Herb Stuffed Pretzels (rosemary)

1-1/2 cups warm water
1 package (2-1/4 tsp) yeast
1-1/2 Tbsp sugar
1-3/4 tsp salt
3-1/2 tablespoons fresh rosemary, chopped, divided
4-1/4 cups flour
8 tablespoons (1 stick) butter, softened, divided
3/4 cup baking soda
1 cup mozzarella, shredded
1/2 cup parmesan, grated, divided
1 egg, beaten
1/2 tsp garlic powder 
1/2 tsp black pepper

Combine water, yeast, sugar, and salt in a large mixing and let stand for 10 minutes. Add the 2 Tbsp of the rosemary, the flour and 6 Tbsp of the butter and mix on medium-speed until dough pulls away from the sides of the bowl, scraping the sides as needed with a rubber spatula. Turn out onto a lightly-floured board and knead for several minutes until smooth, added a small amount of flour if needed. Place dough in a greased bowl, cover with plastic wrap, and allow to rise in a warm place for an hour, until doubled.  

While dough is rising, combine the mozzarella and half the parmesan in a small bowl and place in freezer. In a small bowl, combine the other half of the parmesan, the remaining rosemary, the garlic powder, the black pepper, and a pinch of salt, for topping. Preheat oven to 425 degrees. Line two large baking sheets with parchment paper. In a large stockpot, bring 10 cups of water to a boil. Add the baking soda a little at a time to avoid boiling over.

Divide the risen dough into 8 equal pieces and form each into a 16" rope, then flatten each rope to about 4" wide. Remove cheese from freezer and add 2 tablespoons evenly along each rope. Tightly roll the dough back into a rope, pinching the edges together. Form each rope into a pretzel shape, pinching ends into dough. One at a time, lower pretzels into the boiling cooking liquid. Cook for 30 seconds, then remove with a slotted spoon, allowing any excess water to drip back into the pot before transferring to prepared baking sheet. Once all pretzels have been boiled, brush the tops of each with the beaten egg. Bake for 16-18 minutes, then allow to cool on baking sheet for 5 minutes. Melt remaining 2 Tbsp butter and brush on cooled pretzels, then sprinkle with topping mixture. Serve immediately. 

Cheddar and Chive Scones (chives)

2-1/2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter
3 large eggs, divided
2/3 cup buttermilk  (or add 1 tablespoon vinegar to 2/3 cup milk)
2/3 cup grated sharp cheddar plus additional for topping
1/4 cup chopped fresh chives

Preheat oven to 375 degrees. In a large bowl, whisk together flour, sugar, baking powder and salt. Cut the butter into the flour with a pastry cutter. Whisk 2 eggs and combine with the buttermilk. Add to the flour mixture and stir until just moist. Stir in the cheddar and chives and mix lightly. Dough will be sticky. Turn out onto a floured board and knead lightly. Cut dough in half. Roll each half into a circle about 3/4 inch thick. Cut each circle into 4 wedges. Whisk remaining egg in a small dish and brush on top of the scones. Let the scones rest for about 10 minutes before baking. Sprinkle each scone with about a tablespoon of grated cheese and bake for 20 minutes or until golden brown on the edges.

 

Soups

Flu Fighter Chicken Noodle Soup (dill)

For the chicken*:
1 pound skinless, boneless chicken breast tenders (or sliced chicken breast)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper

*The flavor is best when you bake the chicken with the spices, but you can also use pre-cooked chicken (leftover or rotisserie) cut into bite-sized pieces, and just add about half of the spices directly to the soup or sprinkle over chicken before adding to soup. 

For the soup:
3 tablespoons olive oil
3 large carrots, peeled and diced or thinly sliced
3 stalks celery, diced
1 very large onion, finely diced
8 cloves garlic, minced
Big pinch of salt
4 cups (32 ounces) chicken stock
4 cups water
1 bay leaf
2 cups egg noodles
Juice of 1 lemon (2-3 Tbsp), plus more for serving
1/4 cup to 1/2 cup fresh dill, chopped

Preheat oven to 375 degrees. [Omit the following step if using pre-cooked chicken.] Place chicken pieces in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks.

While the chicken is roasting, prepare the soup. Heat olive oil in a Dutch oven or large stockpot over a medium flame. Add carrots, celery, and onion, and cook, stirring occasionally, for 8-9 minutes. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 – 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.

Summer Squash Corn Chowder (thyme)

6 slices bacon, cooked and crumbled (reserve fat)
1-1/2 lbs yellow squash (about 3 medium), chopped
2/3 cup thinly sliced celery
1 cup sliced green onions, divided
1 Tbsp flour
2 cloves garlic, minced
2-3/4 cup milk, divided
5 cups corn, fresh or frozen, divided
1/2 cup heavy cream (can use light cream or half and half)
1 1/2 tsp chopped fresh thyme
3/4 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
3/4 cup shredded cheddar 

Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and saute 2 minutes, then add the squash and 3/4 cup green onions and saute until tender, about 6 more minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly. Add 1 1/2 cups milk, 2 cups corn, thyme, salt and pepper to the sauteed vegetables. To a blender or immersion blender, add remaining 3 cups corn and 1-1/4 cups milk and the cream. Process until nearly smooth (about 30 seconds). Add pureed mixture to pot and stir to blend. Cook until mixture reaches a light boil. Serve warm topped with with shredded cheese, crumbled bacon, and remaining sliced green onions.

Tomato-Basil Soup (basil, thyme, oregano)

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano (optional)
1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes. In a large stockpot or Dutch oven over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, oregano (if using), and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Blend in batches using a blender or immersion blend. Taste and adjust seasonings as needed. Serve hot or chilled.

Vegetables and Sides

Herb and Garlic Baby Carrots (dill, thyme, sage)

1 pound baby carrots

2 tablespoons butter

1 teaspoon olive oil

1 tablespoon minced garlic

1/2 teaspoon salt

Freshly ground pepper, to taste

2 teaspoons chopped fresh dill, thyme, or sage

Bring a large saucepan of water to a boil over high heat. Add a generous pinch of salt and the carrots. Return to a simmer and cook until fork tender, 4 to 7 minutes. Drain the water and return the pot of carrots to the stovetop. Reduce heat to medium. Add in butter, oil, garlic, pepper and ½ teaspoon salt. Cook, stirring often until the garlic is lightly golden brown and toasted, 4 to 6 minutes. Remove from heat and stir in herbs. Serve immediately. 

Sweet and Savory Roasted Butternut Squash (thyme)

1 medium butternut squash (~3 lbs), peeled, seeded, and chopped

2 tablespoons olive oil

1/2 cup dried cranberries

1/2 cup raw pecans

2 tablespoons honey

1 garlic clove, minced

1/4 cup crumbled feta cheese

1 teaspoon cinnamon

2 tablespoons fresh thyme

Salt and freshly ground black pepper, to taste

Preheat oven to 400°F and line a large baking sheet with parchment paper.  In a large bowl, combine the squash, garlic, cinnamon, oil, salt, and pepper and toss until evenly coated. Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast for 20-25 minutes on the center rack, until the squash is fork-tender and golden brown on the edges. Sprinkle the raw pecans over the roasted squash and return to the oven for an additional 2-3 minutes to toast the pecans. Remove the baking sheet from the oven and stir in the dried cranberries and crumbled feta cheese, and drizzle with honey. Toss everything together gently to combine. Sprinkle with fresh thyme before serving. 

Oven-Roasted Potatoes (chives)

6–8 large red potatoes, skin on, cut into 1" to 2" pieces

3 tablespoons olive oil

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

2 teaspoons chopped fresh chives 

big dash of kosher salt and fresh ground pepper

Preheat oven to 425 degrees. Place cut potatoes in a large bowl. In a small bowl, combine olive oil, paprika, garlic powder, and chives. Pour over potatoes and toss until coated. Spread potatoes out on a cookie sheet and roast for 30-35 minutes, tossing halfway through. Sprinkle generously with salt and pepper and serve immediately. 

 

Herbed French Green Beans (parsley, thyme, tarragon or basil, chives)

1 pound fresh French green beans (haricots verts), trimmed

1/4 cup red onion, finely chopped

3 tablespoons butter

2 tablespoons parsley, finely chopped

2 tablespoons fresh thyme leaves

2 tablespoons tarragon or basil, finely chopped

2 tablespoons chives, finely chopped

Salt and pepper, to taste

Lemon wedges (optional)

Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Plunge the beans in the boiling water for 2 minutes (for regular green beans, add 1 minute). Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel and set aside. Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes. Add the green beans and sauté for 2-3 minutes, stirring often. Add all the herbs and some salt and pepper to taste, and toss to combine. Cook for 1 minute more. Garnish with lemon wedges if desired, and serve hot or at room temperature. 

Main Dishes

Buttery-Dill Baked Salmon (dill)

2 lbs salmon filets, skinless
2 Tablespoons butter
2 Tablespoons olive oil
2 handfuls fresh dill, chopped
Salt (flakes sea salt, if available) and pepper, to taste
2 fresh lemons, sliced (optional)

Preheat oven to 375ºF.  Line a rimmed baking sheet with nonstick foil. Place salmon on prepared baking sheet and sprinkle generously with salt. Combine butter, oil, dill, and salt and pepper to taste, and spread over the top of the salmon. Bake for 14 minutes, then broil on high for 2-3 minutes to give the top a slight crust. The thickest portion should flake easily with a fork when done. Serve garnished with lemon wedges, if desired.

Seared Cod with Herb-Butter Sauce (parsley, dill, chives)

4 cod or haddock fillets, about 6 ounces each
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
4 tablespoons butter
1 garlic clove, minced
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, snipped

Pat fillets dry season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking. Lay the fillets in the skillet and cook for about 4 minutes on one side, until the underside is a crisp golden brown. Gently flip using a spatula and cook for another 3 minutes or until the fish flakes easily with a fork. Remove from skillet and keep warm on a plate tented with foil. In the same skillet, reduce heat to medium. Add the butter and garlic, cooking until the butter has melted and the garlic is fragrant, about 1 minute. Remove from heat and stir in lemon juice, parsley, dill, and chives. Spoon sauce over fillets and serve immediately. 

Grilled Leg of Lamb Marinaded with Rosemary and Mint (rosemary, mint)

For the marinade:
1/2 cup olive oil
Juice of 1 small lemon (2 Tablespoons)
2 teaspoons salt
1 teaspoon black pepper
1/2 cup fresh mint leaves, chopped
3 Tablespoons fresh rosemary leaves, chopped
4 - 5 lb. boneless leg of lamb

For the sauce:
2 Tablespoons sugar
1/4 cup hot water
1 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh mint leaves, finely chopped
2 Tablespoons white wine vinegar
2 Tablespoons white (or regular) balsamic vinegar

Whisk together all the marinade ingredients (except lamb) and place in a large ziploc bag or casserole dish. Add lamb, turning to coat thoroughly, and refrigerate for 2 hours to overnight. When ready to grill, allow meat to come to room temperature in the marinade while the grill preheats to medium-high. Skewer the meat lengthwise to help it stay together on the grill. Place meat on preheated grill and brush with additional marinade, then cook until internal temperature reaches desired doneness (135 for medium rare is recommended), about 8-12 minutes per side. Remove from grill, place on a cutting board, tent with foil, and allow to rest 10 minutes. While lamb is grilling, make the sauce: In a small bowl, whisk together the sugar, hot water, salt, and black pepper until the sugar is dissolved. Stir in the mint and vinegars until well combined. When lamb is rested, slice into thin strips across the grain then spoon the sauce over. Serve immediately. 

Baked Lemon-Herb Chicken (thyme, oregano)

1/4 cup olive oil
3 tablespoons minced garlic
1/3 cup dry white wine
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon fresh oregano, chopped
1 teaspoon fresh thyme, minced, plus additional sprigs for garnish
salt and pepper to taste
4 boneless chicken breasts
1 lemon

Preheat the oven to 400 degrees. Place the olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook for about a minute. Remove from heat, and add wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt. Pour into a baking dish. Place the chicken breasts in the dish and brush with olive oil. Sprinkle with salt and pepper. Cut the lemon into wedges and place them around the chicken in the pan. Bake for 30 to 40 minutes, until the chicken reaches an internal temperature of 160 degrees. Cover the pan tightly with aluminum foil, and allow the chicken to rest for 5-10 minutes. Garnish with thyme sprigs and serve over rice with the pan juices.

Caprese Lasagna Rollups (basil)

For the marinara:
2 Tbsp olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic, finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste

For the rollups:
8 lasagna noodles
14 oz shredded mozzarella, divided
3/4 cup ricotta
1 large egg white
1/3 cup shredded Parmesan
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce (above)

Make the marinara: Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes while you prepare the pasta and lasagna filling. 

Preheat oven to 350°F. Cook pasta to al dente according to package. Drain pasta (do not rinse) and lay in a single layer on a large sheet of parchment or wax paper and set aside. For filling, in a large mixing bowl, whisk together ricotta and egg white until well blended. Stir in Parmesan. Mix in 12 oz. of the mozzarella and season with black pepper to taste. Place 1/4 cup of the cheese mixture over each noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end.  Spread about 1/4 cup marinara in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the sauce. Sprinkle top with remaining mozzarella. Bake for 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. 

Creamy Chicken and Herb Skillet (tarragon)

4 chicken breasts ( ~2lbs), pounded to an even thickness
salt and pepper
1 Tablespoon olive oil
1 large shallot, minced
5 oz gluten free spreadable herb cheese (Boursin)
1/2 cup chicken broth
1/2 lemon
2 Tablespoons chopped fresh tarragon

Heat a large skillet over medium-high heat then spray with nonstick spray. Season both sides of the chicken with salt and pepper then saute for 3-4 minutes per side or until cooked through. Transfer to a plate and set aside. Turn heat down to medium then add olive oil and shallots. Saute until shallots are slightly softened, about 1 minute, then add herb cheese, chicken broth, and a squeeze of lemon juice. Stir until creamy then add tarragon and stir to combine. Taste then add more lemon juice and/or salt and pepper if desired. Place chicken breasts onto plates then spoon the sauce on top and serve.

Margherita Pizza (basil, oregano)

2 ½ cups flour
1 teaspoon active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil
1 cup warm water
1 cup canned San Marzano tomatoes, crushed
Several springs fresh oregano, chopped (optional)
8 oz fresh mozzarella cheese, sliced
Handful fresh basil leaves
Salt and pepper to taste
Extra virgin olive oil for drizzling

In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms. Turn out the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a kitchen towel, and let rise in a warm area for 1-2 hours, until doubled. 

Preheat the oven to the 500°F and place a pizza stone or baking sheet inside to heat up. While the dough is rising, crush the canned tomatoes by hand in a bowl, mixing in salt, pepper, and fresh oregano (if using), to taste. 

Once the dough has risen, punch it down and divide it into two equal portions for two pizzas. Roll out each portion on a floured surface, stretching it into a 12-inch circle. Transfer the pizza base to a parchment-lined baking sheet. Spread a layer of tomato sauce evenly across the base, leaving a small border around the edges. Arrange slices of fresh mozzarella on top, and sprinkle with fresh basil leaves. Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, until the crust is golden and crispy, and the cheese is bubbling. Once out of the oven, drizzle with extra virgin olive oil and add some more fresh basil leaves for garnish. Let it cool for a minute, then slice and serve!

Miscellaneous

Basil Mint Pesto (basil, mint)

1-1/2 cups loosely packed fresh basil leaves
1/4 cup loosely packed fresh mint leaves
1/4 cup roughly chopped fresh parsley
2 garlic cloves, peeled and crushed
1/4 cup chopped blanched almonds
4 tablespoons grated Parmesan cheese
salt and freshly ground black pepper to taste

Put the basil, mint, parsley, garlic and almonds in a food processor. Blend at low speed for a few moments until the ingredients are coarsely chopped. Add the cheese and half of the olive oil and blend again. Scrape sides of processor with a rubber spatula. Reduce speed to low and trickle in the remaining olive oil while blending. By hand, stir in salt and pepper to taste. 

Toss with pasta or cooked rice, use in caprese salad or crostini, swirl into soup, or use as a sandwich spread. 

Poultry Stuffing (sage, thyme, rosemary)

1 c butter
½ c. chopped onion
1-1/2 c. celery, chopped
8 c bread cubes (~1 loaf)
2 tsp salt
1/4 tsp pepper
1 tsp poultry seasoning 
Several handfuls of any kind of fresh herbs, especially rosemary, thyme, sage, or marjoram
2/3 c milk

Melt butter in a large, deep skillet. Saute onion until tender (~5 minutes). Add celery, bread, salt and pepper, and poultry seasoning. Mix and brown thoroughly. Add milk. Stuffing may be eaten as is, baked in the bird, or baked in a casserole dish (350 for 10-15 minutes). This recipe makes a large amount for Thanksgiving, but can be halved.