Summer Dishes Featuring Fresh Herbs

One of my favorite parts of summer is my garden, and one of my favorite parts of my garden is the fresh herbs. Even if you don't have room for an outdoor garden, herbs are easily grown indoors in pots, and even if you can't be bothered to grow your own herbs, fresh herbs are inexpensive and bountiful in your local supermarket all summer long. But what do you use them for? Here are some of my favorite summer recipes that feature all kinds of fresh herbs.

Creamy Tortellini with Chicken

1 lb boneless, skinless chicken breast (or tenderloins), sliced
Salt, to taste
Paprika (or smoked paprika), to taste
1 pkg (20 oz) frozen or refrigerated cheese tortellini
3 Tbsp butter (or olive oil, or a combination)
2 tsp minced garlic
3 Tbsp flour
1 tsp onion powder
1-1/4 cup milk (whole or 2% is best)
1/2 cup heavy cream
1 (14-oz) can petite diced tomatoes, undrained
1-1/2 cups (packed) baby spinach
3 Tbsp fresh basil leaves, roughly chopped
2 tsp chopped fresh oregano (or 1/2 tsp dried)
Salt and black pepper
1/2 cup shredded or grated parmesan, plus extra for serving

Heat butter (and/or olive oil) in a large frypan over high heat. Place sliced chicken in pan (do not crowd) and sprinkle with salt and paprika. Cook for several minutes, then flip and cook other side until well-browned. While chicken is cooking, prepare tortellini according to package directions, then drain and set aside. When chicken is fully cooked, remove to a plate and cover with foil to keep warm. Return pan to medium heat and add garlic, flour, and onion powder, whisking constantly. Cook for about a minute. Combine milk and cream and gradually whisk in until smooth, then allow to come to a simmer. Allow to thicken slightly, then add tomatoes, spinach, basil, oregano, and salt and pepper to taste. Reduce heat and simmer to desired thickness. Add drained tortellini and chicken, stirring to coat. Add a little milk, cream, or pasta water if needed. Serve warm with additional parmesan. 

Grilled Herbed Potatoes

 2 lbs small potatoes, scrubbed and halved or quartered (depending on size)
2 Tbsp olive oil
1 tsp garlic powder
2 Tbsp fresh herbs (rosemary, thyme, sage, chives, or whatever you have on hand)
Salt and pepper, to taste
Fresh chopped parsley, for garnish, if desired

In a large bowl, combine all ingredients except parsley, and toss well to coat. Cut 4 large pieces of heavy duty foil and place 1/4 of potatoes in the center of each. Fold into an enveloped and seal tightly. Cook on a grill at medium-high heat for 20-30 minutes, turning once. Remove from grill and open packet. Sprinkle with parsley, if desired, and serve immediately. 

Chicken Caprese Skillet

4 small boneless, skinless chicken breasts
1-1/4 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
2 Tbsp olive oil, divided
1 small red onion, diced (about 1 cup)
4 tsp minced garlic
4 cups chopped tomatoes (or halved cherry tomatoes)
1/4 tsp dried thyme
Balsamic glaze
4 oz mozzarella pearls, or 4 oz mozzarella, cubed
1/4 cup fresh basil leaves, chopped or chiffonaded

Pound chicken breasts to about a 1/2-inch thickness between layers of plastic wrap. Sprinkle chicken with 3/4 tsp salt and1/4 tsp pepper, sprinkling both sides. In a large, heavy skillet over medium-high heat, heat 1 Tbsp oil. Add chicken breasts and allow to cook for about 4 minutes, until lightly browned. Flip and cook for 3 additional minutes, or until cooked through. Remove to a plate and cover with foil to keep warm. Add the remaining Tbsp of oil to the same pan, reduce heat to medium, swirl to coat, then add the red onion and cook until slightly softened, about 3 minutes, scraping the browned bits from the bottom of the pan. Add the garlic and cook another minute. Add tomatoes, thyme, remaining salt and pepper, and a tablespoon of balsamic glaze, increase heat back to medium-high, and cook until tomatoes begin to soften, about 2 minutes. Return chicken to pan, nestling among tomatoes, and scatter mozzarella over. Cover the pan, remove from heat, and allow to stand for several minutes, until mozzarella softens. Uncover, drizzle with balsamic glaze and sprinkle with basil leaves. Serve warm. 

Herbed Dinner Rolls

6 Tbsp butter, divided
3/4 cup milk (whole or 2%)
1/2 cup water
4-1/2 cups flour, divided
1/4 cup instant potato flakes
1 Tbsp rapid-rise yeast
1/4 cup sugar
1-1/2 tsp salt
2 tsp garlic powder
1 Tbsp fresh chopped rosemary (or 1/2 Tbsp dried) - or whatever you have on hand
3 Tbsp fresh chopped parsley (or 1-1/2 Tbsp dried), divided
1 egg, room temperature
1-2 tsp minced garlic

Place 4 Tbsp butter, milk, and water in a 2-cup glass measuring cup and microwave on high for 1 minute. Continue to heat in 10-15 second intervals until warm to the touch. In a large bowl, stir together 4 cups flour, potato flakes, yeast, sugar, salt, garlic powder, rosemary, and 2 Tbsp parsley. Using an electric mixer with dough hooks on a low setting, beat in egg, then slowly drizzle in milk mixture. When combined, increase speed to medium and mix until dough pulls away from the bowl, adding as much of the remaining 1/2 cup flour as needed. Form dough into a ball, cover with plastic wrap, and allow to rest for 10 minutes. While dough is resting, preheat oven to 180 degrees, with rack in center of oven, and spray a 9x13" pan with nonstick spray. 

Turn dough out onto a lightly floured surface and roll into a 15-inch circle. Using a pizza cutter, slice dough into 12 or 16 even pieces. Fold the seams in and roll into smooth balls, then arrange in prepared pan with seams underneath. Use a pastry brush to moisten the tops of the rolls with water. Turn the oven OFF and place rolls on center oven rack and allow to rise for 20 minutes. DO NOT OPEN OVEN during rising. Remove from oven and preheat to 375, then bake for 18-22 minutes, until tops are golden. 

While rolls are baking, prepare garlic butter: In a small saucepan over medium heat, combine remaining 2 Tbsp butter and minced garlic. When the butter is completely melted, add remaining 1 Tbsp parsley and a pinch of salt and stir to combine. Remove from heat and brush the tops of the rolls with garlic butter when they come out of the oven. Best served warm!

Compound Butter (Excellent on steak, fish, baked potatoes, or corn on the cob or other fresh vegetables)

1 cup salted butter, softened to room temperature
3/4 cup fresh herbs, finely chopped (any herb or combination of herbs)

Combine butter and herbs in a mixing bowl, using a hand mixer or a heavy spoon. When well combined, form into a log and seal tightly with plastic wrap. Refrigerate until firm, then slice and place on hot salmon, steaks, or vegetables. 

Suggestions: dill on salmon or corn on the cob; mint on lamb; rosemary and sage on chicken; rosemary, thyme, and garlic on steak; chive on baked or mashed potatoes; thyme and sage on carrots.

Lemon Ricotta Bruschetta

1 baguette
1 Tbsp olive oil
1 cup fresh ricotta
zest of 1 lemon
2 Tbsp basil leaves, shredded
honey, for drizzling

Preheat broiler. Slice baguette and lay out slices on a baking tray. Broil for about a minute until lightly toasted. Flip slices over, drizzle with olive oil, and broil other side until lightly browned. Stir lemon zest into ricotta and spread on toasted bread slices. Sprinkle with basil, then drizzle with honey. 

Apple and Whipped Feta Wheels

2 medium sweet apples (Gala, Fuji, Honeycrisp)
1/4 cup hazelnuts, chopped 
1/4 cup feta cheese
1/4 cream cheese (regular or low fat)
1 tsp lemon juice, plus extra to brush apples
1 tsp lemon zest
1 tsp honey, plus more for drizzling
fresh thyme

Toast hazelnuts in a dry skillet until lightly toasted and fragrant. Set aside to cool. Combine feta, cream cheese, 1 tsp lemon juice, lemon zest, and 1 tsp honey in a blender or using a hand mixer. Core apples and slice into 1/4-inch rounds. Brush with diluted lemon juice to prevent browning. Spread each slice with the feta mixture, then top with toasted hazelnuts, fresh thyme, and a drizzle of honey.

Cranberry Brie Bites

1 (8-oz) tube crescent roll dough
4 oz Brie
1/2 can whole berry cranberry sauce*
1/4 cup chopped pecans
rosemary sprigs

Preheat oven to 375 and lay out 24 mini muffin cup liners in a 9x13" pan. On a lightly floured board, roll out the crescent roll dough slightly, pressing together diagonal scores. Use a pizza cutter to cut into 24 squares (4x8). Press a square of dough into each muffin cup, then top with a small chunk of Brie and a small spoonful of cranberry sauce. Sprinkle with pecans and place a small sprig of rosemary on each. Bake for 15 minutes, or until dough is golden brown. 

* You can also use seedless raspberry jam, orange marmalade, or any other kind of jam or preserves. Try different herbs with different flavors!

And, of course, let's not forget how lovely herbs are in cocktails (and mocktails)!

Rosemary Bourbon Bliss

2 oz bourbon
3 oz lemonade
1/2 oz elderflower liqueur
Rosemary sprig

In a cocktail shaker of ice, combine bourbon, lemonade, and elderflower liqueur and shake well. Hold the sprig of rosemary in a flame for a few seconds, then drop into a chilled martini glass and pour cocktail over. 

Madison Avenue

1-1/2 oz light rum
3/4 oz triple sec
1/2 oz lime juice
dash orange bitters
3-4 fresh mint leaves

Place the mint leaves in a cocktail shaker and fill with ice. Add remaining ingredients and shake well. Pour into a chilled cocktail glass and garnish with additional mint leaves and/or a wedge of lime. 

Non-Alcoholic Drinks

Garnish lemonade, iced tea, or a combination with mint, basil, or thyme sprigs.

Mock Mule: Ginger beer with a splash of lime juice, garnished with a sprig of mint.

Herbed seltzer: Garnish lemon seltzer with mint or basil; lime seltzer with mint or thyme; strawberry-watermelon seltzer with mint or thyme.

 

Happy Herbing!

Herb Cocktails

Two of my favorite things about summer are drinking cocktails on the porch in the evening and enjoying the fresh herbs from my backyard garden. So naturally, combining the two is practically heaven. Here are a few delicious summer cocktail recipes using fresh herbs!

But first, a few quick notes on two commonly used techniques in cocktails featuring herbs: Infused simple syrups, and muddling. 

Many herbal cocktails call for preparing an infused simple syrup. The general rule is to combine equal parts sugar and water with a handful of fresh herbs, bring to a boil, remove from heat and allow to cool for 20-30 minutes, then strain. The milder the herb, the longer it should steep, or even simmer for a bit before removing from the heat. Feel free to adjust the proportions and times based on your preferred sweetness level and strength of herb-y taste. The syrups may be stored in the refrigerator, tightly covered, for several weeks. 

Muddling is another common technique. Place the fresh herbs in the bottom of a cocktail shaker without ice. (Note that an occasional recipe, such as the Mint Julep, muddles directly in the glass.) Muddle by mashing the herbs gently 3 or 4 times with a wooden muddler (if you're fancy) or the handle of a wooden spoon. (I just use the back of a small metal spoon and tip the shaker to the side so I'm muddling against the shaker wall rather than the bottom.) Don't mash too hard! You just want to release the juices and oils, not shred the leaves. 

Now let's take a look at some cocktails that feature these wonderful herbs. And don't be afraid to experiment with using different herbs (or combinations of herbs) than the ones called for in the recipe. 

ROSEMARY

Rosemary Fizz

Fill a highball glass with ice, then add 2 oz vodka, 1 oz lemon juice, and 3/4 ounce rosemary simple syrup. Stir, then top with 2 oz soda water and garnish with a lemon wheel or wedge and a sprig of rosemary. 

Bourbon Lemon Rosemary

In a shaker of ice, combine 2 oz bourbon, 1 oz fresh lemon juice, and 1 oz rosemary simple syrup, and shake well. Strain into a cocktail glass of ice and garnish with a rosemary sprig. 

Variation: Add a bit of honey!

Rosemary Collins

Fill a rocks glass with ice and add 1/2 oz lemon rosemary simple syrup (prepare with a few inches of lemon peel as well as the rosemary), 1/2 oz lemon juice, and 1 oz gin, and stir gently. Top with club soda and garnish with a lemon wheel or twist and a sprig of rosemary. 

MINT

Mojito

In a cocktail shaker, muddle 6 mint leaves.  Add 1 oz lime juice, 1 oz simple syrup, and 2 oz white rum to the shaker, then fill with ice and shake until chilled. Strain into a glass of ice and top with 2-3 oz soda water. Garnish with a few fresh mint leaves.

Variations: 

• Mocktail: omit the rum and use 4 oz of soda water. You can also substitute orgeat syrup for the simple syrup to boost the flavor.
• Berry: Add a few raspberries, strawberries, blackberries, or blueberries to the mint leaves when muddling. 
• Watermelon or peach: After muddling the mint, add a few small cubes of the fruit and muddle until the fruit turns to juice. 
• Alternate liquors: Substitute vodka, gin, or tequila for the rum.

Southside

Muddle 6 fresh mint leaves in a cocktail shaker. Add 2 oz gin, 1/2 oz lemon juice, 1/2 oz lime juice, and 1/2 oz simple syrup. Fill with ice and shake until cold. Strain into a chilled cocktail glass and garnish with a lemon twist and a few mint leaves. 

Variation: Top with soda water to make it a Southside Fizz!

Mint Julep

In a cocktail glass or double old-fashioned glass, muddle 8-10 fresh mint leaves with 1/2 oz simple syrup (or 2 sugar cubes). Add 2-1/2 oz bourbon, then fill glass with crushed ice and stir well. Garnish with a mint sprig and serve with a straw. 

Whiskey Smash

In a cocktail shaker, muddle 5-8 fresh mint leaves and 1/4 lemon cut into three pieces. Add 1 oz simple syrup and 2 oz bourbon whiskey, then fill with ice and shake vigorously for 30 seconds. Strain into an old-fashioned glass of crushed ice and garnish with a mint sprig. 

Madison Avenue

Fill a cocktail shaker with ice and add 1-1/2 oz light rum, 3/4 oz triple sec, 1/2 oz lime juice, 1 dash orange bitters, and 3-4 fresh mint leaves. Shake well and strain into an old-fashioned glass of ice. Garnish with a lime wheel or twist and a sprig of mint. 

BASIL

Gin & Basil

Muddle 4 fresh basil leaves in a cocktail shaker. Add 2 oz gin, 1/2 oz lemon juice, 1/2 oz lime juice, and 1/2 oz simple syrup. Fill shaker with ice and shake until chilled. Strain into a chilled cocktail glass and garnish with a fresh basil leaf. 

Variation: To make a Basil Vodka Gimlet, simply swap the gin for vodka and omit the lemon juice. 

Strawberry Basil Mojito

Prepare strawberry-infused simple syrup (slice strawberries) but blend with an immersion blender AFTER cooling and BEFORE straining.  

In a cocktail shaker of ice, combine 1 oz light rum, 1 oz strawberry simple syrup, 1/2 oz lemon juice, and 3 fresh basil leaves. Shake well and strain into a cocktail glass of ice. Top with 2 oz soda water and garnish with a sliced strawberry and a sprig of basil. 

LAVENDER

Lavender Lemon Drop

In a cocktail shaker, muddle 1 teaspoon fresh lavender buds with 1 tablespoon simple syrup. Add 2 oz citrus vodka, and 1 oz lemon juice. Fill with ice and shake well. Strain into a chilled cocktail glass and garnish with a sprig of lavender. 

Variation: Try using rosemary, basil, or mint instead of lavender. 

Lavender Martini

In a cocktail shaker of ice, combine 2 oz gin (or vodka), 1/2 oz dry vermouth, 1/2 oz lavender simple syrup, and 2 dashes orange bitters. Shake well and strain into a chilled glass. Garnish with a lavender sprig. 

Lavender Bees' Knees

Make lavender-honey syrup by stirring together 1/4 cup honey and 2 tablespoons hot water. Stir in 1 teaspoon lavender and allow to cool for 30 minutes, then strain out lavender. 

In a shaker of ice, combine 2 oz gin, 3/4 oz lavender-honey syrup, 1 oz lemon juice, and 1 teaspoon lavender. Shake vigorously for 10 seconds then strain into a chilled cocktail glass and garnish with a sprig of lavender. 

Variation: Try using sage instead of lavender!

DILL

Dill Gin Mojito

Muddle 2 dill fronds in a cocktail shaker. Add 3/4 oz simple syrup, 3/4 oz lime juice, and 1 oz gin, then fill shaker with ice and shake until chilled. Pour UNSTRAINED into a highball glass and top with 2 oz club soda. Garnish with a fresh dill frond. 

Cucumber Dill Martini

Cut 6 thin slices from a cucumber, then use a vegetable peeler to cut two thin strips lengthwise. Drape the two strips inside a martini glass and set aside. Add 4 of the cucumber slices and 3 dill fronds to a cocktail shaker, then add 1 oz lime juice and 1/2 oz simple syrup and muddle for 1-2 minutes. Fill shaker halfway with ice and add 3 oz vodka. Shake and strain into prepared glass, then garnish with two dill fronds and remaining cucumber slices. 

Dill-Cucumber Gin Fizz

In a short glass, muddle 3 slices cucumber, 2 oz gin, 1 oz lime juice, and a few sprigs of dill (removed from the stem). Add ice and top with 3 oz club soda or sparkling water. Garnish with a cucumber slice and a sprig of dill. 

Dill-Vodka Martini (Note: There is no link or photo with this one, as I combined multiple sources to come up with the recipe, since I was coming up somewhat short on recipes that used dill but not cucumbers.)

Make dill-infused vodka by placing 4-5 large dill sprigs into a 750 ml bottle of vodka (or adjust proportions for a smaller batch). Close bottle tightly and store in a cool, dark place for 3-4 days, swirling gently daily. Taste for strength and allow to steep longer, if desired. Discard sprigs and strain through cheesecloth into a clean bottle and store in a cool, dark place. 

Use the vodka to prepare a martini to your taste, with or without dry vermouth and/or olive brine.