By Debbie Koenig
I have a hard time passing by those bounteous, heavenly smelling displays of fresh herbs at the farmers market. Which means I come home with more than our family can reasonably consume in a short time. To keep them fresh longer, I store herbs carefully: Basil goes into a large glass with water, with a plastic bag placed loosely over the top. On the counter, a bunch can last two weeks or more. Parsley, thyme, rosemary, and other herbs get rolled up inside paper towels—to keep the moisture from turning the leaves soggy and slimy—and stored in the fridge’s crisper inside plastic bags. Most of the time, I can get a solid ten days this way.
Since I have so many herbs on hand, I’m always looking for ways to use them. These recipes caught my eye:
Baked Chicken with Lemon & Fresh Herbs (0 SmartPoints® value/serving) couldn’t be simpler, but the herbs give the chicken so much flavor.
Grilled Fingerling Potatoes with Lemon and Fresh Herbs (3 SmartPoints value/serving) would make a great side dish for the baked chicken, don’t you think?
Grilled Salmon with Mustard-Herb Crust (1 SmartPoints value/serving) looks like a spectacular return on a very small investment of time.
I’m not a huge fan of creamy dips. But when it’s 0 SmartPoints value per serving like this Buttermilk-Herb Dip, I can make an exception.
This Fresh Citrus Herb Sauce (1 SmartPoints value/serving) looks like it could go on just about anything—simply cooked poultry, steak, or fish, salads, baked potatoes, sandwiches….
I don’t know about you, but when I think of herb sauces, my mind immediately goes to pesto. This Mint-Basil version offers a nice twist for 2 SmartPoints value per serving.
My other go-to herb sauce is chimichurri, the zingy South-American mix of parsley, oregano, red-wine vinegar, and some other good stuff. It’s the perfect thing for steak, like this Argentinean Flank Steak with Homemade Chimichurri (4 SmartPoints value/serving) demonstrates.
Since I have so many herbs, I’m determined to use them in desserts, too. With 0 SmartPoints value, Watermelon-Basil Granita seems like a gimme.
And of course, I’ll be making a batch of Fresh Fruit Summer Rolls with Honey-Lime Dipping Sauce (2 SmartPoints value/serving), a recipe I developed for WW Magazine. Whole mint leaves get rolled up inside for a perfect herbal punch.
Follow Debbie on Connect @debbieskoenig
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