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Cooking
Herbal blooms in spring
Sonya Verlaque
(4/2022) It’s such a relief walking in the sunshine after an icy winter and noticing all of the new signs of spring. Birds have returned to the area, and this month’s article is being written under a newly blooming dogwood tree. The first delicate culinary parts of spring are the new fresh herbs that will appear in gardens, stores and the reopening of our farmer’s markets. Although it served us well over the dark winter months, let’s close our spice cabinet and enjoy the first herbs of spring.
Mint is one of the first herbs to bloom in spring and is packed with antioxidants and phytonutriends. It is an extremely hardy plant, and is a "cut and come again" plant, and will grow after harvesting. This also means when growing to be sure to contain it, or you may have a mint field.
Mint Simple Syrup
Ingredients
- 1 cup sugar
- 1 cup water
- 1 cup packed mint leaves
Instructions: In a heavy bottomed pot, add water, sugar and mint leaves and heat to a boil, turn down heat to simmer and let simmer for 10 min. Strain and cool into a glass container, and store in the refrigerator for up to 3 days.
Citrus Front Step Sip
Ingredients
- 1 cup squeezed grapefruit juice (about one grapefruit)
- 2 tbs of mint simple syrup
- ice
- seltzer or club soda
Instructions: fill a glass with ice and add the grapefruit juice and mint syrup and stir (doing it in a shaker is even better). Top with seltzer and go outside and sit on the porch at sunset and sip.
Mint Sweet Tea
Ingredients:
- 8 cups water, divided
- 6 bags of black tea
- 1.5 oz mint simple syrup
Instructions: boil 4 cups of water in a saucepan, remove from heat and steep tea bags for 6 minutes (or how strong you prefer your tea). Remove tea bags and add in the simple syrup and stir. Transfer to a 2 quart pitcher and add in your additional 4 cups of cold water and refrigerate, because this is made with simple syrup, you can add more without it becoming grainy or sugar settling on the bottom of the pitcher. Serve in a tall glass with ice and a sprig of mint, or slice of lemon.
Beautiful smelling basil is also easy to grow in a pot on your counter, or out in your garden. The deep green color is a perfect garnish, but also imparts a freshness that will elevate your tastebuds. Layer it with mozzarella and sliced tomatoes with a store bough balsamic glaze for a super fast Caprese salad for lunch or mix it with winter vegetables or frozen vegetables in this Pasta Primavera.
Pasta Prima Vera
Ingredients:
- 16 oz penne pasta
- 1 tbs olive oil
- Vegetables: 8 oz asparagus 1 ½-inch pieces), 1 yellow bell pepper (1 ½-inch pieces), 2 cups small broccoli florets, 1 small zucchini (chopped), 1 cup frozen peas
- Salt and black pepper to taste
- 2 tbs unsalted butter
- 1 shallot (or small onion), minced
- 4 garlic cloves, minced
- Zest of 1 lemon
- 1 cup vegetable broth
- ½ cup heavy cream
- 2 tbs lemon juice
- ½ cup shredded Parmesan cheese
- 1 ½ cups halved grape tomatoes
- ¼ cup chopped basil
Instructions: Chop up everything beforehand and then cook. Or get someone to chop for you, which is even better. Also, don’t worry about the cream, it doesn’t make the final dish dense or heavy.
Make your pasta as directed and drain and place back in the pot. Meanwhile, in a large skillet, heat the olive oil over medium high heat. Add in asparagus, peppers and broccoli and saut é for 2 to 3 minutes and stir occasionally. Add in the zucchini and cook for 1 to 2 minutes, until vegetables are tender but still are still crisp. Add in the peas and warm through. Now, place all your cooked vegetables in the pot with the pasta. Place the skillet back on the stove. Melt the butter over medium heat. Add the onion or shallots to the oil and sauté until softened, then add the garlic and sauté for one minute. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and warm through. And then add 2 tbs of lemon juice. Pour the lemon cream sauce over the pasta and vegetables and stir until
well combined. Stir in the Parmesan cheese and remaining tablespoon of fresh lemon juice. Gently add in the tomatoes and basil. Season with salt and black pepper, to taste.
With the rainbow of vegetables, this dish looks really beautiful in a large white bowl with additional basil and parmesan to garnish. This serves a large group and you can add diced cooked chicken or shredded rotisserie chicken if desired for additional protein.
Dill is another very hardy herb that could take over growing space but is so delicious when fresh, and easy for kids to harvest with scissors. Fish a perfect dish to highlight your dill growth in early spring, and get in some extra omega-3s.
Super Simple Baked Salmon
Ingredients
- 1 lb wild caught salmon, cut to 4 portions
- Salt and Pepper, to taste
- 4 tbs unsalted butter
- 4 cloves garlic, minced
- 1 lemon: zest and juice (about a tablespoon of juice)
- 2 tps fresh dill, plus more for garnish
- 1 lemon thinly sliced
Instructions: remove salmon from refrigerator and preheat oven. On a sheet pan, put down parchment or foil (for easy clean up) and spray with cooking spray. Place your salmon skin side down, season with salt and pepper. In a small bowl, melt the butter, stir in garlic, lemon zest and juice and your fresh dill. Let the butter mixture cool a little and the flavors mix. Then pour over your salmon filet. Place your sliced lemon on top of the salmon and bake uncovered for 12 -15 minutes. The fish should be opaque and flake easily and register 145F on a thermometer probe.
While your salmon is cooking, make your side dish. Steam some rice or saut é some asparagus in a pan, warm up your left over pasta primavera from the night before. Put your salmon on a place with your side, and pick up your fork, then walk outside and count the evening birds while you eat this beautiful meal you made in under 30 minutes.
Read other cooking articles by Sonya Verlaque
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