Herbal Remedy

Fresh herbs deliver earthy flavor and green nutrition to spruce up your spring eats

RECIPES & FOOD STYLING BY Anna Hampton
PHOTOGRAPHS BY Helene Dujardin

Grilled Shrimp with Tzatziki Sauce & Herbed Quinoa
(Serves 6)

For the tzatziki sauce:
1/2 English cucumber
1 cup Greek yogurt
1/4 cup lemon juice (2 to 3 lemons), plus zest
1 garlic clove, grated
1/4 tsp. each salt and pepper
1/4 cup freshly chopped dill, plus more for garnish

For the herb dressing:
2 Tbsp. lemon juice
1 Tbsp. white wine vinegar
1/2 tsp. Dijon mustard
1/3 cup chopped parsley
2 cloves garlic, minced
3/4 cup olive oil
1/4 tsp. each salt and pepper
1/4 tsp. crushed red pepper (optional)

For the salad:
1 lb. shrimp, peeled and deveined
4 cups cooked quinoa (follow cooking instructions on package)
1/2 English cucumber, diced

Grate the cucumber half using a large grater. With a kitchen towel, wring out excess water from grated cucumber. In a small bowl, mix grated cucumber with remaining tzatziki sauce ingredients.

Whisk the herb dressing ingredients together in a small bowl. Marinate shrimp in 1/3 cup dressing for 10 to 15 minutes.

Meanwhile, heat a grill or grill pan to medium-high heat. Thread shrimp onto metal or wooden skewers. Grill for 2 to 3 minutes on each side until pink and cooked through.

Toss the quinoa with the remaining herb dressing. Top with diced cucumber and shrimp. Serve with tzatziki sauce, and garnish with additional dill.

CHEF’S TIP: Add some cherry tomatoes, olives or avocado for an extra flavorful nutrient punch.

Nutrition facts (per serving): 466 calories, 16.5g total fat, 2.5g saturated fat, 159mg cholesterol, 431mg sodium, 35g carbohydrates, 3g fiber, 12g sugar, 46g protein

Spring Greens Frittata
(Serves 6)

8 eggs
1/4 cup milk
2 Tbsp. olive oil
1 medium yellow onion, diced
1 cup chopped asparagus (1-inch pieces)
1 cup baby spinach, roughly chopped (or other tender green, such as broccolini or Swiss chard)
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup fresh herbs (chives and parsley), chopped
2 oz. goat cheese, crumbled
Additional herbs, for garnish (optional)

Preheat the oven to 350°F. In a large bowl, lightly whisk together eggs and milk to combine (do not overmix).

Heat olive oil in a 10-inch cast-iron or nonstick skillet over medium heat. Add onion, and sauté until slightly softened, about 4 to 5 minutes. Add asparagus and spinach, and stir to combine. Cook until spinach is wilted, about 2 to 3 minutes. Add egg mixture, salt, pepper and herbs, and stir to combine.

Cook until eggs begin to set on the edges and bottom, about 2 to 3 minutes. Remove the skillet from the heat and top frittata with goat cheese.

Place the skillet in the oven. Cook for 13 to 15 minutes or until eggs are fully set in the center. Garnish with additional herbs.

TRY THIS! Serve alongside baby arugula tossed with olive oil, red wine vinegar, salt and pepper.

Nutrition facts (per serving): 185 calories, 14g total fat, 5g saturated fat, 229mg cholesterol, 319mg sodium, 4g carbohydrates, 1g fiber, 2g sugar, 11g protein

Spring Minestrone with Basil Mint Pesto
(Serves 6)

For the soup:
2 Tbsp. olive oil
2 medium leeks, cleaned and sliced
3 medium carrots, peeled and sliced
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. minced garlic
10 to 12 sprigs thyme, tied together with twine
1 15-oz. can garbanzo beans, drained and rinsed
1 cup chopped green beans
4 cups low-sodium vegetable stock
1 small bunch asparagus, chopped
1/3 cup green peas

For the pesto:
1 cup basil, plus more for garnish
1/2 cup mint, plus more for garnish
2 cloves garlic
1/4 cup pine nuts (or walnuts, almonds or pistachios)
1/3 cup grated Parmesan cheese
2 tsp. lemon juice
1/3 cup olive oil
1/4 tsp. each salt and pepper

Heat olive oil in a large Dutch oven over medium heat. Add leeks, carrots, salt and pepper, stirring to combine. Continue cooking until vegetables are just tender, 8 to 10 minutes.

Add garlic, thyme, garbanzo beans and green beans, stirring to combine. Add stock, and bring to a simmer. Gently simmer for 5 to 7 minutes, until the green beans are just tender. Add asparagus and peas, and cook for 3 to 4 minutes or until the vegetables are tender but still bright green.

Meanwhile, place all pesto ingredients in a blender or food processor, and pulse to desired consistency. Serve soup topped with basil mint pesto and additional fresh herbs.

CHEF’S NOTE: Add additional protein to this meal with 2 cups of shredded rotisserie chicken or store-bought chicken meatballs.

Nutrition facts (per serving): 301 calories, 21.5g total fat, 3.5g saturated fat, 3mg cholesterol, 548mg sodium, 23g carbohydrates, 7g fiber, 7g sugar, 7.5g protein

Herbed Chicken Salad Lettuce Wraps
(Serves 6)

For the dressing:
1 cup Greek yogurt
3 Tbsp. mayonnaise
Juice of 1 lemon
1 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
2 Tbsp. dill pickle relish
1/4 tsp. each salt and pepper

For the salad:
4 cups cooked, shredded chicken breasts (about 2 large breasts)
1/4 cup sliced scallions
3 stalks celery, chopped
1 medium Honeycrisp apple, chopped
1/2 cup toasted almonds, chopped
1/3 cup fresh herbs (such as dill, parsley, chives or tarragon), chopped, plus more for garnish
Bibb or romaine lettuce leaves, for serving

In a large bowl, whisk together all dressing ingredients until smooth.

Add the chicken, scallions, celery, apple and almonds to the dressing, tossing to coat. Sprinkle with herbs, and gently combine.

Serve on lettuce leaves garnished with additional herbs.

Nutrition facts (per serving): 256 calories, 5g total fat, 0.5g saturated fat, 26mg cholesterol, 334mg sodium, 20g carbohydrates, 2.5g fiber, 15g sugar, 34g protein