Fresh herbs pack tons of flavour without adding fat or a lot of calories, plus they’re full of vitamins and minerals, depending on the variety, such as vitamin A and calcium. We don’t generally consume enough of the herbs in a dish to benefit from their nutrients, but the following recipes are packed with enough fresh herbs to deliver on both nutrition and flavour.

T-bone steak with porcini dusting and fresh herb chimichurri - Reader Recipe

Chimichurri is a South American condiment usually eaten with beef, but it can also be served with grilled pork, chicken or fish. This recipe comes from reader Janice Cournoyer who says: “I even like the sauce over simple, roasted potatoes sometimes. This is a great summer recipe, but I grill all year round and often serve this to company on holidays.”

2 (12 oz) T-bone steaks
1 tsp olive oil

Porcini dust
1 tsp dried porcini mushrooms
1 tsp chopped fresh rosemary
1/2 tsp kosher salt
1/2 tsp freshly ground pepper

Fresh herb chimichurri
1 cup extra virgin olive oil
1 Tbsp fresh lemon juice
1 Tbsp cider vinegar
1 Tbsp water
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh chervil
1 Tbsp chopped fresh chives
1 tbsp chopped fresh savory
1 tsp finely chopped garlic
1 shallot, finely diced
1/2 tsp kosher salt
1/2 tsp coarsely ground black pepper

For the chimichurri, combine all ingredients, set aside and let stand for at least two hours to allow the flavours to blend. In a food processor, grind porcini mushrooms to a fine powder. Add rosemary, salt and pepper and pulse to combine. Spread on a large plate. Brush steak with olive oil then dip into porcini dust, coating on all sides. Grill steak on medium-high heat until medium-rare. Pour fresh
herb chimichurri over steak and serve.

Soupe au pistou

Pistou is the French take on pesto sauce. It is delicious in this quick version of the traditional Provençal soup, but you can also use it to liven up grilled fish or poultry, or as a sandwich spread.

This issue’s winning reader recipe comes from Delia Jacob. Of it she says: “I recommend pouring yourself a glass of wine before you start...you’re going to be standing over a hot stove for about 20 minutes, stirring the risotto. You’ll be a bit hot, but this recipe is worth every minute you’ll spend cooking. A nice glass of chilled white wine will help you keep cool and happy!” Sounds like great advice to us!

Soup
2 bay leaves
1 sprig thyme
2 Tbsp extra virgin olive oil
4 cloves garlic, finely chopped
Salt and pepper, to taste
1 1/2 cups diced zucchini
1 1/2 cups diced fresh tomatoes
2 Tbsp tomato paste
1 1/2 cups chopped fresh green beans
1 small can cannelini or white kidney beans

Pistou
4 cloves garlic, finely chopped
1/8 tsp salt
4 cups fresh basil
6 Tbsp extra virgin olive oil
Parmigiano-Reggiano, to garnish

Make a bouquet garni by tying together the bay leaves and thyme with kitchen twine. In large stockpot over medium heat, sautée garlic and bouquet garni in olive oil until the garlic is fragrant. Season with salt and pepper. Add the zucchini, tomatoes, tomato paste and green beans and cover with water or vegetable stock, about two litres. Simmer until all vegetables are tender. Add canned beans and cook until reheated. Remove the bouquet garni. While the soup is cooking, make the pistou. In a food processor, blender or mortar and pestle, combine garlic, salt, basil and olive oil. Blend until fully pureed. Serve the soup with a dollop of pistou and shaving of Parmigiano Reggiano.

Tabbouleh

A traditional Lebanese salad where herbs truly shine, tabbouleh can be made using bulgur, a type of whole wheat, or cousous, a pasta. Try adding crumbled feta or serving with sliced grilled chicken as a main course.

1/2 cup un-cooked medium grain bulgur
or couscous
2 Tbsp extra virgin olive oil
2 cups chopped Italian or flat leaf parsley
1/2 cup finely diced red onion
2 medium-sized tomatoes, seeded and diced
1/2 English cucumber, diced
1/3 cup finely chopped mint
3 Tbsp finely chopped fresh dill
1/3 cup freshly squeezed lemon juice
Salt and pepper, to taste

Follow instructions on package to prepare bulgur or couscous, set aside. In a large bowl, combine cooked grains with remaining ingredients.

	Clockwise from left: Tomato Panzanella, Traditional gazpacho, Guacamole Cherry Tomato Halves.

Panzanella

This recipe serves six as a first course or four, paired with grilled chicken or fish, as a main course.

Traditional gazpacho

This refreshing, guilt-free soup’s flavour only gets better over time, so make a batch and store in the fridge for a week of healthy lunches.

In a food processor or blender, purée all ingredients, except those for garnish. Add some water to thin (up to 1 cup) if necessary. Garnish with finely cubed cucumber, bell pepper, and cilantro.

Guacamole Cherry Tomato Halves

This issue’s winning reader recipe comes from Sandra Ross.

“One of my favourites for summer entertaining. We always seem to have an abundance of cherry tomatoes in our garden,” says Sandra. We love how simple and speedy they are to make—perfect for preparing on hot summer days at the lake.

Remove the stems from the tomatoes and cut each in half crosswise. With a spoon, scoop out and discard the seeds from each half. Lay the tomatoes, cut- side down, on paper towels for about half an hour. Prepare the guacamole filling by peeling and removing the pit from the avocado. In a small bowl, mash the avocado coarsely with a fork. Stir in lemon juice, onion, garlic and salt. Blend well. Fill tomatoes with guacamole. Sprinkle with bacon and chopped basil.

RUNNER-UP RECIPES

Joan's Creamy Onion Tomato Soup
Val's Tomato Pepper Salsa

What’s your dish?

CLICK HERE to send us your tried and true wild mushroom recipes and you could win a gourmet prize package and be published in our Fall issue!