Spring herbs such as dill, parsley, mint put an end to the doldrums of winter cooking. They add flavor to your meal, awakening your taste buds. Also herbs such as oregano, thyme, and sage have powerful antioxidant properties, and keep us healthy and strong.
Sweet Potato and Herb Salads
1 large sweet potato, 1/4 of autumn squash, nuts, Apple mint, rosemary
Dressing
1/2 cup of plain yogurt, 2 tbsp lemon juice, 1 tbsp cinnamon powder
1. Cut sweet potato. Before cut the autumn squash, microwave, uncovered, at medium-low for 2~3 minutes (it is better to check whether it is enough soft to cut. Uncooked, it is hard to cut.) If it feels enough soft, chop it into a bite size.
2. Put them into the oven and bake.
3. Cut Apple mint and rosemary.
4. Make dressing.
5. Put the pieces of sweet potato and the cooked autumn squash with nuts into the bowl and put dressing on it.
6. Transfer it to the dish. Garnish with the herbs.
Basil Chicken Pasta
2 drumstick of chicken, spaghetti 2 ounce, cherry tomatoes, basil, rosemary, sage, garlic, olive oil, butter, salt, pepper, 2 spoon of white wine
1. Remove bone from the drumstick. Sprinkle salt and pepper on it. Marinate it in olive oil and white wine with sliced garlic, rosemary, sage for 30 minutes. Chop the basil into small pieces.
2. Bake it in the oven until it is golden-brown.
3. Slice cherry tomato and bake slices of it lightly.
4. Boil spaghetti and sprinkle salt and pepper. Fry it with olive oil. And then put the pieces of basil of number 1.
5. Put spaghetti into the dishes, and put the drumsticks on the top of it. Last, decorate the dishes with herbs and baked cherry tomatoes of number 3.
Tuna with red Pepper, Cucumber and Mint
4 tuna(4oz. each),5 springs fresh mint, 1 spoon of sugar, White wine,1 large red bell pepper, 2 clove garlic,1 Small onion,1 medium cucumber, 2 spoon of butter, 2 spoon of olive oil
1. Peel the cucumber and get rid of seed and dice it. Sprinkle a little salt on it. And then let them drain for at least 20 minutes.
2. Dice the onion and mince the garlic.
3. Dice the red bell pepper and roast it.
4. In a large frying pan, heat the olive oil over medium-high heat.
5. Put onion in the frying pan for 10 minutes and add garlic and cucumber and cook for 3 minutes.
6. Add red bell pepper, vinegar, sugar, and salt in the frying pan and stir them.
7. Cook until the liquid evaporates.
8. Put the chopped mint leaves on it. Transfer to a bowl.
9. Sprinkle the tuna with salt and put them in the pan. Cook until it is brown on one side about 5 minutes. And turn it over and cook it until it is finished. When it is finished, drain oil from it.
10. Transfer it to plates. And heat the vegetables of number 8; in the same frying pan to absorb the tuna juice. And the put it on the tuna plates with fresh mint leaves.
11. Serve immediately.
Pinto Bean Salad with Tomatoes and Fresh Herbs
1 cup of dried pinto beans, 1 spoon of salt, 1/4 of onion, 1medium red bell pepper, garlic, cumin, black pepper, 1/4 cup lemon juice, 1/4 cup olive oil, 1/4 cup of chopped fresh cilantro, 2 spoon of chopped parsley, 2 spoon of chopped fresh mint
1. Rinse the beans well and put them in a pot, pour water by 4 inches with salt.
2. Boil it until it is hot, and then reduce the heat and simmer it from 45 minutes to 1 and half hours, until it is tender.
3. During cooking beans, prepare vegetables. Chop onion, red bell peppers and herbs in small pieces. Minced garlic.
4. Bake pepper in the fry pan and after that let them cool.
5. In a medium bowl, put the minced garlic, chopped onion, paprika, cumin, salt, pepper, and lemon juice and mix them.
6. Mix beans with dressing.
7. Serve
