In this week’s All Things Oregon we explored some awesome herbs you can grow right here in your Oregon yard. To inspire you to get planting next spring, here are a few delectable recipes using fresh herbs.
Herb and Lemon Rice Pilaf with Feta Cheese
Ingredients
- 2 cups basmati rice
- 2 cloves garlic, finely grated
- 1 lemon, juiced and zested
- 5 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 medium yellow onion, chopped
- 1/2 cup orzo
- 3 cups low-sodium chicken broth
- 2 bay leaves
- 1 bunch fresh dill, finely chopped
- 1 bunch fresh parsley, leaves and tender stems finely chopped
- 1/3 cup crumbled feta (about 2 oz.)
- 1/4 cup toasted slivered almonds
Directions
- In a fine-mesh sieve, rinse rice under cold water until water runs clear. Drain well. In a small bowl, whisk garlic, lemon juice, and 2 tablespoons oil; season with salt and pepper.
- In a large pot over medium heat, heat 1 tablespoon oil. Cook onion, stirring occasionally, until translucent, about 3 minutes. Add orzo and remaining 2 tablespoons oil and cook, stirring, until orzo is deeply brown and toasted, 5 to 7 minutes more.
- Add rice and toss until coated. Add lemon zest, broth, bay leaves, and 2 teaspoons salt. Cover and bring to a boil. Reduce heat to medium-low, bring to a simmer, and cook, covered and stirring occasionally, until liquid is absorbed, 15 to 20 minutes.
- Remove pot from heat. Uncover pot and pour lemon vinaigrette over rice mixture. Immediately cover and let sit 10 minutes.
- Discard bay leaves and fluff rice with a fork. Stir in dill and parsley. Add more lemon juice, salt, and pepper to taste. Top with feta and almonds.
Herbtastic Gnocchi with Snap Peas
Ingredients
- Kosher salt
- 1 (8-oz.) container crème fraîche
- 1/2 cup fresh dill, plus more for serving
- 1/2 cup packed fresh basil leaves, plus more for serving
- 1/4 cup fresh tarragon leaves
- 1/4 cup sliced fresh chives
- 1/2 lemon, juiced
- 2 cups chopped asparagus
- 2 cups sugar snap peas, trimmed
- 1 (16-oz.) pkg. fresh gnocchi
- Finely grated Parmesan, for serving
Directions
- Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice water.
- Meanwhile, in a blender, blend crème fraîche, dill, basil, tarragon, chives, lemon juice, and 1/2 teaspoon salt until finely chopped.
- Cook asparagus and peas in boiling water until bright green and crisp-tender, 1 to 2 minutes. Using a slotted spoon or spider, transfer vegetables to ice bath; reserve water in pot.
- Return water to a boil. Cook gnocchi, stirring occasionally, until they float to the surface according to package directions. Reserve 1/2 cup pasta water. Drain pasta and return to pot.
- Add pasta water to sauce in blender 1 tablespoon at a time and blend until a silky texture forms. Drain vegetables and add to pot with gnocchi. Add sauce and toss to combine.
- Divide gnocchi among bowls. Top with Parmesan, dill, and basil.
Salmon Crusted with Herbs and Feta Cheese
Ingredients
- Cooking spray
- 1 large salmon fillet (about 2 1/4 lb.)
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup mayonnaise
- 1 1/2 cups crumbled feta (about 7 oz.)
- 1/4 cup chopped fresh parsley
- 2 Tbsp. chopped fresh dill
- 1 tsp. finely grated lemon zest
- 1 clove garlic, finely chopped
- Lemon wedges, for serving
Directions
- Preheat oven to 400°. Line a large baking sheet with foil and grease with cooking spray.
- Arrange salmon flesh side up on prepared sheet; season flesh side with salt and pepper. Spread mayonnaise over flesh side.
- In a medium bowl, toss feta, parsley, dill, lemon zest, and garlic just to combine, leaving feta in crumbles. Sprinkle over mayonnaise.
- Bake salmon until just cooked through and flesh easily flakes with a fork, about 25 minutes. Serve warm with lemon wedges alongside.
