Type what you have

Ingredients

• ✓ herb
• olive oil
• zucchini
• feta cheese
• garlic
• balsamic vinegar

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet and cook zucchini slices in batches until soft and lightly browned on both sides, 5 to 10 minutes. Add more olive oil as needed. Remove zucchini slices from skillet and drain on paper towels.
2. 2 Sprinkle zucchini slices with feta and roll up. Secure each roll with a tooth pick.
3. 3 Set zucchini rolls into a dish that is as deep as the rolls are high, and sprinkle with garlic, Italian herbs, and balsamic vinegar. Cover and marinate in the refrigerator for 1 to 2 days.

By barbara

Ingredients

• ✓ herb
• carrot
• parsnip
• beet
• onion
• sweet potato
• olive oil
• seasoning blend
• salt
• black pepper
• yogurt
• lemon zest
• lemon juice
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C). Add root vegetables to a large bowl and toss with oil, seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. 2 Working in batches as needed, spread out sticks in the air-fryer basket.
3. 3 Air-fry, turning or stirring halfway through, until sticks are tender and golden, about 18 minutes.
4. 4 Stir together yogurt, citrus zest, citrus juice, herbs, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl for the dip. Serve dip with veggie sticks.

By dinehaus

Ingredients

• ✓ herb
• butter
• pork chop
• water
• long grain rice
• wild rice
• corn
• tomato

Instructions

1. 1 Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces.
2. 2 Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.

By CHELEE

Ingredients

• ✓ herb
• ground turkey
• taco seasoning mix
• green bell pepper
• salad green
• tortilla chip
• mexican cheese blend
• onion
• salsa
• sour cream

Instructions

1. 1 Cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with taco seasoning mix. Add green bell pepper; cook and stir until pepper is tender, about 5 minutes.
2. 2 Arrange salad greens onto 2 plates. Top greens with tortilla chips, cheese, and onion. Spoon turkey over the each salad. Top with salsa and sour cream.

By Chris Heins

Ingredients

• ✓ herb
• cooking spray
• pollock fillet
• salt
• black pepper
• sour cream
• parmesan cheese
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray it with cooking spray.
2. 2 Season pollock with herbs, salt, and pepper; place onto the prepared baking sheet.
3. 3 Mix sour cream, Parmesan, and melted butter together in a small bowl; spread over each fillet.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, 15 to 25 minutes.

By Pokygirl

Ingredients

• ✓ herb
• coconut milk
• salt
• cornmeal
• cream cheese
• vegan margarine
• butter
• parsley
• chive

Instructions

1. 1 Bring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.
2. 2 Return to a boil, then reduce to a simmer and cook for 15 minutes until very thick, stirring often to prevent polenta from sticking to pan.
3. 3 Remove from heat and stir in cream cheese and margarine until fully incorporated.
4. 4 Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.
5. 5 Garnish with parsley, chives or other chopped herbs.

By Silk

Ingredients

• ✓ herb
• water
• active dry yeast
• all-purpose flour
• salt
• olive
• garlic
• garlic powder
• olive oil
• salt
• parsley

Instructions

1. 1 Combine water and yeast in a large bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder until incorporated. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover the bowl with plastic wrap and set in a warm spot to rise for 1 hour.
2. 2 Add 1 tablespoon olive oil to an 8-inch cast iron skillet and spread to coat the bottom and sides. Flour your hands. Remove plastic wrap from the bowl, transfer dough to the prepared skillet, and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Drizzle remaining 1 tablespoons olive oil on top of the loaf and sprinkle with salt and parsley. Score the top of loaf with a knife.
5. 5 Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes. Remove bread from the oven and turn on to a wire rack to cool before serving, about 20 minutes.

By Mitch Hendricks

Ingredients

• ✓ herb
• olive oil
• hot sausage
• chicken thigh
• sweet pepper
• potato
• red onion
• yellow onion
• kosher salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add sausage links and cook until browned and fat begins to render, about 3 minutes per side. While they cook, lightly pierce sausages in several places with the tip of a sharp knife to release fats and juices. Remove from the heat and place on a cutting board to cool slightly, 3 to 5 minutes.
3. 3 Cut cooled sausages into 2-inch slices; return to the skillet along with any accumulated juices from the cutting board.
4. 4 Cut two slashes down to the bone on the skin side of each chicken thigh. Halve or quarter any large peppers.
5. 5 Place chicken and peppers into a large mixing bowl with onions, sausage and juices, Italian herbs, salt, and pepper. Drizzle with remaining 1 tablespoon oil and mix with your hands until all ingredients are coated in oil, 3 to 4 minutes.
6. 6 Transfer mixture to a large, heavy-duty roasting pan. Evenly space chicken thighs with the skin facing up and position potatoes near the top.
7. 7 Roast in the preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley.

By John Mitzewich

Ingredients

• ✓ herb
• oil
• egg
• milk
• vegetable
• bacon
• ham
• chicken
• sausage
• onion
• cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet well with oil.
2. 2 Whisk eggs and milk together in a large bowl; add 1 cup mix-ins. Pour mixture into the prepared baking sheet; dot with little Cheddar cheese piles.
3. 3 Bake until eggs are just set, about 15 minutes. Eggs will continue to cook out of the oven—but leave them in too long and they will become rubbery. Slice into squares; serve.

By Pokygirl

Ingredients

• ✓ herb
• goat cheese
• garlic and herb seasoning blend
• sun-dried tomato
• flour
• salt
• black pepper
• chicken thigh
• butter
• olive oil
• sage
• chicken broth
• white wine
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine goat cheese and sun-dried tomatoes in a small bowl. Combine flour, salt, and pepper in a second small bowl.
3. 3 Place chicken thighs onto a cutting board and cover with a layer of plastic wrap. Pound thighs gently with a meat mallet to flatten. Spread an equal amount of goat cheese mixture evenly down the middle of each thigh. Starting at the short end, roll meat around filling and secure with toothpicks or kitchen twine.
4. 4 Dredge each chicken roll in the flour mixture, then shake off any excess and place onto a plate.
5. 5 Heat 2 tablespoons butter and olive oil in a skillet over medium-high heat. Place chicken into the pan and cook until browned, about 2 minutes per side. Transfer to an oven-safe dish.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat until bubbly and brown. Add sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring to a simmer, then reduce the heat to low.
8. 8 Transfer chicken back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Transfer to plates and spoon sauce over top.

By Kim's Cooking Now

Ingredients

• ✓ herb
• hamburger bun
• butter
• onion
• mushroom
• garlic granule
• paprika
• salt
• pepper
• spinach
• bacon
• cheddar cheese
• monterey jack cheese
• egg
• milk

Instructions

1. 1 Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.
2. 2 In a large skillet, melt butter over medium-high heat, until sizzling.
3. 3 Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.
4. 4 Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.
5. 5 Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.
6. 6 Place the bun bottoms, with cut side up, in the casserole to form the top layer.
7. 7 Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.
8. 8 In a bowl, stir together eggs and milk until blended.
9. 9 Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
10. 10 In the morning, let casserole sit at room temperature for about 30 minutes.
11. 11 Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.

By Ball Park Buns

Ingredients

• ✓ herb
• pastry
• roma tomato
• yellow squash
• zucchini
• kosher salt
• butter
• flour
• herbes de provence
• black pepper
• milk
• gruyere cheese
• bread crumb
• onion
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
2. 2 Allow the dough to come to room temperature, about 20 minutes.
3. 3 Meanwhile, place sliced tomatoes in a single layer on a paper towel-lined plate, and place zucchini and yellow squash slices on plates as well, also in a single layer. Sprinkle vegetables lightly with salt, about 1/4 teaspoon for each vegetable. Allow to stand for 20 minutes.
4. 4 Melt butter in a small saucepan over medium heat. Stir in flour and cook, stirring, until all the flour is incorporated into the butter, about 3 minutes. Season with 1/4 teaspoon herbes de Provence, black pepper, and any remaining salt. Slowly add milk, stirring constantly to avoid lumps.
5. 5 Continue to cook and stir until mixture has thickened and bubbles break open (some cooks call this stage "making bullseyes"), 5 to 8 minutes. Remove from heat and stir in 1/2 of the shredded Gruyere. Allow sauce to cool slightly.
6. 6 If using purchased pie dough, open the pouch and place dough onto the prepared sheet pan. Slowly unroll the dough, pinching together to close any tears. Sprinkle bread crumbs over the dough.
7. 7 Blot tomatoes and squash with paper towels.
8. 8 Ladle sauce over the dough, leaving about a 1 1/2-inch border without sauce. Starting on the outside edge of the sauce, alternate slices of yellow squash, onion, zucchini, and tomato, repeating until all the sauce is covered by the vegetables. Sprinkle remaining herbes de Provence over the vegetables, and gently fold the crust over the outside edge of the vegetables.
9. 9 Brush beaten egg onto the folded pie dough.
10. 10 Place galette in preheated oven and bake until the crust is brown and the vegetables are tender, 25 to 30 minutes.
11. 11 Sprinkle remaining shredded cheese on top of the warm galette and bake until cheese is melted, 3 to 5 more minutes.
12. 12 Allow to cool for 5 minutes. Garnish with fresh herbs and serve.

By Bibi

Ingredients

• ✓ herb
• sesame oil
• white vinegar
• rice vinegar
• soy sauce
• water
• peanut butter
• honey
• agave nectar
• lime wedge
• peanut
• sea salt
• yellow bell pepper
• red bell pepper
• carrot
• avocado
• mango
• lettuce mix
• green
• top sirloin steak

Instructions

1. 1 Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
2. 2 Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
3. 3 Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

By Beef It's What's for Dinner

Ingredients

• ✓ herb
• cherry tomato
• heavy cream
• white wine
• clam juice
• lobster meat
• black pepper
• lemon zest
• lemon juice
• tarragon
• basil
• chive
• shallot
• garlic
• butter
• mascarpone cheese
• kosher salt
• egg
• all-purpose flour

Instructions

1. 1 Place flour in a large bowl and create a well in the center. Add eggs and 1/4 teaspoon salt to well; beat using a fork to break up egg mixture. Slowly begin to incorporate flour into egg mixture, stirring from the center and gradually working outwards until shaggy pieces of dough begin to form. Use your hands to bring shaggy dough pieces together to form a shaggy ball. Transfer shaggy ball and any remaining flour in bowl to a clean work surface. Knead, pressing any loose flour into dough, until dough is smooth and elastic, 10 to 12 minutes.
2. 2 Wrap dough tightly in plastic wrap; let rest at room temperature at least 1 hour or up to 2 hours, or in a refrigerator up to 1 day. (If refrigerating, let come to room temperature before rolling.)
3. 3 Place mascarpone in a small bowl; set aside. Melt 2 tablespoons butter in a medium skillet over medium heat. Add garlic and shallot; cook, stirring often, until softened, about 2 minutes. Stir shallot mixture into mascarpone in bowl along with herbs, lemon zest and juice, pepper, and remaining salt until combined. Gently stir in lobster. Chill, covered, for 15 minutes.
4. 4 While lobster filling chills, unwrap dough, and divide evenly into 2 portions. Place 1 dough portion on a clean work surface; wrap remaining dough portion in plastic wrap. Shape dough into a rectangle; press dough to flatten using heel of hand. Starting with the widest setting, pass dough through pasta machine 2 times. Fold the outer tapered ends of pasta sheet in toward the center like an envelope, so that the width of the pasta sheet is similar to the width of the pasta roller. Pass pasta sheet through widest setting 1 more time. Continue rolling pasta through machine, reducing roller width 1 notch at a time, until sheet is about 1/16-inch thick and you can see the outline of your hand through the sheet. Cut sheet in half crosswise to make them easier to work with. Cover 1 sheet loosely with plastic wrap. Lightly dust work surface with flour and place remaining dough sheet on surface.
5. 5 Leaving a 1-inch edge from the short sides of the dough sheet, place 1-tablespoon mounds of lobster filling 2 inches apart along center of sheet (about 4 to 6 mounds per sheet). Lightly brush dough around lobster filling with water. Loosely lift long edge of dough sheet and fold over filling, lining up edges. Press on dough around each mound to seal and press out air pockets. Using a fluted pastry wheel or pizza cutter, trim the unfolded edge of the ravioli. Cut pasta between mounds to form individual ravioli. Place ravioli on a baking sheet lined with a clean kitchen towel. Cover with a second clean kitchen towel. Repeat process with remaining pasta sheet, dough, and filling.
6. 6 Cut remaining 4 tablespoons butter into 4 pieces. Bring clam juice and wine to a simmer in a large skillet over high heat. Simmer, undisturbed, until reduced to about 1/3 cup, about 7 minutes. Gradually stir in remaining 4 tablespoons butter, one piece at a time, waiting until butter is nearly melted before adding the next piece. Stir in heavy cream. Cook over high heat, stirring often, until sauce is thick enough to lightly coat back of a spoon, about 2 minutes. Stir in tomatoes. Remove from heat and cover to keep warm.
7. 7 Bring a large pot of salted water to a boil over high heat. Working in 2 batches if needed, boil ravioli until tender, 4 to 6 minutes. Drain. Divide ravioli among 4 plates. Drizzle cream sauce evenly over ravioli. Garnish with herbs.

By Elizabeth Mervosh

Ingredients

• ✓ herb
• sea salt
• olive oil
• pepita
• pine nut
• basil
• parsley
• sage
• dill
• kalamata olive
• mini bell pepper
• roasted red pepper
• pickled asparagus
• cherry tomato
• olive oil
• olive oil
• milk
• water
• salt
• active dry yeast
• all-purpose flour

Instructions

1. 1 Combine 2 cups flour, yeast, dried Italian herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add warm water, warm milk, and 1/4 cup oil; beat until well combined, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, switching to a wooden spoon when needed, until a soft and sticky dough is formed.
2. 2 Scrape down the sides of the bowl, drizzle the sides with 1 tablespoon oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
3. 3 Oil an 11x17-inch baking sheet.
4. 4 Turn the dough out onto the prepared baking sheet. Gently spread and flatten dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest, uncovered, at room temperature for 15 minutes.
5. 5 Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C).
6. 6 Decorate dough by gently pressing down cherry tomatoes, asparagus, red peppers, bell peppers, olives, dill, sage, parsley, basil, pine nuts, and pepitas. Brush a thin layer of olive oil over the top and sprinkle with salt.
7. 7 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and bread springs back when gently pressed, about 20 more minutes. Let cool in the pan for 5 minutes, then carefully slip out onto a cooling rack. Cool and serve at room temperature.

By ChefJackie