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Ingredients

• ✓ mixed herbs
• cooking spray
• egg
• parmesan cheese
• garlic powder
• paprika
• black pepper
• zucchini

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Whisk eggs in a shallow bowl. Combine Parmesan cheese, mixed herbs, garlic powder, paprika, and pepper in a separate shallow bowl; mix well.
3. 3 Dip zucchini fries into beaten eggs, in batches; shake to remove excess, and roll in Parmesan mixture until fully coated. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven, turning once, until golden and crispy, 30 to 35 minutes.

By Fioa

Ingredients

• ✓ mixed herbs
• cauliflower
• salt
• black pepper
• olive oil
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
3. 3 Roast in the preheated oven until crisp, 10 to 15 minutes.

By Fioa

Ingredients

• ✓ mixed herbs
• spread
• garlic powder
• bread

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine all ingredients except bread in small bowl. Arrange bread on baking sheet; spread with herb mixture.
3. 3 Broil until golden, about 2 minutes.

By Country Crock

Ingredients

• ✓ mixed herbs
• lamb loin chop
• olive oil
• garlic
• cumin
• black pepper
• coriander
• cinnamon
• cayenne pepper
• salt
• orange marmalade
• mint
• rice vinegar
• hot chili flake

Instructions

1. 1 Place lamb chops in a large glass or ceramic bowl. Add olive oil, garlic, cumin, mixed herbs, black pepper, coriander, cinnamon, cayenne, and salt; toss until lamb evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place lamb chops on grill; sprinkle with a bit of salt. Grill on the first side until seared, 4 to 7 minutes depending on the size of the chops, rotating chops a half turn on the grill about 1 minute before flipping. Flip chops and grill other side until desired doneness, 4 to 7 minutes more. For medium rare, an instant-read thermometer inserted into the centers should read 125 to 130 degrees F (52 to 54 degrees C). Transfer to a serving dish and tent loosely with foil.
4. 4 To make the mint sauce: Combine marmalade, mint, vinegar, and pepper flakes together in a bowl.
5. 5 Brush sauce over grilled chops. Enjoy!

By John Mitzewich

Ingredients

• ✓ mixed herbs
• olive oil
• onion
• garlic
• red bell pepper
• carrot
• mushroom
• red wine
• tomato
• vegetable broth
• green lentil
• paprika
• basil
• oregano
• nutmeg

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
2. 2 Pour in wine and simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil, then reduce the heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, mixed herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

By sorchaspud

Ingredients

• ✓ mixed herbs
• cauliflower
• salt
• black pepper
• olive oil
• cheddar cheese
• heavy cream
• ghee
• nutmeg
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated.
3. 3 Roast in the preheated oven until crisp, 10 to 15 minutes. Place in an 8-inch baking dish.
4. 4 Combine Cheddar cheese, heavy cream, ghee, and nutmeg in a saucepan over medium heat; simmer until bubbly, about 5 minutes. Pour over cauliflower; mix well. Sprinkle Parmesan cheese on top.
5. 5 Bake in the preheated oven until golden, about 10 minutes.

By Fioa

Ingredients

• ✓ mixed herbs
• all-purpose flour
• whole wheat flour
• salt
• butter
• sugar
• garlic powder
• water
• oil

Instructions

1. 1 Mix all-purpose flour and whole wheat flour in a bowl. Sprinkle salt on top. Add butter, sugar, garlic powder, and dried herbs. Mix together with your fingers. Pour water in gradually; continue to mix by hand until a soft dough is formed.
2. 2 Knead dough until smooth and elastic, about 7 minutes. Cover with a damp cloth; let rest for 30 minutes.
3. 3 Divide dough into 8 equal portions. Shape into smooth balls; lightly flatten. Dust with flour and roll into thin circles about 1/16-inch thick and 7 inches in diameter.
4. 4 Heat oil in a large saucepan over medium heat. Fry each dough circle until golden, about 2 minutes per side. Drain on paper towels.

By Brittney Tun

Ingredients

• ✓ mixed herbs
• buckwheat groat
• olive oil
• onion
• garlic
• cucumber
• parsley
• mint
• lemon

Instructions

1. 1 Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
3. 3 Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.

By Cassie

Ingredients

• ✓ mixed herbs
• olive oil
• balsamic vinegar
• sea salt
• black pepper
• olive oil
• romaine heart
• tomato
• cucumber
• red onion
• feta cheese
• kalamata olive

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Whisk oil, balsamic vinegar, and mixed herbs in a small bowl. Add salt and pepper.
3. 3 Place romaine halves cut-sides up on a work surface. Drizzle with oil and sprinkle with salt and pepper.
4. 4 Grill romaine, cut-sides down until slightly caramelized, 2 to 3 minutes.
5. 5 Plate grilled romaine cut-sides up. Top with tomatoes, cucumber, onion, feta cheese, and olives. Drizzle with dressing and serve.

By Mangia Mangia

Ingredients

• ✓ mixed herbs
• self-rising flour
• milk
• potato
• salt
• black pepper
• butter
• vegetable oil
• all-purpose flour
• lamb liver
• bacon
• cabbage

Instructions

1. 1 Sift self-rising flour into a bowl; stir in milk. Squeeze excess moisture from the grated potatoes and mix in. Season with salt and pepper.
2. 2 Melt 1 1/2 teaspoon butter with 1 teaspoon oil in a large skillet over medium heat. Spread a quarter of the potato mixture in the skillet; cook until golden brown, 3 to 4 minutes per side. Repeat 3 times with remaining butter, oil, and potato mixture. Stack potato pancakes on a plate and keep warm.
3. 3 Mix all-purpose flour, mixed herbs, salt, and pepper in a bowl. Roll liver strips in the flour mixture until evenly coated.
4. 4 Heat remaining 2 teaspoons oil in the skillet. Cook and stir liver strips in the hot oil until golden brown, 2 to 3 minutes.
5. 5 Cook bacon slices in the same skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
6. 6 Bring a large pot of lightly salted water to a boil. Add cabbage; cook until wilted, about 3 minutes. Drain.
7. 7 Serve warm potatoes pancakes topped with liver, bacon, and cabbage. Season with black pepper.

By jean isacke

Ingredients

• ✓ mixed herbs
• lard
• water
• all-purpose flour
• salt
• ground pork sausage
• ground pork
• pork tenderloin
• onion
• parsley
• black pepper
• thyme
• curry powder
• bacon
• milk

Instructions

1. 1 Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Stir in boiling water.
2. 2 Combine flour and salt in a large bowl. Make a well in the center and pour in lard mixture. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms.
3. 3 Dust a flat work surface with flour and knead dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press over the bottom and all the way up the sides of a 10-inch springform pan. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie.
4. 4 Freeze pie crust base and top until firm, about 10 minutes.
5. 5 Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Mix into a paste.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Line the bottom and sides of the pastry crust with streaky bacon. Press in 1/2 of the pork mixture. Cover with 3 to 4 slices of streaky bacon. Press in remaining pork mixture; arrange remaining streaky bacon on top. Brush pastry rim with milk and add the top crust. Pinch the edges together to seal. Brush the top with milk and cut 2 slits in the top of the pie.
8. 8 Bake pie in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour more.
9. 9 Cool pie completely before removing from the pan.

By Kalindaso

Ingredients

• ✓ mixed herbs
• cabbage
• water
• white rice
• vegetable oil
• onion
• ground beef
• ground pork
• salt
• black pepper
• carrot
• tomato paste
• sour cream

Instructions

1. 1 Make slits in cabbage base or cut out entire core. Fill a large saucepan 1/3 full of water; bring to a boil. Cook whole cabbage in boiling water, turning occasionally, until softened, 15 to 20 minutes. Drain and cool. Cut cabbage leaves off cabbage one by one, trying to keep them intact. Cut out any tough, thick center ribs of the large leaves with a sharp knife.
2. 2 Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Heat 2 tablespoons oil in a skillet. Cook 1/2 of the onions in hot oil until soft and translucent, about 5 minutes. Transfer to a large bowl. Add cooked rice, ground beef, ground pork, salt, and pepper to onions in the bowl; mix with your hands until filling is well combined.
4. 4 Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
5. 5 Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls in hot oil until browned, 2 to 3 minutes per side. Transfer to a large pot and sprinkle with remaining onion and grated carrots.
6. 6 Stir together tomato paste and sour cream in a medium bowl until well combined. Whisk in 1 cup water; season with salt and herbs. Pour over cabbage rolls.
7. 7 Cover the pot and cook over medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.

By Olechka_Kavalenko