Add a fresh flavor with herbs

Basil Pesto Chicken Pasta

Whether from your kitchen garden or the produce aisle, herbs add a fresh flavor to dishes of all kinds.

Basil Pesto Chicken and Pasta
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Basil Pesto Chicken and Pasta
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Ingredients
  • 1/3 cup pine nuts
  • 4 cups basil leaves (washed and packed)
  • 6 garlic cloves
  • 2 ounces Parmesan cheese
  • 4 tablespoons olive oil (divided)
  • 4 skinless, boneless chicken breasts
  • 12 ounces cherry tomatoes
  • 14 ounces dry pasta of your choice (cooked)
Servings: servings
Instructions
  1. Lightly toast pine nuts in a dry skillet over medium heat, stirring often to avoid burning.
  2. To make pesto, use a food processor to blend pine nuts, basil, garlic, Parmesan, and 1 tablespoon olive oil.
  3. Smother top of chicken breasts with about half the pesto and place in baking dish. Arrange tomatoes around chicken and bake 30–40 minutes at 350 F or until chicken is cooked through.
  4. Cool chicken for 5 minutes, then slice. Add remaining tablespoon of olive oil to remaining pesto then toss with pasta. Top pasta with chicken and tomatoes. Serve hot. 
Recipe Notes

Per serving: 725 calories, 31 grams fat (6 grams saturated fat), 62 grams total carbs, 2 grams fiber, 53 grams protein.

Bright and Bold Tabbouleh Salad
Print Recipe
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Bright and Bold Tabbouleh Salad
Print Recipe
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
  • 1 large bunch parsley (curly or flat leaf, chopped)
  • 1/2 cup mint leaves (chopped)
  • 1 large tomato (chopped)
  • 1 small cucumber (chopped)
  • 1 cup cooked and cooled bulgur, quinoa, or couscous
  • 1 lemon (juiced)
  • 2 green onions (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil
Servings: servings
Instructions
  1. Combine parsley, mint, tomato, cucumber, and grains.
  2. Add the rest of the ingredients one at a time, tasting as you go.
  3. Serve cold as a simple salad or top with feta, chickpeas, Kalamata olives, grilled chicken, or fish. 
Recipe Notes

Per serving: 217 calories, 2 grams fat (0.5 grams saturated fat),
42 grams carbs, 5 grams fiber, 8 grams protein.

Crispy Rosemary Potatoes
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Crispy Rosemary Potatoes
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Ingredients
  • 2 pounds redskin potatoes
  • 1 tablespoon kosher salt (plus 1 teaspoon)
  • 2 tablespoons olive oil
  • 1/4 cup rosemary (fresh or dried)
Servings: servings
Instructions
  1. Preheat oven to 450 F. Wash potatoes well and cut into 1-inch chunks. Rinse starch off potatoes, then place in a pot.
  2. Cover potatoes with water and add 1 tablespoon salt and bring to a boil. Reduce heat to simmer and cook until potato edges are soft but not cooked all the way through, about 5 minutes.
  3. Transfer potatoes to a heat-safe container with lid, drizzle with olive oil, then sprinkle with rosemary and remaining teaspoon salt. Cover container and shake to roughen edges of potatoes. Spread potatoes in single layer on baking sheet.
  4. Bake 30 to 40 minutes, flipping potatoes every 15 minutes until brown and crispy. Serve immediately.
Recipe Notes

Per serving: 183 calories, 6 grams fat (1 gram saturated fat), 30 grams total carbs, 6 grams fiber, 3 grams protein.

Quick Pickled Green Beans
Print Recipe
Servings Prep Time
10 servings 5 minutes
Cook Time
1-4 hours chill time
Servings Prep Time
10 servings 5 minutes
Cook Time
1-4 hours chill time
Quick Pickled Green Beans
Print Recipe
Servings Prep Time
10 servings 5 minutes
Cook Time
1-4 hours chill time
Servings Prep Time
10 servings 5 minutes
Cook Time
1-4 hours chill time
Ingredients
  • 1 pounds green beans (trimmed)
  • 2 cups water
  • 2 cups white vinegar
  • 1/2 tablespoon pickling salt
  • 5 large sprigs fresh dill
  • 1/4 teaspoon cayenne pepper
  • 4 garlic cloves (finely chopped)
Servings: servings
Instructions
  1. Place beans in large bowl.
  2. In a small pot, combine water, vinegar, pickling salt, dill, cayenne pepper, and garlic. Bring to a boil. Remove from heat and pour over beans.
  3. Cool to room temperature, then cover and chill 1 to 4 hours before serving.
  4. Store in an airtight container in refrigerator for up 2 weeks.
Recipe Notes

Per serving: 46 calories, 1 gram fat (0 grams saturated fat),  8 grams total carbs, 3 grams fiber, 2 grams protein.