SLIDE SHOW: A Farmers' Market Menu: 9 Recipes With Herbs
 Maria Robledo | In addition to being a great seasoning for lamb, this paste, made of coarsely crushed olives with lemon and herbs, also makes a great tapenade-like hors d'oeuvre when spooned onto toasted or grilled bread. View recipe here. |
Celebrate early-season greenery with these appetizers, main courses, and side dishes.
Aglaia Kremezi
This pink beet tzatziki is an ideal side to serve with grilled lamb, chicken, or fish. As an alternative to the traditional pita bread, you can spread it on toasted whole wheat or multi-grain bread rubbed with a cut clove of garlic. View recipe here.
Celebrate early-season greenery with these appetizers, main courses, and side dishes.
Maggie Hoffman/flickr
For this omelette, try to use a mix of any available fresh green herbs. In addition to a few standard ones listed in the recipe, fresh cilantro, thyme, chives, tarragon, chervil, fennel, or leeks work well. View recipe here.
Celebrate early-season greenery with these appetizers, main courses, and side dishes.
Jarrett Wrisley
Thanks to the addition of an unusual herb, the flavors in this curry are authentically Thai. View recipe here.
Celebrate early-season greenery with these appetizers, main courses, and side dishes.
 FotoosVanRobin/flickr | Mint gives this spicy shrimp dish an extra kick of freshness. View recipe here. |
Celebrate early-season greenery with these appetizers, main courses, and side dishes.
casers jean/flickr
Fried sage suits any vegetable or tuber. Here it is paired with meaty, satisfying sweet potatoes. View recipe here.
Celebrate early-season greenery with these appetizers, main courses, and side dishes.
mccun934/flickr
It's true that vegetarian food that tries to be like meat will probably never be as good as the real thing, but this particular mock-meat gets pretty close—especially because it's cooked like actual sausage, allowing the flavors to mingle with the other ingredients. View recipe here.
Celebrate early-season greenery with these appetizers, main courses, and side dishes.
Aglaia Kremezi
This is a much sought-after appetizer served at all Greek taverns today. In the old days it was considered a poor man's' keftedes (meatballs), for the people who could not afford to buy meat. View recipe here.
Celebrate early-season greenery with these appetizers, main courses, and side dishes.
Maggie Hoffman/flickr
This recipe uses the author's "formula for tastiness" and is flavored with mint, cilantro, dill, and other herbs and spices. View recipe here.
Celebrate early-season greenery with these appetizers, main courses, and side dishes.