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Mansfield Magazine

Featuring Fall Herbs: 3 Tasty Recipes

Sep 21, 2016 02:26PM ● Published by Melanie Heisinger

Photo by Thomas J. Courtesy of Sunset.com.

Autumn has some of the tastiest herbs such as parsley, chives, dill, and cilantro. So, why not feature them in some of your meals? We've compiled a few different recipe ideas for your consideration. 

Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa

Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa. Courtesy of Sunset.com. 

Ingredients

SALSA

1 pound beefsteak tomatoes, quartered and seeded
2 serrano chiles, thinly sliced
1/2 cup thinly sliced green onions
1/2 cup distilled white vinegar
2 1/2 tablespoons packed light or dark brown sugar
1 1/2 teaspoons kosher salt
4 teaspoons minced fresh ginger
1 tablespoon minced garlic
2 teaspoons mustard seeds
2 teaspoons freshly cracked black pepper
2 teaspoons ground cumin
1 teaspoon cayenne
1/2 teaspoon turmeric
1/2 cup extra-virgin olive oil
2 firm-ripe avocados

CHICKEN

1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/2 cup chopped cilantro
1 tablespoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 chicken breast halves with bone and skin (2 1/2 lbs. total)

Preparation

1. Make salsa: In a bowl, combine tomatoes, chiles, and green onions. In a medium saucepan over high heat, bring vinegar to a boil. Add brown sugar and salt and cook, stirring, until dissolved, about 1 minute. Remove from heat. Put ginger, garlic, and dry spices in a bowl. In another medium saucepan, heat olive oil over medium-high heat until rippling. Add ginger mixture and cook, stirring, until fragrant, 1 minute. Remove from heat, stir in seasoned vinegar, and pour over tomato mixture.

2. Let salsa cool, then cover and chill at least 1 hour and up to 4 hours. About 1 hour before serving, cut avocados into 3/4-in. chunks, add to salsa, and bring to room temperature.

3. Make chicken: In a large bowl, combine olive oil, lime juice, and seasonings. Turn chicken in mixture to coat. Let stand at room temperature, turning occasionally, 30 to 45 minutes.

4. Heat a grill to high (450° to 550°). Lift chicken from marinade (discard marinade) and grill chicken, covered, turning often, until no longer pink in center, 15 to 20 minutes.

5. Transfer chicken to a platter and spoon salsa on top, saving half the liquid for another use (such as salad dressing).

Visit MyRecipes.com for the full recipe. 


Smoky Salmon Chive Spread

Ingredients

2 cans (7.5 oz. each) salmon (preferably Alaskan king or sockeye), well drained
1 container (7 oz.) nonfat Greek yogurt
2 ounces hot-smoked salmon, finely chopped
1/4 cup finely chopped red onion, plus slivers for garnish
3 tablespoons chopped chives
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
Kosher salt
Seeded crisp lavash or other crackers

Preparation

Remove bones and skin from salmon; break into chunks. In a medium bowl, mix yogurt, hot-smoked salmon, chopped onion, chives, mustard, and pepper with a fork until well combined. Gently stir in salmon, season to taste with salt, and top with slivered onion. Serve with lavash.

Make ahead: Chill, covered, up to 3 days (you may need to moisten with a bit more yogurt).

Visit MyRecipes.com for full recipe. 


Herbed Carrot Soup

Ingredients

4 tablespoons butter
2 medium onions, sliced
6 cloves garlic, coarsely chopped
3 pounds carrots, peeled and sliced into 1/4-in.-thick rounds
1 bay leaf
1/3 cup long-grain rice (any variety)
2 to 3 tsp. coarse kosher salt
1 teaspoon freshly ground black pepper
8 cups reduced-sodium chicken broth
1/4 cup heavy whipping cream
1 cup crème fraîche or sour cream
1 cup fresh dill, chopped
1 cup fresh tarragon, chopped

Preparation

1. Melt butter in a large pot (at least 5 qts.) over medium-high heat, then add onions. Cook until onions are translucent, 5 to 7 minutes. Add garlic, carrots, bay leaf, rice, 2 tsp. salt, pepper, and chicken broth.

2. Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes. Remove from heat and let cool 10 minutes.

3. Remove bay leaf and purée soup in batches in a blender. Return soup to pot and set over low heat. Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through. Season to taste with additional salt.

4. Serve soup hot, with crème fraîche or sour cream, dill, and tarragon.

Visit MyRecipes.com for the full recipe. 


Recipes courtesy of Sunset.com and MyRecipes.com.

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