Recipes with chervil
65 recipes
Whole Wheat Pasta with Ricotta & Walnuts
Whole wheat pasta tossed with a no-cook ricotta sauce: butter, walnut oil, fresh herbs, and toasted walnuts whisked smooth with half-and-half. Ready in 25 minutes, lighter than alfredo, nuttier than carbonara.
Leek & Artichoke Soup
Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.
Oriental Venison Cutlets
Asian-inspired venison cutlets seared and coated with fresh herbs and sesame oil, served with a ginger-soy pan sauce. A quick, elegant wild game dinner with bold flavor.
Chilled Fillet of Beef with Sour Cream
Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.
Harvest Time Pot Roast
Harvest pot roast with pork shoulder, acorn squash, apples, potatoes, and carrots braised with chervil and finished with an apple cider vinegar pan gravy. Fall in a Dutch oven.
Noodles with Ricotta & Walnuts
Whole wheat pasta with ricotta, walnuts, walnut oil, butter, and Parmesan in a creamy herb sauce. A quick vegetarian dinner with rich, nutty flavor ready in 35 minutes.
Leek, Asparagus & Herb Soup
Leek, asparagus and herb soup pureed with potatoes, chives, parsley, dill, and chervil into a silky spring-green soup. Finished with lemon and a dollop of yogurt. Lighter than cream-based soups but just as satisfying.
True Bearnaise Sauce
Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.
Sauerampfersuppe (Sorrel Soup)
A recipe from grandmother's more thrifty times; rarely encountered today.
Fines Herbes Seasoning Mix
The perfect seasoning mix for pot roasts, steaks or even fish. Just in time for the summer!
Gaspacho
Spanish gazpacho mashes ripe tomatoes, peppers, herbs, and garlic with olive oil and lemon for a chilled no-cook summer soup. Five fresh herbs make it sing.
Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons
Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.
Vibrant Cold Vegetable Terrine
A layered vegetable terrine with golden carrot-cauliflower and earthy spinach-mushroom layers baked in a water bath, chilled, and sliced for an elegant appetizer.
Lemon & Herb Crusted Swordfish
Pan-seared swordfish with a lemon, dill, and chervil herb crust over peppery arugula. A restaurant-quality fish dinner ready in under 20 minutes.
Fruit & Nut Stuffing
Bourbon-soaked fruit and nut turkey stuffing with prunes, apricots, cranberries, macadamias, cashews, and walnuts. Festive, nutty, and richly spiced.
Millet-Cauliflower Soup
Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.
Whole wheat pasta tossed with a no-cook ricotta sauce: butter, walnut oil, fresh herbs, and toasted walnuts whisked smooth with half-and-half. Ready in 25 minutes, lighter than alfredo, nuttier than carbonara.
Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.
Asian-inspired venison cutlets seared and coated with fresh herbs and sesame oil, served with a ginger-soy pan sauce. A quick, elegant wild game dinner with bold flavor.
Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.
Harvest pot roast with pork shoulder, acorn squash, apples, potatoes, and carrots braised with chervil and finished with an apple cider vinegar pan gravy. Fall in a Dutch oven.
Whole wheat pasta with ricotta, walnuts, walnut oil, butter, and Parmesan in a creamy herb sauce. A quick vegetarian dinner with rich, nutty flavor ready in 35 minutes.
Leek, asparagus and herb soup pureed with potatoes, chives, parsley, dill, and chervil into a silky spring-green soup. Finished with lemon and a dollop of yogurt. Lighter than cream-based soups but just as satisfying.
Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.
A recipe from grandmother's more thrifty times; rarely encountered today.
The perfect seasoning mix for pot roasts, steaks or even fish. Just in time for the summer!
Spanish gazpacho mashes ripe tomatoes, peppers, herbs, and garlic with olive oil and lemon for a chilled no-cook summer soup. Five fresh herbs make it sing.
Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.
A layered vegetable terrine with golden carrot-cauliflower and earthy spinach-mushroom layers baked in a water bath, chilled, and sliced for an elegant appetizer.
Pan-seared swordfish with a lemon, dill, and chervil herb crust over peppery arugula. A restaurant-quality fish dinner ready in under 20 minutes.
Bourbon-soaked fruit and nut turkey stuffing with prunes, apricots, cranberries, macadamias, cashews, and walnuts. Festive, nutty, and richly spiced.
Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.
