273 herb recipes

Buttery couscous with toasted pine nuts, dried currants, sauteed mushrooms, and herbes de Provence. An elegant side dish that pairs with chicken, lamb, or roasted vegetables.

False Fish is a clever vegetarian dish of rice and red lentils pressed overnight, sliced, breaded, and pan-fried golden to mimic crispy fish steaks. Serve with parsley sauce.

Lazy lentils baked low and slow with red lentils, cheddar cheese, onion, garlic, and mixed herbs. A hands-off vegetarian main dish with just 8 ingredients and minimal prep.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.

Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.

Penne with Provencal Eggplant & Sweet Peppers recipe

Creole eggplant stuffed with oysters scoops tender baked eggplant into a stuffing of chopped oysters, breadcrumbs, onion, and herbs, then bakes in the shells with parmesan until golden.

Easy turkey soup with elbow macaroni, frozen mixed vegetables, and a surprising splash of orange juice concentrate. A fast weeknight soup ready in 35 minutes.

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.

Linguine tossed with fresh spring vegetables including asparagus, broccoli, snow peas, mushrooms, and leeks. A light, veggie-packed pasta dish that puts the season's best produce front and center.

Vegan lentil and tomato soup is a fiber-packed weeknight pot built around red lentils, tomatoes and a cheesy hit of nutritional yeast. Pressure-cooker fast or hour-simmered.

Grilled or baked chicken brushed with a tangy applesauce barbecue glaze made with ketchup, vinegar, and Worcestershire for sweet-savory perfection.

Mexican green rice made with parsley, cilantro, poblano peppers, and chicken broth. Fragrant, herbaceous, and the ideal side for any Latin meal.

Add some fruit to your chicken with this savory dish where orange juice and apricots play a part.

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.