CORN SOUP WITH HERBS
Aww, shucks: It's a smooth corn soup filled with sweet corn kernels and topped with plenty of fresh herbs.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Cut the kernels off 6 ears of the corn, transfer to a medium bowl and then, working over the bowl, run the back of a chef?s knife down the cobs to extract all the juices and pulp from the corn.
- Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the sugar, garlic, shallot, jalapeno, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally until the vegetables are softened, 5 to 8 minutes. Add the corn kernels and juices and continue to cook, stirring occasionally, until the corn is softened and well coated, about 5 minutes more. Add the thyme sprigs, bay leaf and 6 cups water. Bring the soup to a boil, reduce the heat to maintain a simmer and continue to cook, stirring occasionally until slightly thickened, about 25 minutes.
- Meanwhile, cut the kernels off the remaining 2 ears of corn and set aside. Discard the thyme and bay leaf from the soup and then carefully puree in batches in a blender (or in the pot with an immersion blender) until creamy, taking care not to fill the blender more than half full per batch.
- Return the soup to the pot, add the reserved corn kernels and simmer over medium heat until the corn is tender, about 5 minutes. Adjust the seasoning with additional salt and pepper. Divide the soup among 4 bowls and top with the mixed herbs and a drizzle of olive oil.
ORZO WITH HERBS
Steps:
- Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/4 cup grated parmesan.
SPICY SUMMER SQUASH WITH HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
- Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.
Nutrition Facts : Calories 87 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 133 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams
ROASTED CARROTS WITH HERBS
What makes these carrots tasty is something to sing about: parsley, sage, rosemary and thyme.
Provided by Food Network Kitchen
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top.
- Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.
CARROTS SEASONED WITH HERBS
Provided by Food Network
Categories main-dish
Yield 8 to 10 as part of a selection
Number Of Ingredients 13
Steps:
- In a mini food processor or a blender, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes. Add the vinegar and grind to a paste. In a thin stream, drizzle in the olive oil and blend until the mixture is emulsified. Set aside while you cook the carrots. In a medium heavy saucepan, heat the olive oil over medium-high heat. Add the carrots and cook, stirring occasionally, for 3 to 4 minutes or until beginning to soften. Add the water, sugar (if desired), salt, and pepper and cover the pan. Reduce the heat to medium-low and cook, shaking the pan occasionally, for about 5 more minutes, or until the carrots are just tender but not mushy. Add a little more water to the pan if necessary. Transfer the carrots to a serving bowl with a slotted spoon and immediately add the herb dressing. Toss together and cover the bowl with plastic wrap. Leave the carrots to marinate for 2 to 3 hours, and when ready to serve, stir in the parsley. Serve at room temperature, on tiny plates or ramekins.
SCRAMBLED EGGS WITH HERBS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
- Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.
HONEYDEW AND CUCUMBER SALAD
Refreshing flavors and textures make this salad a delight!
Provided by EDYTHE
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 12
Number Of Ingredients 5
Steps:
- Place the cucumber and honeydew melon chunks into a large bowl. Whisk together the vegetable oil, lemon juice, and sugar in a small bowl until well blended. Pour dressing over the cucumber and melon; mix well. Allow to rest for 1 hour before serving.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 17.3 g, Fat 9.3 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 20.7 mg, Sugar 14.2 g
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