Herbs add pizazz to holiday meals

By Kathy Hatfield
Gardening Columnist

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If you started some of the herbs I suggested in the September issue, you should have enough by now to add to holiday dishes. If you're new to cooking with herbs, these tips may help you get started.

Chop or mince fresh herbs just before adding them to a dish. Garnish with herbs or add them during the last part of cooking to get the most flavor. If you are using them in uncooked recipes, such as salads and dips, allow time for the flavors to blend by adding them well in advance of serving.

You can usually substitute dried herbs for fresh in most recipes, but you'll need less of the dried herbs. As a general rule, use about 1 teaspoon of dried herbs in place of 1 tablespoon of chopped, fresh herbs.

Experiment, but if you're trying a new herb, use just a small amount to start. You can always add more, but it's difficult to improve an over-seasoned dish. Try some of the ideas listed here.

• Basil is excellent in tomato and cheese dishes, a favorite for pesto and often used in Italian and Greek cooking.
• Chives have a mild onion flavor. Add to dips and sauces or use in egg and potato dishes.
• Cilantro adds unique flavor not only to salsa and other Mexican dishes, but also to Asian recipes.
• Dill is good for potato, egg and cheese dishes, in breads and in sauces over vegetables or fish.
• Lemon balm adds a citrus flavor to salads, cold drinks or hot tea.
• Oregano blends well with basil in Italian dishes and is used in vinaigrette dressings as well as Mexican and Greek dishes.
• Rosemary is excellent for vegetables, meats and marinades.
• Thyme is a favorite for roast meats, poultry stuffing, vegetables, quiches and soups.

Each of these recipes uses one or more of the herbs featured in the September article.

Marinated tomatoes

6 cups of cherry tomatoes
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh basil, finely chopped
2 cloves of garlic, minced
1/3 cup olive oil
3 tablespoons balsamic vinegar
Salt and pepper to taste

Combine the chives, rosemary and basil with the olive oil and vinegar. Add the tomatoes and garlic and mix gently. Cover and refrigerate. Allow to marinate for at least 1 hour.

Roasted Vegetable Medley

8 cups of chopped mixed vegetables, such as carrots, onions, zucchini, green peppers or broccoli
3 cloves of garlic, chopped
1/4 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
Salt and pepper to taste

Combine the vegetables and garlic in a large roasting pan. Mix the herbs with the olive oil and mustard and drizzle over the vegetables. Cover and bake at 350 degrees F for 45 to 60 minutes until vegetables are tender. You can also make this a main dish by adding chopped leftover meat.

Herbed Carrot Soup

1 onion, chopped
2 cloves of garlic, minced
2 tablespoons butter or margarine
6 medium carrots, sliced
2 medium potatoes, cubed
1 tablespoons fresh thyme, chopped
5 sprigs cilantro
6 cups chicken broth
Salt and pepper to taste

Cook the onion and garlic in the butter until soft. Add the carrots, potatoes, thyme, cilantro and chicken broth. Simmer on low heat until the vegetables are tender. Cool slightly and puree the vegetables and liquid in a food processor or blender. Pour the soup back into the pan to heat thoroughly before serving. Season with salt and pepper, if desired.

Fresh Tomato Salsa

1 pound tomatoes, peeled, seeded and finely chopped
1/2 cup sweet green pepper, finely chopped
1/2 cup onion, finely chopped
1 jalapeno pepper, cored, seeded and chopped
1 garlic clove, minced
1 tablespoon fresh cilantro leaves, chopped
1 teaspoon olive oil
1/2 teaspoon salt

Combine all ingredients in a bowl. Use immediately or store covered in the refrigerator for up to three days.

Cucumbers in Sour Cream

2 large cucumbers
1 1/2 teaspoons salt
1 cup of sour cream
1 tablespoon onion, minced
1 1/2 teaspoons fresh dill, finely chopped
1 teaspoon fresh lemon balm, finely chopped
Dash of pepper

Lightly toss the cucumbers with salt. Refrigerate until well chilled. Combine the sour cream with onion, dill and lemon balm. Add pepper to taste. Refrigerate until the cucumbers are chilled. Drain liquid from the chilled cucumbers and toss them with the sour cream mixture. Refrigerate until serving time. Garnish with extra dill, if desired.