Fresh flavor starts in the garden, but it's the little things that make great meals. We spend a lot of time searching for the perfect recipe when, more often than not, what we're really missing is a better understanding of how ingredients work together. Fresh herbs are one of the easiest places to begin elevating recipes. They brighten vegetables, add freshness to soups and bring life to pasta and grain salads, but they're only one piece of the puzzle. A crisp breading can turn zucchini into the first thing to disappear from the dinner table, while a well-balanced sauce can make roasted vegetables taste restaurant-worthy. Sometimes it's the small changes. 

Think outside the proverbial box when it comes to herbs, and treat them as an ingredient rather than a decoration. Herbs don't hide the flavor of vegetables; they highlight it. Whether it's basil bringing out the sweetness of tomatoes, parsley brightening roasted vegetables or dill adding freshness to potatoes, each herb has the ability to enhance the ingredients around it rather than overpower them. When chopping fresh herbs, use a sharp knife and avoid rough chopping. A clean cut helps preserve their fresh flavor, vibrant color and delicate texture. The goal isn't to make vegetables taste less like vegetables. It's to help them taste more like their very best selves. 

Lighter fresh herbs are often best added at the end of cooking to preserve their bright flavor, while heartier herbs like rosemary and thyme can stand up to longer cooking. If you're using dried herbs instead, remember they're more concentrated than fresh. A good rule of thumb is to use about one-third as much dried herb as fresh. Once you understand when and how to use herbs, you start seeing opportunities everywhere! Instead of reaching for another seasoning blend, ask yourself what a handful of fresh herbs, a squeeze of lemon or a simple sauce could do first. Acidity is another finishing touch many home cooks overlook. A squeeze of lemon or a splash of vinegar added just before serving can brighten a dish in much the same way fresh herbs do. You begin stirring fresh herbs into vinaigrettes, folding them into breadcrumbs or chopping them into a vibrant Italian salsa verde. Those same techniques can bring new life to vegetables, pasta, grilled meats and even sandwiches. Small changes can completely transform familiar ingredients and give you a whole new appreciation for what's already in your kitchen. 

One of my favorite examples is Italian salsa verde. Don't let the name fool you. Unlike the Mexican salsa verde made with tomatillos, this classic Italian version is an uncooked herb sauce made with fresh parsley, capers, olive oil and lemon. It's a simple way to see how fresh herbs, acidity, salt and olive oil work together to create a versatile sauce that can transform everything from roasted vegetables and potatoes to grilled meats, fish and sandwiches. 

If your garden produces more herbs than you know what to do with, or you're looking for fresh ways to make vegetables the highlight of the meal, our fall LLCC Community Education classes are a great place to start. Whether you're interested in classes like Herb Mastery, Vegetables in Disguise or Sauce It Up, you'll discover practical techniques that build confidence in the kitchen and help everyday ingredients shine. 

Italian herb salsa verde 

Yield: About 1 cup 

Ingredients:

• 1 1/2 cups packed fresh flat-leaf parsley, finely chopped 
• 1/4 cup fresh basil or chives, finely chopped 
• 1 small shallot, finely minced 
• 1 garlic clove, minced 
• 2 Tbsp. capers, drained and roughly chopped 
• 1 tsp. lemon zest 
• 2 Tbsp. fresh lemon juice (or 1 1/2 Tbsp. white wine vinegar) 
• 1/2 cup extra virgin olive oil 
• Salt and freshly ground black pepper, to taste 
• Optional: 2 anchovy fillets, finely minced (for a more traditional version)

Directions:

1. Finely chop the parsley and any additional herbs by hand. Place them in a medium bowl. 
2. Stir in the shallot, garlic, capers, lemon zest and anchovy, if using. 
3. Add the lemon juice, and slowly stir in the olive oil until everything is well combined. 
4. Season with salt and pepper to taste. Let the salsa verde sit for 10-15 minutes before serving to allow the flavors to meld.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.