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Cooking with Herbs

Learn more about planting, growing, cooking, and storing herbs with this guide including fun recipes to try too.

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Herb Filled Recipes To Try

Pork Tenderloin with Chimichurri Sauce Serves 4



  • 3 garlic cloves, peeled and minced
  • 1 jalapenos, seeded and minced
  • 2 TBSP red wine vinegar
  • 4 TBSP finely chopped fresh flat-leaf parsley
  • 4 TBSP finely chopped fresh oregano leaves
  • 1 limes, juiced
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 TSP fresh ground black pepper


  • 1 pork tenderloins (about 1 pound), trimmed of excess fat, patted dry
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • Lime juice, for drizzling
  • Parsley sprigs, for garnish



  1. Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
  2. Use 1/2 of the Chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 15- min.
  3. Preheat the Oven to 425 F
  4. Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place in a heated large pan.. Sear  the pork on all sides, about 2-3 min per side. Transfer the seared tenderloin to a parchment and oiled baking sheet and roast for 10-15 min or until done and internal temp reaches 155F.  Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some Chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

Quinoa Tabouli Salad

Mary Matthews
Prep Time: 20 min     Cook Time: 20 min     Serves: 4 to 6servings
Quinoa, an ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It’s nicknamed the “wonder grain” because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.


  • 8 cups water
  • 1 cups quinoa, rinsed
  • 1 small English cucumber peeled, ends trimmed, and cut into 1/4-inch cubes
  • 1/2 small red onion, cut into 1/4-inch cubes
  • 1 roma tomato, cored, seeded, and diced
  • ½  bunch Italian parsley leaves, chopped (1/2 cup)
  • 1 bunches mint leaves, chopped
  • 1/4 cup extra-virgin olive oil
  • 4 TBSP red wine vinegar
  • 2 TBSP lemon, juiced
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 avocado, peeled, seeded and diced, for garnish


  1. Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
  2. When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Top with avocado, and serve.

Broccoli Soup with Compound butter


  • 1 large or two medium broccoli clusters (as fresh as possible)
  • Salt (3 tsp.)
  • Ground Black Pepper (4-5 turns on the grind wheel)
  • Water
  • Compound Butter, See below for recipe


  • Goat Cheese (2 slices per bowl)
  • Walnuts (about 5 per bowl)
  • Heavy Cream ½ Cup


  1. Bring water to a boil in a large stock pot. Add a large pinch of salt (1 – 1 1/2 Tbsp.). Add broccoli and boil rapidly. You are blanching the Broccoli. Boil for only 3-5 Min until broccoli is just tender and strain immediately. Reserving broccoli water.
  2. Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the stock pan from the stove burner. DO NOT POUR THE WATER OUT! Use a slotted spoon to add broccoli to a blender but be careful because it’s boiling hot! Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds. (For creamed soup you may add cream now.)
  3. You will want to slice your goat cheese at this point if you’re making the fancy version. Cut two slices of goat cheese per bowl being served. After cutting, use the hot smooth side of your knife to smooth one side of the cheese slices for appearance. If you are making the fancy version, add five walnuts to the bottom of a shallow bowl and then place pieces of goat cheese on top of them.
  4. Pour soup into shallow bowl. Place slices of compound butter on top and melt/swirl through soup and serve at once! Delicious!

Compound butter


  • 1 stick unsalted butter, softened
  • 2 cloves garlic, finely chopped
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh rosemary
  • salt/pepper to taste


  1. In medium bowl, mix all ingredients.
  2. Spoon mixture onto piece of cooking parchment paper. Fold parchment over butter. Roll to create log shape. Twist ends of parchment to seal. Trim ends of parchment if necessary.
  3. Refrigerate until firm, approximately 3 hours. Slice into “coins” to serve.

From the Way Cool Kitchen, Bon Appetit,
Mary Matthews