TRAVEL THE WORLD THROUGH YOUR KITCHEN with Easy-to-Create Flavor Combinations

By Valerie Croskrey, Certified Chef | photos by Meghan Rickard

When it comes to herbs like rosemary, parsley, sage, mint, or thyme, most people will reach for the dried version in their pantry. It’s true that dried herbs are convenient and they last longer--but fresh herbs add such incredible flavor and beauty in a way that dried herbs can’t. If you haven’t yet experimented much with cooking with fresh herbs, spring is a great time to try it out!

Whether you get the herbs from the refrigerated produce section or grow them yourself in an herb garden, the food you cook will look and taste extra fancy with that beautiful pop of green.

All over the world, herbs are prized for their flavor, their unique health-giving properties, and their ability to elevate a dish.

Herbs can be paired with oils or other aromatic plants and spices to make flavor combinations for all kinds of international cooking, whether it’s Greek (like oregano with lemon) or Italian (like olive oil and basil) or Thai (like green onions or cilantro).

So while we aren’t doing international travel right now, you can let your taste buds transport you around the world with these dishes that give herbs a starring role.

Since herbs not only make the food taste great but also are beautiful on the plate, you’re bound to get lots of compliments when you serve these dishes to guests!

Pronounced: kuh-PRAY-sei

This is the simplest of all the recipes, and just involves assembly of its components. The key is good quality ingredients, so the flavors can shine! Fresh, in-season, and locally grown tomatoes and basil, like from the farmer’s market, will have the most flavor.

Ingredients

1 package fresh mozzarella, cut into ¼” slices, Fresh tomato, cut into ¼” slices, 1 bunch fresh basil, Extra virgin olive oil, Balsamic vinegar, Kosher salt or other coarse or flaky salt like fleur de sel, Freshly ground black pepper.

Steps

On a large platter, layer alternating slices of mozzarella and tomatoes, tucking in basil leaves as you go, but leaving part of the leaf out so you can still see it. Drizzle with olive oil and season with salt and freshly ground black pepper.

Pronounced: boon cha

KEY HERBS | Cilantro, Mint, Green Onions

Bún chả is a Vietnamese dish with juicy pork meatballs and fresh herbs, with a sweet and savory dressing and dipping sauce called nuoc cham. It makes a great family food because everyone gets to assemble their own plates and put whatever fresh vegetables and herbs they would like, so it’s customizable for different food preferences, and it’s fun to put together.

Pronounced: tah-BOO-lee or tah-BOO-lay

KEY HERBS | Parsley, Mint, Green Onions

Tabbouleh is a fresh, bright, and flavorful salad that’s common in the Middle East, made of finely chopped parsley, bulgur wheat, and tomato, and seasoned with lemon and olive oil. This recipe is adapted from a dear friend of mine and Tri-City local Rana Deep, who is originally from Syria.

Ingredients

2 large bunches flat-leaf parsley, 1 small tomato, finely diced, 3 green onions, thinly sliced, Juice from one large or two medium lemons, ¼ cup bulgur wheat,3 tablespoons olive oil,1 Tbsp finely chopped fresh mint,Pinch of paprika or sumac,Salt and black pepper to taste.

Steps

Soak the bulgur wheat in water for 30 minutes, then drain excess water. Cut off the thick stems of the parsley, then finely chop the leaves and place into a large bowl. Mix in the soaked bulgur, mint, green onion, and tomato. In a small jar or glass measuring cup, mix the olive oil, salt, pepper, and paprika or sumac, then mix it into the salad. Taste, and add more salt if you want more flavor, or more lemon to brighten the flavor (add more tang). Let it sit for 30 minutes for the flavors to meld and the bulgur to soak up more liquid. Eat on its own, or spooned into romaine lettuce “boats”.

CHEF NOTES

You can find bulgur wheat at a local health food store or a specialty section of most grocery stores. For gluten-free, substitute cooked quinoa for the bulgur wheat.