5 Recipes That Are Fresh, Flavorful, and Full of Herbs

1. In a small saucepan, melt the butter and oil over medium-low heat.
2. Add the shallots and cook, stirring regularly, until caramelized and golden brown, approximately 15 to 20 minutes.
3. Stir in the vinegar and remove from the heat.
4. In another pot, bring the peas and water to a boil over medium heat and continue to cook until the peas are softened, about eight to 10 minutes.
5. Drain the peas and transfer them to a bowl, then use a potato masher or a fork to roughly mash. Mix in the mint and caramelized shallots.
6. Spread over sourdough toast and top with a sprinkle of flaky sea salt.

1. Mix the soy sauce, honey, olive oil, and lemon juice in a medium bowl. Add the herbs, spices, and salt, and stir to combine.
2. Then add the chicken and toss to coat.
3. Refrigerate and allow to marinate for at least 30 minutes or up to overnight.
4. Meanwhile, soak the rosemary sprigs in cold water for at least 30 minutes. If you’re using wooden skewers, soak those as well.
5. Heat the grill to 375 degrees F.
6. Assemble your skewers: Hold one rosemary sprig against a skewer, then pierce each chicken piece and thread it on, starting at the bottom so the chicken pieces slide up over the rosemary leaves. Leave a bit of space between each piece.
7. Grill for approximately 20 minutes, turning after 10 minutes, until the chicken is blackened around the ­edges and an inserted meat thermo­meter reads at least 165 degrees F.

Alternatively, roast the skewers on a baking pan in the oven at 375 degrees F for 20 minutes, flipping halfway through roasting, and finish under the broiler for three minutes. Serve.

1. Place a cast-iron pan over high heat.
2. While it’s heating, pat the steaks dry with a paper towel. Salt and pepper the steaks on both sides.
3. Add the ghee to the hot pan, then place the steaks in the pan and sear for approximately four minutes, until they release easily.
4. Flip the steaks, then add the butter and bay leaves to the pan.
5. Tilt the pan and use a spoon to baste the steaks with butter. Cook for another five to seven minutes, or until an inserted meat thermometer reads 150 degrees F.
6. Remove the steaks from the pan and allow to rest.

While the steaks are resting, make the beans.

1. Wipe out the cast-iron pan and discard the bay leaves, then place the pan over medium heat and add the oil.
2. Add the garlic and fresh bay leaves, and cook until fragrant and sizzling, approximately two minutes. Add the remaining ingredients and stir to combine.
3. Bring the mixture to a simmer, then reduce the heat to low and cover.
4. Cook until most of the liquid is absorbed, approximately seven to 10 min­utes.
5. Remove the bay leaves and divide the beans between two plates. Slice each steak against the grain; arrange alongside the butter beans and drizzle with any accumulated juices.

1. Preheat the oven to 425 degrees F.
2. In a food processor, blend the sage, parsley, garlic, lemon juice, and salt until well combined. Drizzle in the olive oil and blend until smooth. Add the walnuts and Parmesan, and pulse several times to mix.
3. Cut any large potatoes in half.
4. In a roasting pan, toss them in the pesto until well coated.
5. Cover and bake for 35 minutes.
6. Uncover and roast for 20 minutes more, stirring periodically, until potatoes are golden brown with crispy edges.
7. Serve.

1. Place the dates in a small bowl. Cover with hot water and let soak for at least 30 minutes to soften. Drain the dates, reserving the date water.
2. Preheat the oven to 350 degrees F.
3. In a food processor, blend the dates, 1 tablespoon of the date water, the basil leaves, oil, and vanilla until ingredients are well combined and no large date pieces remain. Add more date water a teaspoon at a time as needed to help the ingredients break down.
4. In a medium bowl, mix the almond flour, cinnamon, and salt. Add the date mixture and stir until a sticky dough forms.
5. Roll dough into approximately 1½-inch balls and place on a parchment-lined baking sheet. Use your palm to gently flatten each cookie.
6. Bake for 12 to 15 minutes, until the cookies are fragrant and browned around the edges. Cool on a wire rack before serving.