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Herbalicious! Summer herbs are booming right now! Basil, rosemary, chives, thyme, tarragon, mint, parsley and dill—OH MY! Freshly picked herbs are the best! Toss them onto any dish for an instant burst of freshness. For your recipes this week, we’re using fresh basil, chives, thyme and tarragon!
We’re using summer veggies and fresh herbs to bring you 2 main dishes, a side and a dessert to cool you off! In addition to all of that deliciousness, we added another tasty dressing to the mix too! This week’s recipes include:
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Roasted Spaghetti Squash with Ratatouille |
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| Creamy Roasted Garlic Soup Don’t let the word garlic scare you! When you roast garlic in the oven, it loses its pungency, obtains a sweet and toasty flavor and gets nice and creamy. If you love roasted garlic as much as we do, you are going to love this delicious, simple soup. |
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| Tarragon Potato Salad Our tangy Tarragon Vinaigrette is all you need to dress up creamy and tender red potatoes. Dijon mustard gives it a zippy punch and fresh tarragon adds a burst of brightness. This simple potato salad can be served warm or chilled and it’s a great little summer side dish. |
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| Tarragon Vinaigrette Sweet and tangy, our Tarragon Vinaigrette is made with Dijon mustard for a zippy punch and fragrant, fresh tarragon for a burst of brightness and a subtle licorice-like flavor. This delicious dressing is simple to make and is perfect drizzled over greens, roasted vegetables and even potato salad. |
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Fudgesicles |
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Summer
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