#fragrantherbs

The earthy taste of roasted sunchokes is paired with fragrant herbs and a touch of cream in this rich and flavorful soup.

Ingredients: 1 lb sunchokes, peeled and chopped. 1 onion, diced. 2 cloves garlic, minced. 2 tbsp olive oil. 4 cups vegetable broth. 1 tsp thyme, dried. 1/2 tsp rosemary, dried. Salt and pepper to taste. 1/2 cup heavy cream. Chives for garnish.

Instructions: Preheat oven to 400F 200C. Toss chopped sunchokes with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes or until tender and golden. In a large pot, saut diced onion and minced garlic in olive oil until softened. Add roasted sunchokes, thyme, rosemary, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes. Serve hot, garnished with chopped chives.

Prep Time: 15 minutes

Cook Time: 45 minutes

The outside of these vegan Greek-style potatoes is crispy, and the inside is soft. They are seasoned with fragrant herbs. They are served with a creamy avocado dip that makes the dish taste fresh and sour.

Ingredients: 6 medium potatoes, peeled and cut into wedges. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon garlic powder. Salt and pepper to taste. 1 ripe avocado. Juice of 1 lemon. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Rub the potato wedges all over with olive oil, oregano, thyme, garlic powder, salt, and pepper in a large bowl. Place the potatoes in a single layer on a baking sheet that has been lined with parchment paper. To make the potatoes golden and crispy, bake them for 30 to 35 minutes and flip them over halfway through. Make the avocado dip while the potatoes are in the oven. Take an avocado, lemon juice, minced garlic, chopped parsley, salt, and pepper in a bowl. Mash the avocado until it is smooth and creamy. Hot Greek potatoes should be served with avocado dip on the side. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

This roasted chicken recipe is packed with flavor from a blend of aromatic herbs and served with a rich herb sauce. The addition of sage salt enhances the savory profile, making it a delicious and comforting dish perfect for any occasion.

Ingredients: 1 whole chicken, about 4 lbs. 2 tablespoons olive oil. 2 teaspoons kosher salt. 1 teaspoon black pepper. 1 teaspoon dried sage. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 cup chicken broth. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh basil, chopped. 1/4 cup fresh chives, chopped. 1 lemon, juiced. 1/2 cup unsalted butter, melted. 1 tablespoon flour.

Instructions: Set the oven to 425F 220C and heat it up. Black pepper, dried sage, dried thyme, and dried rosemary should all be mixed together in a small bowl. Spread the olive oil on the chicken all over, and then sprinkle the herbs all over it, both inside and out. In a roasting pan, put the chicken. Roast it in a hot oven for about an hour, or until the internal temperature reaches 165F 75C. Gather the herbs for the sauce while the chicken roasts. Melt the butter over medium-low heat in a saucepan. For about one minute, until the garlic smells good, add the minced garlic. After you add the flour, cook for one more minute. Add the chicken broth and lemon juice slowly while whisking. It will get thicker after two to three minutes of cooking. Take it off the heat and add the chopped parsley, basil, and chives. Add pepper and salt to taste. Let the chicken rest for 10 minutes after it's done cooking before cutting it up. The herb sauce should be served on the side with the roasted chicken. If you want, you can add more fresh herbs on top.

Prep Time: 15 minutes

Cook Time: 60 minutes

These Thanksgiving stuffed portobellos are a delightful vegan alternative to traditional holiday dishes. They are filled with a flavorful mixture of wild rice, walnuts, cranberries, and aromatic herbs, making them a hearty and satisfying option for any festive meal.

Ingredients: 6 large portobello mushrooms. 1 cup wild rice, cooked. 1/2 cup walnuts, chopped. 1/2 cup dried cranberries. 1/4 cup onion, diced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried sage. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Warm the oven up to 190C 375F. To get the gills out of portobello mushrooms, take off the stems and skim them off with a spoon. Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Along with the cooked wild rice, chopped walnuts, dried cranberries, thyme, sage, salt, and pepper, add the dried herbs to the pan. Mix things together well. Put some of the rice mixture into the cap of each portobello mushroom and gently press it in. On a baking sheet that has been lined with parchment paper, put the stuffed mushrooms. Put it in an oven that has already been heated for 20 to 25 minutes, or until the filling is hot and the mushrooms are soft. Before serving, sprinkle with fresh parsley.

Prep Time: 20 minutes

Cook Time: 25 minutes

This soup is comforting and hearty. It has tender chicken, healthy wild rice, fragrant herbs, and a creamy broth.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 cup uncooked wild rice. 1 onion, chopped. 3 carrots, sliced. 3 celery stalks, sliced. 4 cups chicken broth. 2 cups water. 1 tsp garlic powder. 1 tsp dried thyme. 1 tsp dried rosemary. 1/2 tsp black pepper. 1 cup heavy cream.

Instructions: Put chicken breasts in the crock pot. Put in the celery, onion, carrots, and wild rice. Add water and chicken broth. Black pepper, garlic powder, thyme, and rosemary should be added to taste. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Put the chicken back in the slow cooker after shredding it. Add the heavy cream and stir. Add 15 to 30 minutes more of cooking time until everything is hot. Warm up and serve.

Prep Time: 15 minutes

Cook Time: 360 minutes

On cold days, this hearty beef stew soup is the perfect meal to warm you up. This dish is a family favorite because it has tender beef, fragrant herbs, and vegetables that are cooked in a tasty broth.

Ingredients: 2 lbs beef stew meat, cubed. 1/4 cup all-purpose flour. Salt and black pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 4 carrots, sliced. 4 potatoes, cubed. 4 cups beef broth. 1 cup red wine. 2 bay leaves. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 cup frozen peas.

Instructions: Put the beef cubes in a bowl and season them with salt and black pepper. In a big pot, heat the olive oil over medium-high heat. Put in the beef and cook it until it turns brown. Add the garlic and onion and cook until they get soft. Beef broth, red wine, bay leaves, thyme, rosemary, and potatoes should all be stirred in. Bring to a boil, then lower the heat and stir every now and then for one and a half hours. After you add the frozen peas, cook for 10 more minutes. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 100 minutes

This Paleo Slow Cooker Chicken Stew is a hearty and delicious dish that's perfect for a comforting Paleo meal. It's packed with tender chicken, nutritious vegetables, and aromatic herbs, all cooked to perfection in a slow cooker.

Ingredients: 2 lbs boneless, skinless chicken thighs. 4 carrots, peeled and chopped. 4 celery stalks, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: In the slow cooker, arrange the chicken thighs at the bottom. Place the diced onion, celery, and chopped carrots over the chicken. Diced tomatoes, chicken broth, dried thyme, dried rosemary, dried oregano, salt, and pepper should all be combined in a different bowl with the minced garlic. Over the chicken and veggies in the slow cooker, pour the tomato mixture. Cook the chicken on low, covered, for 6 to 8 hours, or until it's cooked through. Enjoy your Paleo Slow Cooker Chicken Stew while it's hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

This Moroccan-inspired tart features a savory olive oil crust filled with vibrant kale, rainbow carrots, and creamy hummus, seasoned with aromatic spices for a delightful burst of flavors.

Ingredients: 1 cup all-purpose flour. 1/4 cup olive oil. 1/4 cup cold water. 1/2 teaspoon salt. 2 cups kale, chopped. 1 cup rainbow carrots, thinly sliced. 1 cup hummus. 2 tablespoons olive oil. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put flour, olive oil, cold water, and salt in a bowl and mix them together. Mix until you get a dough. Make sure the dough covers the bottom and sides of the tart pan evenly as you press it into it. With a fork, poke holes in the crust. Bake for 15 minutes, or until it's just beginning to turn golden brown. In the meantime, put olive oil in a pan and heat it over medium heat. Put in rainbow carrots and kale. About 5 to 7 minutes, or until the carrots are soft and the kale has wilted. Salt, pepper, and cumin can be added to the cooked vegetables. Cover the tart crust that has already been baked with hummus. Put the cooked kale and rainbow carrots on top of the hummus. Put the tart back in the oven and bake for another 10 to 12 minutes. Take it out of the oven when it's done and let it cool a bit before cutting it. You can serve it hot or cold.

Prep Time: 20 minutes

Cook Time: 25 minutes