Table of Contents
- What's Inside Basic Herbs Pantry Pack 2
- Lemon Dill Salmon with Chive-Roasted Potatoes
- Creamy Dill and Chive Potato Salad
- One-Pan Marjoram and Summer Savory Chicken with Rice
- French Tarragon Mushroom Chicken
- Cilantro-Lime Shrimp Tacos with Chive Slaw
- Rustic White Bean and Tomato Stew
- Six Herbs That Don't Need Babysitting
- FAQs
Recipes for Basic Herbs Pantry Pack 2 - When Your Cooking Needs a Little Green Attitude
Fresh herbs are terrific right up until they wilt in the refrigerator three days before you planned to use them. Basic Herbs Pantry Pack 2 from Tradition Spice Company gives home cooks six less-common but mighty useful herbs that stay ready for dinner without a trip to the farmers market. Dill Weed, Cilantro Flakes, Freeze-Dried Chives, French Tarragon, Marjoram Leaf and Summer Savory cover everything from salmon and potato salad to chicken, beans and tacos. Better yet, each herb earns its own job instead of getting tossed into one generic green pile. These six recipes show how to use the pack in meals people actually want to eat, with the dried herbs looking and behaving the way they do right out of the bottle.
What's Inside Basic Herbs Pantry Pack 2
6 Regular Bottles
- Dill Weed
- Cilantro Flakes
- Freeze-Dried Chives
- French Tarragon
- Marjoram Leaf
- Summer Savory
Now let's put the pantry to work. The first three recipes lean familiar and dependable. The next three wander a little farther down the road, because a good herb collection should do more than rescue baked potatoes.
Lemon Dill Salmon with Chive-Roasted Potatoes
Serves 2 to 3
Dill and salmon have been getting along for a long time, and there is no good reason to interfere. Dill Weed brings its familiar feathery flavor to the salmon while Freeze-Dried Chives give the potatoes a mild oniony lift. It looks like a proper dinner, tastes like you planned ahead, and never once requires you to keep fresh dill alive in the refrigerator.
Ingredients
- 1 teaspoon Dill Weed
- 1 teaspoon Freeze-Dried Chives
- 2 salmon fillets, about 6 ounces each
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 1 lemon, half sliced and half juiced
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
Directions
Start the potatoes.Heat the oven to 425°F. Toss potatoes with 1 tablespoon olive oil, half the chives, salt and pepper. Roast cut-side down for 20 minutes.
Season the salmon.Brush the salmon with remaining olive oil and lemon juice. Sprinkle with dill, remaining chives and a little salt and pepper.
Finish together.Add salmon and lemon slices to the pan. Roast 10 to 14 minutes more, until the salmon flakes easily and the potatoes are browned.
Serve hot.Spoon any lemony pan juices over the salmon and call supper handled.
Creamy Dill and Chive Potato Salad
Serves 6
This is the potato salad that shows up to a cookout looking like it made an effort. Dill Weed gives the dressing its classic cool herbal note while Freeze-Dried Chives add little green pieces and that gentle onion flavor without requiring a cutting board.
Ingredients
- 1 1/2 teaspoons Dill Weed
- 1 tablespoon Freeze-Dried Chives
- 2 pounds Yukon Gold potatoes
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup finely diced celery
- Salt and black pepper, to taste
Directions
Cook the potatoes.Boil whole or halved potatoes in salted water until fork-tender. Drain and cool until comfortable to handle.
Make the dressing.Whisk mayonnaise, sour cream, Dijon, vinegar, dill and chives. Season with salt and pepper.
Bring it together.Cut potatoes into bite-size pieces and fold them with the dressing and celery.
Give it time.Chill at least 30 minutes so the dried herbs can soften and spread their flavor through the dressing.
One-Pan Marjoram and Summer Savory Chicken with Rice
Serves 4
Marjoram and summer savory are the quiet workers in the herb cabinet. Marjoram Leaf brings a warm, gently sweet herbal note while Summer Savory adds a peppery country edge that likes chicken, rice and vegetables just fine. This is one-pan food with enough flavor to keep "one pan" from sounding like a compromise.
Ingredients
- 1 teaspoon Marjoram Leaf
- 1 teaspoon Summer Savory
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 small zucchini, chopped
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
Season and brown.Heat oven to 400°F. Season chicken with marjoram, summer savory, salt and pepper. Brown skin-side down in an oven-safe skillet with olive oil, then remove temporarily.
Build the skillet.Sauté onion, zucchini and bell pepper for 3 to 4 minutes. Stir in rice and broth.
Bake it together.Nestle chicken into the rice mixture, skin-side up. Bake uncovered 30 to 35 minutes until the chicken is cooked through and rice is tender.
Rest before serving.Let the skillet sit 5 minutes so the rice finishes soaking up the good stuff.
French Tarragon Mushroom Chicken
Serves 4
French Tarragon is what you reach for when chicken needs to put on a clean shirt. Its lightly sweet, faintly anise-like flavor works beautifully with mushrooms and cream, and a little Freeze-Dried Chive keeps the sauce savory without turning dinner into a herb garden.
Ingredients
- 1 teaspoon French Tarragon
- 1 teaspoon Freeze-Dried Chives
- 2 large chicken breasts, halved horizontally
- 8 ounces mushrooms, sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/3 cup heavy cream
- Salt and black pepper, to taste
- Mashed potatoes, rice or noodles for serving
Directions
Brown the chicken.Season chicken with salt and pepper. Sear in butter and olive oil over medium-high heat until browned and cooked through. Transfer to a plate.
Cook the mushrooms.Add mushrooms to the skillet and cook until browned and tender.
Make the sauce.Pour in broth, scraping up the browned bits. Stir in cream, tarragon and chives. Simmer 3 to 5 minutes until slightly thickened.
Finish the dish.Return chicken to the skillet and spoon the sauce and mushrooms over the top.
Cilantro-Lime Shrimp Tacos with Chive Slaw
Serves 3 to 4
Cilantro Flakes give these shrimp a bright herbal lift without sending you to the store for a bunch of cilantro that will eventually become green soup in the produce drawer. Freeze-Dried Chives go into the slaw for a mild onion note that plays nicely with lime and creamy dressing.
Ingredients
- 1 teaspoon Cilantro Flakes, divided
- 1 teaspoon Freeze-Dried Chives
- 1 pound medium or large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 2 cups shredded cabbage or slaw mix
- 1/4 cup sour cream or plain Greek yogurt
- Juice of 1 lime
- 6 to 8 small tortillas
- Salt, to taste
- Lime wedges for serving
Directions
Season the shrimp.Toss shrimp with olive oil, chili powder, half the cilantro flakes and salt.
Make the slaw.Mix cabbage with sour cream, lime juice, chives and remaining cilantro. Let it stand while the shrimp cooks so the dried herbs can soften slightly.
Sear the shrimp.Cook in a hot skillet for about 1 to 2 minutes per side, until opaque and lightly browned.
Build the tacos.Warm tortillas and fill with slaw and shrimp. Serve with lime wedges.
Rustic White Bean and Tomato Stew
Serves 4
Beans are where Summer Savory gets to show off. Its peppery herbal flavor has a long friendship with legumes, while Marjoram Leaf softens the edges with a warm, slightly sweet note. Put the two together with tomatoes and you have a humble skillet that tastes considerably less humble than it looks.
Ingredients
- 1 teaspoon Summer Savory
- 1 teaspoon Marjoram Leaf
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 15-ounce cans white beans, drained and rinsed
- 1 14.5-ounce can diced tomatoes
- 1/2 cup chicken or vegetable broth
- Salt and black pepper, to taste
- Crusty bread for serving
Directions
Start the base.Heat olive oil in a deep skillet. Cook onion until softened, then add garlic and cook another 30 seconds.
Add the beans.Stir in white beans, tomatoes, broth, summer savory and marjoram.
Simmer.Cook uncovered for about 15 minutes, stirring occasionally, until the liquid thickens slightly.
Season and serve.Taste for salt and pepper, then spoon into bowls with crusty bread.
Six Herbs That Don't Need Babysitting
The point of Basic Herbs Pantry Pack 2 is not to imitate a farmers market. It is to give a working kitchen dependable versions of herbs that are useful, flavorful and ready when dinner is. Dill Weed can handle fish, potatoes and creamy sauces. Cilantro Flakes are ready for tacos and rice. Freeze-Dried Chives wake up potatoes, eggs and dressings. French Tarragon gives chicken and sauces a little polish. Marjoram brings gentle warmth, and Summer Savory is particularly good with beans, poultry and country-style cooking.
Keep the six bottles in the pantry and you have a surprisingly broad little flavor toolkit without worrying about what is wilting in the refrigerator. That's especially handy for busy home cooks, small-town kitchens, cabins, RVs, first apartments, or anybody who thinks grocery shopping should happen less often than dinner.
Basic Herbs - Pantry Pack 2 - Green Means Good - Dill, Cilantro, Chives, French Tarragon, Marjoram and Summer Savory
$39.00
Give your pantry a fresh lift with Basic Herbs Pantry Pack 2. This thoughtful pantry pack is made for gardeners, salad makers, brunch hosts, newlyweds, and cooks who like their meals bright, green, and full of character. Pick up this… read more
FAQs
Is Summary Savory only good in the Summer?
Summer Savory is the variety of savory that grows and blooms in the summer. While there is a Winter Savory variety, Summer Savory tastes fresher and adds more crisp flavor to your meals.
If dill is a weed, why should I eat it?
Ha ha! Many herbs can be considered weeds if you found them in your nice lawn, but with Dill Weed, you're eating the leafy part of the dill plant. It smells almost like licorice. Eating Dill Weed is like eating candy!
Is French Tarragon really from France?
Actually no. French Tarragon is traced back to Serbia and parts of Asia. It was brought to France (and the rest of Europe) in the Middle Ages. But the name stuck and helps differentiate it from other tarragon varieties, such as Russian Tarragon and Mexican Tarragon. French Tarragon is considered to be the most flavorful variety.
