Nothing says cockadoodledoo like an oven-baked frittata jam-packed with late summer sweet corn, spicy roasted chiles from Hatch, New Mexico, and lots of fresh cilantro. Start this frittata on the stovetop in your cast iron skillet, and then finish it in the oven so it gets puffy and delightfully brown.
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Burrata is Mozzarella’s more luxurious cousin. It’s a fresh cow’s milk cheese infused with cream, so that when you cut into it oozes deliciousness. Topped with a peppery arugula drizzle and served with grilled bread, it makes for a perfect appetizer or a simple summer dinner.
There’s nothing more summery than panzanella, a bread salad full of ripe tomatoes, red onions, and, in this case, fresh mint. A great way to use up stale bread and excess produce without having to spend all evening in the kitchen, panzanella is an easy warm-weather alternative to wintery bread stuffing. Serve as a substantial side dish or a quick and easy main course.
Summer is almost here, and it’s time to get rolling… burritos, that is. These try-tip burritos are jam packed full of flavor. The beef gets a slow braise and plenty of fresh flavor from green chiles, oregano, thyme, and bay leaves. The burritos themselves get even more of a fresh kick from freshherb.com’s own green onion and cilantro pico de gallo.
This celebrated French dish is a hearty one-pot meal, which makes it perfect for a cold winter’s night. But the vegetables that give Ratatouille its distinctive flavor–zucchini, squash, bell peppers, eggplant, and tomatoes–are really at their best in July and August. So stop waiting for winter! Stew up some Ratatoutille and enjoy the smell of summer simmering on the stovetop!