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Robust Herbs Dictionary

Hearty, robust herbs offer more flavor than their delicate counterparts. They are versatile yet distinctive. Herbs, robust and delicate, add flavor and depth to everything from beverages to soups and stews. Salt-free, they have additional health benefits and contain substances that act as antioxidants and fight inflammation. Experiment with fresh and dried herbs.

    • Cilantro – AKA coriander. Slightly minty, fresh flavor. The root is more intensely flavored. Use in Mexican dishes and with veggies such as peppers, zucchini, yellow squash, tomatoes, eggplant and green salads. Add a boost of flavor to salsas, chutneys, pestos, marinades, and dressings.
    • Basil – Sweet taste. Many varieties available including purple opal, lemon and cinnamon. Tear and cut fresh leaves to release the flavor. Great with Italian dishes, soups, salads, tomatoes, eggplant, zucchini, yellow squash and more.
    • Bay leaf – Pungent and woody with sturdy leaves. Slight cinnamon taste. Whole leaves are flavor powerhouses. Great with tomato based dishes, soups, risotto and stews. Cook in dishes with at least some liquid to allow the herb to infuse. Remove leaf before serving.
    • Marjoram – Cousin to oregano (similar flavor) but more delicate. Add at the end of cooking. Great with vegetable dishes, tomato sauces, salad dressings, meat and poultry dishes.
    • Oregano – Peppery and intense. Works well in Mexican and Cuban dishes. Ideal with tomato-based dishes and condiments such as salsas, pasta and pizza sauces. Infuse with olive oil for a tasty pasta compliment.
    • Rosemary – Needle-like leaves that smell of pine. Chop fresh leaves or crush dried leaves to release the flavor. Works in potatoes, tomato sauces, in breads, infused in olive oil, with Mediterranean and poultry dishes, in casseroles, salads and soups.
    • Tarragon – Mild, has a licorice/anise flavor with citrus notes. Because of this, it pairs well with lemon juice and zest. Use with carrots, mushrooms, tomatoes and potatoes. Lovely in fish, shellfish and chicken dishes.
    • Thyme – Tiny leaves, slightly minty, tea-like flavor. Other varieties include orange, lemon, English and French. Use in vegetable dishes that include tomatoes, eggplant, summer squash and potatoes. Works with meat, soups, stews, bean dishes and Mediterranean cuisine.

Cilantro lime chicken

Cilantro lime chicken

A simple and tasty grilled or baked chicken dish.

Ingredients (5 servings)

Juice of 4 limes and zest of 1 lime
2 TB olive oil
1/2 cup fresh cilantro, chopped
1 tsp salt
3 garlic cloves, smashed and minced
1 tbs freshly ground black pepper
1 whole chicken, cut into pieces (may also use chicken thighs or breasts)

Whisk the lime juice, zest, oil, cilantro, salt, garlic and pepper in a large bowl. Add chicken pieces and coat well. Marinate in the refrigerator at least 1 hour, may marinate overnight. Remove chicken from marinade, shake off excess and discard remaining marinade. Cook on a preheated grill, turning occasionally, until done. Juices should run clear and internal temp (near bone) should read 165 degrees. Takes approximately 25 to 35 minutes. You may also cook this in a 350 degree oven, about 30 minutes.