Creative uses for healthy herbs: A lunch line success story

As a thank you for the many compliments given to Peddie Food Service for their popular "Herb Table" at lunch, Stephany Tuchez shares recipes from the delicious repast for all to try their hand at and enjoy. Bon appétit!

Pasta Salad
Pasta with Plum Tomatoes, Fresh Mozzarella and Basil Pesto

lb. pasta, cooked
15 plum tomatoes, diced
2 small to medium size fresh mozzarella balls, diced

Set ingredients aside in a bowl.

Basil Pesto:
2 bunches of fresh basil
5-6 cloves of garlic
½ c. parmesan cheese
¼ tsp. red pepper flakes
1 c. olive oil
½ c. pine nuts (optional)
salt and pepper to taste

Place all in food processor and blend together to make pesto.

Then add all ingredients and fold in desired amount basil pesto.

Deviled Eggs
Parsley Sauce and Micro Greens

1 doz. hard boiled eggs, cut in half and scoop out yolks
2 tbsp. mayonnaise
1 tsp. mustard
salt and pepper to taste
Garnish: parsley sauce and micro greens or simply sprinkle some paprika

Parsley Sauce: Blend in food processor and set aside. To be drizzled over the filled eggs.
1 cup olive oil
½ bunch of fresh parsley, remove stems
Salt and pepper

In a separate bowl mix yolks, mayo, mustard, salt, and pepper with a mixer and blend until smooth semi-thick consistency. Place the yolk mixture into a pastry piping bag to fill each egg. Garnish to desire.

Smoked Salmon Salad
Potato, Celery Root, Dill

lbs. Yukon gold potatoes, not peeled, chopped into cubes, and roasted with salt and pepper
2 celery roots, peeled, chopped into cubes, and roasted with salt and pepper
1 cup chopped smoked salmon
1 bunch fresh dill, chopped
1 cup of chopped celery
1 medium chopped red onion
¼ cup of olive oil
2 tbsp. red wine vinegar
salt and pepper to taste

Roast potatoes and celery root in preheated oven at 375° for 15 mins.
Mix all ingredients except for the salmon in a bowl. Lastly, fold in the chopped salmon and serve. 

Pork Loin
Chimichurri Sauce

5 lb. raw porkloin seasoned with salt and pepper

In a preheated 350° oven, roast for 50 mins until internal temperature is 145°. Let rest for 15 mins. before slicing. 

Chimichurri Sauce:
1 bunch fresh parsley washed, dried, chopped
2 cups olive oil
1 cup white vinegar
2 tbsp. kosher salt
1 tbsp. black pepper
3 tbsp. chopped garlic
2 Shallots, chopped

Place all ingredients in a blender and puree until smooth.

Béarnaise and Fennel

2 bunches of asparagus, trim ends
1 fennel head, remove core and stems

Blanch asparagus in salted water for 4 mins. Then place in iced water.
Julienne fennel, toss with olive oil, salt and pepper. Roast in preheated oven at 375°  for 10-15 mins until golden brown.

Béarnaise Sauce:
2 cups of Hollandaise sauce (shortcut may use preferred brand mix)
¼ cup dried tarragon
¼ cup white vinegar

Over low heat, simmer tarragon with vinegar until all vinegar is all evaporated. Mix Hollandaise and tarragon reduction together. Generously top off asparagus with sauce.  

Sage Sauce

Cook your favorite choice of ravioli following instructions on bag.

Sage Sauce:
4 chopped garlic cloves
1 large shallot, chopped
½ lb unsalted butter
1 bunch fresh sage, chopped
½ cup grated parm cheese
½ cup reserved pasta water or vegetable stock
salt, pepper, crushed red pepper

Melt butter in sauce pan over medium heat until it starts to brown. Add garlic, shallot, and sage to the butter. Simmer for 1 minute and then add pasta water or vegetable stock to the mix. Season butter mixture to taste with salt, pepper, crushed red pepper. Add ravioli and sprinkle parm cheese.