Fresh Herb Sauce Food

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FRESH HERB TOMATO SAUCE



Fresh Herb Tomato Sauce image

Make and share this Fresh Herb Tomato Sauce recipe from Food.com.

Provided by Chef Capani

Categories     Sauces

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 garlic clove, finely chopped
1 teaspoon red pepper flakes (optional)
1/4 cup onion, finely chopped
1 (28 ounce) can tomato sauce
1/2 cup water
1/2 teaspoon sugar
1 1/2 teaspoons basil, finely chopped
1 teaspoon oregano, finely chopped
1/2 teaspoon thyme, finely chopped
1/2 teaspoon parsley, finely chopped

Steps:

  • Heat the olive oil in a sauce pan over medium heat.
  • Add garlic, onion, and red pepper flakes (if using).
  • Cook until onion is translucent (about 2 - 3 minutes).
  • Add tomato sauce, water, and sugar.
  • Bring to a boil and then reduce to a simmer for about 10 minutes.
  • Add basil, oregano, thyme, and parsley. Cook for 5 minutes.
  • Remove from heat and enjoy!

FRESH HERB SAUCE (FOR GRILLED MEAT, CHICKEN, SEAFOOD OR VEGGIES)



Fresh Herb Sauce (For Grilled Meat, Chicken, Seafood or Veggies) image

Make and share this Fresh Herb Sauce (For Grilled Meat, Chicken, Seafood or Veggies) recipe from Food.com.

Provided by Neta7853

Categories     Sauces

Time 3h20m

Yield 3/4 cup

Number Of Ingredients 7

2 garlic cloves, finely chopped
1 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1/2 teaspoon red pepper flakes
3/4 cup extra virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt

Steps:

  • In small bowl, combine all ingredients.
  • Cover and refrigerate for at least 3 hours.
  • Bring to room temperature and spoon over grilled meat, chicken, seafood or vegetables.

Nutrition Facts : Calories 1958.1, Fat 217, SaturatedFat 30, Sodium 1213.8, Carbohydrate 9.2, Fiber 3.7, Sugar 0.9, Protein 3.2

ROASTED HALIBUT WITH FRESH HERB SAUCE



Roasted Halibut With Fresh Herb Sauce image

Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn't shout Christmas any more than it does brunch, it's ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 24m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup coarse fresh breadcrumb
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 teaspoons garlic, minced
1 tablespoon dry white wine
1/4 cup flat leaf parsley, finely chopped
1/4 cup arugula leaf, finely chopped
1 tablespoon marjoram, finely chopped
1 tablespoon oregano, finely chopped
2 teaspoons red wine vinegar
kosher salt
fresh ground pepper
6 (6 ounce) halibut, skinless or 6 (6 ounce) cod fish fillets

Steps:

  • Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.
  • Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.
  • Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.

FRESH HERB SAUCE RECIPE BY TASTY



Fresh Herb Sauce Recipe by Tasty image

Here's what you need: fresh cilantro leaves, fresh parsley leaves, garlic, olive oil, lime juice, red pepper flakes, kosher salt

Provided by Rachel Gaewski

Yield 1 serving

Number Of Ingredients 7

½ cup fresh cilantro leaves
½ cup fresh parsley leaves
2 cloves garlic
¼ cup olive oil
1 tablespoon lime juice
¼ teaspoon red pepper flakes
½ teaspoon kosher salt

Steps:

  • Add the cilantro, parsley, garlic, olive oil, lime juice, red pepper flakes, and salt to a mortar and pestle, and crush until a smooth paste forms.
  • Add to your favorite proteins, vegetables, and more!
  • Enjoy!

Nutrition Facts : Calories 485 calories, Carbohydrate 3 grams, Fat 53 grams, Fiber 1 gram, Protein 0 grams, Sugar 0 grams

FRESH HERB AND CHEESE SAUCE



Fresh Herb and Cheese Sauce image

The recipe calls for Chervil, a herb similar to parsley. I didn't have either, so actually used some fresh sage, which was lovely! I prepared this sauce to accompany Recipe#328329, by chef#925731. This sauce recipe comes from the "Pasta Cookbook", published by Merehurst Press, original title, "Nudeln". From Zaars Kitchen Dictionary: CHERVIL: The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes. Ingredient Season: available year-round How to store: Chervil does not dry well, so it is best when used fresh. How to prepare: Use like parsley, though most flavor is lost when boiled. Matches well with: asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison Substitutions: parsley or tarragon

Provided by Karen Elizabeth

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 onion
2 tablespoons butter
1 tablespoon plain flour
1/2 cup vegetable stock
1/2 cup dry white wine
1 cup sour cream
salt and pepper
1 pinch grated nutmeg
7 ounces mozzarella cheese, cut into small cubes
1 small bunch chervil, washed and coarsely chopped
1 egg yolk

Steps:

  • If you plan to serve this with pasta, put your pasta on to cook now. This sauce would also complement certain meats, chicken, for instance.
  • Peel and finely chop onion.
  • Melt the butter, fry the onion, stir in the flour and fry until golden.
  • Gradually add the stock, and bring the sauce to the boil, stirring constantly.
  • Add the wine and sour cream and allow to simmer on low heat.
  • Season the sauce with salt, pepper and nutmeg.
  • Add the Mozzarella cheese cubes to the sauce and allow to melt over low heat.
  • Stir the chopped chervil (or herb of choice) into the sauce.
  • Beat the egg yolk with 2 tblsps of sauce, then blend into the rest of the sauce.
  • Add cooked pasta of choice (recipe suggestion, tortellini, although I used the homemade gnocchi mentioned above).

Nutrition Facts : Calories 365.4, Fat 29.3, SaturatedFat 17.2, Cholesterol 125.9, Sodium 412.8, Carbohydrate 7.7, Fiber 0.5, Sugar 4, Protein 13.4

FRESH HERB SAUCE FOR PASTA



Fresh Herb Sauce for Pasta image

Make and share this Fresh Herb Sauce for Pasta recipe from Food.com.

Provided by Sharon123

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pasta, of choice (linguini is good)
1 1/2 cups freshly grated parmesan cheese or 1 1/2 cups domestic asiago cheese
1/2 cup tightly packed fresh basil leaf
1/2 cup chopped scallion, green and white parts
1/4 cup tightly packed fresh Italian parsley
1/2 cup tightly packed fresh marjoram
1 large orange, zest of, shredded (preferably organic)
4 -5 large garlic cloves
1/2 medium red onion

Steps:

  • Set a 6-quart pot of water (fill 3/4 full, adding 1 tablespoon salt) to boil, covered.
  • Add pasta. Cook according to pkg. directions(usually about 10 mins.).
  • Put all the herbs, zest,garlic and onion together on a cutting board.
  • Chop all together until garlic is about 1/4 inch. Heat 2 tbls. extra-virgin olive oil in 12-inch skillet over medium high heat. Add herb/garlic/onion mixture to pan, lower heat to medium, and sauté with salt and freshly ground black pepper, taking care not to burn garlic-it should go about 5 minutes and be light blonde.
  • Set sauce aside while cooking pasta. Just before draining, stir 2/3 cup pasta water into pan. Drain pasta, bring herb sauce to boil, and then add pasta to pan. Toss over medium low heat about 2 minutes. Season to taste and then toss with cheese. Turn into a bowl and serve. Enjoy!

Nutrition Facts : Calories 602.5, Fat 12.6, SaturatedFat 6.8, Cholesterol 33, Sodium 584.4, Carbohydrate 90.6, Fiber 4.6, Sugar 3.3, Protein 30.1

GARLICKY MUSSELS IN A RICH LEMON, FRESH HERB, BUTTER SAUCE



Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce image

Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise. Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta.

Provided by Rita1652

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 cup vidalia onion, diced
1 chili pepper, sliced in half
1 bay leaf
8 garlic cloves, minced
1 tablespoon fresh parsley
1 tablespoon tarragon, rough chopped
1 tablespoon oregano, rough chopped
1 tablespoon thyme, rough chopped
1 lemon, juice of
1/2 cup white wine
2 1/2 lbs mussels, scrubbed discard any that are not alive
3 tablespoons butter
fresh herb (to garnish)
lemon slice (to garnish)

Steps:

  • In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
  • Add herbs lemon and wine.
  • Add mussels cover and steam 5 minutes till all are opened.
  • Remove mussels to a large bowl.
  • Keeping the juice in the pan whisk in the butter and pour over the mussels.
  • Garnish with herbs and lemon.

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