Kyle’s Kitchen
Even though we still have some nights going down into the 40s, the time change and daytime temperatures sure make it feel like spring. Pretty soon all of our favorite springtime fruits and veggies will be in the grocery stores and farmers market. So what are we going to make?
Springtime herbs are always good to use. This one uses a combination of dill and basil.
Asparagus Orzo
Kosher salt 1 cup (6 ounces) dry orzo pasta 1 pound asparagus, tr immed and cut into 1-inch thick slices 3/4 cup finely grated Parmesan cheese 1/4 cup chopped fresh basil 1/4 cup chopped fresh dill 3 tablespoons extra-virgin olive oil 1 lemon, zested and juiced 1 clove garlic, grated 1/4 teaspoon crushed red pepper flakes 2 tablespoons unsalted butter Br ing a large pot of water to a boil; season generously with salt then add orzo and cook until al dente according to package directions. Add asparagus in last two minutes of cooking. Drain orzo and asparagus.
Return pot to stove, not over heat, and allow to dry (or wipe out).
Whisk together Parmesan, basil, dill, oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, garlic, 1/2 teaspoon salt and ¼ teaspoon red pepper flakes in a medium bowl.
Add orzo and asparagus back to now empty pot. Place over medium-low heat and stir in butter, continue stirring until butter is melted. Off heat, add Parmesan- herb mixture and gently stir until completely combined.
Season with additional salt and pepper flakes to taste. —kwc— Here's a chicken and herb dish using thyme ad oregano.
Chicken with Garlic and Herb Sauce 6 chicken thighs with skin and bones, about 3 lbs 1/2 tsp salt (or to taste) 1/2 tsp pepper (or to taste) 2 tbsp olive oil 8 cloves garlic (minced) 2 tsp thyme (f resh, chopped) 2 tsp oregano (fresh, chopped) 1/2 cup dry red wine 1/2 cup chicken broth Season the chicken on both sides with salt and pepper.
Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.
Remove the chicken from the saucepan and set aside.
Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic. Add the red wine and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.
Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.
Garnish with more fresh herbs if desired and serve warm. —kwc— I love tarragon and it goes well with both chicken and seafood. Here's a shrimp dish using tarragon.
Tarragon Shrimp Scampi
2 tbsp butter 2 tbsp olive oil 6 garlic cloves, sliced 1-1 ⁄2 lbs large shrimp, peeled and deveined 2⁄3 cup dry white wine 2 tbsp fresh tarragon Salt and pepper Heat butter and oil in a skillet, add garlic.
Add shrimp and cook until pink, about 2 minutes.
Add wine and half of tarragon, simmer until shrimp are pink.
Stir in remaining tarragon, salt and pepper to
taste.
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