For many families the Easter meal is the cornerstone of big (or small) family get togethers. Your recipe choices are endless whether you go with traditional favorites, or mix things up and try something totally new. There is an herb to compliment nearly every dish. Dill goes well in egg dishes, mint pairs with lamb, and chives are spectacular in mashed potatoes. You don’t have to be fixing a large meal to implement herbs into your dishes. Adding fresh herbs to your weekday meals adds color, flavor and also increases the nutritional value!
Anytime is a great time to try fresh herbs in your recipes. Why not give some a try this week? Your local HyVee stores will be offering Mariposa Farms Fresh Herbs at a discounted price! I’ve added a couple recipes below that may work for you.
Find a HyVee store near you! https://www.hours-locations.com/hy-vee/
Roasted Pork Loin with Herb Sauce
Heat olive oil over medium low heat in small skillet. Cook shallots seasoned with salt and pepper until very tender, Increase heat and add vinegar, sugar and water. Once sugar is dissolved, remove from heat and add mint, parsley and dill. Sauce is complete. Serve at room temperature.
Roast Pork Loin
Cut loin in half. Place one piece, fat side down, and place the other piece on top, fat side up. Tie together with butcher's twine.
Make small cuts all over the roast and fill with rosemary and garlic. Season with salt, pepper and fennel seed. Refrigerate uncovered for several hours. (Overnight is ok too!) Let roast get to room temperature before roasting.
Heat oven to 400 degrees. Coat roast with olive oil. Roast the loin for 30 minutes. Turn roast over and add wine. Roast for an additional 50-60 minutes more. (Internal temperature should reach 145 degrees) Let stand covered for 15 minutes.
Carve into 1/2 inch thick slices. Spoon the juices from the pan over pork and squeeze lemon over top. Serve topped with prepared herb sauce.
Try this recipe as hors d'oeuvres, snacks or a side dish. Mix it up by using different kinds of breads. Cut them into fun shapes to appeal to the kids!
Cut the crust off of 24 slices of bread.
In a bowl mix cream cheese, chives, parsley and garlic powder.
Spread the cream cheese mixture thinly on each slice of bread. Place the desired amount of cucumber slices on 12 of the bread slices and top with the other slices of bread.
If desired, cut into halves or quarters before serving.