Herbs have been used to make meals more flavorful and healthy for thousands of years. When you add herbs to cuisine, you get both their health benefits and their distinct tastes.
Herbs and spices are high in antioxidants, which help to improve the immune system and combat inflammation. Antioxidants also shield your cells from
dangerous free radicals. To ensure you get the full benefits of herbs it’s better to use fresh herbs. Dorot Gardens has made it easier for you to use fresh herbs while cooking eliminating the need for chopping, measuring, or dicing.
Most people nowadays are looking for convenience and meals you can fix quickly but still maintain the taste and health benefits.
Dorot Gardens is the perfect taste buddy and your new sous chef. This creative brand revolutionizes the experience of cooking at home by guaranteeing that your meals are not only excellent but also exude the carefree elegance that all hosts aspire to.
With that said, here are simple ways you can add healthy herbs to your kid’s meals.
1. Add Fresh Basil or Oregano as Pizza Toppings
Introducing your children to herbs may be done simply with toppings. A fresh garnish of oregano or basil enhances the flavor of any pizza, homemade or takeout.
When creating a traditional Napoli pizza, oregano is a must-have ingredient. For that reason, it’s preferable to use a small amount of dried or fresh oregano on your pizza.
Basil can be substituted for oregano, however, it is not recommended to use it in place of it. It pairs nicely with savory foods and enhances the tomato sauce for making the pizza.
2. Add Dill to Your Potato Salad
Making a fresh herb salad is simple and tasty! A basic salad is elevated and given a ton of flavor by simply adding a few simple herbs! Fresh herbs are wonderful for salads since they are high in micronutrients and offer a unique flavor.
Consider basil, parsley, cilantro, chives, mint, thyme, and dill in this dish! Dill has been used as a medicinal plant for over 2,000 years. Antioxidant-rich and high in vitamin C, magnesium, and vitamin A.
Here’s a recipe you can try for your kids. For the picky eaters ensure you use small chopped fresh herbs.
· 1 purple sweet potato, wash it and cut into cubes
· 1/4 cucumber [chopped]
· 3 cups of salad greens [your choice]
· 1/2 avocado, pitted and cubed
· 1/2 can chickpeas, about 3/4 cup, drained and rinsed
· 1/4 cup fresh dill,
· 1 cup broccoli florets
Ingredients for the salad dressing
· Fresh dill
· 3 tablespoons of mustard
· 1/2 teaspoon turmeric powder
· 1 tablespoon tahini
· Sea salt or pepper to taste
How to make the salad
- 1. Preheat a saucepan of water over high heat. Cook until the potato cubes are tender, about 15 to 20 minutes. Set aside after draining.
- 2. After they cool down mix the potatoes, cucumber, salad greens, chickpeas, avocado, broccoli, and fresh dill, in a large mixing bowl.
- 3. To make the dressing, in a glass jar or a dish, mix the dill, turmeric, mustard, tahini, and salt and pepper, and whisk with a fork until smooth, adding water to thin as required.
- 4. Drizzle the dressing over the salad and gently toss to mix. Enjoy!
3. Add Fresh Herbs to Your Buttered Pasta
Your kids are going to love this one. We have yet to meet someone who doesn’t like the flavor of buttered pasta with fresh herbs. Try with Sage, chives, or thyme.
How to Make Fresh Herb Butter Pasta
- Bring your pasta water to a boil and cook it al dente according to the package recommendations.
- When it’s almost done, heat the butter in a pan, add the fresh garlic from Dorot Gardens and red pepper flakes, and sauté for a minute. When the pasta is ready, save some of the water it was cooked in before draining it.
- Add the drained pasta, fresh herbs, parmesan cheese, and a splash of starchy water to the pan. Toss until the cheese has melted and the pasta is well covered, adding additional starchy water as required. Season with salt and pepper, fresh herbs, top with more parmesan, and serve immediately!
4. Sprinkle Fresh Herbs on Scrambled Eggs
Crack the eggs open on a level, firm surface and place them in a bowl. To make the scrambled eggs silkier and less eggy, add a splash of milk or cream. But don’t add too much or they’ll get watery. Consider one spoonful for every two eggs.
- Whisk in the salt and pepper until the yolks and whites are blended.
- In a medium pan, ideally nonstick, melt the butter or oil over medium-high heat. When the butter is foaming but not changing color, or the oil has thinned somewhat and is beginning to shimmer, add the eggs.
- Place the eggs in the pan. Allow the eggs to heat up for a few seconds before stirring regularly and scraping the sides of the pan. The more you whisk and the lower the heat, the silkier the eggs will become. The quickest approach to manage the temperature is to move the pan on and off the burner. Wait until the eggs are just starting to set before adding anything, such as chopped herbs or grated cheese.
- As the eggs begin to curdle, some areas may appear to be drying out; if this occurs, remove the pan from the heat and continue stirring until the cooking slows down slightly. Return your pan to the stove and continue to cook.
- Cook the eggs until they are creamy, soft, and still a little runny; do not overcook or the eggs will be tough. (But If you like your eggs that way, go ahead.) Sprinkle a teaspoon of chopped fresh stronger herbs, such as oregano, tarragon, or thyme, or 1 tablespoon of chopped fresh softer herbs, such as parsley, chives, chervil, basil, or mint. Then serve and enjoy with family.