Fresh herb spotlight

If tending to an entire garden isn't for you, try planting some fresh herbs-parsley, basil, cilantro, mint. They grow quickly and will yield all summer long and can be brought indoors when the weather changes in the fall.

This is also something that can be done exclusively indoors — just make sure you keep your herbs somewhere where they can get plenty of sunlight. You can even download an app for your phone that will give you tips on how to care for them, so they thrive all year long.

These delicious recipes feature some of the most popular herbs to grow at home.

Couscous salad with minted cucumber, tomato and bell pepper

Ingredients:

• 2 cups cooked whole-wheat pearl couscous, chilled
• 1 cup cherry tomatoes, quartered
• 1 medium unwaxed cucumber, seeded, cut into ¼-inch pieces
• ⅔ cup chopped fresh flat-leafed parsley
• ⅔ cup chopped fresh mint
• ½ medium red bell pepper, seeded and diced
• ½ cup crumbled feta cheese
• 2 medium green onions, chopped
• 3 tbs fresh lemon juice**
• 3 tbs extra-virgin olive oil
• 1 tbs grated lemon peel**
• 1 clove garlic, minced
• ¼ tsp kosher salt, or to taste
• ⅛ tsp freshly-ground black pepper, or to taste

Instructions:

• Put couscous, tomatoes, cucumber, parsley, mint, bell pepper, feta cheese and green onions in a large bowl.
• In a separate bowl, whisk lemon juice, olive oil, lemon peel and garlic. Season with salt and pepper. Pour over couscous mixture; toss gently to coat. Makes 8 servings.

Recipe adapted from eatright.org.

Creamy basil chicken pasta

Ingredients:

• 5 oz baby spinach
• 1 cup fresh basil leaves
• 1/2 cup flat leaf parsley (packed)
• 2 tbs half-and-half
• 3 tbs olive oil (divided)
• 1 tsp garlic (minced)
• 1/2 tsp onion powder
• 2 tbs flour
• 3 cup fat-free milk
• 1/2 cup reduced-fat Italian cheese
• 1/2 tsp no-salt-added Italian seasoning
• 1 lbs boneless, skinless chicken breasts (halved lengthwise into thin filets)
• 2 cup whole wheat penne pasta (cooked)
• 1/4 cup Parmesan cheese (grated)
• 1/ cup fresh basil (julienned)

Instructions:

• Bring a large pot of water to a boil. Add baby spinach to the pot and blanch for one minute. Use a slotted spoon to remove the spinach to a bowl of ice water. Add parsley and packed basil to the pot and blanch for 15 seconds. Remove and add to the bowl of ice water. Drain water and squeeze out as much liquid from the greens as possible.
• Add spinach, parsley and basil to a food processor. Add half and half to the food processor, then purée. Set aside.
• Heat a saucepan over medium heat. Add 2 tbs of olive oil, garlic and onion powder. Add flour and whisk for one minute. Add milk and whisk until smooth.
• Add cheese, Italian seasoning, salt (optional) and pepper. Stir until sauce is thickened. Add puréed greens and stir to combine.
• Add puréed greens and stir to combine.
• Meanwhile, heat a large skillet over medium heat. Add remaining olive oil. Cook chicken for 3-4 minutes per side, until golden brown and cooked through.
• To serve, divide chicken and pasta between plates. Top with sauce, Parmesan and fresh julienned basil. Makes 4 servings.

Recipe adapted from diabetesfoodhub.org.

Grilled eggplant pesto pizza

Ingredients:

• 1 medium eggplant, unpeeled, cut in ¾-inch thick slices
• 4 tbs olive oil
• 1 unbaked 12-inch whole-wheat or regular thin pizza crust
• ¼ cup pesto sauce
• 1 large tomato, sliced
• ½ small onion, thinly sliced
• ¼ cup sliced kalamata olives
• 2 ounces (½ cup) part-skim mozzarella cheese, shredded
• 1 ounce (¼ cup) Parmesan cheese, shredded; or feta cheese, crumbled
• ¼ cup fresh basil leaves

Instructions:

• Brush eggplant with olive oil. Grill over a medium-high fire for about 10 minutes until soft and cooked through, turning to brown evenly. Cool slightly.
• Place pizza crust on a baking pan. Spread pesto sauce evenly over crust. Arrange grilled eggplant, tomatoes, onion and olives on top. Sprinkle with cheese. Slide uncooked pizza on the grill. Lower the lid.
• Grill over indirect heat until the crust golden brown and the cheese melts, about 12 to 15 minutes.
• Just before serving, cut basil leaves into thin strips. Top pizza with basil.

Note: If you don't have a grill, or prefer to cook inside, you can roast the eggplant and bake the pizza in a 425°F (218°C) oven. Makes 6 servings.

Recipe adapted from eatright.org.

Next steps:

Register for an upcoming nutrition and healthy eating webinar or cooking class at the King of Prussia Teaching Kitchen

Nutrition information, recipes and food safety tips are provided in collaboration with Main Line Health King of Prussia's Teaching Kitchen.

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