Tag Archives: fresh herbs

Here’s a classic! Easy too. The only thing you need is a little patience. But it’s well worth the wait!


Easy Beef Stew
via the ny times

4 pounds lean, boneless chuck steak
¼ cup olive oil
Salt and freshly ground pepper to taste
1 tablespoon finely chopped garlic
2 cups coarsely chopped onions
6 tablespoons flour
4 cups dry red wine
2 cups water
4 whole cloves
1 bay leaf
½ teaspoon thyme
6 sprigs parsley, tied in a bundle
6 large carrots, about 1 1/2 pounds, trimmed and scraped

Cut the meat into two-inch cubes. Using a large skillet, heat the oil and add the beef cubes in one layer (I ended up cooking mine in 2 batches because the pot wasn’t big enough). Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes. Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly. Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.
Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Serve the stew sprinkled with chopped parsley.

OMG! These are SO GOOD. One of my recent favorites and surprisingly easy for meatballs. Definitely going into the weeknight rotation. And there’s something about cooking with tumeric; I love the bright beautiful color it makes everything. For the yogurt sauce, we doubled the recipe below so that we had a little extra to mix into the rice. And it was still amazing the next day for leftovers.

tandoori chicken inspired meatballs_raudette

Tandoori Meatballs
via healthy delicious

For the meatballs:
2 tablespoons olive oil
1 pound ground chicken breast
1/4 cup unseasoned bread crumbs
1 egg
1/4 cup cilantro, chopped
1/2 lemon, juiced
1 teaspoon grated fresh ginger
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

For the yogurt sauce:
1/2 cup plain yogurt
1 garlic clove, minced
1/4 teaspoon coriander
1/4 teaspoon paprika
1/4 teaspoon turmeric
lemon wedges (from remaining 1/2), for serving

Heat oven to 350F. Spread the oil onto the center of a rimmed baking sheet.
In a large mixing bowl, combine the chicken, bread crumbs, egg, cilantro, lemon juice, and spices. Mix gently to combine. Form into 12 balls (a medium cookie scoop is perfect for this). Arrange the meatballs on the baking sheet. Bake 10 minutes. Turn the meatballs over and bake another 10 minutes.
In a small bowl, combine the yogurt and remaining spices. Coat the cooked meatballs in yogurt sauce and return to the baking sheet. Bake an additional 10 minutes.
Serve with lemon wedges. We also served over basmati rice and peas.

It’s been so long! But stews have been calling me. And this is the perfect transitional stew. Fresh, bright ingredients that still feel right on a warm summer night, but warm and filling enough as the weather starts to turn. Plus, anything with fresh peas and ricotta is bound to be amazing.

fregola with green peas mint and ricotta

Fregola with Green Peas, Mint and Ricotta
via bon appetit

1 1/4 cups fregola (can substitue pearl couscous, if you’re having trouble!)
2 tablespoons olive oil, plus more for serving
2 ounces bacon (about 3 slices), chopped
1 medium onion, chopped
1 cup dry white wine
2 1/2 cups chicken broth
Freshly ground black pepper
Kosher salt
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
2 tablespoons chopped fresh mint, plus leaves for serving
4 ounces ricotta

Cook fregola in a large pot of boiling salted water until very al dente, 6-8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
Heat 2 Tbsp. oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes. Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency. Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.


This summer is too hot for cooking. But a quick chop of veggies roasted for a few minutes in the oven, seasoned just right? Perfectly easy and delicious on a hot night.

roasted chickpea ratatouille _ raudette

Roasted Chickpea Ratatouille
via love and lemons

1 small eggplant (about 1.5 cups, cut into 1-inch cubes)
3 roma tomatoes, cut into 1 inch wedges
2 cups chopped zucchini/yellow squash
1 medium yellow onion, sliced into strips
1 15 oz can chickpeas
1-2 tablespoons olive oil
1 teaspoon dried oregano
2 teaspoon white or red wine vinegar
2 cloves garlic, minced
a few pinches of red pepper flakes
a few leaves of basil, sliced
(optional): cous cous, cooked millet or crusty bread on the side

Preheat oven to 425. Arrange the eggplant, tomatoes, squash, onions and chickpeas on a baking sheet (it’s ok if it’s a little crowded). Drizzle with olive oil, salt, pepper and oregano. Toss to coat, then bake for 25-30 minutes or until lightly golden brown.
Remove from oven. Drizzle the vinegar over the veggies and toss them with the minced garlic and a few pinches of red pepper flakes. Bake 5-10 minutes longer (or broil 1-2 minutes)… until the veggies are golden brown on the edges but still have somewhat of a bite (you don’t want them completely mushy). Remove from the oven and toss with sliced basil. Taste and adjust seasonings. Drizzle with a little bit more olive oil, if you like. Serve with a grain or protein (pictured with cous cous).

Yum! Hubs whipped up this super easy and very delicious meal on a weeknight where I was needing a little TLC. I love the simplicity and bright, warm flavors. And the leftovers were great for days! I sliced up the chicken and ate it cold over the couscous for a refreshing and satisfying work lunch. Highly recommended for a quick and easy weeknight meal.

lemon parsley chicken with baked couscous_little spatula

Lemon Parsley Chicken with Baked Couscous
image and recipe via little spatula

3 chicken breasts
2 cups couscous
2 1/2 cups chicken broth
1 medium garlic cloves, minced
2 lemons, 1 zested
2 Tablespoons parsley, finely chopped
Kosher salt
Freshly Ground pepper
2 Tablespoons olive oil

Heat oven to 400 degrees. Season chicken with salt and pepper. Place in heated skillet for 2 minutes per side. Add garlic and saute for an additional minute. Remove from heat. In a medium baking dish, place couscous with chicken broth, olive oil, and salt and pepper to taste; stir to mix. Place chicken breasts on top of couscous mixture. Sprinkle with parsley and zest the lemon over dish. Place in oven for 20 minutes or until chicken is cooked through. Serve with additional lemon wedges.

Green Goddess. I never really tasted something that captured that for me until this dish. Lemony green goodness. I’m so looking forward to leftovers tomorrow. I imagine this is just as delicious cold as warm! I’ll be adding it to the list of possible pasta salads, coming to a summer BBQ near you!
{update: this is AWESOME cold and I will definitely be using it as a sauce on at least 10 summer pasta salads this year. Yum!}

broccoli feta pasta_raudette

Broccoli & Feta Pasta
via the kitchn

1 pound broccoli, trimmed and cut into large chunks
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/3 cup chopped Italian parsley
1 lemon, juiced
1/2 cup feta cheese, divided
1 pound pasta

Cut the broccoli into small florets and steam on the stove or in the microwave with 2 tablespoons of water. Season lightly with salt and pepper. Set aside. Start your pasta water and cook to al dente (I cooked mine in the broccoli water).
While the pasta is cooking, heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it’s well wilted. Pour in the lemon juice and simmer for about two minutes. Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer. Taste and add any necessary additional salt and pepper. Serve over your pasta of choice with additional feta to taste.