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Thumb_13398_Omelet With Fresh Herbs

Thumb_13398_Omelet With Fresh Herbs

The omelette aux fines herbes is a simple, French classic for which fresh herbs are a must. We've made ours with the classic fines herbes blend of chives, chervil, parsley and tarragon, but you could easily subsitute other fresh herbs to taste.

Thumb_10790_Braised New Potatoes With Spring Onions, Garlic And Chives

Thumb_10790_Braised New Potatoes With Spring Onions, Garlic And Chives

This is a simple spring vegetable braise that highlights three members of the pungent onion family against the backdrop of earthy young potatoes. Spring onions look like big green onions, sometimes with bulbous bottoms. If you can't find them, green onions will do.

Thumb_11426_Chilled Cantaloupe Soup With Chives And Prosciutto

Thumb_11426_Chilled Cantaloupe Soup With Chives And Prosciutto

If you like, replace the lime juice with sweet wine in this simple, elegant starter. You can read more about this recipe on the Cookthink blog.

Thumb_10602_Heirloom Tomato And Herb Salad

Thumb_10602_Heirloom Tomato And Herb Salad

This is a great summer salad to serve alongside any grilled meat. We also love to serve it with quesadillas and burritos in lieu of homemade salsa. If you have any leftover, chop it up and use it the next day in a sandwich.

Thumb_9526_Vegetable Fried Rice

Thumb_9526_Vegetable Fried Rice

For those of you who have small “energetic” children, I doubt I need to explain that having two 3-foot tall firecrackers is like a cowboy trying to walk with 30-pound spurs on each leg... Which brings me to posting this very lovely dish. Read more about this recipe (and get the full story) at Steamy Kitchen.

Thumb_10401_Yorkshire Pudding Popovers

Thumb_10401_Yorkshire Pudding Popovers

Yorkshire pudding is an English side dish that is traditionally served with roast beef. Don't let the name fool you. It isn't a pudding at all, but a gorgeous, fluffy muffin. Want to see this recipe in action? Watch HandmadeKitchen's video on Yorkshire Pudding Popovers.

Thumb_7150_Three-Bean Salad With Quinoa

Thumb_7150_Three-Bean Salad With Quinoa

Chip adapted this three-bean salad from a recipe Elizabeth found in Cooking Light magazine. The original used bulgur, but this recipe calls for quinoa. The dish is a hearty side or a main course for a summer evening. You can read more about this recipe at the Cookthink blog.

Thumb_9516_Baked Tomatoes With Spinach-Sundried Tomato Crust

Thumb_9516_Baked Tomatoes With Spinach-Sundried Tomato Crust

This is one of those infinitely versatile toppings – keep it in mind for when you have spinach that’s about to go bad. Or make it in big batches, and use some to top tomatoes, and freeze smaller portions to top baked fish, chicken, or halved zucchini, or to add crunch to a meaty stuffing for peppers or mushrooms. Read more about this recipe at hogwash.

Thumb_14321_Italian Broccoli And Potato Soup

Thumb_14321_Italian Broccoli And Potato Soup

Craving a hearty and warming soup? This one is for you.  A touch of cream adds body, and tastes great with the tender potatoes and broccoli. For an explanation of "light cream," quickly scroll through the Related Tips to the left. 

Thumb_8811_Green Salad with Shrimp Fritters and Dijon-Sesame Dressing

Thumb_8811_Green Salad with Shrimp Fritters and Dijon-Sesame Dressing

Baby shrimp are sweeter than regular shrimp, and brinier. They make a perfectly lovely dinner pan-fried in little fritters and paired with good lettuce and a soy-based dressing with some bite. Read more about this recipe at Jess Thomson's hogwash.

Thumb_5403_Tortellini With Tarragon, Chives And Parsley

Thumb_5403_Tortellini With Tarragon, Chives And Parsley

Any filled pasta -- tortellini, ravioli and so on -- goes so well with a generous sprinkling of fines herbes, the classic French herb combination of tarragon, chives, parsley and chervil. It's a delicate blend that adds a touch of bright, grassy green flavor.

Thumb_16351_Potato-Leek Soup With Chives

Thumb_16351_Potato-Leek Soup With Chives

This classic potato-leek soup with chives is known as vichyssoise. It can be served either warm or chilled; we prefer it slightly warm. If the 1/2 cup of heavy cream is too heavy, try mixing 1/4 cup of cream with 1/4 cup of milk.