Best Herbes De Napa Recipes

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HERBES DE NAPA



Herbes De Napa image

A lovely seasoning blend from northern California's Napa Valley region, and a great variation on the classic herbes de Provence! Use in vegetable, meat, fish and poultry dishes or in rubs, sauces, and gravies. Courtesy Michael Chiarello.

Provided by BecR2400

Categories     Vegan

Time 5m

Yield 3/4 cup

Number Of Ingredients 6

6 tablespoons dried thyme leaves
3 tablespoons fennel seeds
2 1/2 tablespoons dried summer savory
1 1/2 tablespoons dried rosemary leaves
1 1/2 tablespoons crumbled bay leaves
1 1/2 tablespoons dried lavender flowers

Steps:

  • Combine all ingredients.
  • Store in an airtight container away from light and heat for up to 4 months.

Nutrition Facts : Calories 172.2, Fat 5.9, SaturatedFat 1.2, Sodium 29.8, Carbohydrate 33.8, Fiber 22.4, Protein 6.3

HERBES DE NAPA



Herbes de Napa image

Provided by Michael Chiarello : Food Network

Time 5m

Yield 3/4 cup

Number Of Ingredients 6

6 tablespoons dried thyme leaves
3 tablespoons fennel seed
2 1/2 tablespoons dried summer savory leaves
1 1/2 tablespoons dried rosemary leaves
1 1/2 tablespoons crumbled bay leaves
1 1/2 tablespoons dried lavender flowers

Steps:

  • Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.

LEMON BRAISED ARTICHOKES OVER PASTA



Lemon Braised Artichokes over Pasta image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 26

1 pound fettuccine
1/4 cup olive oil
4 cloves garlic, sliced
2 teaspoons fresh oregano leaves
1/2 cup chicken broth or stock
4 cups spinach, stemmed and washed
Lemon Braised Artichoke Hearts, recipe follows
1/4 cup chopped Italian parsley leaves
1 tablespoon butter
Kosher salt
Freshly ground black pepper
Grated Parmesan, for serving
1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons finely chopped fresh thyme leaves, or Herbes de Napa, recipe follows
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
Small pinch freshly ground pepper
4 medium to large artichokes
1/2 lemon
6 tablespoons dried thyme leaves
3 tablespoons fennel seed
2 1/2 tablespoons dried summer savory leaves
1 1/2 tablespoons dried rosemary leaves
1 1/2 tablespoons crumbled bay leaves
1 1/2 tablespoons dried lavender flowers

Steps:

  • Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve.
  • Preheat the oven to 375 degrees F.
  • Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Mix well and set aside while preparing the artichokes.
  • Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again.
  • As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes. Remove from the oven and let cool in the cooking liquid.
  • Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.

HERBES DE PROVENCE



Herbes de Provence image

Make and share this Herbes de Provence recipe from Food.com.

Provided by troyh

Categories     Vegan

Time 2m

Yield 8 cups, 1 serving(s)

Number Of Ingredients 8

1 cup marjoram
1 cup basil
2 cups thyme
1 cup summer savory
1/2 cup lavender
1 cup rosemary
1/2 cup fennel
1 cup oregano

Steps:

  • Mix in a food processor to obtain a finer mixture if desired.
  • Store in spice/herb jars or clay pots.
  • The blend can be used to season dishes of soups, meat, poultry and vegetables.

Nutrition Facts : Calories 411.2, Fat 10.3, SaturatedFat 3.8, Sodium 74.7, Carbohydrate 94.4, Fiber 61.7, Sugar 1.9, Protein 14.6

HERBS DE PROVENCE SEASONING



Herbs De Provence Seasoning image

Make and share this Herbs De Provence Seasoning recipe from Food.com.

Provided by Bippie

Categories     European

Time 5m

Yield 1/3 cup

Number Of Ingredients 9

1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon dried rosemary, crushed
1 tablespoon dried tarragon
1 tablespoon dried savory
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried lavender (optional)
1 bay leaf, crushed

Steps:

  • Combine all ingredients. Store in an airtight container.

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