FRESH HERB MIX RECIPES

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31 BEST HELLO FRESH RECIPES – THE KITCHEN COMMUNITY



31 Best Hello Fresh Recipes – The Kitchen Community image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Number Of Ingredients 31

VEGGIE QUESADILLAS | JAMIE OLIVER RECIPES



Veggie quesadillas | Jamie Oliver recipes image

Quesadillas are a big hit in the Oliver household – the kids love them because they’re comforting and delicious, and Jools loves them because they’re a great way to include hidden veg. I’ve gone for leeks, peppers and carrot here, but use whatever you’ve got, just aim for 500g or more – think deseeded diced tomato, chopped grilled veg, little florets of broccoli, shredded spinach or kale, smashed roasted sweet potato or butternut squash. Get ’em prepped, stack ’em up, and you’re ready to cook.

Total Time 30 minutes

Yield 6

Number Of Ingredients 12

3 leeks
3 peppers
1 large carrot
140 g Cheddar or Red Leicester cheese
a few sprigs of fresh soft herbs, such as parsley, mint, coriander optional
8 large flour tortillas
200 g tub of houmous
extra virgin olive oil
1 lemon or lime
1 fresh chilli optional
120 g natural yoghurt
chipotle chilli sauce optional

Steps:

    1. Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
    2. Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
    3. Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you’ve got fresh herbs, add some roughly chopped leaves.
    4. To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
    5. Put a large non-stick frying pan on a medium heat.
    6. One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
    7. Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
    8. Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.

Nutrition Facts : Calories 485 calories, FatContent 20.5 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 17.1 g protein, CarbohydrateContent 61.7 g carbohydrate, SugarContent 10 g sugar, SodiumContent 1.4 g salt, FiberContent 5.3 g fibre

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VEGGIE QUESADILLAS | JAMIE OLIVER RECIPES
Quesadillas are a big hit in the Oliver household – the kids love them because they’re comforting and delicious, and Jools loves them because they’re a great way to include hidden veg. I’ve gone for leeks, peppers and carrot here, but use whatever you’ve got, just aim for 500g or more – think deseeded diced tomato, chopped grilled veg, little florets of broccoli, shredded spinach or kale, smashed roasted sweet potato or butternut squash. Get ’em prepped, stack ’em up, and you’re ready to cook.
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    1. Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
    2. Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
    3. Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you’ve got fresh herbs, add some roughly chopped leaves.
    4. To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
    5. Put a large non-stick frying pan on a medium heat.
    6. One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
    7. Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
    8. Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.
See details


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Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.
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  • When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.
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These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
From thekitchencommunity.org
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See details


VEGGIE QUESADILLAS | JAMIE OLIVER RECIPES
Quesadillas are a big hit in the Oliver household – the kids love them because they’re comforting and delicious, and Jools loves them because they’re a great way to include hidden veg. I’ve gone for leeks, peppers and carrot here, but use whatever you’ve got, just aim for 500g or more – think deseeded diced tomato, chopped grilled veg, little florets of broccoli, shredded spinach or kale, smashed roasted sweet potato or butternut squash. Get ’em prepped, stack ’em up, and you’re ready to cook.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 485 calories per serving
    1. Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
    2. Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
    3. Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you’ve got fresh herbs, add some roughly chopped leaves.
    4. To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
    5. Put a large non-stick frying pan on a medium heat.
    6. One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
    7. Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
    8. Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.
See details


GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE RECIPE ...
Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.
From bettycrocker.com
Reviews 5
Total Time 30 minutes
Calories 345 per serving
  • When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.
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