Our 5 favorite herbs & recipes for spring

YEEEY – spring has finally arrived! The thermometer is rising, birds are singing & tweeting and many new things are happening in our kitchen lately. From now on we are keen on fresh & light dishes with lots & lots of herbs. Herbs are one of the most important ingredients when it comes to cooking, which should never be missed. They give any meal their own special flavor, for example, you can change the flavor of a dish completely by only replacing the herbs. Convenient, right?! We prefer Wild Garlic, Mint, Chives, Cilantro & Dill on our plates in spring. Here are 5 yummy recipes with our most beloved herbs. Cheers to the freshness!

Vegan Burger with Sweet Potato Patty & Cilantro Mayo


Serves 2 | Time: 30 minutes

INGREDIENTS

buns
1 1/3 sweet potatoes
1/5 iceberg lettuce
2/3 avocado
10 g ginger
1/2 cup cilantro, fresh
1/2 lime
1 tbsp vegan mayonnaise
4 tsp sweet & spicy mustard
2 tbsp coconut flakes
4 tbsp breadcrumbs
2 cloves  garlic
1/4 tbsp allspice
1 tsp curry powder
2/3 tsp chili flakes
1/2 tsp coriander seeds
2 tbsp olive oil
salt

METHOD

      1. Peel sweet potatoes, cube, and cook in salted water for about 10 min.
      2. In the meantime, wash and drain lettuce.
      3. Wash cilantro, shake dry, and chop.
      4. Wash lime thoroughly and zest the peel.
      5. Mix mayo with cilantro and lime zest, and set aside.
      6. Peel and grate garlic and ginger.
      7. Drain sweet potatoes and mash into a puree. Add breadcrumbs, garlic, and ginger. Season with coriander, allspice, curry, and salt. Mix everything well.
      8. Mix coconut flakes with chili flakes and put on a plate.
      9. Form patties with wet hands and toss in coconut-chili mixture.
      10. Heat oil in a pan over medium heat and fry patties for about 2 min. Carefully turn and fry from the other side for about 2 min.
      11. Halve avocado, de-seed, and cut flesh into slices.
      12. Halve buns. Brush one side with cilantro mayo and the other with mustard.
      13. Top with lettuce, patty, and avocado, and enjoy.

Green Asparagus Wild Garlic Turnip Risotto

by Kptn Arne | The Vegetarian Diaries

Serves 2 | Time: 30 minutes

INGREDIENTS

green onions
2 cloves  wild garlic
turnip
1 1/2 cups  asparagus, green
2/3 cup green peas, frozen
2/3 cup arborio rice
1 1/2 cups  vegetable broth
1/2 cup white wine
3 tbsp butter
2 tbsp olive oil
sugar
salt
pepper

METHOD

      1. Clean asparagus and cut off tips.
      2. Cut off ends, peel asparagus and cut into 1/2″ long pieces.
      3. Peel turnip and cut into cubes.
      4. Wash, drain and chop bear leek.
      5. Wash green onions and cut into thin rings. Separate green and white parts.
      6. Heat butter in a pot and lightly braise white parts of green onions.
      7. After a few minutes, add rice and lightly sautée it. Deglaze with white wine afterwards.
      8. Pour in broth bit by bit while constantly stirring.
      9. Meanwhile, sear asparagus tips with butter in a pan and put aside.
      10. Lightly braise turnip and asparagus pieces with butter in another pan.
      11. After a few minutes, add some water and stew for around 10 min. Season to taste with salt, pepper and sugar.
      12. When rice has the right consistency, add turnip, asparagus, peas, green onions and bear leek.
      13. Heat everything up, season to taste with salt, pepper and sugar if necessary and serve hot.

Frozen Yogurt with Fresh Berries & Pistachio-Mint Pesto


Serves 2 | Time: 30 minutes

INGREDIENTS

2/3 cup raspberries
1/2 cup blueberries
1/2 cup currants
2 cups  mint, fresh
lime
1 cup frozen yogurt
1/4 cup pistachios, unsalted
2 tbsp walnut oil
2 tsp honey

METHOD

      1. Wash and drain berries.
      2. Toast pistachios in a pan without oil for 3-4 min.
      3. Wash mint, shake dry and pluck leaves.
      4. Halve lime and squeeze out juice.
      5. For the pesto, blend pistacchios and mint.
      6. Add oil and honey and blend again, until pesto is evenly creamy.
      7. Place frozen yogurt and berries in a bowl and serve with pistachio-mint pesto.

Pear and Fennel Salad with Roasted Almonds and Chives

Serves 2 | Time: 30 minutes

INGREDIENTS

1 stalk celery
pear
1/2 orange
fennel
2/3 cup grapes
1/2 cup goat cream cheese
1/2 cup Almonds, sliced
2 tbsp white balsamic vinegar
4 tbsp olive oil
2 tbsp chives
1/2 tsp honey
salt
pepper

METHOD

      1. In a pan without oil roast almonds until golden brown.
      2. Wash fennel, remove the stalks, cut fennel bulb in half and remove the core. Thinly slice fennel.
      3. Mix fennel with a pinch of salt, using your hands.
      4. Wash and halve grapes.
      5. Halve orange and squeeze out juice.
      6. Halve pear and remove core. Thinly slice pear and drizzle with a little orange juice.
      7. Whisk vinegar, the remaining orange juice, honey, and olive oil together. Season with salt and pepper.
      8. Finely chop chives.
      9. Wash and thinly slice celery.
      10. Crumble the goat cheese.
      11. Arrange fennel, celery, pears and grapes on a plate and drizzle with dressing. Top with almonds, chives and goat cheese.

Sweet Potato Salad with Spinach in Mustard Dill Sauce

by Kptn Marieke | Food Enthusiast

Serves 2 | Time: 30 minutes

INGREDIENTS

sweet potatoes
1/5 lb spinach, fresh
1/2 cup dill, fresh
2 tsp sweet mustard
1 tsp mustard
2 tbsp sunflower oil
2 tbsp olive oil
1 tsp agave syrup
salt
pepper

METHOD

      1. Wash sweet potatoes, peel, dice, and cook in salt water for about 15 min.
      2. Heat oliv oil in a pan and sauté spinach briefly until it shrinks.
      3. Wash, drain, and chop dill.
      4. For the mustard-dill sauce, mix sweet mustard, spicy mustard, dill, agave syrup, and sunflower oil. Season with salt and pepper.
      5. Mix boiled sweet potatoes and spinach with the mustard-dill sauce and enjoy.