A Modern Way to Cook by British author Anna Jones (dubbed the new Nigella Lawson) is a vegetarian bible, and fresh herbs are key. Here, three easy ways to use your herbs.

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Fast Herb Fixes
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Start with a blend of any fresh herbs, such as mint, parsley, dill, chives, tarragon, chervil and basil. Then, get creative:

1. Blend herbs, lemon juice and sea salt with olive oil and toss into salads or serve with flatbreads.

Flatbreads with Herb-Roasted Tomatoes

2. Mix herbs, lemon zest and a little salt and pepper with yogurt for a simple dressing.

Chopped Salad with Beets, Beans, Goat Cheese and Hazelnuts
Credit: © Roy Zipstein

3. Chop herbs, citrus zest, chiles, garlic and sea salt and use to spike soups and vegetable dishes.

Day 29: Corn Soup with Vadouvan
F&W Best New Chef 2014 Ari Taymor doesn't let a single bit of corn go to waste in this soup, combining corn cob broth with corn juice and fresh corn kernels spiced with vadouvan, a French spice blend inspired by Indian curry. And if you’re the planning type, the soup can be refrigerated for 2 days and rewarmed before serving.
| Credit: John Kernick