A few sprigs of fresh herbs can help any dish come to life, particularly during cold winter months.

English Gardens stores carry pots of fresh herbs throughout the year. Here are a few ideas to use herbs to freshen up your winter meals.

POTATOES are the ultimate comfort food.  Fried, baked, or boiled – they’re extremely versatile.  Add a few snips of fresh herbs for a fresh twist.

CRISPY HERBED POTATO
4 to 5 medium potatoes, any variety
2 T. oil olive
2 cloves garlic minced
2 to 3 T. chopped herbs of your choice: Rosemary, Chives, or Parsley. Reserve some for garnish.

Wash potatoes thoroughly.  Cut into bite-sized chunks; leave skins on for extra nutrients.  Place potatoes in mixing bowl with oil olive, garlic and herbs.  Toss to coat.

Spread on baking pan in a single layer. Bake at 350 degrees F for about 45 minutes, until potatoes are crispy. Stir halfway through baking process. 

Garnish with reserved herbs. Serve hot.

FRESH HERB PIZZA
Recipe courtesy of Ree Drummond, Food Network

INGREDIENTS
1/2 teaspoon active dry yeast
2 cups all-purpose flour
Kosher salt
Scant 1/4 cup olive oil (a little less than 1/4 cup), plus more drizzling
1 tablespoon extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
2 mozzarella balls, sliced
1 bunch arugula
1 bunch fresh basil leaves
1 bunch fresh parsley leaves
1 tablespoon balsamic vinegar
Grated Parmesan, for serving

DIRECTIONS

• Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
• In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it’s mixed through.
• Next, pour in the yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball.
• Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
• Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
• Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
• Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.

Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.

HERBED QUINOA
Recipe courtesy of Giada De Laurentiis, Food Netword

INGREDIENTS

Quinoa:
2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa

Dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

DIRECTIONS

For the quinoa:

• In a medium saucepan, add the chicken stock, lemon juice and quinoa.
• Bring to a boil over medium-high heat.
• Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing:

• In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest.
• Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated.
Transfer the quinoa to a bowl.
Season with salt and pepper, to taste, and serve.