Try these herb recipes this season!

Asparagus and Arugula Salad

Ingredients:
1 bunch asparagus, cleaned and trimmed
1/3 cups plus 2 Tbsp. olive oil, divided
4 cups arugula
Juice of 1 medium lemon
Zest of 1/2 lemon
salt and freshly ground pepper
Parmesan cheese (1/2 lb.), shaved or shredded

Season with salt and pepper and steam or microwave until just tender-not mushy. Set aside. Meanwhile, clean arugula and remove excess stems; dry and set aside. Just before serving prepare the dressing by combining the juices of the lemon with remaining olive oil, lemon zest, salt and pepper. While asparagus is warm, toss with arugula. Divide among four plates and top with shaved Parmesan cheese. Serve immediately. Makes 4 servings.

Pasta With Fresh Basil

Ingredients:
12 ounces penne or other larger pasta
1 cup fresh cooked peas or frozen peas, thawed
2 green onions, thinly sliced
1/3 pound lean prosciutto or leftover smoked ham, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
3 tablespoons red-wine vinegar
3 tablespoons capers, optional
1/2 teaspoon coarsely ground pepper
1/2 teaspoon salt
grated peel of 1 lemon

Cook the pasta according to directions; rinse under cold water and drain. In a bowl, combine the pasta with the peas, green onions, prosciutto, basil, olive oil, vinegar, capers, pepper, salt, and lemon peel. Toss until combined. Adjust seasonings to taste. Refrigerate until serving. Notes: This is such an easy salad and you can substitute fresh green beans that have been cooked until just tender or asparagus. Fresh is much better if possible. Also you can substitute red onion for the green.

Marinated Mushrooms

Ingredients:
1 pound button mushrooms
1/3 cup olive oil
3 tsp. red wine vinegar
1/4 cup scallions
1 tsp. minced garlic
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
3 tsp. minced fresh parsley

Pack the mushrooms into a sterile glass jar. Combine the remaining ingredients with a whisk. Pour over mushrooms and seal the jar. Chill for several hours or overnight shaking occasionally.

Marinated Feta Cheese

Ingredients:
2 tablespoons olive oil
2 tablespoons minced mixture of
thyme, basil, oregano and parsley
2 cloves garlic, minced
1 tablespoon lemon juice or wine vinegar
1 tsp. whole peppercorns
8 ounces feta cheese, cubed

In a bowl combine the oil, herbs, garlic, lemon juice, and peppercorns. Stir until well blended. Add the feta cheese and toss gently. Cover and store in the refrigerator for at least 3 days or up to 5 days. Allow to warm to room temperature before serving.

MORE: Tips on growing and cooking with garlic chives:
http://www.oldfashionedliving.com/garlic-chives.html
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