Eating a healthy, balanced diet is often easier said than done–it takes thought, time, and effort to prepare fresh and nutritious food, when less healthy options are often much easier and more convenient.
More Herbs, Less Salt Day (August 29th) is the perfect day to begin paying more attention to salt intake, while getting creative with other ways to flavor food. Put away the saltshaker and season your meals with herbs instead.
It’s time to enjoy More Herbs, Less Salt Day! Check out these herb-centric (and salt free) recipes from McCormick for Chefs for some menu inspiration.
Grilled Thai Herb Sweet Chili Wings
Yield: 4
Ingredients for Wings
4 lbs chicken wings
½ cup cornstarch
1 cup Thai Herb Sweet Chili Sauce (recipe below)
2 tsp white sesame seeds
Method
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Steam chicken wings until an internal temperature of 165°F is reached. Hold refrigerated for service.
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Set grill to high. For each serving, toss 1 pound of steamed wings with 1/4 cup of Thai herb sweet chili sauce. Grilled until wings begin to caramelize.
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Transfer grilled wings to a bowl. Toss with an additional 1/4 cup Thai herb sweet chili sauce to finish.
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Garnish with 1/2 tsp sesame seeds and serve hot alongside extra sauce if desired.
Ingredients for Thai Herb Sweet Chili Glaze
1¼ cups Franks ® Sweet Chili Sauce
2 T orange juice
1 tsp cilantro, finely chopped
1 tsp Thai basil, finely chopped
Method
In a bowl, whisk together Frank’s RedHot Sweet Chili Sauce, orange juice, cilantro, and basil until ingredients are evenly distributed. Hold refrigerated until service.
Garlic And Herb Chickpea Salad
Yield: 4
Ingredients
2 T olive oil
2 T white wine vinegar
2 tsp McCormick Culinary ® Perfect Pinch Garlic & Herb Seasoning, Salt Free
1 ea. can chickpeas, drained and rinsed
½ cup cucumber, diced ¼"
¼ cup red bell pepper, diced ¼"
½ cup zucchini, diced ¼"
¼ cup red onion, diced ¼"
Method
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Mix oil, vinegar and garlic & herb seasoning in large bowl with wire whisk until well blended.
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Add chickpeas, cucumber, bell pepper, zucchini, and onion; toss to coat well. Cover.
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Refrigerate until ready to serve.
Italian Buffalo Steak Salad
Yield: 4
Ingredients
4 ea. flat iron steak, 4 oz portions
4 tsp Grill Mates Montreal Steak® Seasoning
12 cups baby lettuce greens
16 ea. grape tomatoes, halved
¼ cup celery, 1/8" bias cut
1 cup Italian Buffalo Vinaigrette (recipe below)
¼ cup blue cheese crumbles
Method
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Combine the flat iron steak, Grill Mates Montreal Steak Seasoning, and oil in a bowl.
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Toss to coat evenly and allow to marinate for a minimum of 1 hour or up to overnight.
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Set grill to medium-high. For each serving, season one portion of flat iron steak with 1 teaspoon of Grill Mates Montreal Steak Seasoning. Grill until desired doneness. Remove from grill, allow to rest, and slice on bias.
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In a bowl, toss 3 cups baby lettuce greens, 8 halves grape tomatoes, 1 tablespoon celery, and a 1/4 cup buffalo vinaigrette until evenly coated.
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Place dressed salad on plate and top with sliced steak and 1 tablespoon blue cheese crumbles. Serve.
Ingredients for Italian Buffalo Vinaigrette
2 T white balsamic vinegar
1 ½ tsp McCormick Culinary ® Italian Seasoning
¼ tsp McCormick Culinary ® Garlic Powder
¼ cup olive oil
¾ cup Franks ® Original Buffalo Wings Sauce
Method
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In a bowl, whisk together vinegar, Italian Seasoning, and garlic powder to hydrate. Gradually whisk in oil to emulsify.
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Add Buffalo Wings Sauce and whisk to combine. Hold refrigerated until service.
Italian Herb Chicken Salad
Yield: 4
Ingredients
1 lb chicken breasts, boneless/skinless, thin 4 oz. portions
4 Cups mixed greens
2 Cups bibb lettuce, torn
12 ea kalamata olives, halved
20 ea. artichoke hearts, quarter wedges
¼ cup pepperoncini, thin sliced
32 ea. mozzarella balls, small
12 ea. genoa salami, thin sliced
¼ cup parmesan cheese
Method
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Split mixture in half, should be roughly 1/2 cup each. In one half, whisk in lemon juice and mayonnaise. Cover and refrigerate until needed.
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Marinate chicken with remaining mixture for up to an hour.
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Preheat grill to medium high. Remove chicken from marinade, discard any remaining liquid. Grill chicken until well marked on both sides and reaches an internal temperature of 165°F.
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Plate each salad with 1 cup of greens, 1/2 cup torn bib, 3 olives halved, 5 artichoke wedges, 1 tablespoon of pepperoncini, 8 mozzarella balls, 3 pieces of salami folded and 1 tablespoon of parmesan.
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Top with freshly sliced chicken and dress with 3 tablespoons reserved dressing.
Ingredients for Dressing/Marinade
6 T white wine vinegar
3 T Grill Mates Montreal Chicken® Seasoning
2 tsp McCormick Culinary ® Italian Seasoning
1 tsp Lawrys ® Garlic & Herb Seasoning, Salt Free
½ cup olive oil
2 T lemon juice, fresh
2 T mayonnaise
Method
Combine white wine vinegar, Montreal Chicken Seasoning, Italian Seasoning and Garlic & Herb Seasoning. Whisk in olive oil.
Spicy Argentine Chimichurri Steak Flatbread
Yield: 4
Ingredients
1 lb skirt steak, 4 oz portions
4 tsp McCormick Culinary ® Peruvian Seasoning
4 ea. flatbread, medium, par-baked
¾ cup pizza sauce
½ cup Spicy Argentine Chimichurri (recipe below)
2 Cups white cheddar cheese, shredded
1 cup red onion, julienne
1 1/3 cups mushrooms, sliced
Method
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Season each portioned steak with 1 teaspoon Peruvian Seasoning. Hold refrigerated for service.
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Set grill to medium high and oven to 400˚F. For each serving, grill 1 seasoned steak to desired doneness. Allow to rest and slice.
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While steak is cooking, spread 1 flatbread with 3 tablespoons pizza sauce and 2 tablespoons of first amount of chimichurri swirling on flatbread to combine and leaving a 1/2“ border along edges.
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Cover with 1/2 cup cheese, 1/4 cup onions, and 1/3 cup mushrooms. Bake until cheese is melted and flatbread is crisp.
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Cut as desired. Top with sliced steak and garnish with a drizzle of 2 tablespoons additional chimichurri. Serve hot.
Ingredients for Spicy Argentine Chimichurri
1 cup flat leaf parsley, chopped
¾ cup cilantro, chopped
1 T oregano, chopped
¼ cup Franks ® Original Buffalo Wings Sauce
¼ cup olive oil
¼ cup water
½ tsp garlic, minced
Method
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Place parsley, cilantro and oregano in a blender or food processor and pulse to blend.
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In a bowl mix together Buffalo wings sauce, oil, water and garlic. Slowly pour into blender pulsing to combine. Hold refrigerated for service.
Herb Roasted Pork Tenderloin
Yield: 4
Ingredients
2 tsp McCormick Culinary ® Perfect Pinch Signature Seasoning Blend
1 tsp McCormick Culinary ® Garlic, Minced
1 ½ lbs pork tenderloin
1 T olive oil
Method
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Preheat oven to 400ºF. Mix seasonings in small bowl. Sprinkle evenly over all sides of the pork tenderloin.
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Heat oil in large skillet on medium heat. Sear tenderloin on all sides, finishing off in the oven until an internal temperature of 145ºF is reached.
Flank Steak With Chipotle BBQ Chimichurri
Yield: 4
Ingredients
½ cup Cattlemens ® Chipotle BBQ Sauce
¼ cup cilantro, finely chopped
¼ cup parsley, finely chopped
2 T lemon juice, fresh
2 T extra virgin olive oil
1 tsp garlic, minced
4 ea. flank steak, 6 oz portions
4 tsp Cattlemens ® Smokehouse Rub
Method
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In a small bowl mix together parsley, cilantro, oregano, Chipotle BBQ Sauce, olive oil, water, and garlic until well blended.
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Hold refrigerated for service. Do not hold more than one day.
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Set grill to medium high. For each serving, rub 1 portion steak with oil and 1 teaspoon Smokehouse Rub. Grill to desired internal temperature.
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Plate and drizzle with 2 ounces Chipotle BBQ Chimichurri. Serve warm alongside desired accompaniments.
