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What’s In Season – Recipes to Make in May

May 11, 2020 By Jess Leave a Comment

Tips for Storing Fresh Herbs
Recipes to Make in May
Recipes to Make in May
Recipes to Make in May
Recipes to Make in May

I can finally feel Spring in the air!

Recipes to Make in May
Garden centres are open which has allowed me to start planning our vegetable gardens.

We got our hands on some fresh herbs that we’ve already been cooking with AND they’ll eventually get planted once it warms up just a bit more. So with that in mind, let’s chat what’s in season and May recipe inspiration!

The first gardening I really did was planting herbs each summer. I love that I can go outside and grab some parsley for the finishing touch to a recipe when I need it. Or, any other herbs for that matter!

Recipes to Make in May
I started small by planting a round planter of herbs each summer just like my Mom did (& still does) to this day. I find it’s the easiest way to grow them when you don’t have a lot of space too.

How to Use Fresh Herbs in Recipes

Parsley:

We use parsley as a garnish a lot. However, it’s so great mixed into fresh summer pastas – think baby tomatoes, parsley, parmesan cheese, garlic and squeeze of lemon. YUM!

Thyme:

Fresh thyme is delicious in my Sweet Potato & Cheddar Drop Biscuits. These are great for Spring weekend breakfast or brunch.

Rosemary:

Chop fresh rosemary and mix with olive oil, salt & pepper for the perfect potato ‘marinade.’ Bake chopped potatoes with this mixture at 425F for about 40-50 minutes for a crispy & delicious side.

Basil:

One word – pesto. I basically harvest all of my basil, make a batch of pesto & freeze it. Then, wait for the basil to grow back to start this process all over again! Pesto is SO versatile; I love it on pasta or in pasta salads. Also, basil is a delicious herb to use in cocktails.

Recipes to Make in May
Dill:

I love making my own yogurt-dill dip using fresh dill, garlic and a squeeze of lemon. Plus don’t forget pinches of salt & pepper! Delicious with salmon or on sandwiches. You could also try adding some fresh dill to this yogurt dip that goes with my parsnips fries; just limit the garlic a bit so that the dill flavour comes through!

Cilantro:

If you’re on ‘team cilantro,’ it is so fantastic for tacos and asian-inspired dishes.

In general, whether you’re buying fresh herbs from the grocery store or market or pulling them from the garden, take a little extra time when you bring them home so they last longer in the fridge.

Recipes to Make in May
Tips for Storing Fresh Herbs

  • Soft herbs like parsley, basil, cilantro and dill have ‘soft’ stems so store them like you would fresh flowers. For parsley, cilantro and dill, cut about 1 inch off the stems, place in a jar with water, cover with a plastic produce or ziploc bag and store in the fridge. Keep in the fridge and replace the water every couple of days. These can last about 2 weeks so when ready to use, take the amount you need, wash and they’re ready!
  • Basil is a bit of a tricky one as it’s very delicate. If purchased from the grocery store, it’s like grown in a greenhouse and comes already packaged. I usually leave this at room temperature and use within a couple of days. If I’m cutting basil from the garden, I’m generally going to use it right away. However, you could follow the same instructions as the soft herbs BUT leave it in the water at room temperature.
  • Hard herbs like rosemary, thyme and sage store well when wrapped in a slightly damp paper towel, then wrapped in plastic and put in the fridge. They will last 1-2 weeks. My best tip for these herbs is to
  • Mint is technically a hard herb because of it’s stem, however, I’ve found I can store either way mentioned above and it still does well.
  • And, the best way to clean any herbs that you’re using is get a bowl of cool water and dunk the herbs in a couple times so that any dirt sinks to the bottom. Refresh the bowl with clean water before moving on to another herb.

Recipes to Make in May
With all of this fresh herb talk, let’s get to the recipes to make in May! Many of which feature some favourite herbs like mint & basil:

Cucumbers – Minty Cucumber Gin Spritz

Fresh Herbs – Easy Basil Pesto

Radishes – Spring Toast with Radishes, Pea Shoots & Feta

Rhubarb – Rhubarb Cake

Strawberries – Easy Strawberry Jam

Tomatoes – Roasted Tomato, Arugula & Halloumi Salad with Pesto

Recipes to Make in May
I hope that the Spring season reaches you wherever you are if it hasn’t already! And, that these recipes inspire you in the kitchen this season.

Until the next cooking adventure,
Jess

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Filed Under: Recipe, What's In Season Tagged With: container garden, garden, gardening, herb garden, herbs, how to store fresh herbs, how to store herbs, how to use fresh herbs, may recipes, recipes to make in may, vegetable garden

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INSTA-GRATIFICATION

These are my favourite QUICK & EASY PEANUT NOODLES These are my favourite QUICK & EASY PEANUT NOODLES. Perfect for a quick weeknight meal or lunch on the weekend here’s how to make them:

INGREDIENTS:
80-90g / 3-4oz dry noodles
1/4 cup peanut butter
1 tbsp soy sauce or tamari
1 tbsp chili garlic sauce 
1 garlic clove, grated
Juice from a quarter of a lime
2 tbsp - 1/4 cup pasta water 
Optional add-ins: chicken, peas, broccoli or shredded carrots

INSTRUCTIONS:
1. Cook pasta according to package directions and reserve 1/4 cup pasta water.
2. Whisk together peanut butter, soy sauce, chili sauce, grated garlic, lime juice and 2 tbsp pasta water. Stir until sauce is fully combined and add another 2 tbsp pasta water to loosen further if needed. 
3. Stir in noodles and other add-ins. Enjoy!
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#weeknightdinner #quickrecipes #quickdinner #cookinginmygenes #peanutnoodles #quicknoodles #saucynoodles #easyrecipes #recipereels #dinnerideas #yycfoodblogger #dinnerinspiration
The coziest cocktail for our very wintery weekend, The coziest cocktail for our very wintery weekend, this WINTER SPICED OLD FASHIONED is still one I always come back to. 

Made with a spiced simple syrup, it brings lovely warming notes to this Wintry sip. 

Recipe is on the blog friends! Linked in bio above 

https://www.cookinginmygenes.com/winter-spiced-old-fashioned-cocktail/
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#cookinginmygenes #yycfoodblogger #foodphotographyandstyling #foodtographyschool #wintercocktails #easycocktails #feedfeedcocktails #foodcontentcreator #bourboncocktails #oldfashioned #cocktailsathome #cocktailrecipes
Here’s a quick 20-MINUTE ONE POT BOURSIN PASTA t Here’s a quick 20-MINUTE ONE POT BOURSIN PASTA that you can make any day of the week. 

It’s creamy, packed with flavour and easy to make!

Here’s the recipe friends:

Total Time: 20 minutes
Equipment: large pot
Servings: 2-3

INGREDIENTS:
200-250g dry rigatoni (or other pasta shape)
1x (5.2 ounce/150g) package Boursin Fine Herbs & Garlic cheese
Zest from 1 lemon plus more for garnish
1 tbsp lemon juice
¼ tsp chili flakes
¼ tsp ground pepper
1 cup frozen peas
¾ cup shredded parmesan cheese
Salt and pepper to taste
Garnish with lemon zest, chili flakes, parmesan cheese

INSTRUCTIONS:
1. Bring a large pot of salted water to a boil. Once boiling, add pasta and cook according to package directions. Reserve 1 cup pasta water and then drain the pasta.
2. Add the drained pasta back to the pot and set over low heat on the oven.
3. Immediately add in the Boursin cheese, lemon zest, lemon juice, chili flakes, ground pepper, frozen peas and shredded parmesan cheese. 
4. Start stirring together and gradually add in ¼ cup pasta water; keep stirring to create a creamy sauce that clings to the noodles.
5. Taste and adjust seasoning with salt and pepper. Make sure the peas are warmed through - if not keep on low heat and stir occasionally until they are.
6. Lastly, if you want a creamier sauce, add in an additional ¼ cup pasta water. (I generally use ½ cup pasta water total).
7. Enjoy immediately topped with more lemon zest, chili flakes and parmesan cheese if desired.
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#onepotpasta #onepotmeals #easydinner #dinnerideas #cookinginmygenes #yycfoodblogger #boursincheese #boursinpasta #recipereels #veggierecipes #dinnerinspiration #comfortfoodie #weeknightmeals #quickrecipe #quickdinner
If you want to escape to the tropics, try my TROPI If you want to escape to the tropics, try my TROPICAL SLUSHIE! Easily made as a mocktail or a cocktail, it’s perfect to brighten things up this winter. 

All you need is:
*frozen mango
*frozen pineapple 
*maple syrup
*lime
*ice
*rum (if desired)

Get the recipe on the blog! Linked in bio above. 

https://www.cookinginmygenes.com/tropical-rum-slushie/
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Here it is:

INGREDIENTS:
1 lb store bought gnocchi
3 tbsp butter, divided
1 bunch asparagus, trimmed ends and cut into 1 inch pieces
1/2 lemon
2 tbsp pesto sauce
1/2 cup shredded parmesan cheese
kosher salt and ground pepper
Extra garnish: red pepper flakes

INSTRUCTIONS
1. If required by the instructions on the gnocchi you’ve purchased, boil and drain the gnocchi then set aside.
2. Heat a large frying pan over medium-high heat, add 2 tbsp butter. Add the gnocchi and sauté 5-8 minutes, until starting to turn golden brown.
3. Add in asparagus pieces, 1 tbsp butter, juice from half a lemon and a big pinch of both salt and ground pepper. Cook, stirring often, until the asparagus is fork tender and still has a bit of a bite, about 3-5 minutes.
4. Turn off the heat and stir in 2 tbsp pesto plus half of the parmesan cheese. Taste and adjust seasoning with more pesto, salt and pepper and red pepper flakes if you choose. Use the rest of the parmesan cheese as garnish. Serve immediately. 

https://www.cookinginmygenes.com/quick-spring-gnocchi-with-asparagus/
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#30minutemeals #gnocchirecipe #weeknightmeals #cookinginmygenes #yycfoodblogger #recipeshare #dinnerrecipes #damnthatsdelish #makesmewhole #eatyourcolors #vegetarianmeals #onepandinner #meatlessmonday #quickdinner
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Here’s how to make it:
150-200g softened goat cheese (or cream cheese or even hummus!)
1/3 cup chopped cucumbers
1/3 cup chopped sundried tomatoes 
1/4 cup chopped walnuts
2-4 tbsp pesto 
Toppings: drizzle olive oil, chili flakes, fresh basil

Spread softened goat cheese on a plate. Swirl pesto into the goat cheese. Sprinkle over the cucumbers, sundried tomatoes and walnuts. Drizzle with olive oil and a pinch chili flakes. Top with fresh basil. (Other delicious add-ons could be olives, capers, balsamic glaze drizzle). 

https://www.cookinginmygenes.com/goat-cheese-pesto-appetizer/
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The best part is you can mix and match what you like so carrots would be delish, chopped almonds or goat cheese are great substitutes. 

Here’s generally how I make it:

1 large sweet potato, cubed
4 golden beets, peeled and cubed
12 Brussels sprouts, quartered 
Olive oil
Salt & pepper
Salad greens
Chopped walnuts
Feta 

Dressing: Mix together 1/4 cup olive oil, 3 tbsp balsamic vinegar, 2 tbsp maple syrup, 1x garlic clove minced, salt and pepper 

Toss the vegetables with a couple tablespoons olive oil and season generously with salt and pepper. Roast at 415 F for 30-35 minutes or until done to your liking. Add veggies to your favourite salad greens and top with nuts, cheese and dressing. 
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It’s creamy, cozy and tastes like the best baked potato you’ve ever had topped with cheddar, chives and chips (my fav is Ruffles Sour Cream & Onion!) for the perfect crunch.

Here’s the recipe friends:

INGREDIENTS:
2 tbsp olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 tsp dried thyme
½ tsp salt
Ground pepper
Pinch chili flakes
1x 340mL navy or cannellini beans (drained and rinsed)
4 cups chopped & peeled yellow potatoes
6 cups vegetable or chicken broth
1 cup shredded white cheddar cheese plus more for garnish
Toppings: Minced chives & Sour cream or plain ruffle chips

INSTRUCTIONS:
1. In a large pot, add oil over medium heat. Add onions and cook until softened, about 5-7 minutes. 
2. To the pot add minced garlic, dried thyme, coarse salt, a couple turns of ground pepper and a pinch of chili flakes. Stir and cook for 2 more minutes. 
3. Add the potatoes, beans and broth, stir and bring the soup to a boil over high heat. Once boiling, turn down to medium-low heat and simmer for 20-25 minutes until potatoes have softened / are fork tender. 
4. Remove the pot from the heat. 
5. Use a hand blender to blend the soup right in the pot. Or transfer 2 cups at a time to a stand blender to blend until smooth then return the soup to the pot. Adjust seasoning to your liking with more salt and pepper; add more broth if too thick; and then stir in 1 cup of shredded white cheddar.
6. Serve topped with crushed ruffle sour cream and onion chips, minced chives and shredded cheese. Enjoy!
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