Fresh herbs have the power to elevate any recipe. Whether it’s adding a spring of mint to a cocktail, or a pinch of oregano to a spaghetti sauce, herbs are a chef’s secret weapon. And they can be yours too.
For the first time ever, we put the zest to the test in the kitchen with Plant Nite’s Featured Product* for April, this adorable windowsill herb garden. Look at it. It’s basically made for your kitchen window, making it easier than ever to grab some sprigs of your favorite fresh herbs when you’re in the middle of cooking. Easy.
Made up of oregano, mint, and cilantro, this planter was a sure-choice for April (which happens to be National Gardening Month.) And we figured we’d help you show off your green thumb in culinary style with this recipe for a simple, yet delicious home-cooked meal that demands the help of your Plant Nite creation. That’s right — we’re making potato and pea turnovers with cilantro and mint chutney (oh yes, it’s vegetarian).
Okay, let’s dig in!
Step one: gather ingredients
Here’s what you’ll need…
- 10 samosa wrappers (empanada or eggroll wrappers will also work)
- 1 large sprig of cilantro
- 1 large sprig of mint
- 1 large sprig of oregano
- 1 head of cauliflower
- 3 cloves of garlic
- 2 limes
- 2 medium-sized potatoes
- 1⁄2 lb fresh peas
- 8oz fresh spinach
- 1 egg (not required)
- 2 tbsp honey
- olive oil
Make sure to wash all your produce before you begin.
Step two: sautée spinach
Drizzle about a tablespoon of olive oil into a large pan and heat it on the stove (medium-high). When hot, add your fresh spinach into the pan and season with salt and pepper. Cook the spinach until wilted (usually about a minute and a half)—make sure you’re stirring frequently. After, remove it from the stove and transfer it to a strainer to discard the liquid.
Step three: prepare cauliflower
First, break or cut your head of cauliflower into bite-sized pieces. Then, spread out the pieces onto a large cooking sheet, drizzle them with olive oil, and season them with salt and pepper. Place the cooking sheet into the oven and heat at 400 degrees for 25 minutes.
Step four: prepare filling
Using a large cutting board, dice your two potatoes and mince your three cloves of garlic and sprig of oregano. Then, in the same pan you used for sautéing the spinach, reheat another tablespoon of olive oil. Sautée your potatoes, garlic, oregano, and 1/2 lb of peas all together for about six minutes. Add salt and pepper. After, remove the pan from the heat and add your spinach. Now your filling is ready!
Step five: assemble turnovers
First, lightly oil a large cooking sheet. After, put one of your samosa wrappers on a clean, dry surface, then spoon about three tablespoons of your filling into the center. Wet your finger with water and moisten the edge of your wrapper (this helps it stick). Then, carefully fold your wrapper in half over the filling. Press down on the edges to seal your turnover. Once sealed, place it on your cooking sheet. Repeat this process for the remaining nine turnovers (you may have some leftover filling, but it’s a great side on its own!).
EXTRA: You can use a fork to crimp the edges of your turnovers, but it’s not necessary.
Step five: bake turnovers
Place the cooking sheet in the oven and heat your turnovers at 400 degrees for 23 minutes.
EXTRA: You can baste each turnover using a pastry brush and an egg, but this isn’t necessary.
Step six: make chutney
Juice your two limes into a small bowl. Then, after removing the leaves from the stems, chop up your large bunches of mint and cilantro. Add two tablespoons of honey to the lime juice, then your mint and cilantro, and voilà…you’re done!
Step 7: eat!
Just like that—you’ve planted and harvested your own herbs to make a delicious meal! Use whatever’s left of your Plant Nite herb planter to garnish a dish, and serve yourself and your guests your very own culinary creation. Enjoy!
We want to know what you’re cooking up with your fresh herbs. Share your favorite recipes in the comments below. Or share a photo of your finished dish with #PlantNiteCooks on Instagram.