English poet William Cowper wrote, “Variety is the very spice of life.”

In the kitchen, herbs and spices are the true spice of life. Herbs and spices offer not only a variety of health benefits but also the ability to turn everyday meals into culinary specialties.

These naturally low-sodium seasonings come from either the leaf (herbs) or other parts of a plant (spices) such as the roots, berries or seeds. Hy-Vee now offers certain herbs and spices in the freezer section for a convenient, waste-free way to spice up your culinary life.

The 2010 Dietary Guidelines recommend reducing the intake of calories from solid fats, and results of one recent study showed that people enjoy reduced-fat foods seasoned with herbs and spices just as much as full-fat foods.

Using frozen, fresh or dried herbs and spices is one simple strategy to help you achieve this goal without sacrificing flavor in your meals.

In addition to aiding in reducing fat intake, use of herbs and spices may also lead to lower sodium intake and higher antioxidant intake. Certain herbs and spices contain antioxidants that may play a role in lowering LDL cholesterol (the “bad” form of cholesterol) and may provide some protection against chronic diseases such as cancer, heart disease and Alzheimer’s disease.

Five ways to use Hy-Vee Select frozen herbs and spices:

•Add to sauces to change or improve the flavor.

•Thaw for use in cold dips.

•Heat with olive oil and use for bread dipping.

•Add to casseroles, soups and omelets.

•Make homemade salad dressings and marinades.

Parsley Smashed New Potatoes

Serves: 6 (1 cup each)

All you need

•2 pounds new or baby red potatoes (1-to 2-inch diameter), large ones quartered

•2/3 cup low-fat plain yogurt

•2 scallions, cut in half lengthwise and finely chopped

•1/4 cup finely chopped fresh parsley

•2 tablespoons butter, softened

•3/4 teaspoon salt

•White or freshly ground black pepper, to taste

 All you do

1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn’t boil dry. Add more boiling water as needed.)

2. Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.

Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.

 

Source: Eating Well