My Favorite Fruits, Veggies, Spices, Herbs, and Seeds in the Kitchen

My Favorite Fruits, Veggies, Spices, Herbs, and Seeds in the Kitchen

As someone who loves to experiment with flavors, I’ve come to realize that the heart of a great dish lies not just in the technique, but in the ingredients. Fresh, vibrant, and versatile, a selection of fruits, vegetables, herbs, spices, and seeds are what its all about. Today, I’m sharing a few of my favorites that never fail to inspire new recipes and delightful meals.

Herbs and Spices

Rosemary

Rosemary is one of my go-to herbs. Its fragrant, pine-like aroma adds depth and complexity to everything from roasted meats to hearty vegetables. I love using fresh rosemary in dishes like roasted potatoes, grilled chicken, or even in a savory bread. It also pairs beautifully with lemon, creating a fresh and zesty contrast to its earthy flavor.

Ginger

Fresh ginger is a powerhouse of flavor. Its spicy, aromatic kick can transform a dish, whether I’m using it in stir-fries, smoothies and teas. It’s a key ingredient in making a home remedy for when I am feeling under the weather, and I often pair it with honey for a natural sweetness that balances its heat.

Cinnamon

There’s something magical about cinnamon. Whether in sweet or savory dishes, it’s one of those spices that just seems to make everything better. I use cinnamon in my morning yogurt, sprinkle it over roasted butternut squash, or adding it to baked goods. Its warm, comforting aroma is perfect for fall, but I use it year-round to create cozy, flavorful meals.

Lavender

Though I’m always careful with how much I use, lavender brings a unique, floral sweetness that I can’t get enough of. A little goes a long way, whether I’m using it in desserts, drinks, or even savory dishes like roasted lamb or grilled vegetables. It adds a sophisticated touch to everything it graces.

Fruits

Lemon

Lemon is a citrus powerhouse in my kitchen. I use lemon zest and juice in everything from salads to sauces to desserts. It’s bright, refreshing, and enhances the flavor of so many dishes. The acidity of lemon helps balance richness and brings a lively freshness, especially when paired with rosemary or ginger.

Fig

There’s something truly special about figs. Whether fresh or dried, they bring a rich, honey-like sweetness to both sweet and savory dishes. I love pairing figs with cheese in salads, adding them to baked goods, or enjoying them as a snack on their own. They’re perfect for the fall, and all those charcuterie boards throughout the year.

Pomegranate

Pomegranate seeds are nature’s jewels—bursting with sweetness and a beautiful pop of color. I love using them as a garnish for everything from yogurt parfaits to mixing them into salads for a touch of tartness and crunch. Just have to be careful when buying to check the date as they always seam to go bad so fast!

Blackberry

When it comes to fresh fruit, blackberries are at the top of my list. Their natural sweetness and slight tartness make them a perfect addition to smoothies, baked goods, or a simple fruit salad. I also love all sorts of jams, but blackberry jam is at the top of my jam list!

Lime

Much like lemon, lime is a citrus staple that adds an extra layer of brightness to my meals. I use lime juice in everything from guacamole to tacos to marinades to drinks. It pairs especially well with avocado, creating the perfect balance of creaminess and acidity. I also can not get enough on chips! Every time i’m at a restaurant I always asking for more limes.

Vegetables

Green Beans

One of my favorite vegetables, green beans are versatile and full of flavor. Whether I’m sautéing them with garlic and sesame seeds, roasting them with rosemary and lemon, or tossing them into a salad, they always bring something special to the table. They’re a great side dish or main ingredient in stir-fries.

Leeks

Leeks are one of those ingredients that elevate a dish with their subtle, onion-like flavor and sweetness. I love incorporating them into soups, especially potato leek soup, but they also shine in roasted vegetable medleys or as an addition to quiches. They’re often the unsung hero that doesn’t get enough credit.

Butternut Squash

Butternut squash is a favorite of mine for its naturally sweet, nutty flavor and rich texture. I roast it with cinnamon and rosemary for a perfect fall side dish or add it to soups for warmth and depth. It pairs wonderfully with ginger and honey, making it a versatile vegetable that can be used in both savory and sweet dishes.

Seeds and Sweeteners

Sesame Seeds

Sesame seeds are a pantry staple for me. They’re perfect for adding crunch and a subtle nutty flavor to dishes like stir-fries, salads and granola . Any shrimp dish for me automatically has to have some sesame seeds sprinkled on top!

Honey

I always keep a jar of honey in my kitchen, or two, okay I really mean four. It’s a natural sweetener that pairs well with ginger and lemon for soothing teas or glazes. Honey also shines in baked goods, drizzled over roasted vegetables like carrots and sweet potatoes, or even used to sweeten savory sauces and dressings. My favorite is adding it to greek yogurt for a great sweet and tart flavor combo.

Here are a few recipes using the ingredients from my list of favorites. Each recipe highlights different combinations of these ingredients to create delicious and memorable dishes.

1. Lemon Rosemary Roasted Chicken with Butternut Squash and Green Beans

Ingredients:

• 4 bone-in chicken thighs or breasts

• 1 butternut squash, peeled and cubed

• 1 lb green beans, trimmed

• 2 tablespoons olive oil

• 2 sprigs fresh rosemary

• 1 lemon, zested and juiced

• 1 tablespoon honey

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, toss the chicken with olive oil, lemon juice, lemon zest, rosemary (chopped), honey, salt, and pepper.

3. Spread the chicken out on a baking sheet and surround with cubed butternut squash and green beans. Drizzle everything with a little more olive oil and sprinkle with salt and pepper.

4. Roast for 35-40 minutes, flipping the vegetables halfway through, until the chicken is golden brown and the vegetables are tender.

5. Serve the chicken with a side of roasted butternut squash and green beans. Garnish with extra rosemary if desired.

2. Fig and Pomegranate Salad with Basil and Lemon Vinaigrette

Ingredients:

• 4 cups mixed greens (such as arugula, spinach, or baby kale)

• 4 fresh figs, quartered

• 1/2 cup pomegranate seeds

• 1/4 cup fresh basil leaves, chopped

• 1 tablespoon olive oil

• 1 tablespoon honey

• Juice of 1 lemon

• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and pepper to make the vinaigrette.

2. In a large bowl, toss together the mixed greens, figs, pomegranate seeds, and basil.

3. Drizzle the lemon vinaigrette over the salad and toss gently to combine.

4. Serve immediately as a refreshing and vibrant side salad.

3. Butternut Squash and Leek Soup with Ginger and Cinnamon

Ingredients:

• 1 butternut squash, peeled and cubed

• 2 leeks, sliced and rinsed well

• 1 tablespoon olive oil

• 1 tablespoon fresh ginger, grated

• 1/2 teaspoon ground cinnamon

• 4 cups vegetable broth

• 1/4 cup honey (optional, for sweetness)

• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for 5 minutes, until softened.

2. Add the cubed butternut squash, grated ginger, cinnamon, salt, and pepper. Stir to coat the vegetables.

3. Pour in the vegetable broth and bring to a boil. Lower the heat to a simmer and cook for about 20 minutes, until the squash is tender.

4. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). If the soup is too thick, add more broth to reach your desired consistency.

5. Stir in honey for added sweetness if desired. Taste and adjust the seasoning if needed.

6. Serve warm with a sprinkle of cinnamon on top for garnish.

4. Avocado, Lime, and Poppy Seed Toast

Ingredients:

• 2 ripe avocados, mashed

• 1 tablespoon lime juice

• 1 tablespoon poppy seeds

• 4 slices whole grain or sourdough bread, toasted

• Salt and pepper to taste

• Optional: chili flakes or fresh herbs (like basil) for topping

Instructions:

1. Mash the avocados in a bowl and mix in the lime juice, poppy seeds, salt, and pepper.

2. Spread the avocado mixture evenly over the toasted bread slices.

3. Top with chili flakes or fresh basil if desired for an extra flavor kick.

4. Serve as a light breakfast or snack, perfect with a cup of tea or coffee.

5. Blackberry and Lavender Honey Lemonade

Ingredients:

• 1 cup fresh blackberries

• 2 tablespoons dried lavender buds

• 1/4 cup honey

• 4 cups water

• 1/2 cup lemon juice (about 2 lemons)

• Ice

Instructions:

1. In a small saucepan, combine 1 cup of water, lavender, and honey. Bring to a simmer and stir until the honey dissolves. Remove from heat and let it steep for 10 minutes. Strain out the lavender buds and set the lavender syrup aside to cool.

2. In a blender, combine the blackberries and the remaining 3 cups of water. Blend until smooth.

3. Strain the blackberry puree through a fine mesh sieve to remove the seeds.

4. In a large pitcher, combine the blackberry juice, lavender syrup, and lemon juice. Stir well and taste to adjust sweetness, adding more honey if desired.

5. Serve the lemonade over ice, garnished with a sprig of lavender or extra blackberries.

These recipes are a perfect way to make use of the diverse and flavorful ingredients in your kitchen. Enjoy!