Recipes & Kitchen  

Spring Herb Recipes: Clean Eating Kitchen with Jan D’Atri

Create the following herbal dishes with with RM culinary chef, Jan D’Atri:

  • Shrimp with mint and cilantro
  • Garlic herb “pasta”
  • Asparagus with rosemary-lemon sauce
  • Spring herb salad

Shrimp with Mint & Cilantro


  • 3.5oz shrimp
  • 2 Tbsp fresh cilantro, finely minced
  • 1 Tbsp fresh mint, finely minced
  • 1 tsp fresh Italian parsley
  • 1 clove garlic, crushed and minced
  • 2 Tbsp lemon juice
  • Salt and pepper, to taste


  1. In a small frying pan, fry up the garlic in the lemon juice.
  2. Add shrimp, cilantro, mint and parsley. Stir fry together until shrimp is cooked and coated with herb mixture. Add a little extra water or lemon juice if necessary.
  3. Garnish with lemon wedges.

Garlic Herb Pasta


  • 1 package of Miracle Noodle® variety of choice
  • Walden Farms® Garlic & Herb Pasta Sauce (to taste)
  • 8 cherry tomatoes, halved
  • 1 Tbsp fresh basil, chopped
  • Salt & pepper (to taste)


  1. Prepare noodles according to directions on the package.
  2. Place Garlic & Herb pasta sauce in a saucepan and simmer on medium-high heat. Add noodles, basil and salt & pepper to taste.
  3. When ready, portion and serve. Garnish with cherry tomatoes & enjoy!

Spring Herb Salad


  • 1 cups lettuce mixed
  • 1/2 cup arugula
  • 1/8 cup fresh rosemary
  • 1/8 cup fresh basil
  • Pinch of fresh Sage
  • Pinch of fresh Mint
  • 2-3 Tbsp Walden Farms® vinaigrette of your choice
  • Edible flowers (optional)


  1. Wash and dry herbs and lettuce. Keep in mind that sage and mint are stronger herbs, so use sparingly.
  2. Tear the herbs and lettuce into bite sized pieces. Add edible flowers, if desired.
  3. Toss with Walden Farms® vinaigrette.

Grilled Asparagus with Rosemary Lemon Sauce


  • A bundle of asparagus
  • Juice of 1/2 lemon, with rind
  • 1 Tbsp Bragg ® Liquid Aminos
  • 1 clove garlic, crushed and minced
  • 1/4 tsp rosemary
  • dash of garlic powder
  • dash of onion powder
  • salt and pepper, to taste
  • cayenne pepper, to taste


  1. Marinate asparagus in lemon, garlic, salt, cayenne pepper and Bragg ® Liquid Aminos.
  2. Steam or grill asparagus spears to desired degree. In a small saucepan, place remaining lemon marinade along with lemon rind, 1/2 cup water, spices and cook until pulp starts to come out. Save the other half of your lemon for garnish.
  3. Reduce liquid by half. Remove lemon rind and pour over grilled asparagus.
  4. Garnish with sliced lemons and salt and pepper, to taste.

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Author Image

Jan D’Atri is Red Mountain’s official Culinary Chef, providing patients with a variety of instructional videos regarding how to cook healthy meals.

With an extensive background in the food industry as a restaurant owner, gourmet food distributor, and cookbook author,  Jan’s expertise is in high demand. In fact, she has been featured in various Phoenix media outlets including radio host on 92.3FM KTAR, Arizona Midday, Sonoran Living, Phoenix Magazine, and more.

Watch more delicious recipes from our RM Clean Eating Kitchen series with Red Mountain’s Culinary Chef, Jan D’Atri and learn to eat clean the Red Mountain Way!