Thursday, July 28, 2011

Dipping Oils

Now is the time to harvest and use those healthy herbs.

Rinse, dry thoroughly and place them in brown paper bags in a cool, dry place until they are dry and crispy.
With clean hands, crush them up and place them in bottles. Store in a cool, dry area and use during winter.

Pick herbs just before using for the freshest taste. Especially for salads, pickles and kabobs.

Experiment with combinations and mix them with extra virgin olive oil and a little vinegar. Or crumble some dried herbs onto a plate and drizzle olive oil over-top. Dip crispy Italian, French or Italian white ciabatta bread.

Possible combinations, fresh, dried or a combination of both:

  • basil, oregano, chives, crushed garlic
  • tarragon, parsley, oregano, milled peppercorns
  • mint, basil, fresh squeezed lemon juice
Options: Add shredded parmesean

Thursday, July 21, 2011

Mint Ideas and Uses

Many herbs are easy to grow and abundant at this time of year. Herb gardening itself has been around for centuries...used for medicinal purposes, to flavor foods, and for their nutrient properties. We can harvest, rinse, dry and bottle, but what else can we do?
Mint is an herb that grows like crazy and often , Read More....

Thursday, July 7, 2011

Fish With Sour Cream and Tomatoes

Fish from clean waters contain healthy omega-3 fatty acids, potassium, phosphorus, calcium and essential amino acids.
The American Heart Association recommends eating at least two servings of fish per week.
Tomatoes provide fiber, vitamins A and C, and the antioxidant licopene.
Combining fish and tomatoes with the smooth texture of sour cream will provide a healthful, mouth-watering meal. Read More....