Herb Blurb August 2014 If you have been too busy to plunder the fruits of summer, your time is running out. So get out there and have some fun! There is a lot going on this month including festivals, outdoor concerts, farmers markets, food fairs, swimming before the pools and lakes close and perfect hiking […]
Chilled Melon Soup with Basil Easy and elegant, a great starter or palate cleanser. Add a banana and some berries for a nice smoothie. Skip the yogurt and add ice cubes and some vodka or rum, for a refreshing summer cocktail. 1 medium honeydew, cantaloupe or other melon, seeded with rind removed 3 tbs fresh […]
Panzanella – Italian Bread Salad Delicious, light but satisfying, and a great way to use your old bread and fresh veggies. ½ loaf of Italian or rustic bread, somewhat stale is ok, rock hard isn’t. Cut into bite size cubes and toast in oven at 350 until crisp. 1 cup chopped tomatoes ½ cup chopped […]
Herb Blurb July 2014 All the rain this spring has been wonderful for gardens and the great outdoors. It is so rare to see Colorado looking lush. Check out Hudson Gardens on south Santa Fe or the Denver Botanic Gardens featuring the Chihuly Glass Exhibit for garden ideas or just to enjoy the stunning displays. […]
Chilled Tomato and Avocado Soup – serves 4 1 lb ripe tomatoes, quartered 1 cup tomato juice ¼ cup red onion, loosely chopped 1/3 cup cucumber ½ red bell pepper 2 cloves garlic 2 tbs olive oil 1 tbs balsamic vinegar 5-7 basil leaves Dash of sugar Dash of cayenne pepper, like it hot? Add […]
Olive Cherry Tapenade – serves 8-10 as an appetizer 1 ½ cups pitted olives of choice, chopped fine. I like Kalamata. 1 cup pitted fresh cherries or 2/3 cup dried cherries, chopped fine 1 tbs basil leaves, stacked and cut with a sharp knife into slivers 2 scallions, white part chopped fine 1 tbs fresh […]
Ginger Lime Cooler – 12 servings 1 cup sugar 1 cup water 2 tbs grated, peeled fresh ginger root 1 cup fresh squeezed lime juice Bring sugar, water and ginger root to a boil, stirring until sugar is completely dissolved. Cover, turn off heat and let sit overnight. Strain and add lime juice. For […]
Thai Veggie Noodle Salad – serves 8 Here is a really delicious salad using fresh ingredients that can be made ahead of time and enjoyed at a summer concert or picnic. Dressing 2 tbs toasted sesame oil ½ cup canned coconut milk, (freeze the remainder for future u 1-2 garlic cloves 3 tbs honey or […]
Herb Blurb April & May 2014 It’s here. Spring at last! We’re sure to get a few more snowstorms in between gorgeous sunny days, but the first color flashes are beginning to appear. The world begins anew. I will be on a solo road trip from late April to mid-May so this issue of the […]
Arugula, Strawberry, Radish and Goat Cheese Salad – serves 2 2 cups arugula 6-8 fresh strawberries, lightly rinsed right before serving, sliced 2-3 small radishes, cut into strips 2 tbs of crumbled goat cheese, you can also use blue or Roquefort, parmesan or asiago. 2 tbs or pine nuts (optional) Balsamic vinaigrette (recipe follows) Lightly […]
Snap Peas with Pesto and Pine Nuts –serves 4-6 1 lb prepared snap peas, watch video on prepping 1/3 cup basil or pesto of choice (recipe follows) ¼ cup pine nuts 3-4 strips of cooked bacon (optional) Cook snap peas in a large pot of boiling, salted water for about 5 minutes. They should still […]
Herb Blurb March 2014 Spring is on the way so get ready! It’s a great time to stroll through your local garden center, take a free class and peruse a seed catalog or two. Check out the spring garden magazines and get a plan together for this years garden. How about including some edible flowers, […]