Tuesday, July 26, 2011

Recipe with herbs

Herb salad

Ingredients: parsley, basil, cilantro, chicory, chives, arugula, garden cress, baby beet greens, baby radish greens, small kale leaves, shiso leaves (any combination of the above)

Preparing: Wash and chop up all of your greens. Toss with a vinaigrette (we use lemon juice, olive oil, a bit of honey, a smashed garlic clove, salt and pepper).

Eating: Easy side or can be an entire lunch.

Dish history: We have an abundance of herbs and baby greens in the garden. We love the explosion of fresh, diverse flavors.

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