Not long ago, we got our first real warm sunny day here. As soon as I could, I strapped on my backpack, leashed Miles, and we set off for the local garden store. Over the last year, I have been plant-sitting for my sister, who is studying in Scotland. Last year I loved cooking with the fresh herbs from her planters. So, the second we got some spring weather, I was on a mission to get a bunch of new herbs to replenish the stocks, and add a bit of new flavor. Amazingly enough I got to the nursery when they had just received this year’s herb shipment. I bought a bunch of herbs, and some strawberry plants. First, I planted the strawberries.
Oregano – Greek Lemon Chicken (recipe here)
Thyme – Chicken Salad (cook strips of chicken breast with thyme, place on salad of greens, beets, a bit of goat cheese, and fresh chopped red pepper and mushrooms)
Rosemary – Lamp Chops (coat a few small lamb chops in tons of roughly chopped fresh rosemary, sprinkle a little bit of salt and pepper, and fry in a teaspoon of butter on a cast iron pan with a chopped carrot. cook sides briefly till browned, then cook (still on pan) in the oven at 425 degrees for around 8 minutes. Voila, perfect every time…)
Cilantro – Homemade Thai or Mexican Dishes (try chopped cilantro in homemade guacamole in the place of chopped tomatoes, it is amazing)
Mint – Mojitos (recipe here), Homemade Pad Thai, or Vermicelli Noodle Bowls (vermicelli rice noodles, bits of lean pork lightly fried with soy sauce, fresh cucumber, tons of steamed broccoli, and a sauce of soy sauce, rice vinegar and sesame oil)