![]() ![]() First, cherry tomatoes are roasted with olive oil and basil until they soften and are almost bursting. (The salad also happens to mimic the colors of the Italian flag.) In my take on a Caprese salad, herbs are used in three different ways. (Kathy Gunst/Here & Now)Ī classic Caprese salad includes the ripest tomatoes, moist Buffalo mozzarella cheese and fresh basil leaves. Tomato, mozzarella and herb salad Tomato, mozzarella and herb salad. Here are three new recipes that are all herb-forward (“herbaceous” as chefs might say) as well as a guide to some of my favorite herbs. Whether you grow your own in a large garden or in small pots on your windowsill or buy them at a farmers market or a grocery store, make sure to use the freshest herbs you can find. Everything seems to taste so much fuller, larger, and better when fresh herbs are abundant. The possibility of adding fresh, herbal flavor brings out the best in my summer cooking. Or pull those feathery green rosemary leaves and season a roast chicken. My cooking feels so inspired when I know I can just pinch some thyme leaves out the kitchen door, or snip some sweet lemon verbena leaves and steep them in some iced tea. It's peak herb season - my very favorite time of year. The rosemary bush, with its green feathery spindly leaves, is looking healthier than ever. The basil leaves are also starting to look promising and the thyme, which pours itself over a large stone, is spread with tiny purple flowers. I walk nearby and its bright summery smells rise to greet me. The mint has run amok, spreading down the stone stairs that lead to the basement. ![]() I rub my hands through the herb as I pass by, and its earthy, pungent scent floats up. My huge bundle of sage plants is crowned with purple flowers. On this late June day, my garden is flooded with magic afternoon light. ![]()
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