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Cooking with Herbs for the Holidays

by on December 19, 2012

sage

If you are new to using fresh herbs in the kitchen, there’s no better thyme than the holidays (get it? thyme?) to get started. Here are a few ideas for ways to use home grown herbs in your favorite dishes, and all of these herbs can easily be grown indoors and then transplanted outside in the spring!

Sage

Replace that boring pasta sauce with an aromatic and delicious herbed butter. Start with a big handful of fresh sage leaves in a food processor with a pinch of sea salt and 3 Tablespoons of melted butter and 3 Tablespoons of olive oil. Toss with hot pasta and top with fresh grated Parmesan and cracked pepper for a delicious dish anytime!

Rosemary

When roasting a whole chicken, place a few sprigs of fresh rosemary in the cavity along with a quartered onion. Then, place a few smaller sprigs along with garlic cloves under the skin. Sprinkle liberally with sea salt  and roast as normal.

Thyme

The next time you plan to grill a steak, add fresh thyme to your marinade. The flavor will give a completely new dimension to your meal and you’ll never want to do without it again. You can also add 2 Tablespoons of fresh thyme leaves to a stick of softened butter to serve with fresh, warm bread. The taste is out of this world, but it only tastes expensive!

Chives

You should always have fresh chives growing in a container in the kitchen. They are incredibly versatile and a must for baked potatoes, soups and stews.

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