· Celery leaves or Carrot greens can be a milder substitute for basil in your traditional pesto recipe or the herbed vinaigrette dressing/spread from a few weeks ago. Blending both basil and celery/carrot tops together in your pesto can not only mellow out the bolder flavor that Italian Basil or Thai Basil offer, but help stretch your average recipe to double the quantity quickly without compromising flavor.
· Lavender, while delightful on a bedside table in a cup of water, or hung for drying, its leaves and flowers can also be great in shortbread cookies, steeped in a simple syrup, ice cream, or lemon olive oil cake.
· Lemon balm leaves can be steeped in a pot of warm/lightly simmering water for a refreshing tea. Drink tea warm, or keep a pitcher in your fridge (~1 week) for a cool afternoon refreshment. For a more exciting twist, add a few sprigs of lavender to the tea as it steeps, a splash of maple syrup to taste, or in your next home cocktail blend.
· Kale, Swiss chard, Collard greens can all be blanched (for 1-3mins in simmering water, followed by ice bath, & drained) or sautéed in bulk and frozen for use on another day. This works best when thinly chopped, cooked, and laid on a cookie sheet during the freezing process (to prevent clumping and accelerate freezing). Once frozen, these can be stored in a tightly sealed bag or tupperware for ~4months. Add to wintery risottos or soups, a breakfast frittata, or sauté with garlic & onion as a side to your chosen protein.
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