dirt after a long winter! Is that not the most exciting thing ever?
place. The back yard is small, we like to entertain and play outside so it’s a
little tricky but I think I have a plan that will work that however is a post
for another day. Today my focus is on herbs in food.
I simply could not do without. I think we all know the power that herbs have
over the taste of any dish, but I particularly like them on their own. Though
Chuck may not agree with me, I think anything that has massive chunks of
parsley, or basil is pretty much the best thing ever, I even like basil in my
lemonade, and we aren’t talking lemon basil either.
full of fresh perennial herbs, I will someday learn to grow annuals from seeds
and they will actually live past a couple weeks. I will learn how to properly
dry, and store these herbs to enjoy them year round and know that I grew them.
When people try my food they will sing praises from the roof tops and exclaim
wonders of the pure and abundant flavor that comes from my cooking and my herbs.
you catch that?
me daydreaming of fresh herbs, so I decided to make this easy fresh pasta salad
for lunch the other day. Its great both warm and cold, though if left in the
fridge overnight I have found that it allows more herbaceous flavor to sink in.
1 cup pasta, cooked aldente
2 tbs extra virgin olive oil
1 small onion, chopped
4-5 basil leaves, chopped
1 bunch parsley, chopped
1 tbs chopped fresh chives
2-3 cloves of garlic, minced
¼ cup low fat milk
¼ – ½ cup low fat ricotta cheese
Salt & pepper to taste
In a sauce pan heat oil over medium high heat and sauté
onions for 2-3 minutes or until they begin to soften. Add all other herbs and
cook for an addition 2-3 minutes, they will start to become fragrant. Reduce
heat to low, and stir in milk. Add pasta and toss. Add ricotta cheese in
increments, thoroughly mixing until reaching desired cheesiness. Add salt &
pepper to taste, and serve warm, or refrigerate over night and serve cold.