Still have some of your fresh herbs from Thursday? Here are the links to the recipes that our Program Development Intern Maddy Rotman suggests for each herb, as well as the flavor buddy suggestions from The Flavor Bible that were in the newsletter.
PURPLE BASIL goes well with garlic, Italian cheeses such as mozzarella, Parmesan, or ricotta, tomatoes, blueberries, lemon, bell peppers, and in pesto.
ROSEMARY is especially tasty when served with garlic and olive oil, as well as lemon, lavender and anything grilled.
Rosemary Parmesan Roasted Chickpeas
Rosemary Butter Cookies
FRENCH TARRAGON is best with eggs, root vegetables, fish, and anything acidic such as citrus.
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