HOORAY FOR HERBS Three Recipes with Huge Flavor from Herbs

Hooray for

Herbs

By Lisa LaFontaine Bynum

Fresh fruits and vegetables may be one of the best things about warmer weather, but don’t forget about fresh herbs! You don’t need a lot of room to grow them; a small flower pot and a sunny windowsill will do. But the flavor they add to sweet and savory dishes alike are huge. Try are few of these recipes and see for yourself. edm

Tomato, Basil, and Mozzarella Salad

Cheese Tortellini with Asparagus, Peas, and Mint

2 cups day old bread cubed 1/2 cup plus two tablespoons extra virgin olive oil, divided 2 teaspoons salt, divided 2 teaspoons Italian seasoning 2 tablespoons balsamic vinegar 1/2 teaspoon black pepper 1 pound cherry tomatoes 1 pound ciliegine (small fresh mozzarella balls) 1-1/2 cups basil leaves, torn

To make the croutons:

Preheat oven to 350 degrees F. Spread bread cubes out on a baking sheet. Drizzle with two tablespoons of olive oil.

Sprinkle with one teaspoon of salt and the Italian seasoning. Toss to coat. Bake for 5-10 minutes until croutons are slightly golden and crispy. Allow the croutons to cool.

Assemble the Salad:

Meanwhile, combine the remaining olive oil, salt, vinegar, and black pepper to make the dressing.

In a separate bowl, combine tomatoes, ciliegine, and basil.

Pour dressing over salad. Toss to combine. Sprinkle with toasted croutons. pasta and vegetables.

Toss pasta and vegetables with the garlic-oil mixture.

Add the pine nuts, mint, goat cheese, and diced chicken; and stir until the cheese melts. Add cooking water as needed to moisten the pasta.

Season pasta to taste with salt and freshly ground black pepper. Thyme an d Lemon Loaf Cake

For the cake: 1/2 cup butter, softened 3/4 cup sugar 1 egg 1/2 cup buttermilk 1/2 cup sour cream 1-3/4 cups all-purpose flour 2 tablespoons minced fresh thyme 1 tablespoon grated lemon peel 1/2 teaspoon baking soda 1/4 teaspoon salt

For the glaze: 1/3 cup unsalted butter 1/2 teaspoon lemon zest 2 cups powdered sugar 1-1/2 teaspoons vanilla extract 2-4 tablespoons hot water

Cheese Tort ellini wit h Asp ar agus, Peas, an d Mint

Kosher salt 1/3 cup extra-virgin olive oil 2 medium cloves garlic, pressed or minced 1/8 teaspoon cayenne 1 pound fresh cheese tortellini 1 pound asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole) 1 cup shelled fresh peas or thawed frozen peas 1/3 cup pine nuts, toasted 1/4 cup coarsely chopped fresh mint 2 ounces fresh goat cheese, softened 1 boneless skinless chicken breast, cooked and diced Freshly ground black pepper

Fill a large stock pot with about three quarts of salted water. Bring water to a boil over high heat.

In a medium bowl, combine the olive oil, garlic, cayenne, and 1/2 teaspoon salt. Set aside.

Once your water starts boiling, add tortellini, asparagus, and peas; and cook until the tortellini is al dente – about 2-3 minutes.

Reserve 1 cup of the cooking water before draining the For the cake: Preheat oven to 350 degrees F.

In a large mixing bowl, cream together butter and sugar. Add egg and continue to mix until combined.

In a smaller, separate bowl, whisk together buttermilk and sour cream.

In another bowl, whisk together flour, thyme, lemon peel, baking soda, and salt.

With the mixer on low, add half of the flour mixture. Follow with half of the buttermilk mixture, and continue to beat until combined. Repeat with remaining ingredients, scraping the side of the bowl as needed.

Pour batter into a greased 8-inch x 4-inch loaf pan.

Bake for 1 hour or until a toothpick inserted near the center of the bread comes out clean. Remove from oven and allow to cool for 10 minutes before removing from the pan and transferring to a wire rack to continue cooling.

For the glaze: Melt the butter in a medium saucepan over low heat.

Remove the pan from the heat. Stir in lemon zest, powdered sugar, and vanilla.

Add hot water, one tablespoon at a time, until the glaze is the consistency of thick syrup.

Pour over the top of the lemon loaf cake once cooled.

Thyme and Lemon Loaf Cake

Fresh &

Flavorful

The main thing with herb gardening is to have fun. The plants are beautiful, they smell good, and they taste great.

Growing Herbs at Home Is Fun

by Susan Marquez

How many times have you needed fresh herbs and your only option was in the little plastic containers in the produce section? For less than you’d pay for a couple of stems of fresh sage or basil, you can buy a live plant and start your own herb garden! Instead of buying a sprig of rosemary at the supermarket, you can provide a supply of fresh rosemary year ‘round to your neighbors.

While not all herbs can be grown in our deep South climate, many can be grown with great success. Although many herbs are perennials, don’t be surprised if they die off after three or four years. The key to success in planting a flourishing herb garden is to choose the right plants and prepare your site properly.

The Mississippi State Extension Service (MSES) provides plenty of free herb-planting tips on their website, extension. msstate.edu. The number one reason cited in their publications for the failure of herbs in the South (other than climate) is poor drainage of the soil. “Planting your herbs in a welldrained bed area, a container, or raised bed will more likely result in success. This is of particular importance for the following herbs that cannot tolerate wet feet: sage, oregano, thyme, lavender, rosemary, French tarragon, and scented geraniums.”

Most herbs should be grown in full sun, but a few can tolerate light shade. Many popular herbs can be grown from seeds, but garden centers and even grocery stores carry a wide selection of live herbs in pots each spring. Some are annuals and need to be replanted each year. Others are biennials that are planted in the fall and flower the following year, while the hardier perennials come back year after year. An herb garden doesn’t need to be very big. Because herbs are used in small amounts, you may not need large quantities of a particular herb. However, in the case of sweet basil, you’ll surely want to plant more for making pesto. Many choose to plant oregano in a vegetable garden for that reason.

Having a kitchen garden is a great way to add fresh herbs to your dishes as you cook. Keep a pair of snippers handy to clip what you need. Herbs are good any time, but the very best time to harvest them, according to MSES, is just before they flower. “The flavors and scents of herbs are caused by oils in the plant tissue. High fertilization, excess moisture, and shade result in low oil content and weak flavor. The oil content in many herbs is at its highest just before the plants begin to flower,” says MSES.

If you don’t have a yard or would rather not create a garden for your herbs, they do grow well in pots, but the same drainage rules apply. Choosing a well-draining soil medium is important. MSES suggests a soil pH of 6.0 to 7.0. An organic mulch in the summer also benefits the plants.

The main thing with herb gardening is to have fun. The

plants are beautiful, they smell good, and they taste great. You can use fresh herbs to go in a dish, dry them, freeze them, or use them in herbed butters. Herbs are versatile, delicious, and worth the effort of growing your own. edm

Fresh herbs can transform the flavor of favorite recipes and add a fresh spark to one’s palate when used during cooking or as a garnish. People who may not have the space or the inclination to create an outdoor garden should know that many herbs can be grown successfully indoors. Small in size compared to outdoor gardens, indoor herb gardens can be grown on a windowsill. Indoor herb gardens also can be housed in decorative containers, serving double-duty as living centerpieces on kitchen or dining room tables. Start by finding a container that fits your decor. Punch holes in the bottom, if necessary, to allow for proper drainage. Line the bottom of the container with gravel or perlite to help with drainage, then top with potting soil. Position small herb plants and fill in with extra potting soil. Sage, thyme, dill, and rosemary are good starters, but any herbs will do. Add a top-dressing of peat moss to assist with water retention and help the plants thrive. Place the container in your desired location and enjoy the welcoming aromas and fresh herbs at your fingertips.