Having Fun With Nature
Wondering what to do with all those lovely vegetables and herbs that you've been growing?
Here's some ideas.
This is a great way to use stale French or Italian bread.
- Diagaonal slices of bread,
Toast the bread lightly and drizzle each slice with olive oil. Arrange the tomato, basil, and cheese on each piece of bread. Place under the broiler until the cheese begins to bubble. This make a great appetizer or light lunch
- ½ cup of softened butter or margarine
This is delicious on French bread , or as a dollop on top of a grilled steak or baked potato
While fresh herbs are generally better than dried, this is the exception to the general rule.
Herbes de Provence are a mix of dried herbs that add taste, arome, and interest to winter vegetables, and perk up pork and chicken dishes. Grow and dry your own. (See the Herb page of this site) The supermarket versions pale in comparison.
Dry thyme, winter savory, marjoram, and oregano. Mix equal amounts of each herb together. Place in a jar and store in a cool, dark place. Be sure to make a lot, because you will use a lot!
Herbes de Provence
Start with a cleaned 3 pound salmon. Remove the head, tail, and bones
Pack the salmon cavity with the stuffing and bake for 1 hour. Remove from the oven, peel off the skin, and garnish with fresh tarragon leaves and lemon slices
For each serving you will need:
Cut the tomatoes across, remove the seeds and drain off the liquid. Heat olive oil in a heavy pan, put the tomatoes in the pan open side down, and cook on low heat for 45 minutes. Move the tomatoes around occasionally to prevent sticking.
Carefully turn the tomatoes over and add salt, sugar, garlic, tarragon, and a few drops of olive oil.
Cook for another 45 minutes.
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