and LOTS of emails about what to do with leftover herbs. Maybe it’s the all the
herbs that people buy when they are getting ready for the holidays? Maybe the
cold weather inspires everyone to stay in and cook more at home? No matter the
reason – here’s a list that I send to any one who asks…
now, almost everyone has heard that herbs are good for us. But what to do with
those leftover leaves, sprigs and bunches? Try some of these ideas – or create
Instead of putting herbs in your salad dressing, toss the leaves of basil,
cilantro, oregano, parsley or marjoram into your salad. Interesting and lively
a large Ziploc bag in your freezer – labeled Veg Stock, with the date. During
the week, toss in ends and pieces of your veggies, and any herb stems and
pieces. When the bag is full, take it out and drop the contents in a large stockpot.
(For beautiful color in your stock, make sure to add in some papery skin from the
outside of an onion.) Barely cover with water (about 5 cups) and bring to a
boil. Turn down to a simmer and cook for 30 minutes. Strain the veggies from
the stock and use in any soup recipe! (Plus you can compost the veggies and herbs!)
IN the box:
Tie woody or hardy herbs like rosemary or thyme to the ribbon of your present.
(If you are lucky enough to grow your own herbs, during the holiday season, you
can make your tree smell delicious, too. Tuck spears of rosemary into the
easy tomato sauce and freeze half of it for later!
Grated or Minced
Tomatoes (or 3 Cups Chopped Fresh Tomatoes)
any fresh herbs you have on hand, tied with kitchen twine)
medium heat sauté the onion in the oil until it softens – about 5 minutes. Add
the garlic and salt and cook, stirring, for an additional minute. Add the entire can of tomatoes and the
bouquet garni. Simmer over medium heat for about 20 – 30 minutes longer. Give
it a big grind of black pepper.
Try Basil with Bourbon and a splash of lemon juice.
whiskey, orange and sour mix or vodka with a spattering of thyme and a spear of
Much More Than Basil! Shake up your pesto by combining herbs like Basil and
Mint or Coriander and Parsley.
Pepper to taste
the bowl of a food processor and chop finely. Add the remaining ingredients,
pulsing until well combined. Add salt and pepper to taste.
Pecans, Almonds, Brazil Nuts
your oven to 350F. Cover a sheet tray with aluminum foil or parchment. Lightly
spray with non-stick spray.
3 TB of sugar, spices and salt together
in a bowl. In a large bowl, whisk the egg white until foamy. Add in the nuts
and stir. Add the spice mixture and toss to coat.
the nut mixture out in one layer on the sheet pan. Bake, stirring once, for
about 15 minutes or until golden.
the pan from the oven, stir the nuts to loosen them and sprinkle the remaining
TB of sugar over the top.
a cup of honey in a sauté pan, add a handful of fresh herbs, tied together.
Simmer gently for 10 minutes and set aside to cool. Use a tablespoon in vinaigrette
for a smooth herbal flavor, or add to a cup of green tea.
intensely herbal sauce over a piece of fish from the grill!
blender and blend well. Set aside for at
least 2 hours before serving to allow the flavors to meld. Leftovers keep great
in the fridge for a couple of days