Ah, summer time. Ok, I guess it isn’t quite summer yet, though the high 80 and 90 (!!!) degree temperatures this week sure have me fooled. There are multiple things I could list off that I love about summer, but near the top of the list you’d find fresh produce and herbs.
Although I often run my mouth about wanting a garden, it hasn’t really happened yet. My eyes light up when I see all the vegetable plants lined up at Lowe’s, but I haven’t pulled the trigger and learned much about how to actually grow things.
Despite my lack of knowledge, my patio tomato plant seems to be thriving. It’s starting to bloom and has me dreaming of summertime manwiches. And I’m already a big fan of the arugula I planted. It grows crazy fast so I need to do a better job of keeping an eye on it.
Those are my only two veggies at the moment, but I also have mint
for mojitos! …and iced tea, of course
I have the beginning of basil plants that need to be separated soon for tomato almond pesto.
My mini rosemary plant that is currently being devoured by weeds. Note to self, get on that.
Though I do want to attempt a yogurt and dill salmon, I don’t often use dill, which is a shame considering it loves my yard so much and comes up on its own.
Then, there is parsley. I love parsley. It’s full of antioxidants, has anti-inflammatory properties and is full of vitamin K (2 tbsp has 153% of your daily vitamin K need). But alas, my parsley looks like this:
So I bought a bunch while I wait for it to grow (…or break down and just go buy a plant ) so I could try two new parsley recipes.
Bean, Onion & Parsley Salad (from Martha Stewart) served over baby spinach
- 2 cans cannellini beans, rinsed
- 1/4 medium red onion, thinly sliced
- 1/2 cup packed fresh parsley leaves, chopped
- 2 Tbsp olive oil
- 2 Tbsp red wine vineger
- salt and pepper
Wild Rice with Mushrooms and Parsley (from Martha Stewart)
- 1 cup dry wild rice (cooked according to directions)
- 2 Tbsp of olive oil
- 1 lb button mushrooms, sliced
- 2 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 4 Tbsp fresh chopped parsley
- salt and pepper
Liked the bean salad and loved the wild rice. For the rice, simply cook the rice according to the directions, then sauté the garlic and mushrooms in olive oil for about 12 minutes before adding the rice. Then, turn off the heat and add the parsley and lemon juice, salt and pepper. Mmm!
Now that I’m thinking about it, I might make a trip to Lowe’s today and buy a parsley plant. I need to have this growing soon so I can also make herbed goat cheese chicken pasta!
Is it just me, or do the warmer temperatures have everyone wanting to cook with fresh-from-the-garden ingredients?
What do you use dill on?