2 large basil leaves, torn into small pieces.Warm crusty bread to soak up all the olive oil and tomato juices is a good idea. Try not to assemble the salad more than an hour ahead of time for the best texture. You can use any variety of herbs from your garden or farmer’s market the more herbs you use the more interesting the textures and flavors of the salad. When they cool, they are placed on top of a bed of basil pesto, thin slices of mozzarella, and topped with a combination of fresh herbs. First, cherry tomatoes are roasted with olive oil and basil until they soften and are almost bursting. (The salad also happens to mimic the colors of the Italian flag.) In my take on a Caprese salad, herbs are used in three different ways. Here are three new recipes that are all herb-forward (“herbaceous” as chefs might say) as well as a guide to some of my favorite herbs.Ī classic Caprese salad includes the ripest tomatoes, moist Buffalo mozzarella cheese and fresh basil leaves. Whether you grow your own in a large garden or in small pots on your windowsill or buy them at a farmers market or a grocery store, make sure to use the freshest herbs you can find. Everything seems to taste so much fuller, larger, and better when fresh herbs are abundant. The possibility of adding fresh, herbal flavor brings out the best in my summer cooking. Or pull those feathery green rosemary leaves and season a roast chicken. My cooking feels so inspired when I know I can just pinch some thyme leaves out the kitchen door, or snip some sweet lemon verbena leaves and steep them in some iced tea. It’s peak herb season - my very favorite time of year. The rosemary bush, with its green feathery spindly leaves, is looking healthier than ever. The basil leaves are also starting to look promising and the thyme, which pours itself over a large stone, is spread with tiny purple flowers.
I walk nearby and its bright summery smells rise to greet me. The mint has run amok, spreading down the stone stairs that lead to the basement. I rub my hands through the herb as I pass by, and its earthy, pungent scent floats up. My huge bundle of sage plants is crowned with purple flowers. It makes a useful and beautiful addition to any cook's cookbook collection.On this late June day, my garden is flooded with magic afternoon light. Seasons In Thyme also highlights local Michigan flavors, everything from "up north" fare to varied ethinic dishes-it's a great regional cookbook. I like the fact that the recipes all come from real people and that they have all been triple tested-it makes me less nervous to try a new one. The photographs are gorgeous and the cooking tips sprinkled throughout the book are helpful. I turn to this book often for easy and elegant recipes that are always crowd pleasers. I like the fact that the recipes all come from real people and that they have all been triple tested-it makes me less What a beautiful and useful book! Many Junior League cookbooks are wonderful, but this one by the ladies of the Junior League of Birmingham, MI is a true find. What a beautiful and useful book! Many Junior League cookbooks are wonderful, but this one by the ladies of the Junior League of Birmingham, MI is a true find.
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