Asian Inspired Wax Beans
A bit of soy sauce (or the gluten free tamari version) along with some peanuts, ginger, lemon juice and brown sugar make for a savory sweet surprise in every bite of your fresh beans.
Ingredient: Herbs and Flowers
PUT HERBS IN ICE CUBE TRAYS AS FOLLOWS
Fresh herbs – I use this one all the time. I LOVE the Springdell herb garden. You pick the herbs from the garden, chop them up and put them in the cubes. Add oil and freeze. Remove the cubes and put them in a ziplock. Don’t forget to label them with what herb they are. I also like to do herb combos that I know I use together a lot for pasta sauces etc.
Simple syrup – I make a simple syrup out of equal parts sugar and water. Heat until the sugar has dissolved. You can freeze as is and just pop a cube into a beverage or you can steep the simple syrup with herbs or flavors too. I love to use mint from Springdell and let that steep. I let it sit in there until the syrup is cool, strain out the mint, freeze and I have cubes to use in my iced tea. Delicious.
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Herb butter is a great way to preserve herbs over the winter months. Check out our recipe for it!
Recipes Using Herbs and Flowers
Vegetable Moussaka
A little bit of work, but a whole lot of flavor! The rich and creamy béchamel brings it all together. Fresh or frozen veggies may be worked with, see what’s in season or what you have on hand and as always, make it your own!
Potato Leek Soup
This hearty adaptation of Potato Leek Soup was brought to our attention by fellow Springdellian Dawn DeMeo, fresh from Cooks Illustrated. Veggie broth may be substituted for chicken broth or stock (obviously negating the “vegetarian” status of the dish.) We love this soup because it uses the whole leek to flavor the broth, giving the final product a beautiful green color often missing from this type of soup. The perfect accompaniment for a big ‘ole crusty piece of bread!
