Barbecue Chicken and Summer Veggie Wraps
Add some slow cooker pulled chicken to a quick sauté of summer veggies, and you’ve got yourself a portable summer treat!
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.
—-
Herb butter is a great way to preserve herbs over the winter months. Check out our recipe for it!
Recipes Using Herbs and Flowers
Summer Veggie Quinoa Stuffed Peppers
Feta is great with this veggie combo, as well as shredded mozzarella on top. That being said, you can really be flexible with what veggies, cheese and herbs wind up in your pepper. Have fun with it, it’s a colorful rainbow of deliciousness!
Herb Butter
An easy way to preserve and enjoy herbs for the off season. Simply choose herbs, smooth them into Amish roll butter, roll up and freeze!
