Make Your Own Meals: Use Fresh Herbs #30DaysofGOOD
Things are easier said than done, or so the old adage goes, and we couldn't agree more. That's why we do The GOOD 30-Day Challenge (#30DaysofGOOD), a monthly attempt to live better. Our challenge for June? Make your own meals.
Herbs often get left off of shopping lists because they seem nonessential or complicated ("I bought these chocolate mint leaves, now what the heck do I do with them?"). On top of that, herbs can wilt quickly without special attention. But remember, these botanicals pack a ton of flavor and, in some cases, even have healing properties. Herbs can be especially helpful in adding tastiness when you’re trying to cut down on sugar, salt, or fat.
Today's challenge is to use fresh herbs in your meals. Any supermarket with a decent produce section will offer rosemary, thyme, marjoram, and the like. If you have easy access to a farmers market, go there for fresher, more adventurous specimens. I usually store leafy herbs like parsley and cilantro inside a clear plastic bag in a fridge drawer. More delicate herbs like dill, mint, and flowering chives can be kept fresh in an herb keeper.
Right now you may be thinking, "I can do lunch and dinner, but breakfast herbs?!" Here are a few ideas: Goat yogurt with honey and lavender, rosemary home fries, dill scrambled eggs. Not to mention all that you can do with herbs in scones, muffins, and breads.
We're giving away $500 for you to unite your community and "Make More Meals" from locally-sourced foods. Participate in our Share a GOOD Recipe challenge.