How does your (herb) garden grow? My herb garden always outgrows my needs so last year I roasted the bushel basket of peppers (very hot peppers) and dried the rosemary and oregano. I had plenty to share with the entire foodie family and a use for those glass herb jars I have been saving for years!
The spice of summer kept the spice of life in our food during the cold winter.
Tip on pepper roasting- keep the oven fan on and use gloves to handle the peppers.
One of our favorite salads from a local restaurant is the Blue Salad. You might think we eat it to make a political statement, but actually it is because of the blueberries, blue cheese and blueberry dressing! So, in my goal to promote a bipartisan food dialogue and in recognition that I live in a red state, I decided to invent a red salad. I thinly sliced some spicy radishes, diced some roasted red beets, thinly sliced some candy stripe beets, and added julienne of a small red pepper (which my husband identified as a similar spice to a jalapeno–apparently I left a few seeds in the salad..oops). To moderate the red and pay tribute to the environment, I made a pesto from the green leafy tops of carrots from the farmers market (adding equal parts olive oil and unsalted butter, then some pinenuts and parmesan cheese to taste) and piled in the center some sliced greens. I must say–the red salad was delicious! Clearly, I can reach across the colors of vegetables!