Fall has arrived in Southern California bringing a crisp chill to the air. That’s when I gravitate towards steamy soups; but did you know Fall is actually great weather for salads? Many salad greens grow best in cooler weather. Add some seasonal fruits and vegetables and you’re on your way to some exciting Fall dishes, including today’s recipe. If you’re looking for a festive holiday salad, this one is a showstopper!
In addition to salads, this week we learned about herbs, seasonal fruits and vegetables.
Ancient Greeks crowned their heroes with dill and laurel. Today, fresh herbs are the jewels in our culinary dishes, paramount to any great recipe. Additionally, fresh herbs add flavor without the calories. They’re easy to use and can last over a week, if stored properly.
How to Store Fresh Herbs
- Rinse fresh herbs well, lay on a paper towel. A salad spinner works great.
- Wrap loosely in the paper towel, then place in zip-lock bag, leaving bag open.
- Store open bag of herbs in your refrigerator’s crisper.
Cooking with Fresh Herbs
- If you are substituting fresh herbs for dried ones, use about three times as much.
- Add the more delicate herbs a minute or two before completion of cooking, or sprinkle on food before serving. e.g. parsley, cilantro, mint, chives, cilantro, basil, and dill.
- The less delicate herbs, such as oregano, thyme, rosemary, tarragon and sage, can be added in the last 20 minutes of cooking. Continue Reading →