In May, my partner (now fiancée) and I took the leap into home ownership. This very big step forward was a whirlwind of emotion and activity. Once the dust had settled, our mortgage broker, Elise Hildebrandt, dropped off a lovely herb basket from Countryside Greenhouse and Garden. I have had plans for years to start an herb garden and I got one readymade! As my plants have grown I have become quite accustomed to stepping outside my door for the freshest herbs to add to my meals. The biggest benefit of growing your own herbs is they don’t go bad. Just pick what you need and the rest of the bunch stays healthy and fresh on the plant.
Info: Fresh herbs are a fantastic way to boost nutrition. Compounds in herbs have been found to help prevent inflammation, sooth digestion, and prevent certain types of cancers. Fresh herbs are packed full of antioxidants and offer a variety of nutrients; Vitamin A, folate, and vitamin K, just to name a few. Fresh herbs also offer a great way to spice up your food without resorting to the salt shaker.
Fresh Herb Pasta
Inspiration: Fresh basil from my plant
Ingredients: pasta, fresh tomatoes, fresh picked basil, feta cheese, olive oil, fresh ground pepper, garlic
1. Cook pasta according to package directions
2. Chop up tomatoes and fresh basil
3. Crumble feta
4. Drain pasta
5. Mix together pasta, olive oil, tomatoes, basil and feta
6. Season to taste with pepper and fresh garlic
Results: A quick and easy meal where the star of the show are the fresh ingredients. This is one of my favorite fall back supper in a hurry recipes. You can add in any number of veggies from your fridge. A variation is to put garlic, onion and veggies in a pan then toss with the pasta.