I’ve been wowed by the garden chatter on Facebook and Twitter lately. I’ve said it before – my green thumb is growing. I’m a novice in every sense of the word. Joe and I have bought new plants to replace the ones we’ve accidentally killed.
Yet, our herbs seem to grow despite our mistakes. In fact, my basil is prolific. Jars of pesto are in my near future.
I’ve been using this bright, pungent, peppery herb in nearly everything. Quite often, it makes a star appearance as a simple chiffonade.
If you’ve never heard the term ‘chiffonade’ before, don’t worry. It’s another fancy culinary term for thinly sliced green leaves. You can cut any green leaf this way.
I seasoned my tomatoes with a freshly ground sea salt and black pepper, then drizzled them with a little balsamic vinegar and evoo. Topped with fresh basil chiffonade and I had the perfect 5 minute summer salad.
What are you doing with your fresh herbs?
Today I’m guest posting at Celiacs in the House – my best tips on permanent weight loss. It’s part of Wendy’s series called “30 Days to 50” where she’s writing about her journey to improve her health as she approaches the big 5-0.
Stop by, read my post, and wish my friend an early Happy Birthday. Stay tuned into her series because she has lots of good info on the way.
This post is linked to Pennywise Platter.