Mr (4-year old son): “Are you cutting those leaves and eating it????”
Mr: “I want to eat some leaves”
I’m a big fan of growing fresh herbs in or outside of your house. I’m writing about this topic again because the grocery stores have made it just too easy! Most stores are now selling “live” herbs. I’m sure you’ve seen these little bundles that are still in the soil. There’s no need to waste these plants. Simply get a small pot and a bag of soil and keep them going. Even if you don’t have a green thumb you can at least keep them alive for a month or so which means you get a lot more use out of them. Once you get the hang of it you can keep them alive much longer.
I always have herbs growing in my windowsill and end up using them daily to add flavor to just about anything. Not to mention nutritional value. These small plants are a good source of omega-3 fatty acids and also contain many anti-inflammatory and anti-bacteria benefits. When you have them at your finger tips it’s so easy to add important nutrients and flavor to your meals. Here’s some of my favorite uses:
Don’t waste your money on one use- all you need is the live plant, a pot, soil and a sunny window. They make great houseplants!
Summertime means you can finally find fresh fish around town. If you know me well or have followed this blog for awhile you’ll know I’m a fish snob. It’s my father’s fault as he was an avid sports fisherman and we always had fresh fish. When I first started purchasing fish I lived in Seattle where once again it was so simple to get really fresh fish. Then I moved to California and got my first taste of fish from a local grocery store. Bleh! No wonder so many people don’t like fish. This is one food that really needs to be as fresh as possible. Here are a few fish tips I learned from the master, my dad.
- Buy fish as whole as possible. If the entire fish is a little weird for you, make sure the fish at least has the skin on the bottom. The more fish is cut up the more it degrades.
- Look for shiny scales and firm flesh, no gaps in between.
- Saltwater fish should smell salty like the shore, not really “fishy”.
- If buying fish that has plastic wrap it should contain as little air as possible.
We all love grilled salmon in our household and we like to keep it simple. The beauty of fish, especially when grilling, you don’t have to make a fussy recipe. Simple ingredients are the best. This Lemon and Fresh Dill is one of our go-to recipes especially when we’re getting together with family!
Grilled Salmon with Lemon and Dill
- 1 pound Salmon
- 1 tablespoon fresh dill, chopped fine
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- 4 to 6 lemon slices
- Salt and pepper to taste
- 4 to 6 lemon wedges for serving
- If using a cedar plank, soak according to directions and heat on the grill for 10 minutes. If not spray grill with non stick cooking spray and heat to medium heat for about 10 minutes.
- Sprinkle salmon evenly with dill, lemon zest, garlic powder, salt and pepper. Lie the lemon slices over the top.
- Place salmon skin side down on the grill, cover and cook for about 10 to 15 minutes or until the fish is just getting flaky. Don’t overcook!
- Serve with lemon wedges!
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