More Ideas for
;;; Always use scissors to snip soft
green herbs. It’s more efficient
than using a knife.
;;; Judy Bunde of The Inn on Park
Street likes to make compound
herb butters for cooking.
(They’re also a great way to
preserve an abundance of herbs,
as the butters freeze well for
future use.) Try this on roast
salmon filets, she suggests: 6
tablespoons softened butter
combined with 2 tablespoons
freshly squeezed lemon juice,
2 tablespoons grated fresh
ginger, and 2 tablespoons
snipped fresh chives.
;;; Whisk together a little mayonnaise, a dab of Dijon mustard,
and a few tablespoons of mixed
green herbs and smear it over
thin fish fillets. Sprinkle with
fine breadcrumbs and broil for
a few minutes until bubbly and
;;; Do as French chefs like Mahé
do and snip delicate fresh herbs
like tarragon, chives, and chervil
liberally into fresh green salads.
;;; Blend herbs and garlic with a
good pinch of coarse salt and a
splash of lemon juice into plain
yogurt for a quick dip for veg-gies or chips. Thin with buttermilk for a salad dressing.
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