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This Spring I planted seeds to grow a kitchen herb garden (basil, oregano, parsley, thyme, sage, and cilantro). Amazingly, they’ve grown into big plants and now I have a mountain of basil. The most delicious way to use a couple cups of basil leaves is by making pesto!
The chef treated me to a lunch-date last week. We shared a chicken salad sandwich, that is sweet and savory with a subtle toasty nutty taste.