Tag: Rorippa

National Herbs and Spices Day is observed annually on June 10.

It is the season for fresh herbs and spices. They are an essential part of flavorful cooking as well as fun and easy to grow.

Raising your own herbs can be a form of relaxing therapy. Herbs and spices have been used for many hundreds of years, and besides making our food delicious, each has its specific health benefits. Growing your own herbs and spices is a great way to add fresh variety to your food. Herbs raised in your home add an aromatic and natural fragrance to the air.

Basil, Rosemary, Nutmeg, Garlic, Sage, Tyme, Oregano, Italian, Greek, Cajun, Blackening, Fennel, Chili Powder, Dill, Red Pepper Flakes, Ginger, Paprika, Cinnamon, are among my most used almost every meal. Lavender, Vanilla, Anise, Bay Leaf and Tumeric on occasion as well. It’s a good bet in combination with onions, you’ll find on our table daily. A good mix make Beef Stew, Taco’s and Tex Mex, My Greek Turkey bake, Asian Pork Chops, and don’t forget Spaghetti and My Easy Chili.

I find myself adding to or finessing flavors even if I use a pre-packaged spice mix. Having a hood sense of these help me not only make up my own delicious creations, but help judge recipes to try. I’m happy to be surprised of course although things calling for heavy amounts of Parsley, Cilantro, or heavy amounts of cayenne are things we try to avoid.

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HOW TO OBSERVE

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It’s time for the freshness of National Salad Month. Greens pop this time of year, and it’s easy to grow garden lettuce even in a small space. They fill the grocery with a variety of color, too.

Beyond the leafy part of the salad, the crisp vegetables, proteins, flavorful cheeses, herbs, berries, grains, and nuts make salads exciting and healthy. If we don’t over indulge in the cheese and fatty meats, it’s usually the dressing that causes our salad downfall.

The Complete Salad Cookbook: A Fresh Guide to 200+ Vibrant Dishes Using Greens, Vegetables, Grains, Proteins, and More (The Complete ATK Cookbook Series)#NationalSaladMonth — The Complete Salad Cookbook: A Fresh Guide to 200+ Vibrant Dishes Using Greens, Vegetables, Grains, Proteins, and More (The Complete ATK Cookbook Series)

Seriously Good Salads: Creative Flavor Combinations for Nutritious, Satisfying Meals#NationalSaladMonth — The Complete Salad Cookbook: A Fresh Guide to 200+ Vibrant Dishes Using Greens, Vegetables, Grains, Proteins, and More (The Complete ATK Cookbook Series)

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HOW TO OBSERVE

Salads are an excellent way help get your 5 servings of fruit and vegetables a day. We’ve provided tips to get the maximum salad-eating in this month!

Mix up the lettuce variety. Iceberg is what we’re most familiar with in the United States. Try spinach for a change of pace. Romaine makes excellent lettuce wraps. Butterhead comes in loose, crisp, rosettes.
Prepare salads for the work week. Fill the bottom of a Mason jar the salad dressing. Add the more solid fruits or veggies to next layer followed by any proteins and cheeses. Next, add the leafy greens. The items crunchy croutons, nuts or soft fruits and veggies should be added the day you eat the salad.
Serve salad with every meal, even breakfast. Fruit salad is a bright way to start the morning.
Substitute salad for one meal a day.
Try a different type a salad every week.

Use #NationalSaladMonth to share on social media.