Tuesday, April 13, 2010

Do you know about Herbs in a Tube?

If you cook at all, you have noticed that ALL of the chefs on the Food Network, even Rachel Ray, not only use FRESH herbs.but when they even SPEAK the word dried herbs make a face as if they are sniffing bad cheese.

Hello Food Network folks... this is the real world... people use dried herbs. Hell, most people use old dried herbs. While I love fresh tool, I cannot justify buying a $3.99 bunch of farm fresh dill when I need one tablespoon in a recipe for Phyllo wrapped Spinach and Feta. After I use it, it rots in the drawer of the fridge. Ummm... I have a $3.99 bunch of fresh dill rotting in there right now!

However, I can justify paying $2.99 for a tube of Gourmet Gardens dill paste to keep in the fridge for Chicken, Fish, and Shrimp recipes for the next couple of months. Gourmet Garden Herb blends are fantastic - they add fresh flavor and dont waste your dollars.

I always keep a tube of Dill and Basil in the fridge for whipping up a quick marinade - a tablespoon olive oil, a squeeze of Gourmet Garden Herbs, salt, pepper, and a squeeze of lemon, lime, or splash of balsamic. Whisk your mixture and spoon over your chicken, fish, turkey, or shrimp and roast until done. What flavor! Give one a try and you will soon have a collection for your fridge door too.

posted by Susan Maria of BariatricEating.com @ 7:39 AM

<< Home