Sunday, July 3, 2011

How Does Your Herb Garden Grow?

Oh the joy of fresh herbs right from the garden.  They add so much flavor and vibrancy to any dish, simple or complex.

We moved six months ago (how the time has flown) and decided to plant a garden this year because we have a huge yard now.  Besides all the vegetables we planted, I wanted an herb garden.  Fresh herbs are expensive to buy, but pure delight to use.  Now, I can walk out my back door and pick what I want from my little herb garden.  If you don't have room to plant in the ground, herbs grow very well in pots.  One plant costs less than a bunch of herbs at the grocery most of the time.  Therefore, you have saved a lot of money because you have herbs to use whenever you want!  As you pick the herbs, they get bigger.

I planted basil, dill,  two varieties of oregano, rosemary, thyme, and cilantro.  Adding fresh herbs to the food I have been making kicks it up to a whole new level.

Here is a simple recipe for bread that can be eaten as a sandwich or a side for a meal.  It is delicious!  This would be wonderful to serve this Fourth of July weekend if you are looking or something new or different.

Ingredients you will need:

One baguette (or more if you are having company)
Sliced fresh mozzarella or grated mozzarella cheese (I like to slice fresh)
Olive oil
Fresh basil leaves

First, tear off a piece of aluminum foil that is big enough to wrap the baguette in.  Slice the baguette horizontally, like this.

Next, cover the bottom of the baguette with mozzarella cheese.  Drizzle the cut side of the baguette top  with olive oil.  Take about 3 or 4 basil leaves, roll them and chiffonade, which means to cut into small slivers.  Scatter the basil over the mozzarella cheese.
Place the top of the baguette over the bottom like you are making a sandwich.

Fold the foil over the baguette long ways, rolling tight.  Then roll the ends closed.
Place the foil wrapped bread on a baking sheet.  Preheat oven to 350 degrees and bake the baguette for 20/30 minutes.  Remove from the oven and unwrap the foil.  Slice the bread into about 3 inch sections.  This is so delicious warm with the mozzarella oozing out the sides and the bright flavor of the basil adding to the deliciousness.  There is also the subtle hint of the olive oil which is wonderful and good for you.

Give this recipe a try.  It is super easy, super delicious and don't forget to  enjoy your holiday weekend!  Summer is zooming by.

Everyday Donna

Things to Remember:

‎"We must be free not because we claim freedom, but because we practice it." William Faulkner

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