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Italian Parsley In A Pinch

It is rare I am not inspired by the flowers when I make a quick dash in to do a little grocery shopping. But it was the case this week-end, so the Italian parsley we already had sitting on the counter at the house was called into action for this heavily blue table setting. The lacy greens adding a nice color balance. Add an assortment of shells from past beach walks and we were on our way to Sunday supper at WestWard.



 

 

Ted’s Tip No. 113

Add a few fresh sprigs of herbs to your next vase of flowers for a little unexpected kick.



 

 

August Tomatoes & Fresh Herbs

This is the time we wait for all Summer when the farm stands are brimming with fresh tomatoes in all sorts of colors, shapes & sizes. It is also when herbs are growing like weeds and you want to use them in every possible thing, in every possible way.

Slicing the tomatoes up and having them simply with sea salt is about as easy and satisfying as it gets. The purity & simplicity hard to beat. Then try tearing up tarragon with a splash of white wine vinegar for a twist. Or serve with mozzarella or burrata along with basil for a Caprese twist. Bathed in just the very best extra virgin olive oil is sublime as well as a heavy hand with the balsamic. However you chose to slice it, enjoying the heck out of them this time of the season is just pure joy.



 

 

Flowering Herbs

Herbs can produce some pretty awesome flowers. We have a bunch of herb pots out on the island that just go nutty during the warm months. The above stellar bloom from some sage that greeted us on Sunday morning when we arrived. TPS snipped it for me and it found a place of honor on the table. As Matisse said, “There are always flowers for those who want to see them.”



 

 

An All Green Flower Friday

Herbs & leaves can add such a hit of happiness to your kitchen table, anywhere really.  Often the leaves on flowers or plants can rival the beauty of the bloom, so showcase them in low bowls where the weight of the leaf is supported by the rim of the bowl. Herbs either planted or in a clear glass of water adds to the tableau.  A piece of fruit or berries just gives another layer to the lusciousness. 



 

 

Zinnias with Sage

Herbs can add great texture to a flower arrangement. This time of year when so many herbs are growing like crazy, snip a few stems and intersperse them with some of your favorite blooms.  Here zinnias got the sage treatment.  Our rooftop herb garden brimming with lots of choices.  Rosemary is another particular favorite. Happy Flower Friday all!



 

 

Ted’s Tip No. 57

20160229-074506.jpg Pots of herbs can be picked up for a song at garden centers as well as many grocery stores. They are incredibly handy in the kitchen where you can snip and use the herb as you need it when cooking, plus they give you an energizing hit of green in the space.



 

 

Victoria Amory Fine Herbs Mayonnaise

20151020-093754.jpg There are just certain things I like hanging out in the fridge at the ready. The above jar of mayo is now on that list. So much so that I packed a bottle of it in our luggage for this trip. We started carrying it at the shop awhile back, and that is when the love began. The herbs added to this top flight mayonnaise is what makes it extra special. Parsley, tarragon & dill mixed with the fresh lemon make this an easy dip for crudités. But what I tried it with the other day made us both very happy at lunchtime. Mixed with tuna, it bumped up the flavor quotient considerably. The herbs adding a delicate note that made the tuna salad absolutely divine.



 

 

Grilled Yukon Gold Potatoes with Herbs & Minced Shallot

20150610-053821.jpg Mister Sive is the griller in the family. I am the lucky eater of said grilling. This post is for all you grillers. Or for those of you like me, pass it on to your favorite grill person and then make sure you are first in line to try these. You will not be sorry. Below is my observation of what my husband put together. Again, I am the observer in this one, but the very happy diner once all is said and done.

Thinly slice Yukon gold potatoes. Put in a bowl. Add a healthy glug of extra virgin olive oil. Mix around with your hands or a spoon so all the potatoes are evenly coated with the oil. If they seem a little dry, add more. Super important that these be well well oiled. Then add a good dose of salt & pepper. Next finely chop a shallot or two, depending on the size of the shallot and how many potatoes you are cooking. Gently mix those in. Yummy already. Now finely chop fresh thyme and oregano. Gently mix those in. You will need a cast iron skillet or some skillet you feel can handle the heat of your grill. Add a small coating of oil to the skillet. Add the potatoes. Staying with these all along, turning the potatoes as they cook. They will start to brown and caramelize a bit. The herbs and the shallot will infuse them. Keep moving them around until they are your desired amount of done. He served them with steaks, but these would be awesome with just about anything. Fish, chicken, served with a cocktail before dinner or just by themselves for a snack.



 

 

Ted’s Tip No. 34

20150330-061345.jpg Cooking with fresh herbs is a game changer. No matter whether you grow them or buy them, using fresh herbs whenever possible will infuse herby delightfulness and extra depth of flavor to just about anything you are whipping up.