What to Eat This Week:
Fresh Herbs: Vibrant & Healthy
Grilled Mushrooms in Herb Oil
<p>Got a glut of rosemary, basil, and/or parsley? Transform them into a vivid green paste to toss with mushrooms.<br></p>
Herb-Roasted Carrots with Zhug
<p>A double-dose of herbs: roasted with the carrots and transformed into a spicy sauce.<br></p>
Fermented Green Chutney
<p>If you're not sure what to do with an abundance of mint and cilantro, try making this chutney.<br></p>
Sorrel-Basil Pesto
<p>Boost the basil in your pesto with sorrel for a unique take on the classic.<br></p>
Zucchini Soup with Oregano
<p>Sicilian and Mexican influences make for a memorable squash soup.<br></p>
Pickled Red Onions with Dill
<p>So handy! Having pickled onions in the fridge means never having a boring sandwich again. <br></p>
Melon Basil Granita
<p>Fresh herbs and fruit are a wonderful pairing. This granita is a nice palate cleanser, but is dessert-worthy as well.<br></p>
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