There is hardly a day goes by when I don't go out into the garden to snip a few herbs to add to my dinner. So when I came across a recipe that called for parsley, mint and basil it was easy to go out into the garden and gather what I needed. Recipe later. Imagine how much 3 bunches of those would have cost at the grocery store? Always one of the most expensive items, per weight, in the produce department.
I call this area the herb garden because this is where you will find most of my herbs.
From top left garlic chive, lemon balm, chives, basil,Mexican mint marigold, sage, oregano, Italian parsley with Swallowtail caterpillar, mint, rosemary, thyme and curly parsley. The parsley, being a biennial, is going to flower but I have started new plants for a new crop. It's easy to tuck in a few herbs among your flowers. Most will grow with a modicum of sunshine, especially the ones that don't flower. Chive flowers can be used in salads. Mexican marigold mint is our Texas substitute for French tarragon which is difficult for us to grow. I also have lemon grass in another part of the garden. A few stalks survived from the large plant I had growing for several years.
So let's get to the recipe. Apparently this comes from a restaurant called Fresco in NYC. Thank you Fresco. It's a winner at our house.
In a bowl toss baby spinach with ½ cup fresh torn basil, ½cup chopped mint, ½cup chopped flat leaf parsley, 1cup frozen green peas thawed, 2 T sliced spring onions. I made a vinaigrette with dijon mustard a dash of agave syrup and some juice from one of my Meyer lemons. Whisk in olive oil until taste is balanced. Season with salt and pepper and toss salad. Serve with grilled crostini topped with goat cheese. Enjoy.
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