Oh and another idea, basil and tomato salad. With or without onion, with or without mozzarella. Yummy!
On 6/11/16, Kimber Gardner <kimbersinbox1...@gmail.com> wrote: > I use fresh herbs in salads and when roasting vegetables. Sage is > wonderful in roast chicken. Just pull off a few leaves, rub then > between your palms then tuck them unfder the skin of chicken breasts > or legs before roasting/baking. > > On 6/11/16, Susie Stageberg via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: >> Howdy you'all. >> >> >> >> I have been given some pots of fresh herbs: two kinds of basil, oregano, >> sage and chives. I have used fresh chives in potato dishes and scrambled >> eggs. Those of you who use the fresh ones, any brilliant ideas on what to >> do >> with them? I don't have enough to make pesto. >> >> >> >> Susie >> >> >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Kimberly > -- Kimberly _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
