![](https://lh5.ggpht.com/_5x9d2_tolb4/S_mqbQYGzqI/AAAAAAAAC7Y/TY4o7Gn_jzs/s200/DSCN3093.JPG)
Fresh herbs really make a difference. But until I expand my indoor herb garden (this year!) or find a vendor that sells herbs loose, I am stuck buying herbs in packages that contain enough herbs for several recipes. Yesterday flounder was on special and the first spinach of the season has just made an appearance; I wanted fresh thyme for
Sole Florentine... how else to use the rest of the package (other than drying it/or freezing it)?
Stuffed Portobello Mushrooms are best with fresh thyme (and also use spinach) and fresh thyme would be a great addition to
Chicken Breasts Stuffed with Spinach, Mushrooms and Goat Cheese. So I did these recipes this week and still had thyme left as well as two fresh artichoke hearts.
We miss Alex in many ways; one is when eating artichokes. She is a huge artichoke heart fan and an artichoke heart is most appreciated and quickly disappears when she is around. Ed and I enjoy the leaves of a steamed artichoke but slow down as we reach the heart. Looking at two huge hearts in the refrigerator, I decided to make
Pasta with Artichokes and Carrots, photo at left, using fresh rather than canned artichoke hearts. An awesome improvement; will definitely go this route again. This recipe also calls for fresh or dried thyme. Since I had fresh on hand I used this too, a second plus.
![](https://lh4.ggpht.com/_5x9d2_tolb4/S_p4xM_pvLI/AAAAAAAADDE/2a-0VbTumk0/s200/DSCN3073.JPG) |
Sole Florentine |
![](https://lh5.ggpht.com/_5x9d2_tolb4/S_msGTDOUWI/AAAAAAAAC7g/gtnn4hcCi4g/s200/DSCN3100.JPG) |
Stuffed Portobello Mushrooms |
![](https://lh6.ggpht.com/_5x9d2_tolb4/S_mp4Qj3r8I/AAAAAAAAC7M/DqsxwfJvKHo/s200/DSCN3081.JPG) |
Chicken Stuffed with Spinach.... |
Reviewed 6/19/2017
No comments:
Post a Comment