Sunday, April 4, 2010

Three Thymes, Four



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.



Sole Florentine
Stuffed Portobello Mushrooms
Chicken Stuffed with Spinach....

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