Archive for the ‘Herbs’ Category

We have been having such a hot summer and the last thing that I want is to make something hot for dinner. I made this pasta salad the other night and it was light, healthy, and delicious. The best part was all of the leftovers- I think I got at least 4 meals out of it! I love the crunchiness of the veggies and knowing how healthy it is with the salmon and whole wheat pasta. It would be a fabulous side to bring to a BBQ or party!


  • 2 5oz. cans salmon (in water)
  • 1/2 cucumber, chopped
  • 2 stalks celery, chopped
  • 2 green onions, chopped
  • 1/ 2 cup mayonnaise
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 1 tsp. dried parsley
  • 1/2 tsp. dried dill
  • 1 lb. whole wheat pasta
  1. Cook pasta according to package directions.
  2. While pasta is cooking, mix together all other ingredients.
  3. When pasta finishes cooking, drain and let cool. Gently mix in other ingredients and put in the fridge to chill before serving.

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Hi everyone! Here is this week’s smoothie recipe. ūüôā I was at the grocery store the other day and ALL of the fruit looked so delicious so I bought a little bit of everything. Surprise surprise right?? I can never say no to yummy fresh produce!! I put together this smoothie with some of the fruit. And don’t worry, more recipes will follow this weekend with the rest of my yummy fresh fruit!

Here is the recipe!

Serves: 2


  • 1 banana
  • 1/2 cup fresh raspberries
  • 3 large fresh strawberries
  • 1 container Dole peaches in 100% juice (or 1/2 cup if you use fresh peaches)
  • 1 nonfat vanilla yogurt
  • 3 tbsp. ground golden flax
  • Drizzle of agave nectar
  • 2 cups ice
  1. Wash and prepare fruits (cut if necessary). Place all ingredients in blender and MIX IT UP! Enjoy. ūüôā
Note: You can always use fresh or frozen fruit in my smoothies. I just love fresh fruit but if/when it is not in season I definitely use frozen. I just think fresh tastes better but that might just be me. ūüôā¬†

All blended up and ready to DRINK!

Nutritional Info:
  • Bananas are FULL of potassium.
  • Strawberries and raspberries contain LOTS of vitamin C and fiber.
  • Peaches are high in vitamin C and vitamin A.
  • Agave is a natural sweetener and it much better for you than traditional sugary sweeteners that people like to add into their foods.
  • The nonfat yogurt provides calcium and vitamin D without all of the added fat in low-fat or full-fat yogurts.
  • Flax, as we ALL know from my other posts has several important health benefits. #1: It is an easy way to sneak some omega-3‚Ä≤s into your diet, an important nutrient that many of us are deficient in. Just one serving of flax gives you 2800mg of omega-3‚Ä≤s, which is better than none! #2: Flax is a rich source of fiber- just 3 tbsp of it yields a huge 5g of fiber! A¬†Lignans¬†nd how easy is it to mix 3 tbsp of flax into a smoothie, yogurt, oatmeal, or any of your other favorite foods! #3: Flax is high in lignans, which are plant estrogens or phytoestrogens (which contain lots of powerful antioxidants that will make you healthy). are common in most plant foods, but flax has 75x more than any other plant food!

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My mom has been making pesto bread for as long as I can remember and it is one of my favorite appetizers. The combination of warm, fresh bread and flavorful pesto is oh so delicious and just thinking about it right now is making me crave it! This is a great party appetizer and it’s so easy to make. If you keep pesto frozen in your freezer, you can make pesto bread at any time of the year!


  • Pesto (homemade or store bought, but homemade is best :))
  • 1 large loaf of fresh French bread (or your favorite bread)
  • Olive oil¬†


  1. Preheat oven to 400 degrees. You can also cook this on the grill in the summertime, just turn up your grill to high.
  2. Coat one side of the bread with olive oil and the other with pesto, as much as you like.
  3. Place bread on cookie sheet (or grill) oil side down and pesto side up.
  4. Cook for 5-10 minutes, until pesto starts to melt into the bread a bit.
  5. Let cool for a few minutes and then enjoy!

Note: Want to spice up your pesto bread a bit? You can add mozzarella and/or tomato, prosciutto, or whatever else you like!

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Photo Credit: Food & Wine

My little lanai herb garden (consisting of mint, thai and sweet basil, and rosemary) is flourishing.¬† I love that I can go out there and pick things here and there for a bit of seasoning or a garnish, but beyond that, I find myself wondering what on earth to do with it all.¬† I got my answer the other day in the form of an email from Food & Wine with a whole bunch of great recipes focused around summer herbs.¬† Check them out here.¬† Personally, I can’t wait to try the Spicy Brussels Sprouts and Mint and the Apricot-and-Basil shortbread tart.¬† Have fun exploring the possibilities, and let us know if you find any great recipes in the process!

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(Larry Crowe, The Associated Press)

I saw this recipe in today’s Denver Post and wanted to share it. I think it will make a perfect summer party appetizer. I love asparagus, peas, and brie, so¬†I will definitely be trying it out soon!¬†


Asparagus and Pea Toasts with Brie

By The Denver Post

POSTED: 06/02/2010 01:00:00 AM MDT 

Recipe by J.M. Hirsch, Associated Press. Start to finish: 20 minutes. Servings: 4.


  • 2 tablespoons butter
  • 4 large slices rustic sourdough bread ( 1/2 inch thick)¬†
  • 1 tablespoon olive oil¬†
  • 1 clove garlic, minced¬†
  • 1 small yellow onion, diced¬†
  • 1 bunch asparagus, bottoms trimmed, cut into 1-inch lengths¬†
  • 1 cup fresh peas¬†
  • Salt and ground black pepper, to taste¬†
  • 2 tablespoons chopped fresh mint¬†
  • 6 to 8 ounces brie¬†


  1. Heat the oven to broil. 
  2. Divide the butter between the bread slices, spreading it evenly over one side of each. Set aside. 
  3. In a large skillet over medium, heat the olive oil. Add the garlic, onion, asparagus and peas. Saute until the asparagus is just barely tender, about 4 minutes. 
  4. Remove the pan from the heat. Season with salt and pepper, then stir in the mint. Set aside. 
  5. Place the bread slices under the broiler. Toast until just lightly browned and the butter is melted. Remove bread from the oven and smear a quarter of the brie over each slice. Return to the broiler for another minute. Top each slice with a quarter of the asparagus and pea mixture. 

Nutrition information per serving (values are rounded to the nearest whole number): 596 calories; 224 calories from fat; 25g fat (13g saturated; 0g trans fats); 65mg cholesterol; 67g carbohydrate; 27g protein; 7g fiber; 1,063mg sodium.

Source: The Denver Post

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My mom came to visit me this past weekend and we had a fun few days full of food (cooking and eating out), gardening, Farmers Market shopping, visiting the Denver Botanical Gardens, and relaxing! Here are some pictures of our weekend!

Pork Tenderloin, Yams, and Potatoes that we made!




Corn Fritters at Tahona


Planting 2010


Cedar Plank Salmon


Strawberry Rhubarb Crisp


Pancake Man!


Veggie Garden at the Denver Botanical Gardens


Thomas Moore Sculpture at the Denver Botanical Gardens


Flowers at the Denver Botanical Gardens


Japanese Gardens at the Denver Botanical Gardens


Thomas Moore Sculpture at the Denver Botanical Gardens


Denver Botanical Gardens


Mommy at the Boulder Farmers Market


Herbs at the Boulder Farmers Market


Flowers at the Boulder Farmers Market


Out to Brunch!

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We made this Mint and Celeriac Puree in class last night to serve with our Roast Rack of Lamb and it was delicious! The combinaton of the mint and celeriac (celery root), a root vegetable high in Vitamin C, Vitamin K, Phosphorus, Potassium, Dietary Fiber, Vitamin B6, Magnesium and Manganese was amazing. It paired amazingly with the Roast Rack of Lamb. I will definitely be making both of these dishes in my home kitchen again soon!

Yield: 1 pt.


  • 1 oz. Whole butter
  • 4 oz. Shallots, chopped fine
  • 2 Garlic cloves, minced
  • 4 oz. Celeriac (celery root), peeled and chopped
  • 2 fl. oz. Red wine vinegar
  • 4 fl. oz. Port wine
  • ¬Ĺ oz. fresh mint, chopped
  • 1 pt. Demi-glace


  1. Melt the butter in a saucepan. Add the shallots, garlic, and celeriac and sauté until tender, but not brown.
  2. Add the vinegar and reduce au sec.
  3. Add the wine and mint and reduce by half.
  4. Add the demi-glace and simmer for 30 minutes. Strain and keep warm for service. The sauce can be made up to one day in advance and refrigerated, then reheated as necessary.

 Recipe Source: On Cooking: A Textbook of Culinary Fundamentals

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