It’s springtime again, and everything is growing like it should. Our gardens are bursting with rosemary, basil, dill, oregano and all manner of fresh, bold, aromatic and savory herbs.
It’s undeniably great to have an abundant herb garden at your fingertips, but what if you have more herbs ready for harvest than you are ready to use?
Nothing need be lost, and with a little bit of coconut oil, an ice cube tray and a freezer, you can save your lovely bouquet of herbs for later, but still enjoy the same fresh flavor you would expect the morning you picked them.
I know, I know. It's been a while since a posted a new recipe. Between running Plate & Pencil, teaching, and putting on Tangra Spring, I've been a little short on time, to put it mildly. Sadly, things like creating new recipes can sometimes go on the back burner.
Also, this winter sure was long wasn't it? I think the lack of sunshine, the frigid April that felt like March, and rainy May that felt like April made most of us feel a little less inspired in the kitchen. Sometimes all I wanted was soup, spaghetti, pizza, soup, spaghetti, pizza, rinse, repeat. Anything that could be made or purchased in 10 minutes or less.
(Okay, there were also many days of making dumplings en mass, to store up for the week ahead.)
Luckily, creating new recipes for Tangra Spring, the Indian-Chinese vegetarian dinner series I co-chef with Chitra from ABCD's of Cooking, brought the fun back into cooking again. We had yet another great night cooking for our guests, aided by some fantastic local produce from Good Eggs, like radishes, ramps, and bok choy microgreens.
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