![]() Since they're each jam-packed with herbs, they'll help use up whatever greens I have on hand-and then some. Instead, I plan to use up all of my greens in biscuits, pestos, falafel, and the rest of these 17 recipes. Try this yummy vegan Fairfax sandwich (copycat Egg Slut recipe) and you will be coming back for. I know there hacks to keep your herbs fresh for longer, but beyond roasting veggies and boiling rice, I don't have the patience for that level of meal prep. Hi, this is the home of Dill and Thyme on Facebook. My herbs deserve better, and that's why I've decided to start incorporating more recipes that use them into my meal plans. And, unless I have a recipe telling me exactly how and what to use, I'll never end up using them as more than a garnish-or maybe in pesto if I'm feeling ambitious. I'm drawn to their smell and look when I see them in the grocery store, so they're almost always an impulse buy. Part of the reason I have trouble using up my herbs is because I never know what to use them in. each: basil, marjoram, dill weed, thyme, oregano, and parsley). Stir well, and allow to simmer until the spinach is mostly wilted. This easy potato recipe is the perfect side dish for any meal. Finally, add the kosher salt, ground black pepper, onion powder, and dill. ![]() 3 minutes), add 2 cups of the cooked chickpeas reserve the last cup for later. ![]() But then the same thing happens every time: My week gets busy and stressful and before I know it, my once beautiful herbs are sad, wilted, slimy, and stinking up the fridge. When the garlic is fragrant and the onions are slightly translucent (approx. At the supermarket, I fill up my cart with bundles of parsley, cilantro, basil, and mint while daydreaming about all the delicious, herbaceous meals I'm going to make. If you like a thinner soup, you stick with just one cup of plain Greek yogurt if you want creamier, add more until you’re satisfied.įOR MORE DELISH EATS, FIND ME ON INSTAGRAM AND PINTEREST.This probably isn't a good thing for a food writer to admit, but I can never get through my herbs before they go bad. One of my favorite things about pureed soups is that you have complete control over your texture and consistency. It’s creamy, tangy, briny and oh-so-cozy. Time to switch things up, amirite? Creamy Dill and Spinach Chickpea Soupĭill pickle soup might sound like something young Dana would have come up with back in the day when my culinary experience was, erm, lacking… but this shiz is legit. After all, both soup + chickpeas have seen their share of curry on this blog: Rosemary is kind of piney for fish, in my opinion. My original plan with this soup was to make some sort of curried coconut chickpea blend until it donned on me I should bring some dill back into my life. Cilantro, basil, thyme, tarragon, chives, chervil, basil, scallions, parsley, most any sweet herb will work. Once I started tapping into my culinary side in my early 20s, I found every excuse that I could to incorporate dill into my (very mediocre) dishes. But as I discovered new ingredients and fell in love with new flavors - mostly when I started eating Japanese food - that bottle of dried up dill slowly got shifted and pushed to the back of the spice cupboard to make room for oversized bottles of Sriracha sauce and sesame oil. ![]() Growing up, I obsessed over dill pickle flavored everything - chips, dips, popcorn powder you name it.
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