Savor Summer’s Abundance – Herbs

Succulent summer berries, delicate lettuces, heavenly heriloom tomatoes and poolside mojitos.  Maybe not in that order, but sure sounds like summer to this motivational speaker!

Want some great summer produce tricks?  In this mini-series of summer eats I’m here to share some of my go-to techniques that let you savor the summer abundance for seasons to come.

Today’s post is all about fresh herbs.  Just about all of the delicate herbs are flourishing when the sun is hot; basil, mint, parsley and cilantro to name a few.

  • Put handfuls in your salads, wraps, rice and beans, and herb based sauces and dressings.
  • Store them in your refrigerator standing up in a glass of water.
  • You grow or buy way too much?  No problem!  Get a cheap vacuum sealer to pack in the herbs, seal airtight and freeze – this will preserve their freshness and color.
  • Dry them well, tie the root ends with string and hang upside down from a kitchen cabinet handle until dried, rough chop and store in airtight jar
  • You can also make your favorite herb purees by taking a blender or food processor full of herbs and adding a touch of vegetable broth, blending until smooth.  Pour in ice cube trays and freeze.  Pop out the cubes and store them in a zip lock bag, and toss in an herb cube later when you want to liven up any sauce, dressing or soup!

What?  You want a delicious and easy recipe?  Sure!!!

Watermelon Salad with Mint

bite sized pieces of watermelon (from a 5 lb. watermelon, about)

1/2 Vidalia onion, thinly sliced

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

1/8 teaspoon pepper

2 Tablespoons fresh mint, chopped

4 oz. feta cheese, crumbled

6 whole mint sprigs

In a large bowl, combine the watermelon, onion and feta.  In a small bowl, combine the vinegar and pepper and whisk in the olive oil, a few drops at a time.  Add in the chopped mint, taste, and adjust seasonings.  Pour dressing over watermelon mixture and toss gently until everything is coated and evenly mixed.  Garnish with mint sprigs.

I’ve made this with fresh basil as well.  Yumm!!

Remember the basic formula for creating the perfect recipe: 80% quality of ingredients, 10% method, and 10% risk.  Trust your herbs and celebrate health, one bite at a time.

From Polly Pitchford, your motivational speaker who’s about to enjoy a fresh cilantro salsa on grilled flank steak!

 

About

Motivational Speaker Polly Pitchford didn’t always know the phytochemical benefits of kale, in fact, those words weren’t even in her vocabulary 30 years ago. Neither did she see any reason to do jumping jacks on a cement surface for an hour. But all it took was a chance vegetarian cooking class and some high-energy music to open her eyes upon a whole new world of healthy living. For 30 years Polly has practiced, studied, taught, educated and lived a healthy lifestyle that makes her such a powerful speaker.

Polly’s down-to-Earth and humorous approach mirrors her own lifelong journey to lasting, positive changes. The audience walks away with tangible plans for improving their health and their lives through food, fitness and fun.
To book Motivational Speaker Polly Pitchford, call 941-685-7725 or visit her at http://www.pollypitchfordmotivationalspeaker.com/

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Comments

  1. Oh my gosh my mouth is WATERING!!!  I want that watermelon salad NOW!!!  Hmmm.  Leaving on a jet plane tomorrow so I wonder if I need to take enough to share.  Wouldn’t this make a fabulous snack on a long flight?  I’ve already got my regular salad made and in the frig, ready to throw in my carry-on, but next time…  Thanks SO much Polly for these cool tips and awesome recipe!

  2. This sounds great, Polly, and I don’t even like watermelon! I do love basil and I put it in EVERYTHING. I’ve even started eating basil with my basil. 

  3. Great reminder Polly to throw another mint plant in our yard. We had one last year, but I think the critters were enjoying the fresh breath!

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