My goal for yesterday was to use up some of the herb collection growing in my fridge from the CSA. First up, I made the rosemary and onion foccacia from Artisan Bread in Five Minutes a Day. The only difference I did with mine was that I used my half whole wheat version, which uses 2 cups whole wheat flour and 4 cups AP flour. I also used the fresh rosemary rather than dried.
I probably cooked my onions a bit too much but this came out really well. I loved it. I ate some as an afternoon snack yesterday and then I sliced it in half horizontally this morning and made an egg sandwich with it. Yum!
I also found a perfect recipe for dinner to use up all that green stuff in the fridge: Fresh Herb Risotto! I love the recipes for health from NYT. I think it’s fun they focus on a different food every week. In this risotto I used the rest of last week’s arugula, oregano, rosemary, basil and chives. Told you I was overrun with herbs!
This was very tasty, and light for a risotto – no butter and only a small amount of cheese. On the side, I threw in some roasted green beans. Brent is such a guy. He was like, “Umm. This whole meal is carbs. I need protein for my muscles.” Lame.
Now for a face only a mother could love:
He’s such a ham! His older sister is much more calm, cool and collected:
So I still have a ton of herbs left. I’m thinking of just throwing them all into a multi-herb pesto and freezing it, but let me know if you have a better idea! I’m very open to suggestions.