Three Culinary Herbs for your Garden and Your Grill

Three Herbs to Take from the garden to the Grill

Start your own herb garden with three herbs (rosemary, thyme, and oregano) you can take  from the garden to the grill.
Herbs for the garden and the grill.
Growing vegetables is challenging. After several yers of dabbling in my very own raised bed, I have even more respect for farmers and the job they do. My vegetable garden, although pretty, produced  little and I have to admit, not worth the time or invested money. Can you say FAILURE? Count me a loser.

But this year I’m winning; I’ve turned my raised bed into a rose bed with  knockout roses and I’ve also planted an herb garden in a window box  underneath my kitchen window. Unlike vegetables,  herbs are easy to grow and well worth my time. In today’s post, I ‘m giving you three reasons to start an herb garden, and sharing three herbs that you can take from the garden to the grill.

Reason number one. Did I mention herbs are easy to grow?! They require  little space and don’t require a raised bed. They ‘re happy when planted in pots  (even the same pot) as long as you keep them in a sunny outdoor spot, like a patio or deck (with 6 hours of sun). Simply water them when they’re dry. As you clip them (to add a myriad of recipes) you’ll be encouraging new growth.

Reason number two. Convenience and value. For the price of a fresh herb in the market, you can buy a plant that will last throughout the summer, providing you with cuttings at your fingertips. The luxury of having herbs handy will make you more likely to use them. No more extra trips back to the market for fresh herbs. No more wilted herbs in your refrigerator. NO MORE WASTE. You’ll enjoy being able to brighten up a salad or entree with pretty green cuttings right from your garden. Growing your own herbs will  save you  time and money in the long run.

Reason number three.  Flavor. Herbs have a BIG impact on  culinary creations. Put down the  salt shaker. Add  fresh herbs to enhance  foods without masking the taste of your dish. Be smart about  complementing flavors.  Tossing in  herbs willy nilly to everything doesn’t work. No worries!

Here are

Three herbs that will pair nicely with most everything on the grill. Click To Tweetthree herbs I can recommend that will pair nicely with most of your creations  from the grill:  oregano, thyme and rosemary.  Add rosemary to BBQ suace. Add all three to marinades, summer salads and salad dressings, and dishes of Mediterranean cuisine.  I hope you’ll grow at least one of these staple herbs. Stay tuned  for  healthy and delicious BBQ and picnic recipes that take these  herbs  from the garden to the grill, all summer long.

Herbs for your garden and your grill

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Chili Dip

Chili Dip has broad appeal (vegan, low fat , gluten free, and dairy free) making it a perfect snack for all your Super Bowl party fans

A chili dip made with great Northern beans and chili paste is a surefire way  to add a healthy and delicious snack to your Super Bowl party spread.Chili Dip is a great alternative to guacamole and sour cream dips!

What are you planning for snacks on Super Bowl Sunday? Are you feeling a little defeated with the realm of your guests’ dietary preferences. Tackle the task with something that has broad appeal. Something that’s delicious and works for everyone. I predict this chili dip is going to score at my house. It’s a  high fiber, low fat alternative to guacamole and sour cream dips. Are you ready for the blitz? ..it’s gluten free, dairy free, and vegan. Serve it with chips or vegetables, again giving your fans variety and choice. May your food be a uniting force this Sunday.Chili dip is a great alternative to guacamole and sour cream dips for the BIG game!

 

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Chili Dip

Chili dip is a great alternative to guacamole and sour cream dips for the BIG game!

This chili dip is a crowd pleaser with broad appeal: vegan, gluten free, dairy free, high fiber.

  • Author: Diane Boyd
  • Prep Time: 2 minutes
  • Cook Time: 11 minutes
  • Total Time: 13 minutes
  • Yield: 8
  • Category: dip

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 cup chopped sweet onion
  • 1 tablespoon chili paste
  • 1 15 ounce can great Northern beans, drained
  • 1/2 teaspoon oregano
  • 2 Tablespoons vegetable juice
  • 1 tablespoon tomato paste
  • juice of one lime
  • Jalapeno pepper, sliced (for garnish)

Instructions

In a small sauce pan heat olive oil over medium heat. Add onion and saute until softened about 10 minutes. Add chili paste, beans; stir while remaining over heat 30 seconds. Add in oregano, and heat 30 additional seconds. remove from heat. Stir in vegetable juice, tomato paste, lime juice . Pour bean mixture into a blender or food processor and blend until smooth and creamy. Pour into a serving bowl. Garnish with jalapeño pepper slices. Serve immediately or refrigerate up to 2 days.

Nutrition

  • Serving Size: 75 grams
  • Calories: 70
  • Sugar: 1 gram
  • Sodium: 290 mg
  • Fat: 2 grams
  • Saturated Fat: 0 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 9 grams
  • Fiber: 3 grams
  • Protein: 3 grams
  • Cholesterol: 0 mg

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