PRODUCED BY ERIN SIMPSON AND MAGGIE MEYER; PHOTO: BLAINE MOATS; FOOD STYLING: GREG LUNA
TOOLS
AND
TIPS
FOR
EVERYONE
WHO
LOVES
TO
EAT
A
F r e s h
S p i n
E a s y t o h a n d l e
T h e erg o n o m ic
C l e a n c u t
T h e m ill co m es ap art
fo r e a sy cle a n in g and
is d ish w ash er-safe. So
herbs d on 't d ry on to
th e blades, rin se th e
m ill a fte r using.
h an d le tu rn s th e
b lad es and p ushes
h erbs th ro u g h th e
m ill.
M icro p la n e
H erb M ill, $
1 9
-
9 5
;
m icroplane.com
N o th in g fin ish e s
a d ish
and
d e live rs b rig h t
fla v o r lik e fre sh herbs,
b u t f i n e l y c h o p p i n g t h e m
c a n b e tr ic k y . N o w c o m e s
t h i s h a n d h e l d t o o l w i t h
s h a r p c r o s s - c u t t i n g b l a d e s
t h a t w o r k lik e s c i s s o r s s o
h e r b s a r e n ’t r i p p e d o r
b r u i s e d .
P u t t h e m i l l t o u s e
w i t h t h e h e r b a n d f o o d
p a i r i n g s b e lo w .
1
BASIL + SALMON
S tir to g e th e r lim e
ju ic e and a little
h o n ey to m ake a th ick ,
ta n g y -sw e e t g la ze . B rush
o ve r a salm o n fille t. Bake
at 375°
f
fo r 20 m in u tes or
u n til salm o n is op aqu e. T o p
g e n e ro u sly w ith basil.
TARRAGON +
BRUSSELS SPROUTS
T h a w fro ze n
B ru ssels sp ro u ts. C u t
sp ro u ts in h alf. C o o k in a
sk ille t w ith a large pat o f
b u tter. A dd a ta b lesp o o n o f
ta rra g o n and to ss to co at
sp ro u ts. S eason w ith salt
an d pepper.
3
CILANTRO + MELON
P la ce d ice d
c a n ta lo u p e ,
h o n e y d e w , and/or
w a te rm e lo n in a b o w l.
A d d fin e ly c h o p p e d o n io n ,
c h o p p e d ja la p e n o p e p p e r
to ta s te , an d a h e a v y
sh o w e r o f c ila n tr o . S e rv e
w ith to r tilla ch ip s.
4
PARSLEY + PASTA
H eat o live oil and
b u tte r in a sk illet
o ve r m ed iu m h eat. A dd a
m in ce d g a rlic clo ve and
a cu p o f b read cru m b s.
C o o k and stir u n til cru m b s
are to a ste d . A dd co o k ed
sp a g h e tti and a p a lm fu l o f
p arsley; to ss to co at.
BETTER HOMES AND GARDENS | MARCH 2011 | BHG.COM
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