Grilled Garlic and Thyme Radishes. Simple, tasty and easy to prepare… it already sounds like a good meal plan for the end of a busy day, doesn’t it? Just because life has us running from one place to the next, it does not give us an excuse not to cook at home. Even if you are short on time, there are thousands of uncomplicated recipes to save the day. While you are prepping the radishes for grilling, you can spare some energy and prepare these Grilled Garlic Pork Chops simultaneously to save you time for much needed relaxation after dinner. Humans have been eating roots of all sorts since we found them to be of exceptional nutritional value, and every time we consume them we are tapping into our ancestral diet. Roots are nutrient- dense, in part because they absorb a great deal of minerals from the ground, a good reminder of why we choose organic when and where we can get it.

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A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to bean, egg and vegetable dishes. Both fresh and dried thyme is available in your. Ricki said. OMG, those look BEYOND decadent! I've never actually had bourbon before--but hey, who cares? I'll take some of those! December 18, 2008.

Radishes in particular can be eaten any which way: raw, grilled or pickled. Not only is the root edible, the leaves, flowers, fresh pods and seeds of the radish are too! If you have the ability to grow your own vegetables, you could mix these with the grilled radishes as well, to add an element of interesting flavors and textures. If you are going all out to impress your guests, why not pair this unassuming salad with a complex dish of Apple- Stuffed Quail and Grapes, and let the presentation speak for itself. Serves: 4. Prep: 1. Cook: 8 min. Values are per portion. These are for information only & are not meant to be exact calculations.

Add to Meal Plan. Ingredients. 3 cups radishes, stems removed and halved lengthwise. Sea salt and freshly ground black pepper. Preparation. Preheat grill to medium heat. Place the cut radishes in a bowl, drizzle with olive oil and season to taste with salt and pepper. Add the thyme, garlic, parsley, and melted ghee. Toss until radishes are well coated.

Place the radishes on the grill in a grilling basket. Cook until radishes are soft, adjust seasoning, and sprinkle with more fresh thyme before serving.

The Essential Guide to Herbs. There is nothing like the aroma and taste of fresh herbs. My dream would be to have a huge herb garden where I could go outside and just snip a few fresh sprigs of whatever herb I needed for a recipe. Every single herb that exists would be in my garden waiting to play its part in my next culinary creation. My reality, however, is that I have fresh basil, parsley and scallions and unless I buy fresh herbs from the supermarket, I use a lot of dried herbs. Dried herbs are great – they are convenient, last a long time and in some cases, I prefer the dried version of an herb to the fresh. Some people are reluctant to buy fresh herbs, whether it’s because they are not sure what to do with them, which herbs go with what foods or because they end up getting wasted.

• What cheerful looking Easter like cupcakes. If goodies were left out for the Easter Bunny like they are for Santa, this would be the perfect offering for Mr. Bunny.
• Disclosure: This post may contain affiliate links. September 16, 2015. Apple Cider and Thyme Grilled Pork Chops.
• These Healthy Flourless Pumpkin Muffins are moist, delicious, and super easy to make. They’re gluten-free, oil-free, dairy-free, and refined sugar-free.
• What Does Thyme Look Like? The appearance of the different species may vary from one another. Here is a general description of Thyme leaves which are principally used.
• An article that talks about plantains’ taste, seeing the difference between a rip and unripe plantains and how to cook plantains.
• Crunchy and so cheesy: These gluten free, low carb cheese thyme crackers are made with coconut flour. Makes a great grain free snack.

This guide is here to answer some of those questions and hopefully, make you want to use more herbs in your cooking. Buying and Storing Fresh Herbs. When buying herbs, be sure to look for vibrant colors and fresh aromas. Avoid leaves that are limp, yellowing or have brown spots. You can buy fresh herbs loose, in packages or as plants. Having herb plants allows you to just snip off what you need and the rest of the plant continues to grow for months. Vegetable Diet Meal Plan.

You can store fresh herbs for several days in the fridge. Remove the rubber bands and immerse the stems in a glass with one inch of water. Cover the leaves with a plastic bag and change the water every day. Alternatively, you can trim the root ends and wrap the herbs loosely in damp paper towels. Place them in a plastic storage bag and keep them on the top shelf of the refrigerator, in the front so they don’t freeze. If the herbs do become limp, trim less than an inch off the stems and place them in a glass of ice water for a few hours. They will spring back to life!

Herbs can also be frozen for up to six months by plucking the leaves, washing and drying them, and placing them in a sealed plastic storage bag. They will, however, lose their vibrant color. Hearty herbs can be frozen in ice cube trays using oil or vegan butter. Simply fill an ice cube try about 2/3 full with chopped herbs, cover the herbs with oil or butter, cover the tray with plastic and freeze overnight. Pop the herb cubes out of the tray and store in labeled freezer bags. The next time you are cooking, you can just throw a cube in your pan and let it melt. Cooking With Herbs.

Only wash herbs when you are ready to use them. Put them in a bowl or sink of cool water and swish them around to release any dirt. Lift them out of the water and dry them in a salad spinner or by blotting them with a dish towel.

Herbs can be chopped with a knife or snipped with kitchen scissors. I choose scissors when I need chives or don’t feel like picking leaves of parsley off the stems.

Chop the herbs right before you will add them to the dish so they remain fresh. If the herbs are being used as an aromatic, background flavor, add some at the beginning of the recipes, usually right after heating the oil or cooking the first few ingredients such as the onions. You can add the entire sprig of an herb into the pot and then remove it when the dish is done. Dried herbs should also be added early in the recipe so their flavors can be released into the food. If you want the full flavor of the herbs to come through, chop them and add them near the end of cooking. And of course, herbs are the perfect garnish to top your incredible culinary masterpiece. Essential Herbs. Let’s take a closer look at a dozen of the more common herbs that we can use in our cooking to give our dishes amazing depths of flavor.

As well as learning about these different herbs, we will also share recipes and ideas in which to use them. Basil. If you have ever eaten pesto, you have eaten basil.

Basil, or Sweet Basil, is a popular herb in France and Italy. Basil has a floral aroma, similar to anise and cloves, and is a bit spicy. It pairs perfectly with tomatoes so you often find it inside and on top of Italian dishes. It is believed that it is best to tear basil leaves rather than chop them as the metal from the knife can alter the taste. Basil can be bought dried but it is best when fresh. Basil can be used in sauces, salads, soups, smoothies, sandwiches and even desserts.

Try this Spaghetti Squash with Basil and Creamy Cauliflower Alfredo Sauce, this Green Strawberry Basil Banana Smoothie, Basil and Peanut Butter Cookies, and Cool Pineapple- Basil Pops. Of course, basil is the most common way to make pesto. Check out this article on How to Make Pesto Without Cheese (It’s Easy). There is also Thai Basil which has a much stronger anise scent and is used in many Asian dishes. The leaves are smaller than those of Sweet Basil. Try it in this Stir- Fried Thai Basil with Tofu and Eggplant.

Bay Leaves. Bay leaves are Mediterranean herbs that are members of the laurel family. They are the leaves that were used to make wreaths for Olympic athletes before there were gold medals. Bay is robust, strongly aromatic and has a woody, astringent flavor. The smell is slightly minty and slightly clove- like. Many cooks think of bay more as a spice than an herb and bay pairs well with other spices such as cumin. Bay leaves are usually added to soups, stews, rice, sauces, beans and other long- cooking dishes that have moist environments.

Bay leaves are available fresh or dried and both are fine for cooking. Use bay in this Moroccan Tofu in Lemon- Olive Sauce, these Braised Seitan Short Ribs in a Spicy Chile Sauce and this Beef- Style Vegan Stew. Chives. Chives are related to onions and garlic. They have long, hollow green stems and are usually used fresh, though you can buy dried chives. Chives have a mildly pungent flavor that is not as strong as onion. They are usually used as a garnish by chopping or snipping them with scissors as they are delicate and heat ruins their flavor. Chives are found in many recipes including baked potatoes, salads and omelets.

They are often mixed into cream cheese as a spread or into vegan butter to make a compound butter. Try chives in these Tomato, Chive and Chickpea Pancakes and these Spicy Mushroom Stir- Fry with Garlic, Black Pepper and Chives. Chive plants grow edible purple blossoms that have a stronger onion and garlic flavor than do the stems.

They are beautiful on a plate. Cilantro. Cilantro, also called coriander, is an herb that brings out strong feelings in people.

They tend to either love it or hate it.