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Monday, August 1, 2016
Herbs are versatile and play an integral role in adding both flavor, and color, to a dish. More often than not, fresh herbs have the power to elevate a dish to the next level. A handful of basil turned into a fresh pesto does wonders for a bowl of noodles. A few leaves of mint add a refreshing quality to your iced tea. A triology of chervil, chives, and tarragon create a flavorful base for a glorious green goddess dressing. Your dishes are sure to be Herbalicious with a sprinkle of fresh herbs!
Make and post your Herbalicious recipe by Sunday, August 7th and link a picture up below.
Please remember to link a thumbnail image and do please leave a comment after you link so that we don't miss out on your dish.
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If you missed out on our July Potluck theme last week, please click on the link to see all the wonderful ways we celebrated our past and present chefs!
**photo credit: www.curtisstone.com
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I went with one of my favorite herbs--fresh cilantro, in Curtis's black bean soup! ;-)
I made a cooling mint dessert, an antidote to our hot, humid weather.
A lobster roll with an herb aïoli. There are three kinds of herb there.
Simple and delicious fried rice, perfect for lunch!
Pesto glazed Chicken Breast with Spaghetti
An herbalicious bowl of pasta using the last of my basil :)
September cooking themes are added!
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