Fresh Herbs

In the past year or two, patio herb gardening has become all the rage. It’s easy, it’s fresh and it gives home cooks spontaneity. Instead of searching through the stores looking for expensive small portioned herbs, we now have them freshly growing throughout spring and summer right outside our kitchen windows. Whether we want to snip chives for a garnish or add fresh basil to diced tomatoes for quick Bruschetta, gardening fresh herbs are as easy to grow as they are wonderful to use. I do not have a green thumb by any means yet I have been successful at growing fresh herbs by doing something I do best… Forget about them!

Get a flower box, a little soil, some of your favorite herbs, plant, water and let them do all the work! Thyme, Chives, Rosemary, Basil, Tarragon, Parsley and even Lemon Grass have all found its way to my patio. Nothing is more fun for me than having opportunity to improvise in my cooking by being able to walk three steps from the grill and have all these fresh herbs available. Besides, we eat with our eyes first and what better way to serve food in our homes than adding a little garnish!

Here's a recipe to give you a simple taste of spring using your fresh herbs. I tried this one the other day and it was great!

See you at the winery,
\m/ Richard


Grilled Chicken Salad w/ Tarragon Pesto

The what:
1/4 cup (packed) fresh tarragon leaves
1/4 cup (packed) fresh Italian parsley leaves
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot
6 tablespoons olive oil, divided, plus additional for brushing
4 tablespoons pine nuts, divided
4 boneless chicken breast halves with skin
1 5-ounce package mixed baby greens
1 cup thinly sliced radishes
1 cup thinly sliced cucumbers

The How:
Place 1/4 cup tarragon leaves parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in blender; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season w/ Salt & Pepper.

Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl.

Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, roughly 8-10 minutes.

Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper.

Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Drizzle pesto over chicken. Garnish with toasted pine nuts