We talk a lot here at Urban Leaf about growing your own herbs and veggies so that you have fresh basil, dill, tomatoes, peppers, etc. to add to your favorite recipes. But fresh herbs aren’t the ONLY option for use! We recently learned a lot about pickling and...
We’ve used dill below, but truthfully this simple recipe is a great way to use up most leftover herbs - especially parsley and rosemary! Keep it in the fridge, then slice off a piece as needed for your cooking. Ingredients Servings: 6 1 stick unsalted butter,...
With origins in Poland, this creamy beet soup will beat the heat during the summer. Its vibrant fuchsia tones come naturally from the beets and will bring the color to your table! Ingredients Servings: 4 1 pound beets with greens (about 2 medium beets) Kosher salt 2...
We’ve used parsley, cilantro and dill in this version - but feel free to modify this based on what you have available. Ingredients Servings: 6 1 1/2 bunches Swiss chard (about 1 pound, 3 ounces), stemmed 1 teaspoon kosher salt, divided, plus more 1 tablespoon...
Everyone knows mediterranean food and fresh herbs just go together. This dish is no exception, with wonderfully zesty and satisfying flavors that will make your mouth water for more! Sweet potatoes are one of the most versatile root vegetables, as they adapt to pretty...
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