Herb Propagation

A couple months ago, my mint which was planted in a large terra cotta pot seemed to be ebbing out.  Normally, mint is so prolific that it almost becomes a pest.  I decided to go about salvaging the plant.  I cut a 4-5 inch piece off of the freshest sprig.  I put it in a small glass with water taking off any leaf that would be submerged.  I placed it on my kitchen window sill.  Within a couple weeks, the sprig had grown beautiful roots.  I took it out to my herb garden and planted it.  The picture above is the plant!!!  Any tender herb, such as mint and basil, can be propagated this way.  It is a wonderful way to get many plants out of one and in my case, to save my plant.

Oven Roasted Cherry Tomatoes

I forgot to take a picture of mine so found this on www.KatiesCucina.com  Looked very similar.

When I was at my sister's last week, she made a wonderful Black Bean Salad.  She used the following recipe in the salad.  I have since made the salad.   I actually used slightly shriveled cherries tomatoes that did not get eaten in time and it worked perfectly.  So, never throw a cherry tomato away!  I had leftover roasted tomatoes so another day I steamed broccoli & then tossed them in at the last minute.  It was delicious! 

Oven Roasted Cherry Tomatoes

350 F oven, put rack on top 1/3

1 pint basket of Cherry Tomatoes, stemmed

1/4 cup extra virgin olive oil

1 T natural cane sugar or maple syrup

Sea salt

Slice tomatoes in half and put in a large rimmed baking sheet.  In a small bowl, whisk together the olive oil, sugar & a scant 1/2 teaspoon salt.  Pour the mixture over tomatoes and gently toss until everything is well coated.  Arrange the tomatoes cut-side up and roast 45-60 minutes until the tomatoes shrink a bit and start to caramelize around the edges.  If not using immediately, let them cool and scrape (with oil) into a clean glass jar.  Will keep for about one week in the fridge.  Looks very pretty if you use different colors of tomatoes.

Recipe from: Super Natural Everyday by Heidi Swanson

Seafood Salad with Butterhead Lettuce

Thanks to our customers, Bernard & Cindy, for this recipe!

Seafood Salad with Butterhead Lettuce

Serves two

1.5 lbs of cooked seafood (without shell), which can be a mix of any of the following:

-Shrimp

-Lump crab meat

-King crab (even artificial will do)

1/4 cup of mayonnaise

1 tablespoon of fresh, finely chopped parsley

1 tablespoon of tartar sauce – or – 1 heaping tablespoon of minced sweet butter pickles

Vinaigrette dressing

Salt and pepper to taste

After all the selected seafood is cooked and cleaned, chop into chunks. Place into medium-sized bowl.  Mix mayo, ½ tablespoon of chopped parsley and either tartar sauce or pickles together with the seafood.  Mix well.  Wash and cut the Butterhead lettuce into two halves . Place each half on a separate plate.  Divide the seafood mixture into two portions and place each on the plate next to the lettuce.  Sprinkle the remaining parsley over the two seafood portions. Add drizzle of vinaigrette dressing to the lettuce.  Add salt and pepper to taste and serve!

Cucumber Salad

A while ago, I mentioned making a cucumber salad but did not give any measurements.  Here's a good recipe with proportions.

Cucumber Salad

6 Bacon's Select Produce Mini European Cucumbers, thinly sliced

1 small onion, thinly sliced

1 Tablespoon salt

1/2 cup cider vinegar

3/4 cup sugar

Mix all together and chill for at least an hour before serving.  The flavors seem to 'mingle' more the longer they sit.