One way to bump up the flavor and nutrition of your holiday meals is to add more fresh herbs and spices. The dark colors and strong flavors come from the concentrated antioxidant nature of the leaves, stems, bark and seeds. Anti-tumor, anti-inflammatory, and anti-microbial are just a few of the researched benefits to an abundant assortment of herbs and spices.
Try using fresh garlic and ginger instead of the dried version. Chop up a teaspoon of each and use along with some olive oil to spice up chopped sweet potatoes for roasting. Add some fresh rosemary sprigs for amazing aroma when steaming, boiling or roasting. Add cleaned, fresh basil and mint leaves to fruit and vegetable salads. Use kitchen shears to cut up some fresh sprigs of parsley, sage or dill onto soups, stuffing or anything else yummy sounding.
Try this Mushroom and Herb Polenta as an easy dinner with plenty of herbal punch.
- 1 tube of polenta, cut into slices
- 1 bag or container of pre-cut mushroom
- 1 clove of garlic, chopped
- 2-4 tablespoons of chopped, fresh herbs
- consider thyme (remove leaves from stem before chopping), dill, basil, parsley
- 2 tablespoons olive oil
- On stove, heat 1 tablespoon of olive oil in skillet on medium heat.
- Add the mushrooms and garlic and sauté until desired tenderness.
- Remove from pan.
- Heat remaining olive oil, and place cut polenta slices in pan.
- Cook 2-3 minutes per side.
- Add mushrooms back to pan to cover polenta, and sprinkle with fresh herbs.
- Salt and pepper to taste and plate to serve.