It's springtime in the Hill Country and the perfect time to plant your herb garden. March is a great month to grow oregano, parsley, mint, thyme, rosemary, and sage. Herb gardens are manageable in size, making them easy to plant and maintain, even for those without green thumbs.
All homemade meals, both sweet and savory, can be enhanced with the bounty from a herb garden.
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Oregano adds a distinctive flavor to pizza and pasta sauces, salad dressings, and perfectly compliments beef and chicken dishes. It is also known to aid the immune system.
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Mint is super versatile. It adds freshness to salads, iced tea, or even pesto. It’s also a welcome addition to desserts.
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Parsley is great for digestion and wonderful in hot soups, sauces, salads, and even smoothies.
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Thyme pairs well with pork and chicken, especially as an addition to a marinade.
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Sage is a classic compliment to turkey and butternut squash. It also adds a warming presence to pasta.
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Rosemary enhances anything with olive oil and garlic. It’s also lovely in a vase with fresh flowers.
Herbs from the home garden add a level of freshness and sophistication to everyday home cooking. Experiment with different herbs and flavors to create the inspiration to make every family meal special.
Cook with love and eat with joy!
Spring Mint Pesto & Whipped Feta + French Grilled Bread
This spring mint pesto with whipped feta is a show-stopper for an appetizer. It’s great for entertaining friends or just a night at home with loved ones.
Serves 4
Ingredients:
For the mint pesto:
- 1 cup fresh mint leaves
- 1/2 cup fresh parsley
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 1/4 cup fresh grated Parmesan
- 1 clove garlic
- 1/2 teaspoon sea salt
- 1/2 jalapeño (optional)
For the whipped feta:
- 1/4 cup crumbled feta
- 1 tablespoon olive oil
- juice of 1 lemon
- sea salt & black pepper to taste
- 1 garlic clove
Instructions:
Add all ingredients for the pesto into a food processor. Blend all ingredients until smooth. Pour into a small bowl. Set aside.
Blend all ingredients for whipped feta and set aside in another bowl.
Using a grill or cast iron pan with olive oil, grill bread until crisp. Spread a layer of whipped feta on each slice and then drizzle with mint pesto. Top with fresh Spring radishes and purple cabbage for color. Pair with a lovely white wine or iced tea.
Eat. Enjoy. Repeat.
For bookings, more recipes and inspiration, you can find Marissa on Instagram at @modernmomchef, and online at marissafiskcatering.com.
