Directions

  1. Preheat oven to 375°F,
  2. In the casserole dish, toss vegetables with enough roasted garlic oil to coat lightly.
  3. Arrange vegetables in a single layer.
  4. Place several sprigs of rosemary between and on top of vegetables,- add salt, if desired wealths me£ba l sgacoqjjg

Instead of using butter on steamed vegetables or rice, try this quick no-cholesterol seasoning. Mix 2 tablespoons of canola, sunflower, or olive oil with 1 teaspoon of dried crumbled herbs, like marjoram or thyme, in a small microwave-safe container. Microwave on high for 30 seconds or until oil is hot. Let the mixture stand for 15 minutes before using. You can also use this healthy topping to baste fish or chicken before baking or broiling, i?

  1. Cover and bake for 1 hour.
  2. Remove lid and bake another 15 minutes until vegetables are fork-tender
  3. Serve hot or at room temperature. Yield: Serves 4

&o \hJ\iv With j-JeeBAi salads

Garden herbs like thyme, tarragon, and borage will liven up a conventional garden salad, but wild herbs can add an unexpected highlight. Wild herbs like garlic mustard (Alliaria petiolata) add spicy flavor and an interesting texture to salads. Plus, wild herbs can be quite nutritious! The leaves and flowers of blue violet (Viola pa~ pilionacea) are rich in vitamin A, while purslane (Portulaca oleracea) leaves and stems score high in omega-3 fatty acids. Dandelion (Taraxacum officinale) leaves are highly nutritious, and chickweed (Stellaria media) leaves are rich in minerals. Before you harvest any wild plants for salads, be sure you've identified the plant correctly and that it is safe to eat. If you're in doubt, consult your local Cooperative Extension office for recommendations on edible wild plants and for help in identifying plants.

Dandelion

Blue violet

Chickweed

Purslane

Garlic mustard

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