herbs – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.29 Quick Blackberry Thyme Lemonade https://www.ovenloveblog.com/quick-blackberry-thyme-lemonade/ https://www.ovenloveblog.com/quick-blackberry-thyme-lemonade/#comments Wed, 05 Jun 2013 01:31:00 +0000 http://www.ovenloveblog.com/?p=2682 blackberrythymelemonade

So, I’m planning to bombard you with a whole bunch of drink recipes this week. Is that cool? I had some time without the kids and I got carried away with my experimentation (it looked like the produce section of the grocery store blew up in my kitchen). All of the drinks turned out to be pretty tasty, so I’ve got to share. I hope you’re thirsty.

I call this “quick” lemonade because you don’t have to worry with making simple syrup on the stove and waiting for it to cool before you can take a drink. I just juiced some lemons, whisked some honey in with the juice and then added that to a glass of crushed blackberries and thyme. Cover that with cold water (and/or some vodka) and you’ve got a quick, refreshing something-to-sip.

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These are really low maintenance- I would put a few caps on those Mason jars and take them out on a picnic.. probably with this salad. Summer heat, I am ready for you!

PS- Try a raspberry or strawberry version to mix it up.

Quick Blackberry Thyme Lemonade
 

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Recipe type: Drinks
Serves: 2

Ingredients
  • ½ cup blackberries, divided
  • fresh juice of two lemons
  • 1 tablespoon honey
  • a few sprigs of fresh thyme, removed from the stem
  • 2 shots vodka (optional)
  • water

Instructions
  1. Split ¼ cup of between two glasses. Muddle (smash) them up in the bottom of the glasses.
  2. In a small glass or bowl, whisk lemon juice and honey. Split the juice between the two glasses and add the thyme leaves.
  3. If you’re adding the vodka, add one shot to each glass. Add ice and then top with water and stir. Top the glasses with the rest of the blackberries.

 

]]> https://www.ovenloveblog.com/quick-blackberry-thyme-lemonade/feed/ 3 Rosemary Roasted Fingerlings and Brussel Sprouts https://www.ovenloveblog.com/rosemary-roasted-fingerlings-and-brussel-sprouts/ Fri, 25 Jan 2013 18:40:08 +0000 http://www.ovenloveblog.com/?p=2399 brussels2

This new blog feels like a giant, open room that I can’t wait to furnish. I am excited to fill this blog with new, fresh recipes.. maybe some old favorites, too.. I am loving it!

This recipe is a little bit old and a little bit new. I’ve always (I mean, since I’ve been a grown adult and learned how to roast vegetables) loved brussel sprouts and potatoes, but adding in fresh herbs takes it up a notch in  sophistication. Luckily, it doesn’t increase the work much. What is it about fresh herbs that seems so fancy?

I’m planning on fashioning a special herb garden for myself this season- I’ll keep you updated on how that goes (or if it goes at all- I’m notorious for not keeping up with plants). My little man is eager to help me- maybe he’ll be the key to keeping things green this year. (Lord knows he loves a watering can.)

Sometimes the easiest recipes are the most satisfying. (Thank goodness!!) What are your favorite ways to use fresh herbs?

 

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Ingredients
  • 1 small bag brussel sprouts, rinsed and halved
  • 1 small bag fingerling potatoes, rinsed and halved (or quartered)
  • melted butter or olive oil to coat
  • 1 tablespoon sea salt
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • cracked black pepper to taste

Instructions
  1. Preheat the oven to 400 degrees.
  2. In a 9x13inch baking dish, combine brussel sprouts, potatoes and butter or olive oil and toss to coat.
  3. In a small bowl, combine the salt, rosemary, thyme and pepper and crush together with your fingers. Sprinkle over the vegetables and toss again.
  4. Roast for 45 minutes or until the potatoes are fork tender and the brussel sprouts are starting to caramelize and turn brown.
  5. Let cool a bit and serve along side your favorite main dish.

 

]]> Grilled Corn with Garlic Herb Butter https://www.ovenloveblog.com/grilled-corn-with-garlic-herb-butter/ https://www.ovenloveblog.com/grilled-corn-with-garlic-herb-butter/#comments Tue, 28 Aug 2012 18:10:00 +0000 http://www.ovenloveblog.com/grilled-corn-with-garlic-herb-butter/
It’s still summer, right?
It seems like everyone in the food blogging world (maybe the real world, too?) is already making fall comfort foods and pumpkin desserts and back-to-school lunch ideas.. but in my world, it’s still, like, 90 degrees every day.. so I’ma keep grilling. Cool? Cool.
I like my corn just lightly grilled.. not charred like crazy. Just a personal thing. I also like slathering it in butter. Garlic herb butter. And covering it with cheese. Are you with me?
Garlic herb butter sounds and feels fancy, but all I did while the corn was grilling was grab a handful of herbs from outside, chop them up, mix them into some softened butter and added some fresh garlic. Good to go. All that’s left to do is spread on the butter and sprinkle with your favorite cheese. We chose Romano because we had it in the fridge, but you can go with Parmesan, Feta, goat cheese.. anything you like.
We had plenty of the herb butter left over, so I’m looking forward to using it to saute other fresh veggies this week or make some impromptu garlic bread. You could use it for anything, really. Cook your eggs in it. Spread it on your sandwich. Just don’t waste that precious stuff!
And let’s face it- if you’ve already packed up the grill for the year, you can make the corn on the stove top with perfectly lovely results. We’ll only have fresh corn for a little while longer, so let’s take advantage before fall actually appears.
Grilled Corn with Garlic Herb Butter
 

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Ingredients
  • 6-12 fresh ears of corn, shucked
  • olive oil, for grilling
  • 1 stick butter, softened at room temperature
  • 1 clove fresh garlic, minced
  • ¼-1/2 cup fresh herbs, minced (I would just eyeball it- I used a handful of fresh basil and parsley)
  • sea salt and fresh cracked pepper
  • grated or crumbled cheese of your choice (Parmesan, Romano, Feta, Goat Cheese, etc..)

Instructions
  1. Heat up that grill!
  2. Rub the ears of corn with some olive oil. Grill until they are browned/charred to your liking.
  3. While the corn is grilling, mix butter, garlic and herbs. Season with salt and pepper.
  4. Take the corn off the grill and slather with herb butter while still hot. Cover with cheese and eat ASAP!

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