All About: Parsley

Parsley is a biennial herb in the carrot family (Apiaceae). It’s been cultivated for over 2000 years, first as a medicinal and later as a culinary herb. There are three distinct species of cultivated parsley: curled parsley (Petroselinum crispum), Italian or flat leaf parsley (P. neapolitanum) and root parsley (P. tuberosum). Here on Smoot’s Flavor…

All About: Rosemary

Rosemary: the dew of the sea! Rosemary has long been a symbol of remembrance, loyalty and love. It’s been used through the ages as an uplifting herb, thought to support circulation and blood flow, especially to the brain to aid in concentration and memory. Native to the rocky coasts of the Mediterranean, it has naturalized…

Recipe: Fettuccine Alfredo with Mushrooms, Thyme & Parsley

Warm, creamy and comforting. This is a surprisingly quick meal to whip up. INGREDIENTS 8 oz fettuccine pasta 1/2 pound brown mushrooms, sliced 1 onion, diced 3 cloves garlic, crushed or minced 2 tablespoons fresh thyme, stripped from stems 1 tablespoon flat leaf parsley, finely chopped 2 tablespoons oil or butter 2 tablespoons flour 3/4…

Recipe: Berry Vinaigrette with Basil and Shiso

This simple vinaigrette recipe is perfect for summer salads. Here I use blueberries because the flavors of blueberry and anise meld wonderfully in your mouth. But you could substitute blackberries, raspberries or even huckleberries. Shiso adds a layer of complexity to this vinaigrette with its hints of mint, cinnamon and cumin. Tossing a few extra…

Recipe: Beet and Snow Pea Salad with Sweet Marjoram

Sweet marjoram is one of my favorite herbs. Although it’s a relative of common marjoram and oregano, this herb tastes quite different. Floral, piney, citrusy–its flavor is as pinnacle summer as fresh garden corn, tomatoes and zucchini. It’s an excellent herb to pair with summer vegetables–especially root veggies like beets and carrots–it’s absolutely wonderful infused…

Recipe: Crock Pot Beans with Epazote

Cooking beans over the stove is not exactly how I want to spend a hot summer day. But who can resist home cooked beans? This recipe is a take on Frijoles de olla, or pot beans, that are traditionally cooked in a clay pot–imparting a richer, smoky flavor. I don’t have a clay pot and…

Recipe: Radish pod, pea and cucumber salad with basil-lime dressing

Our house loves spicy radish pods! As a snack with a kick, in salads, as next-level pickles or in stir-fry, we love this time of year. The immature seed pods of rattail radish plants are such a fun seasonal vegetable treat. Try them in this summertime salad dressed with a basil-lime dressing. INGREDIENTS For the…

Recipe: Roasted Garden Potatoes with Fresh Herbs

Freshly dug potatoes deserve fresh picked herbs. I roasted these with fresh chopped marjoram, sweet marjoram, basil and parsley, then turned on the broiler for a crisp finish. INGREDIENTS 6 medium sized potatoes, diced 3 Tablespoons fresh chopped herbs 1-2 Tablespoons oil Salt and pepper, to taste Preheat oven to 375F Spread the diced potatoes…