Today the #OurFamilyTable is sharing herbaceous recipes! Christie of A Kitchen Hoor's Adventures encouraged the bloggers: "The first full week of May is National Herb Week. Show us you show stopping herbaceous recipes highlighting their flavors."
- Pesto Carbonara by A Kitchen Hoor's Adventures
- Bastounakia with Parsley, Sage, Rosemary, and Thyme by Karen's Kitchen Stories
- Lemon Thyme Lemonade by Our Good Life
- Blue Bayou Golden Beet & Arugula Salad by Simply Inspired Meals
- Herby Salt and Vinegar Chip Fish by Hezzi-D's Books and Cooks
- Thyme Tea by Home Sweet Homestead
- Asparagus Soup with Chimichurri by Art of Natural Living
- Sabzi Khordan (Fresh Herb Platter) by Culinary Adventures with Camilla
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Fresh Herb Platter
In reading Louisa Shafia's The New Persian Kitchen, I realize that these platters are on the table at almost every dinner. Where we have our green salads, they have their sabzi khordan. Use whatever herbs or greens you have. Tonight I used fresh mint, fresh dill, and baby lettuces.
- feta cheese
- olive oil
- fleur de sel
- freshly ground pepper
- ground cumin
- 2 bunches of whole herbs or greens
- nuts (traditionally, they serve walnuts; I had pistachios)
- radishes, quartered
- tomato, sliced into wedges
- flatbread for serving
Slice your feta cheese into serving-sized pieces. Drizzle with oil and sprinkle with salt, pepper, and cumin.
Arrange your platter with alternating colors for a pleasing platter. I did: feta, fresh mint, yellow tomatoes, baby greens, radishes, and fresh dill with pistachios in the center.
To eat: pick up some herbs and place them in a manageable piece of flatbread. Stuff the flatbread with herbs, cheese, a radish or tomato, and nuts. Fold in half and eat. Delicious! I will definitely be serving sabzi khordan more often.