Let’s make Cilantro Lime Chicken with Avocado Salsa. This dish marries the zesty punch of lime with the distinctive, aromatic presence of cilantro, complemented by the creamy richness of avocado. Ready to savor every bite? Let’s get cooking!

Ginger is a familiar flavor for many of us; we love ginger snaps, Asian style dishes often use ginger, and if you have ever had the luck of tasting homemade Ginger Ale? It’s fantastic! Ginger is also a seriously good addition to your herbal stash. It’s not only tasty, it can stop nausea in it’s tracks.

I don’t know about you, but here in Maine, we eat a lot of haddock. I like to try new flavors to make each dish different from the last so we don’t get tired of it. This recipe started as one for Tuna steaks. Who can afford that? Especially on a writer’s budget for a family? Not this girl. Anyhow, it’s luscious with haddock. You have to give it a try! Haddock, being a more delicate fish than tuna, will cook quicker and offer a slightly different, but equally delicious, flavor profile.

Fennel has always been a garden favorite of mine. It’s just so ‘odd’ when it grows as a feathery, wispy thing, then into a sturdy bulb and beautiful flowers. I also love that you can start using Fennel pretty early on in the growth cycle. Snipping off leaves and then leaves and stems. Finally, the rewarding bulb at the end of the growth cycle. They all have that distinctive anise flavor. It’s such a fun herb to grow.

Fennel pairs beautifully with oranges. Here is a way to use up your lovely bulbs and it’s simple to prepare.

Fennel, with its feather-like leaves and distinct licorice flavor, is a hardy, perennial herb that hails from the Mediterranean. It’s as beautiful in a garden as it is versatile in the kitchen.

One nice thing about bread machines is that you can try different flours and experiment with textures and add-ins. This recipe for Rye Anise bread is perfect for this. It’s made for pastrami or corned beef, and a hearty mustard! I have included a recipe for mustard, too.

I created this tea blend first because I wanted something calming. And second, I am a science geek and that is where Butterfly Pea comes in. Who wouldn’t love the color-changing effect? Anyhow, thanks for reading and I hope you try this delicious recipe.

Easy and fabulous, I like recipes that start with simple ingredients and you end up with a big win. This is that sort of recipe. Marjoram and lemon transform chicken into a beautifully flavored meal. Don’t skip the brine step. Include it anytime you are making chicken. It’s easy and levels up your protein. Enjoy!!

The history of tarragon (Artemisia dracunculus)stretches back to ancient times, where it was used for its medicinal properties. The herb made its way across continents, valued by various cultures for its ability to stimulate the appetite and aid digestion. In the medieval era, tarragon found its place in the gardens of monasteries, used by monks to produce remedies.

Chives, (Allium schoenoprasum), are a member of the onion family. They stand out in the culinary world for their delicate flavor and vibrant green touch. These slender, grass-like herbs are not only a favorite garnish but also a powerhouse of nutrition and history