I’m so excited to be a part of this weeks #SundaySupper with American Family insurance. The theme of the week you ask? Recipes from the Garden! Yay! I’ve mentioned several times lately that I am so anxious to plant our garden. I love the excitement of turning dirt, seeds, and a little elbow grease into food for our family. It’s extremely satisfying for me. It is a dream of mine to be able to grow enough fresh produce, that it would satisfy our families produce needs for the entire year. Unfortunately we don’t have a lot of space and we can’t quite get there yet but that is the goal. For now I am happy to have fresh produce from our own garden throughout the summer and during a few of the winter months. What we can do though is have fresh herbs throughout the year. Herbs are great because they don’t require a lot of maintenance and you can grow them indoors with little space. I used Italian Parsley and Oregano from our herb garden in the Greek Stuffed Tomato recipe I’m sharing with you today. I love creating a great recipe that my family will love but creating it with fresh herbs that we’ve grown ourselves is even better.
Have you grown your own herbs before? If not, why? Maybe it seems a little overwhelming but the best way to get started is to just do it! Every gardener has failures along the way but the great thing about failures is they teach you how to be successful. To grow most herbs all you need is a sunny window. No special lights or equipment are needed. The best herbs to grow inside are basil, parsley, bay, chervil, chives, oregano, rosemary, sage, tarragon and thyme. I have found basil and parsley to be the easiest to grow and you can grow them from seed so no need to spend more money on buying fancy plants. If you have children or grandchildren they are going to love watching them sprout from seed. Heck I’m not a child and I love it! So, grab some little pots, some potting soil and seeds and start with some basil and parsley. You are going to be so surprised by the punch of flavor that fresh herbs will add to your recipes.
Do you grow herbs already? If not do you think you might try? I’d love to hear your tips, challenges or successes. You can still make these Greek Stuffed Tomatoes if you don’t have fresh Italian parsley and oregano but make sure to purchase the freshest you can find. The recipe is really simple but the fresh herbs add a great flavor that canned and bottled just doesn’t provide, at least in my experience.
If you are using fresh Oregano then you will want to prep it a little in advance so that you can dry it. Simply cut some of the oregano off of your plant with kitchen shears and then wash and dry it. Throw away any discolored leaves or woody stems. Preheat your oven to the lowest temperature, if you have a gas stove then the pilot light will do the trick. Strip the leaves off of the stems and cut the herbs into 1/4” pieces. Spread in a single layer on a parchment lined cookie sheet. Place in the oven for 2 to 4 hours – times will vary depending upon climate, humidity etc. You are waiting for the leaves to get to a point where they crumble easily between your fingers. You can store any leftover dried oregano in a sealed container in a dry dark place. I like to store mine in the freezer.
Serve and enjoy!
Make sure you follow the Recipes from the Garden #ChooseDreams Pinterest board for more great recipes!
To find out more about our sponsor American Family Insurance and their #ChooseDreams campaign, visit them at their website and social media sites.
This post is sponsored by American Family Insurance. All opinions are my own.
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