This is my go-to nibble (no more potato-chips for me). These nuts far surpass the flavor of store-bought nuts.
Thyme & Rosemary – Roasted Marcona Almonds
1 pound roasted, salted Marcona almonds
3 teaspoons good olive oil
2 tablespoons minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaves
1 teaspoon kosher salt
Serves 6 – 8
Preheat the oven to 350 degrees.
Place the almonds, 2 teaspoons olive oil, thyme, rosemary, and kosher salt on a sheet pan and toss them together.
Roast the almonds for 10 to 15 minutes (5 extra minutes if you are located in a higher altitude like me 2000′), turning them every 5 minutes with a metal spatula, until they’re lightly browned.
*Watch carefully – they go from under baked to burnt very quickly.
Sprinkle with sea salt and the last teaspoon olive oil, toss, and set aside to cool. Serve warm or at room temperature.
Store extra nuts in a glass jar with tight lid. These will keep well for about a week on the counter.
Garden Fresh Herb Pasta. Serves 2
This is a very basic recipe! All you need is a handful of freshly picked herbs (I used chives, thyme, green basil, thai basil, lemon verbena, golden sage, greek oregano, garlic ramps, and burnet).
4 tbsp of chopped herbs (Anything is fine as long as you have about 4 tbsp)
Water and pasta for two
A couple of splashes of White Balsamic Vinegar
A small glug of oil, I prefer Avocado oil, but good Olive Oil is just as tasty
-Bring a pot of well-salted water to a boil
-Follow cooking directions for pasta
-When the pasta is cooked, strain and put into a shallow serving bowl
-While the pasta is cooking finely chop a couple of handfuls of fresh herbs
-Mix the oil and vinegar in small jar with lid
-Toss the herbs with the hot pasta, drizzle the oil and vinegar mixture over the top, then sprinkle the flower petals with some lovely cheese to finish.
Side note: I use two types of pasta: Wheat for my husband and gluten free for me. My favourite GF pasta is Tru Roots, Ancient Grain – Penne Pasta.