Wilted Or Drying Herbs: A Savory Spread For Just About Anything
<a href="http://www.rebeccalando.com/" target="blank">Blogger</a>, writer and <a href="http://www.youtube.com/wcfoodies" target="blank">producer</a> Rebecca Lando loves to eat seasonal, organic and local food but is determined not to waste any of it -- even a $5 bunch of herbs. In <a href="http://www.amazon.com/The-Working-Class-Foodies-Cookbook/dp/1592407536?tag=thehuffingtop-20" target="blank"><i>The Working Class Foodies Cookbook</i></a>, she explains that herb butter is a great way to give that bundle of not-so-fresh thyme, oregano, basil (or any other herb, really) one last chance. You can mix it into a stick of butter and heap the result on thick slices of baguette and broil it for a twist on garlic bread; toss it with hot pasta and Parmesan for a quick dinner, or with just-cooked fish or shellfish; slip a pat of it into a baked potato or on grilled or roasted vegetables or steak; or just spread it on toast.
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<b>Get the recipe: <a href="http://www.oprah.com/food/Herb-Butter-Recipe" target="blank">Herb Butter</a></b>
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