The one thing I know I am not going to write about is my favorite herb. In looking back over past entries I realize that, when it comes to discussing the herb I prefer above all others, I am as fickle as a teenager.
Whichever herb catches my eye as I walk through the garden is the one that gets picked.
Whatever dish it goes into, assuming it turns out as planned (bien sûr!), is my favorite.
Hi, my name is Katie and I’m a food wh*re! I’m in love with what is currently on my fork!
Fortunately, for my health and that of mon mari, I am an arrogant food wh*re. I don’t buy processed foods, because I can make it better (naturellement!) The fact that there’s not a wide selection available here has nothing to do with it! Really!
So what tickled my fancy when I was trying to come up with a simple starter? Well, the tarragon was growing nicely; the chives needed trimming…. How about an omelet? Mon mari had put a perfectly ripe avocado in the trolley without my noticing, so I had that to use….
I had no idea how healthy avocados are! I knew they are high in monounsaturated fat (oleic acid) known to help reduce the bad cholesterol and increase the good. As I started reading more about them on the World’s Healthiest Foods site I was ready to send mon mari back to the market for more!
According to the article, avocados offer protection against both breast and prostate cancers…. equal opportunity – I like that in a fruit!
It’s high in potassium, folate, vitamins B6, C, E, K and carotenoids (lutein, which is dear to me for eye health) plus it increases the absorption of carotenoids from other vegetables. You really should read the article; then go buy avocados.
All that being said, my entry for Weekend Herb Blogging, this week back home with our beloved founder, Kalyn, of Kalyn’s Kitchen, is:
1 small log chevre (goat cheese)
1 small, ripe avocado
2 tbs snipped fresh tarragon
1 tbs snipped fresh chives
2 tsp olive oil
With scissors, snip herbs, divide in 2 and set aside. Remove avocado from shell and slice about 1/4 inch (.7cm) thick. Reserve some slices for garnish. Cut 6 slices of chevre, 1/3″ (1cm) thick. In a medium bowl beat 2 eggs well with a wire whisk. Add half of the herbs. Heat an 8 inch nonstick skillet or omelet pan over medium-high heat. Add
half of the oil. Add eggs and swirl around to cover bottom of pan. When the eggs are almost set, lay 4 – 5 avocado slices on 1/2 of omelet, top with 3 slices of chevre. With a spatula turn other half over. Leave in the pan another 20 – 30 seconds to finish cooking, then remove to plate. Can be put into 250F (125C) oven to keep warm while you make the other omelet…Oh yes – repeat for second omelet. Serve, garnished with reserved avocado slices and some olives if you have them – a tarragon sprig would be nice…. some cherry tomatoes….
Pour a nice, chilled Spanish Rosado, take your plate out to the terrace, watch the sunset and ponder all of the wonderfully healthy things you are putting into your body. Makes you feel good, doesn’t it?
Don’t forget the Salmon your roasting for your main course salad…..
And don’t forget to stop by Kalyn’s Kitchen on Monday for the complete recap of all the great recipes using herbs, vegetables and fruits.
Now, go buy some avocados! Go on! Avocados!