Herbs, herbs, and more herbs

Fresh herbs added to any dish, salad, and even beverages make such a huge impact on the taste and depth. Some herbs are more grounding such as rosemary, thyme, and sage, while others, such as mint and cilantro, give a certain lift to foods. Three different herbs were featured today: rosemary, sage, and dill. Play around with different herbs and different applications.

Herb stew with seitan and root vegetables

Dill beer bread

Seitan is a high-protein fake meat product (yeah... I'm not really sure what that means either), that is commonly used in vegetarian cooking to simulate the taste and texture of meat. You can make it yourself, but if time is a precious commodity, pre-made seitan can be purchased. The stew was a slow and steady simmer of garlic, yellow onions, red wine, rosemary, sage, tomato paste, carrots, celery, seitan, roasted rutabagas, steamed Japanese purple yams, tomatoes, Bloomsdale spinach, Braggs amino acids, and vegetable stock. It turned out to be a very herby and hearty dish. It's accompaniment was a dill beer bread baked with fresh dill and Harps beer.