#herblovers

Anyway is this fucking Thai basil… maybe cinnamon basil? Or like just regular basil?? It smells like peppers not basil and the pink/red stem is throwing me off.

I guess my main question is can I eat it?

Transform leftover roast chicken into a delicious sandwich by pairing it with a flavorful herby mayo. This sandwich is packed with fresh ingredients and bursts of herbaceous flavors, making it a perfect choice for a quick and satisfying meal.

Ingredients: Leftover roast chicken slices. Bread of your choice. Mixed greens lettuce, arugula, etc.. Tomato slices. Red onion slices. For the herby mayo:. 1/2 cup mayonnaise. 2 tablespoons chopped fresh herbs such as parsley, basil, and chives. 1 clove garlic, minced. 1 teaspoon lemon juice. Salt and pepper to taste.

Instructions: In a small bowl, mix together mayonnaise, chopped fresh herbs, minced garlic, lemon juice, salt, and pepper to create the herby mayo. Spread a generous amount of the herby mayo onto slices of bread. Layer roast chicken slices, mixed greens, tomato slices, and red onion slices on one slice of bread. Top with another slice of bread to form a sandwich. Slice the sandwich in half, if desired, and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

A refreshing and nutritious Summer Farro Salad featuring the wholesome goodness of farro grains, fresh vegetables, herbs, and a zesty lemon dressing. Perfect for a light and satisfying summer meal or side dish.

Ingredients: 1 cup farro. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 3 tablespoons extra-virgin olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Put the farro in a saucepan with 2 cups of water and a pinch of salt. Then rinse it under cold water. After the water starts to boil, turn down the heat, cover, and let it simmer for 25 to 30 minutes, or until the farro is soft but still chewy. Take out any extra water and let it cool down. The cooked farro, cherry tomatoes, cucumber, red onion, basil, mint, and feta cheese should all be put in a large bowl together. Mix the extra-virgin olive oil, lemon juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and gently toss to mix. Put the Summer Farro Salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 30 minutes