Cooking is a constant push forward in my life. I’m constantly challenging what I know, what ingredients I use, and even how I use common ingredients. It is exciting and overwhelming all at once. One of the areas I’m pushing myself this year is to step out of my rut with herbs. I have my favorites but there comes a time to move past those and explore more. So I planted lovage, tarragon, and savory. On top of this, there’s a few herbs I’ve always grown but rarely use in my cooking. Mint being the prime example.
In perfect timing, my friend Lily just released her blog-titled book, Kale & Caramel. In a time where the release of cookbooks feels overwhelming, it’s always a treat to receive a book that radiates passion and creativity. Each chapter is focused on a specific aromatic herb or flower with recipes that highlight each. This orange blossom toss is from Lily’s book and while it’s in the orange blossom chapter, I chose it because of the mint. It’s a beautiful balance of the floral and herb flavor with one of my favorite vegetables.
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