Pork dish elevated with herbs
Herbs are still flourishing in our gardens and serious herb growers will be drying their favourites to flavour meals once the weather cools down.
One book that explains all aspects of these plants and how to enjoy them yearround is Culinary Herbs: Grow. Preserve. Cook! by Ontario herb specialist Yvonne Tremblay (Whitecap, $34.95).
She offers an appealing collection of more than 200 herb-flavoured dishes, including this easy recipe for a quick-cooking pork cut that is often on sale in supermarkets.
Tremblay, a University of Guelph teacher, nutritionist and recipe developer, has produced a beautiful book packed with answers to pesky questions such as how to make a bouquet garni or herbes de Provence, when and how much of a fresh herb should be added to a dish, how to grow herbs indoors or outside, as well as how to preserve them.
If you use packaged herbs from the supermarket and end up with more than you need, this book will walk you through drying any quantity and making herb butters or pesto.