Ger-Nis INTERNATIONAL, LLC

HOT HERB TRENDS: PACK AN HERBAL LUNCH

As the economies of the world move to a much more stagnate and stale position, we find ourselves wondering how to maintain the momentum for eating healthy and organic foods while still trying to protect our pocketbooks. We want to continue to support local and organic farmers. We want to continue to buy fresh herbs and exotic ingredients. But, as food prices rise, how do we keep up?

Among the many money saving options out there, we prefer one solution that has proved to be tried and true—packing a lunch. Packing a lunch saves you money, gives you control over what you eat and allows you to eat fresh ingredients. Packing an herbal lunch is simple, healthy, economical and delicious.

Here are a few healthy, economical herbal choices that will keep some dough in your pocketbook.

Marjoram Orzo Salad
2 c cherry tomatoes, halved
2 c cooked orzo pasta
½ c chopped kalamata olives
½ c chopped green onions
½ c chopped marjoram
¼ c lemon juice
1 t lemon zest
¼ c olive oil
½ c crumbled feta cheese
salt and pepper

Mix together all ingredients except cheese and let stand before eating at least half an hour. Just before serving add cheese and mix gently. Makes 4 servings.

Parsley Chickpea Salad
1 c chopped parsley
1 c cooked chickpeas
¼ c chopped red onions
1 c chopped tomatoes
juice of 2 lemons
2 T olive oil
salt and pepper

Gently mix all ingredients together in a mixing bowl, sprinkle with salt and pepper, and mix gently again. Makes 3 servings.

Rosemary Black eyed Pea salad
½ c finely chopped carrots
½ c chopped sundried tomatoes
1 bunch chopped green onion
½ c chopped red onion
1 c chopped broccoli
3 c cooked black eyed peas
¼ c olive oil
¼ c lemon juice
¼ c chopped rosemary, may use up to ½ c
salt and pepper

Combine black eyed peas and all vegetables in a large mixing bowl. Mix well. Add olive oil, lemon juice and chopped rosemary. Add salt and pepper to taste. Makes 6 servings.

Orange Fennel Rocolla Salad
3 c washed rocolla
3 large cut, peeled and segmented oranges
½ c sliced red onion
1 c sliced thin fennel
juice of 1 lemon
juice of 1 orange
1 shot shallot
¼ c almond oil
salt and pepper

Toss rocolla, fennel, red onion and oranges in a large salad bowl. In a separate bowl, mix the juice of the lemon and orange, shallot, salt, pepper and almond oil. Toss together with salad. Makes 4 servings.