Making pesto with a molcajete (c)2011 LaDomestique.com

This past week at La Domestique was devoted to the herbs of late summer: thyme, oregano, basil, mint, rosemary, and sage.  Cooking with herbs adds freshness and life to food. Their fragrant aroma and texture stimulates the senses. Herbs are freshest when they come from your own garden, and anyone with a sunny windowsill can grow a pot of thyme or mint. More than just a garnish, herbs are the star in sauces like pesto and salads like tabbouleh. Capture what’s left of summer by enjoying herbs before the garden goes quiet and cold.

In case you missed anything, I’ve got a recap for you!

Monday:  Announcing herbs as ingredient of the week.

Tuesday:  10 Ways Tuesday! Creative ideas for cooking with fresh herbs. Also, check out my weekly column at the Whole Foods Market Cooking Boulder website. This week I write about using a molcajete to make pesto.

Wednesday:  Cook in the moment with a recipe for Sea Bass with Salsa Verde, Sautéed Tomatoes, and Black Quinoa.

Thursday:  The story behind herbs- growing, storing, cooking and flavor pairing.

Friday:  Celebrate the weekend with antipasto! Bruschetta with herbs 3 ways: eggplant and mint, garbanzo and rosemary, peach and thyme.

Thanks for reading! Enjoy the Labor Day holiday!