SPRING SPRING SPRING

SPRING. SPRING, GUYS. SPRING. IT IS ALMOST HERE.

When I was a kid, I knew that spring was close when our yard was covered in tiny henbit blossoms.

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Henbit seems to like my roses, but it is easy to clear away. I don’t use any pesticides/herbicides, so I can clean up my flower beds AND harvest something delicious. Henbit is a member of the mint family. It has a mild taste, though, similar to kale. The Foraged Foodie has a recipe for a henbit pesto that sounds really good.

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I wanted to make a recipe that featured this weed. Honestly, it is so mild you could put it with almost anything. Throw it in a salad. Wilt it in olive oil with red pepper flakes. Rub it all over your face. Below is a recipe for Lemon Garlic Zucchini Noodles, garnished with henbit. When I redo this recipe, I think I will add more herbs with the garlic and onions to punch up the flavor.

Lemon Garlic Zucchini Noodles

Bring a pot of water to boil. You will cook your zucchini for only three or four minutes. You still want it to have a bite to it. Don’t add salt to the water, and don’t salt the dish until you’re ready to serve. If you salt it while cooking, the zucchini will get too soft. And look. I’m not going to buy a spiralizer, because I know I’ll probably only use it a handful of times a year. But. BUT. I bought these at the grocery store. Easy. In a pan, cook some onions and garlic in some olive oil. Throw in whatever herbs you want. Thyme. Or basil. Or dill. Live your life.

Drain the zucchini and add it to the pan. Let it cook for another minute, but don’t let it go so long the zucchini turns to mush. Squeeze some lemon juice on top. Sprinkle with parmesan and henbit and top with an egg. Get your salt on. You know what else would be good? Toast some pine nuts and throw those on top.

Eat it all. Think of spring. Imagine you’re a daffodil. Have pizza for dessert.

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