A Quote by Tom Douglas
The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.
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Verde que te quiero verde. Verde viento. Verde ramas. Green I love you green. Green Wind. Green branches.
We'll do frozen pizzas and then I'll get arugula from the garden and do a fresh salad over the top with shaved Parmesan. Or we'll buy a rotisserie chicken already made, and then we'll make tacos and a fresh salsa and we'll grill some vegetables to accompany it. We definitely try to make it a little bit homemade if it's not completely homemade.
What a time herbs and weeds, and such things could talk, A man in his garden one day did walk, Spying a nettle green (as th'emeraude) spread in a bed of roses like the ruby red. Between which two colors he thought, but his eye, The green nettle did the red rose beautify. "How be it," he asked the nettle, "what thing Made him so pert? So nigh the Rose to Spring.
Salsa verde is delicious with trout or most any fish.
The green shoots of economic spring are appearing once again.
I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
Simplicity in preparation is the Italian way. Make easy dishes, and then you can elaborate the final preparation by decorating with vegetables or herbs or adding a dash of olive oil.
Most people think to make green bean casserole around Thanksgiving and Christmas, but honestly, I make this dish more during the summer, when green beans can be found fresh at the market. I think it is the perfect meal when served with crusty bread, a bountiful salad, and a cup or two of wine.
The garden of love is green without limit and yields many fruits other than sorrow or joy. Love is beyond either condition: without spring, without autumn, it is always fresh.
They say it's better to bury your sadness in a graveyard or garden that waits for the spring to wake from its sleep and burst into green.
Maybe we need to re-engage our smart, energetic youth around the world to be farmers and find fresh, green technologies that will feed the world more fresh greens.
Everywhere I go, I always look for creative entrepreneurs, whether it's artisans and craftsmen, small farmers and gardeners, or restaurateurs who use fresh, locally sourced ingredients. I admire the courage and self-reliance it takes to start your own business and make it succeed.
Weep like the waterwheel, that green herbs may spring up from the courtyard of your soul. If you wish for tears, have mercy on one who sheds tears; if you wish mercy, show mercy to the weak.
I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.
Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. I'm crazy about L.A. because at the farmers' market you find all kinds of wild mushrooms.
I must confess, I'm not the best cook. I make a mean salsa, as I like hot sauce and, you know, tacos, because I'm a California kid, and that's about it.
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