Wednesday, June 17, 2009

Herbs and Breakfast

~I have two house guest this week and we are learning much about all the many ways to have a safe and healthy summer...including delicious and fun foods.

My house guest are of course my two young grandsons...Bradley and Jack-ages-10 and soon to be 8.

So far we have had a week of some work, some play, and lots of talk and cooking experiences.

They have come to know the summer herbs on a personal level.

We've included, fresh from the gardens at each meal, a sampling of two or more vegetables and herbs that will interchange and produce a tasty and healthy plate.

Today's special was Poached eggs with Dill and Salmon.


serves 4

4 poaching/custard cups ( oven ware )
4 eggs ( organic/hormone free )
3/4 cup good white wine
3/4 cup cold water
small amount of real butter
1 Tablespoon fresh or fresh dried dill weed
1 teaspoon Sage Hill Farms Cajun blend seasoning

Place small amount of butter in each cup and heat slightly
Mix water and wine and divide between the 4 cups
Break one egg into each cup
sprinkle with Cajun blend seasoning and the dill

The egg should be just covered with the wine/water

Place in a preheated 375 oven just until the liquid has almost cooked away.
Or until your desired doneness of the egg.


2 to 4 slices of your favorite bread ( I use whole grain or oat )

Mix together in a small bowl-
1 small can of organic salmon
small amount of Greek Yogurt ( just enough to blend )
small amount of Cajun blend seasoning
Sprinkle with fresh dried dill and toast under the broiler just until hot

Cut into 4 squares


Mix a combination of melon, red grapes, and cucumber
Sprinkle very lightly with Cajun seasoning and toss lightly


In a tea pot add 6 teaspoons of Sage Hill House blend ( lemon balm/peppermint )
less than 1/4 teaspoon of Stevia
4 to 6 cups of boiling water

Cover and steep for 5 to 7 minutes

Make the breakfast table interesting and the guest will more than enjoy~


Skin Care Girl said...

yummy! Like the idea of the salmon and also the cucumber with the fruit.
I know you are having a blast with your favorite guys!!

Heading to look for your yellow squash recipe. We have squash coming out of our ears. Love a favorite veggie!


Anonymous said...

Thanks Leslie, for reading and your feedback.

Yes, we are having one awesome week.
Had to pack 2 weeks of activities into one since they are going to England for the summer.

You ask about the olive oil and heating.

As a rule I use grapeseed oil for any high heat cooking.

Squash is something I lightly saute' so the olive oil is fine...just don't use it for high heat cooking.

I too love squash in many different ways.

Your garden sounds beautiful this year....good for you!


Bea K.