Tamara's Taste of Home, Monday, May 26, 2008
Published Tuesday, May 27, 2008 3:46PM PDT
Barnston Island Herbs has been selling high quality live culinary herbs to Metro Vancouver's fine restaurants and hotels for more than 25 years. Join Tamara as she helps them keep their produce healthy by using insects instead of pesticides.
Recipes? Who has time to cook?
At Barnston Island Herbs we are fans of eating - not so much of cooking.
Two things I like to do which use our products are Basil Burgers and Smoked Salmon with Nasturtium leaves.
Fire up the Barbee and cook your burger as you normally would.
Load up on your condiments or keep it simple but be sure to use some fresh tomatoes.
Instead of putting lettuce on the burger, use fresh greenhouse grown basil or the young leaves from a basil plant.
Greenhouse grown basil is not as strong field grown basil and you want to compliment the flavours of the meat and tomatoes, not over power it.
Be sure to make extras, one is not enough.
Smoked Salmon with Nasturtium leaves
Thinly sliced smoked salmon works the best.
Nasturtium leaves should not be too old, otherwise they will not be as succulent, about 1 1/2 inches in diameter is a good size.
Take a slice of salmon and roll one or two leaves of nasturtium inside, put it on your favourite wafer and pop it in your mouth.
This makes a great appetizer for a wine and cheese gathering.
BBQ Barnston Salmon (serves four)
1 side of Skin on Salmon (200gm per person)
1 bunch, baby leeks
Salt & black pepper
1 bunch, chervil or parsley
- Slice the lemons and wash the leeks. Rub them with olive oil and grill.
- Lay out salmon on a sheet of aluminium foil, skin down.
- Place grilled lemons and leeks on the salmon, and top with grilled lemon and leeks, herbs and salt and pepper. Cover with foil and put on barbeque, on medium to high heat. Cook for 20 - 30 minutes, depending on thickness.
Tomato & Bocconcini Salad (serves 4)
2 large vine ripened tomatoes
150 g. of fresh mozzarella
1 pkg of fresh basil
Fresh black pepper
3 tbsp. balsamic vinegar
5 tbsp. extra virgin olive oil
1 tsp fresh lemon juice
Arrange sliced tomato and mozzarella on a large plate. Sprinkle with salt and pepper. Mix the balsamic, oil, and lemon juice. Drizzle the dressing over the tomatoes and mozzarella. Garnish with fresh basil, salt and pepper.