Years ago, as a young professional right out of college (and making not as much as I wanted at my first real job), my cooking repertoire for homemade dinners was kinda limited. One of the big reasons I was afraid to (slash couldn’t afford to) branch out into more recipes was because I hadn’t really learned to cook with herbs. I’d flip through cooking magazines, but recipes with long ingredient lists or lots of herbs deterred me. I hated using just a fraction of a bunch of herbs and letting the rest go to waste after several days in my fridge. Sometimes I’d use dried herbs, but more often than not, I’d just skip the recipe.
Hooray for expanding horizons as we grow up.
[tasty-recipe id=”4280″]
