Enhance your meals with flavor and flair while staying mindful of your health. Herbs and spices, with their depth and variety, offer a heart-healthy alternative to salt and sugar. Choose from an excellent selection of herbs here at Back Home on the Farm!

Basil
With its sweet and peppery flavor, it’s a great compliment to fish and meat dishes. It’s also excellent in pesto, marinades, dressings, and sauces.

Bay Leaves
Bay leaves are primarily used in soups, stews, meats, poultry, seafood, and sauces. They add a woodsy, bitter touch to dishes.

Mint
Sweet and cooling, mint is lovely in salads and pairs well with potatoes and peas. 

Thyme
This peppery and lemony herb adds a punch of flavor to fish, chicken, tomatoes, and roasted vegetables. 

Oregano
Grilling season is almost upon us! Grow this warm and spicy herb for marinating meats and seafood before grilling. 

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Herb marinades are a game-changer for steak lovers! Infusing steak with a blend of fragrant herbs adds a rich depth of flavor. The marinade’s acidity helps tenderize the steak, making it juicy and succulent. Pick up a variety of fresh herbs here at Back Home on the Farm. 

You’ll need:

• 1 cup fresh basil
• 3 scallions thinly sliced
• 2 tablespoons fresh thyme
• 2 tablespoons fresh mint
• 2 cloves garlic
• 1 jalapeno seeded and sliced
• 2 ½ teaspoons salt
• 1 lemon lemon zest
• ½ lemon lemon juice
• ¼ cup olive oil
• 2½ lbs steaks

To make: 

Combine all ingredients except the steaks and place them in a food processor, then pulse until a paste forms.

Pat the meat dry and place it in a shallow baking dish or a freezer bag. Cover the meat with the marinade and refrigerate it for at least 30 minutes or overnight.

When ready to cook, heat the grill to high. Use a paper towel to pat the meat dry, leaving on as much paste as possible. Grill over direct heat or under the broiler until browned on both sides, about 3-6 minutes per side if 1 to 11/4 inches thick and 6-9 minutes if 2 inches thick. Let rest for 5-10 minutes.

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This Creamy Garlic Parmesan Broccoli with Bacon is the perfect recipe for your home-grown broccoli! It will impress and is ideal for family dinners or as a standout side at your next gathering. It’s also keto and diabetic-friendly. Let’s get cooking!

You’ll need:

• 5oz bacon, cut into strips
• 2 tablespoons unsalted butter
• 2 pounds broccoli florets
• 1/2 teaspoon salt and fresh cracked pepper
• 1 teaspoon paprika
• 5 cloves garlic, minced 
• 3/4 cup heavy whipping cream
• 2 tablespoons cream cheese
• 1/4 cup chicken or vegetable stock
• 1/2 cup fresh grated parmesan cheese
• 1/2 cup grated mozzarella

To make:

1. Preheat Your Oven: Start by heating your oven to 375°F 
2. Cook the Bacon: In a large oven-safe skillet (cast-iron preferred for heat retention), fry the bacon over medium heat until crispy. Once done, transfer the bacon to a paper towel-lined plate to drain the excess fat.
3. Prepare the Broccoli: Drain most of the bacon fat from the skillet, leaving about 1 tablespoon behind. Melt some butter in the same skillet, then add the broccoli florets. Season them with salt and pepper. Be sure to scrape up the browned bacon bits from the bottom of the pan to infuse the broccoli with extra flavor. Stir occasionally and cook for about 6 minutes.
4. Add Flavor Enhancers: Stir in the minced garlic to the skillet and cook for about a minute until fragrant. Then, add the heavy cream, cream cheese, chicken stock, half of the grated cheeses, and a sprinkle of paprika. Turn the heat down to low and let it simmer until the broccoli is tender and the sauce is smooth about 3-4 minutes.
5. Combine and Top: Return the crispy bacon to the skillet and mix well to combine all the flavors. Top the creamy mixture with the remaining grated parmesan and mozzarella.
6. Bake to Perfection: Place the skillet in the oven and bake for about 15 minutes, until the cheese is bubbly and golden. For an extra touch of crispiness, broil the top for the last 2 minutes.
7. Finishing Touches: Once baked, remove the skillet from the oven. Give a final season with some pepper and sprinkle freshly chopped parsley over the top for a pop of color and freshness.

Serve and enjoy!

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We love quick, nutritious breakfasts that we can grab before we begin our busy days here at Back Home on the Farm. These Spinach and Parmesan Egg Muffins are delicious and packed with protein and veggies to kickstart your day. They’re also a perfect way to use all that spinach you grew in your garden. 

You’ll need:

• 4 large eggs
• 4 large egg whites
• 1/2 cup 2% milk
• 4 cups fresh spinach (roughly chopped if putting in muffin tins)
• 1/2 cup Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarse ground black pepper
• 1/4 teaspoon paprika

To make:

1. Preparation: Start by preheating your oven to 450 degrees. This high temperature ensures your muffins get that golden-brown top. While waiting for the oven to heat up, generously spray a muffin tin with vegetable oil spray to prevent sticking.
2. Mix Ingredients: Whisk the eggs and egg whites in a large bowl. Add the milk, chopped spinach, grated Parmesan cheese, and the seasonings (salt, pepper, and a dash of paprika). Whisk all the ingredients until well combined. 
3. Bake: Pour the egg mixture into the muffin tins, filling them about 2/3 of the way. Slide the tray into the oven and bake for 15-18 minutes. You’ll know they’re done when they are firm to the touch and golden brown on top.

Serving Suggestions:

These egg muffins can be served warm right out of the oven or stored in the refrigerator for up to a week. Reheat them in the microwave for a quick breakfast. They’re also perfect for a protein-packed snack after a workout. Pair them with a small salad or fruit for a balanced meal.

Serve and enjoy!

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