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Local Tilefish Ceviche

My pineapple chili #herbsalt #mago #lime nectar

See story for the herbaceous details.

So many amazing things are happening. Sometimes life resets us…. And then we plant!

Wild Radish Flower Citrus Gin Cocktails….. #seeeverything #useeverything

Big gigantic #tropicalavocados woth my Pineapple Green Chili Verbena Salt - Summer 2022 Fruit Series ( i hoard a little of all my favorites)

There is a very special batch of #herbsalts in the works that is filled with love! The Snowbird Series - Two Tropical Miami Salts - limited availability- very special - stay tuned.

This is one of my favorite recipes and I could care less if others like or not, (although they do) this recipe is one I make over and over again just for me. I mix and match the herbs, based on what I have one hand, i have found that its super forgiving of the herb combo flavors- the key is using spring herbs like dill, parsley, chives, mint and fennel fronds. All of which are readily available here in Miami. I use a simple hand held mandolin to shave the fennel, I don’t like complicated mandolins.

Ingredients

1 fennel bulb, halved and shaved thin
2 tablespoons finely chopped dill leaves
2 tablespoons finely chopped parsley leaves
2 tablespoons finely chopped mint leaves
3 tablespoons finely chopped fennel fronds
2 cups English shelling peas, peas removed from pods
zest of 1 lemon
juice of 2 lemons
1/3 cup extra virgin olive oil, possibly another tablespoon
2 ½ teaspoons Early Spring Salt or Maldon flake salt
2 cups orzo pasta
1 – 1 ½ cups crumbled feta cheese

Directions

Combine the vegetables, zest and herbs in a large bowl and add the olive oil and lemon juice. Mix together well.

Cook the orzo pasta per instructions on the box and rinse with cold water until all of the heat is out. Make sure its drained well and mix the orzo into the herbs and vegetables. Add the feta and gently mix again. Taste the salad. It might need a little more olive oil depending on if you like it less lemony.

Serve with a pinch of the early spring salt.

It’s currently 80 degrees and I’m in my swimsuit outside by the pool near the beach with my pets. I have a sweet little menu prepared for a dinner tonight ( stuffed and grilled calamari and local Florida shrimp and a citrus salad) and was just lollygagging a bit when I got a text asking me for the recipe for that cold weather chicken congee I made during the recent artic chill. It’s a little late but I think the New Year tie in message that I have to share is a good one, so the timing I guess is perfect.

My congee recipe is a little different. I had never made congee before. But different is who I am and what I do and staying authentic to who I am is a constant goal, New Year or not.

Part defiance, part peculiar personality and mostly the assortment of all varying ideas (people, places, culture, things) that attach themselves to the creative parts of my being; ideas that I have encountered by a lifetime of traveling around the globe solo, which in itself is the epitome of doing things differently; in particular for a woman.

Find the recipe at MyHerbal-Roots.com and the New Year’s message- right here

dare to be different- sure its lonely and comes with some discomfort but it can also taste and feel so good! The discovery and exploration will grow you.

Just try if you can to go outside the box a little in this next year, I’m going to keep working at it in my personal life where I tend to be much more of a scaredy cat than in my culinary world!

Happy New Year!
From me #snowbirding in florida 🌴🥭☀️🌊

Nissa’s Porchetta

Christmas 🎄 Porchetta is en route for its finish! Merry merry Christmas….

The porchetta has been sitting out to hit room temp and is now glazed woth the silky ling pepper cranberry sauce and some added sage.

Nissa Porchetta School

Make the drippings tasty for Cider Onion Gravy

goes without saying that there’s a significant amount of #herbalforeplay in this recipe

@2019 Ger-nis Culinary

MY HERBAL ROOTS

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