Every time you stroll past a colorful table of herb seedlings, grand ideas abound. Complex yet delicate herbal flavors frame the perfect summer meal al fresco. Sweet herbs hit a high note when they marry with meat on the grill, while zesty leaves give iced tea a zing that lifts sans caffeine. A creamy tropical salad keeps the meal light on carbs yet oh-so satisfying, while imparting a fresh infusion of sunny summer flavor. These three herbaceous treats will have you on your way to improvising a brilliantly inspired seasonal feast.

Herbs to grow: pineapple sage, garlic chives, lemon balm, lemon verbena, mizuna & cilantro.

Pineapple sage & garlic chive grilled chicken

For the chicken:

• 4 organic, free-range chicken breasts

For the marinade:

• 3-6 cloves garlic, crushed
• 5-10 leaves pineapple sage, finely chopped
• 4-5 stalks garlic chives, chopped
• 1 beer (lighter/darker will achieve different flavors–feel free to experiment!)
• 1 tsp. sea salt
• 1 tsp. black pepper
• 1 tbsp. honey
• 2 tbsp. soy sauce or tamari

For the chicken:

1. Combine marinade ingredients in a large glass container with lid.
2. Marinate chicken overnight or close to it as possible.
3. Heat a gas grill (or charcoal if preferred) to medium high heat.
4. Oil the grill and cook breasts on indirect heat for about 15 minutes on each side, until juices run clear.
5. Cover chicken to retain moisture.
6. Squeeze fresh lemon over chicken before serving.

Mango, avocado & mizuna salad

For the dressing:

• 3 tbsp. extra virgin olive oil
• 1 lemon, juiced
• 3 leaves pineapple sage, finely chopped
• 1 handful of cilantro, finely chopped
• 1 tsp. sea salt
• 1 tsp. black pepper
• 1 tbsp. honey

For the salad:

• 2 large firm & ripe avocados, cubed
• 1 Hawaiian mango, cubed
• 8 oz. mizuna, washed. (Arugula may be substituted)
• ¼ red onion, very thinly sliced.
• 2 tbsp. toasted sesame seeds

For the salad:

1. Blend dressing ingredients in a small food processor or shake to combine in an airtight jar.
2. When almost ready to serve, combine salad ingredients and dress lightly. Don’t do this until you are ready to eat or the avocado will brown and the mizuna will wilt.

Lemon balm & verbena iced tea

• 3-5 sprigs lemon balm
• 3-5 sprigs lemon verbena
• 6 c filtered water

For the tea:

1. Boil water.
2. Pour water over herbs in a large, heatproof glass pitcher.
3. Allow tea to cool before moving it to the fridge.
4. Serve on ice with a sprig of each for decoration!

Image via Flickr user jules:stonesoup.

Related Articles

• Raw Recipe: Tom GYI Soup
• Mom’s Chicken Soup
• Quinoa Tabbouleh

This oh-so-sweet lemon bar: seems like the perfect afternoon treat – it is National Lemon month, after all. But if you’re feeling a bit tired and achy and you have a carb-filled diet (think lots of bread, pasta and pizza), perhaps you have a gluten allergy. And you wouldn’t be alone. One study found that around 99% of those with gluten sensitivities were completely unaware of it, and about one in 133 people have Celiac Disease. What’s more, while for some it may be mild, for others gluten-intolerance is related to a whole host of problems including depression, anemia, inflammation of the joints and other serious health issues. Scary, we know! But before you ditch the idea of baking up a batch of these summertime sweets, try using. . .

That: gluten-free lemon bar recipe.  Who says that those with no allergies get to have all the fun? For the record, while we’re not health professionals (and you should visit yours if you think you have a gluten sensitivity), we’d certainly advocate for anyone to try their hand at gluten-free baking. With just as much pucker as the old-fashioned bar, you may find that you like the gluten-free version better! So whip up some little yellow squares, grab yourself a tall glass of organic iced tea and head outside for a lazy day. Welcome to summer.

Here are a few recipes to try:

The Baking Beauties Gluten Free Lemon Bars
Gluten-Free Girl and The Chef Lemon & Ginger Bars
Simply Gluten Free Lemon Squares
Serious Eats Lemon Bars

Image via Flicker user Istelleinad.

Related Articles

• Eco-Eats For Earth Day
• Breakfast in Bed
• When Life Blows: Get A Blow Out

Now that you’re feeling the might of Your Daily Thread’s Meatless in May campaign, let’s talk specifics to make your new meat-free diet successful. As a new vegetarian, you’ll find yourself at a critical juncture; being too tired to cook after work and relying on the fallbacks like mac and cheese, pizza and quesadillas. These options will make your new lifestyle choice lose its luster before you can say Bar-B-Q.  But stay the course! Remember scientists have found it takes at least three weeks to embed a new habit.

Ready-to-eat staples to have on hand:

• Breads like La Brea Bakery’s par-baked Ciabatta, pasta and soba noodles.
• Sauces including caponata, teriyaki and pesto.
• Cheeses like soy mozzarella and goat.
• Almond, cashew and peanut butter.
• Fresh from the farmers’ market produce like eggplants, parsnips, carrots, onions, cabbage, spinach, sweet potatoes, Portobello mushrooms, kale and bell peppers.
• Jarred minced garlic and ginger, artichoke hearts and black olives.
• Nuts including  pine, almonds, pecans, walnuts and macadamia.

Make your ingredients work harder. The pesto sauce above will go great with pasta as an entree and the next night can encore as a spread on toasted ciabatta with grilled Portobello mushroom. Another example is the cabbage made into cole slaw. This can be a great salad for lunch that can do double duty on ciabatta with soy cheese melted under the broiler.

The plan. With your new supplies added to your existing staples you will be able to enjoy the following meals and more: roasted vegetables; peanut butter Thai noodles; pasta tossed with caponata; grilled portobello mushroom on ciabatta; glazed parsnips and carrots; pasta with artichoke hearts, olives and pine nuts; sautéed spinach; and sweet potato fries.

Next week’s final installment, sites to keep you motivated and moving forward.

Article written by Guest Contributor, Kris Kahrs, who is a kidlit writer, humorist and essayist and whose work has appeared online as a founding member of The Pen and Ink Blog. Her essay on the pratfalls, pitfalls and spit-up of motherhood, “The Fierceness” was selected by the Listen to Your Mother Show – LA 2011, a national show about topics of modern motherhood. Kahrs is also  the author of two picture books, “The Cautionary Tale” and “Dinosaur House” and is finishing work on her first novel, “Cat of Destruction.”

Image via Etsy user anek.

Related Articles

• A Veggie Adventure: Part Deux
• A Veggie Adventure
• A Veggie Adventure: The Final Chapter

Ladies and gents, the time has come once again to: clear your fridge of any leftover chicken; to freeze any unused ground turkey meat; and to cross Ribeye steak off your grocery list—Meatless in May has arrived!

If you took part in last year’s meat-free campaign, then we don’t need to remind you that “livestock uses 30% of the Earth’s arable land for pasture, an additional 33% of the land to grow and cultivate their feed and 5,000 gallons of water to produce a single pound of meat…” Livestock farming contributes to 18% of greenhouse gas emissions in comparison to the 13% of greenhouse gas emissions generated by all of the cars, trains, planes and boats around the world.  We also don’t need to remind you that when you say “no” to meat (including chicken, cattle, turkey, pork, lamb and yes, even fish) individually, we can “keep up to 420 lbs of carbon emissions out of the air.”

Aside from the impact eating meat has on our environment, red meats such as beef can take a toll on your health.  Not only is it very high in saturated fat and cholesterol, it has also been linked to heart disease, type 2 diabetes, and higher risks of breast, stomach and colorectal cancers. Even fish, like albacore tuna, swordfish, and shark are culprits to health problems including cardiovascular disease and can cause damage to developing brains in fetuses due to high levels of mercury.

Regardless if you’re a newbie looking to change your carnivorous ways, or you’re looking to give Meatless in May another go, over the next couple of weeks we will provide you with resources to making your meat-free life mighty simple. From vegetarian and vegan recipes to environmental stats and what’s currently in season at your farmers’ market, we’ll cover it all.

But wait, we want to hear from you too! Share your progress on our Facebook page Ask us questions. Submit tips, inspiration, recipes – in fact, since beef is not what for dinner, what is? Each week we will be offering a giveaway as incentive for you to keep on with the meat-free grub!

So what are you waiting for? Pledge to go meat-free for the month of May and be sure to subscribe to our newsletter, invite friends to join the campaign, and follow us on Facebook and Twitter for daily updates on living meat-free!

Related Articles

• Meatless In May 2010
• Last Leg of Meatless in May
• Meatless Mondays: Our Beef With Meat

Today is Earth Day and it’s the perfect time to gather your friends and have a seasonal celebration in honor of our lovely planet. We’ve collected four stellar recipes to prepare for your Earth Day feast. Work up your appetite while planting a tree, then sit back and nosh on one of these tasty recipes!

Gluten-free Lemon Poppy Seed Cake

This classic cake gets a modern makeover and a gluten-free stamp of approval. Chances are they won’t even notice how healthy this dense, moist cake actually is. We won’t tell if you don’t!

Also from The Gluten-free Chef: Chanterelles with Thyme.

Spring Vegetables in Parchment

Baby spring veggies are popping up all over the market. What better way to showcase these beauties than roasting them with lemon, garlic and a few olives?

Also from The Wednesday Chef: Chilled Cucumber, Avocado and Buttermilk Soup.

Peas & Carrots Spring Soup

Simple comfort food at its best, this soup delivers a delightful dose of nostalgia. Its delicate broth will bring you straight back to your mom’s kitchen table. Top with finely grated Parmesan shavings and enjoy!

Also from La Pomme de Portland: Garlic Shrimp with Spaghetti.

Tomatillo Sauce

This bright green sauce makes the perfect accompaniment to grilled fish or veggies! The spring tomatillos’ delicate flesh will steal the show. Try the vibrant salsa atop veggie & black bean tacos, for a healthy, satisfying vegetarian meal.

Also from Four Foodies Blog: Potato Gnocchi in a Brown Butter Sage Sauce.

Image via Edible Moments.

Related Articles

• A Celebration For Mom
• Eco-Eats For Passover & Easter
• When Life Gives You Lemons…

Brush off those winter blues and get green for spring! With sunny days just around the corner, we could all use a little more bright color on our plates. Get creative with one of these satisfying salads from our favorite L.A. eateries!

M CAFÉ DE CHAYA

Kale Salad with Spicy Peanut Dressing and Scarlett Quinoa

This stellar combo from the M Chaya’s varied deli case packs a delicious, antioxidant-rich punch. With its harmonious nutritional balance, this sexy, colorful duo will leave you feeling satisfied yet light. After one taste of their spicy peanut dressing, you will crave greens in a way you never thought possible.

Also try: Sesame Soba Salad.

JONES

Seared Ahi Tuna Salad

With impeccably fresh, organic and locally sourced ingredients, the Seared Ahi Salad never fails to thrill the taste buds. A bright pink steak of lightly peppered seared ahi and half of a creamy avocado sit atop a mountain of vibrant organic greens, delicately tossed in their house Meyer lemon dressing.

Also try: Roasted Beet Salad or Farro Salad.

GINGERGRASS

Gingergrass Rice Noodle Bowl with Homemade Tofu and Veggies

Gently dressed with your choice of regular or vegan Nuoc Cham, this hearty salad is topped with homemade tofu that more closely resembles creamy goat cheese than the stuff in plastic tubs. Garnished with fresh herbs and toasted peanuts, this perfectly balanced meal exemplifies the beautiful composition of Vietnamese cuisine.

Also try: Jack and Ginger Salad or Vegetarian Imperial Rolls.

TENDER GREENS

Salt & Pepper Chicken atop Baby Spinach, Hazelnuts and Goat Cheese Simple Salad

Tender Greens struck gold with this winning combination of bright flavors. Insider tip: For a light meal, ask for the off-menu child’s plate to receive a smaller portion of all of the above, plus a side of their succulent Yukon Gold mashed potatoes, all for only $6.

Also try: Roasted Roma Tomato Soup with Basil Oil or the Happy Vegan Salad.

Guest Contributor, Lani Trock,  is the author of A Creation of Inspiration, a blog about gardening, art and all things food.

Images via Flickr user huppypie and Depression Press.

Related Articles

• Sip To Spring!
• Delicious Lettuce Only Salad
• Bright Bites

Thinking of baking up something scarlet and sweet for your Valentine this week? After all, who doesn’t love a red velvet cupcake or bright crimson frosting hearts? But if you‘re buying grocery store-bought decorations or dyes, you may want to think twice before reaching for these charming embellishments. Some red-colored cake, cookie or ice cream toppings contain Red 3, a synthetic dye and a known carcinogen.

According to Food Safety News, Red 3 has caused cancer in rats and unfortunately, you can find this chemical more commonly than you’d think. During our recent stroll through a grocery store bakery, Red 3 was spotted immediately in five products and that was just the beginning.  From cereal to fruit snacks, Red 3 seemed to pop up on the back of products on every aisle.

Thankfully, there are easy ways to avoid the dye. Most importantly, be a savvy shopper. Always check all of the ingredients on packaged treats, and when you buy something red-colored from a bakery, ask the baker what was used to color it.

When you bake, shop at a health food store to find safe dyes like those made from beets or make your own.

For Valentine’s Day, serve up naturally festive dishes by using ruby vegetables and fruits. For a deliciously red meal try this recipe for farro spaghetti, beets, brown butter and poppy seeds. And for dessert? We recommend this easy recipe for Valentine’s Day “Pop Tarts” which uses homemade jam for color.

For more information on Red 3, click here.

Images via Etsy user Donnah Whittaker.

Related Articles

• Real Food Daily
• Back to Basics: Raw Food is Real Food
• Your Ticket To Deal-town

• Headaches, mood swings, exhaustion – who knew cutting back on caffeine would be so difficult. Make the switch a bit more tolerable with a spot of tea.
• As good as you feel, and as great as your glutes look, you’re finding that biking to and from work (and everywhere else for that matter) isn’t as easy as you thought. To help you pedal through, here are 10 ways to make cycling more fun!
• Out with the old and in with the stylish you: Go boho-chic. Warm up for spring. From couture to Ecouterre. Look beauty-ful and feel great!
• Eat right: Get cooking with these organic food recipes. Taste this. Indulge…in some food porn – don’t worry, we won’t tell.
• Work it, girl: Get healthy, bitch. Eat, Drink, Detox. Stay Fit.
• Need some inspiration? Design it. Pin it. Be bold. Do it yourself. Avoid the standard.

Image via Flickr user ginnerobot and Cosi!.

Related Articles

• Earth Day Resolutions