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Our passionate gardener Mary Jo Rusu will be showing us how to liven up salads and vinegars with herbs.

Here's Mary Jo's latest recipes:

Herbal Zingers: A Hot New Cool Summer Salad with a Twist & Vivid Herbal Vinegars
from Guest Mary-Jo Rusu

A recipe with melon, feta and mint has been making the rounds at summer gatherings in Windsor and Toronto...here it is with a twist that brings something beautiful, sweet, savory and refreshing all together in a leafy "taco"! As always fresh, local and organic is best.

Flower Melon Mint Salad in a Green Taco
Taco Ingredients:
1 ripe cantaloupe melon chopped into small pieces or scooped out in melon balls
1 cup of diced feta cheese
½ cup of minced peppermint
½ cup of minced spearmint
8-10 whole Boston lettuce leaves
6 Rose of Sharon or Hibiscus flower (washed, middle stamen removed)
Salad Dressing:
5 tablespoons of olive oil
8 tablespoons of balsimic vinegar
2 tablespoons of apricot jam
Salt and pepper to taste

Gently toss the melon, feta, peppermint and spearmint together with the salad dressing.
Place the flower on a Boston lettuce leaf and put a scoop of the salad into the flower and take a bite for a burst of fresh flavor!
Vivid Herbal Vinegars
Fast and easy ways to add layers of flavor in everything from macaroni or tuna salad to pork chops.
Raspberry Zinger Vinegar
3-4 cups of Red or White Wine vinegar
1 quart of raspberries (you could substitute Blueberries and pair them with basil and cinnamon, too)
Zest of one lemon
3 sprigs of mint

Place raspberries, lemon zest and mint into a clean sterilized jar. Pour vinegar over ingredients till covered. Place on a windowsill with some sun for 2-3 weeks.
Or for a faster product, gently heat the vinegar in a saucepan just until tiny bubbles come to the surface and then pour over the ingredients in a clean sterilized jar and place in a cabinet for 9 or 10 days.

Raspberry or Blueberry Zinger Pork Chops
Coat pork chops with 2 tablespoons of flour. Heat the skillet and brown the chops in 1 tablespoon of butter and 1 tablespoon of oil. Remove chops, and add vinegar and broth to pan drippings. Stir over low heat until well combined. Return chops to pan. Simmer until cooked, about 10 minutes on each side. Remove pork to a serving platter, Raise heat, and boil sauce until slightly thickened, about 5 minutes. Pour over pork chop, top with a few fresh berries and serve at once.

Hi Everyone,

It was fun sharing these creative treats with you. Thanks for your inspiration and sense of adventure!

Cheers!

Mary-Jo

Mary Jo Rusu is back in studio with new herb creations that'll make your meals sing.
Today she's First Mary Jo is here back with army freshly harvested herbs.
Listen audio (runs 9:54)