Our current kitchen crush: fresh herbs.
We’ve developed a bit of a crush on rosemary and basil. We’ve been enjoying the aroma and flavor of fresh herbs. Their fragrance catches our attention, and before long, we’re daydreaming about what we might add them too next.
Each brings its own personality to the kitchen, and we’re finding new ways to enjoy them in familiar dishes. We also appreciate that the National Kidney Foundation includes herbs among the ways to add flavor to food without relying on extra salt. For our GERD-friendly cooking, we keep individual tolerance in mind rather than if every herb or recipe will suit everyone.
Rosemary Has Us Coming Back for More
Our latest rosemary creations started with rosemary-infused chicken broth. From double-mashed potatoes to carrots, we’ve been exploring how a little rosemary can bring flavor to familiar sides.
Then came the star of the show: our version of “Italian Penicillin”—a comforting soup made with pasta stars and rosemary-infused chicken broth.
One rosemary recipe clearly wasn’t going to be enough!
That’s part of what we’re enjoying about this little kitchen crush. We haven’t needed elaborate dishes or complicated ingredients. Rosemary has been inspiring us to look at simple, familiar foods in a new way.
Basil Has Been Making Quite an Impression, Too
Basil hasn’t been sitting on the sidelines.
We’ve used fresh basil in an air fryer tofu recipe and tried DaVita’s Spaghetti Basil Frittata. These two very different dishes gave us another chance to enjoy basil’s distinctive aroma and flavor.
Both have added something a little different to our kitchen inspirations, and we’re looking forward to exploring more ways to use this lovely herb.
One Little Crush, Several Recipe Ideas
So far, our rosemary and basil inspiration has turned into:
- Easy Rosemary-Infused Double-Boiled Mashed Potatoes
- Rosemary-infused carrots
- Our “Italian Penicillin”-inspired soup with pasta stars
- An air fryer tofu recipe featuring fresh basil
- Spaghetti Basil Frittata: RECIPE REVIEW
Looking at that list, I think it’s fair to say these herbs have gotten our attention!
From Our Kitchen to the Recipe Journal
We’ll be sharing these dishes in our Recipe Journal, with individual posts featuring our cooking experiences, recipe adjustments, and observations about flavor and texture.
Where relevant, we’ll also discuss kidney-conscious considerations and GERD-related modifications, keeping those separate from our personal cooking notes.
For now, this little introduction is simply about enjoying fresh herbs—their fragrance, their flavor, and the spark of inspiration they bring to everyday cooking.
We’ll be sharing these dishes in our Recipe Journal, with individual posts featuring our cooking experiences, recipe adjustments, and observations about flavor and texture.
Where relevant, we’ll also discuss kidney-conscious considerations and GERD-related modifications, keeping those separate from our personal cooking notes.
For now, this little introduction is simply about enjoying fresh herbs—their fragrance, their flavor, and the spark of inspiration they bring to everyday cooking.
Rosemary and basil, you’ve been quite inspiring lately!
What started as a little kitchen crush might just be the beginning of a long-term love affair. We have a feeling there are plenty more delicious discoveries ahead!