Jalepenos and/or salsa on my egg whites!! Gets me revved up and going!

I love to eat applesauce with pork or steak.

I use many different spices and herbs when I cook. I try to use unusual combinations like red pepper and jam or jelly with meats. I especially like garlic and onions in almost any vegetable.

Now that I have fresh herbs & a variety of greens in my winter garden (Phoenix AZ), I am trying different herbs etc in my salads. A small amount of parsley chopped with the rest of the lettuces & greens gives it a nice fresh taste. You don’t always have to cook swiss chard, kale or bok choy either… try chopping some up with your lettuces as well.

My favorite spices are Garlic& parsley and dill for everything else. They allow me to leave off the dreaded salt!

I enjoy using a variety of fruits when cooking meats. Peaches, oranges and apples add just a little sweetness.

The spice of life…...SPICES!!!!!!! A spice makes such a statement; could not live without.

I love cinnamon, I use it in coffee, breakfast polenta and lots of other goodies

Hungarian Paprika on cottage cheese; Garlic, Parsley & White Pepper & Sea Salt on Spinach or Tomato Pasta, and don’t forget the “real” butter. Applesauce, Vanilla Yogurt & Horseradish on Pork Roast.Sometimes I throw in some Fruit Butter or Orange Marmalade. Great on the grill. I cant seem to follow a recipe. I always add/experiment with new flavors/spices/herbs. Cinnamon, cardamom, apple & pumpkin pie spice are some of my fav’s.

Last night was Taco Salad night (a household favorite). Instead of the usual ground turkey breast, I opened a can no-salt, organic black beans, rinsed and warmed in the microwave with the following herbs and spices: 1 Tbs fresh Cilantro, minced; 1 Tbs fresh lime juice; 1 (generous) tsp. minced fresh garlic; 1/8 tsp Chipotle Powder; 1/8 tsp smoked paprika; 1/8 tsp. ground cumin; 1/2 tsp. minced onion. Fast, simple and delish!

I grow my own and use them in everything. Parsley, sage, rosemary, thyme, basil (2 gallons of pesto last year), oregano, lemongrass, cilantro (allowing some to seed out for coriander), dill to flavor fish, chives. Hot peppers, frozen or dried for future use. They complement the salad greens I grow…4 types of lettuce, sorrel, lamb’s quarters, purslane and arugula.

There is never a meal that goes onto the table w/o atleast 4 or 5 (usually more) spices…if they only knew???