Herbed Walnuts


Welcome to another edition of The Recipe Redux!  For this month, “Green with Herb Envy” was the name of the challenge.  Spring is officially upon us…although for some of you it may be hard to believe as you look out the window and see snow covered grounds.  Here in Texas, the temperature has been in the 80s lately.  I know…foreshadowing of another brutal summer to come.  While I’m not ready for the heat just yet, I am looking forward to all the greens sprouting up like nobody’s business.  I mean, I love you sweet potatoes, squash, and all you not so attractive root veggies, but I’m ready to see some fresh greens ;).

The challenge was to use a fresh green herb in a nontraditional way, which means sprinkling it on top of pastas or various dishes won’t work.  Eeks!  I was in trouble since that’s basically…

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About Airmeith Naturals

Anna has over 25 years of experience working with herbs. She trained as a chef specializing in classical French cuisine. Anna has extensive knowledge of herbs used in cooking, as well as having researched the historic use of culinary herbs & spices. She is a Certified Community Herbalist who has completed multiple apprenticeships and classes with renowned Herbalists along with her own studies. Her concentration is in Western European Herbal Practices. She has attended college for Environmental Science as well as earning her certificate in Massage Therapy and is licensed in the state of Massachusetts. In addition, Anna is a Certified Reiki Master Teacher. Anna lives in Western Massachusetts with her family and has over an acre of gardens to play in. Anna is the herbalist at Airmeith Naturals in Holyoke Massachusetts
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