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ST. LOUIS (KSDK) - March is National Nutrition Month, and usually the warmer temperatures of spring and summer inspire us to eat healthier.

Director of dietetics at Fontbonne University Professor Cheryl Houston says start with herbs such as basil or rosemary, even if you live in an apartment or condo with no outside space, you can use a container to grow a mini garden.

Basil, rosemary and cilantro are great additions to healthy at-home meals and are a great replacement for salt.

They can be fairly easy to grow at home, if you give them a little TLC.

There will be a workshop Wednesday at 11:30 a.m. at Fontbonne University, and some spaces are still available. For registration information, visit their website.

Below, find some easy garden to table recipes for your home.

Herby Cucumber Salad

· 1/4 cup plain low-fat (2%) Greek yogurt

· 2 tablespoons fresh dill

· 1 tablespoon fresh Italian flat leaf parsley

· 3 1/2 tablespoons fresh lemon juice

· 1 tablespoon extra-virgin olive oil

· 1 1/2 teaspoons mint

· 2 teaspoons Dijon mustard

· 1 tablespoon honey or sugar

· 1/2 teaspoon salt (optional)

· 2 teaspoon freshly ground black pepper

· 1 garlic clove

· 5 1/2 cups thinly sliced English cucumber (about 2 large)

· 1/2 cup thinly sliced red onion

1. 1. Combine all ingredients EXCEPT cucumbers and onion in a food processor or a blender, and process until well blended. Combine the cucumber and onion in a large bowl. Drizzle with yogurt mixture, and toss to coat. Make right before serving because the cucumber releases too much water.

Recipe Source is My Recipes

Tomato Basil Pasta

2 tablespoons extra virgin olive oil

1 large sweet onion, diced2 cups diced tomatoes (substitute fresh cherry tomatoes when in season)

4 cloves garlic, thinly sliced

1/2 teaspoon red pepper flakes, more to taste

2 teaspoons oregano leaves

2 large sprigs basil, chopped

4 1/2 cups vegetable or chicken broth (regular or low sodium)

12 ounces linguine pasta (broken into 3" pieces)

Parmesan cheese for garnish

Saute onions in olive oil til transluscent using a large saute pan with a lid; add garlic and saute for one minute stirring frequently to avoid burning. Add remaining ingredients; stir and cover. Bring to slow boil and heat until pasta is al dente. Serves 4-6.

Recipe source: Emily Sims; Fontbonne University/HES Graduate student

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