LOVE & ROMANCE
It’s All About the Herbs
By Ti m a n d Al i Bre i t ba ch
Tim Breitbach
W
hen the weather turns warmer, fresh
ingredients start making the Midwest one of
the best places to cook.
And in June, before the gardens turn out a
bounty of tomatoes, peppers and more, you
can start with fresh herbs. It’s easy with a home or apartment of any
size to have your own herb garden. That makes the flavor just a snip,
snip away. Fresh rosemary, mint, basil, parsley and cilantro are a good
start to give your meals a wonderful herbal influence.
The inspiration for this meal came from Aya Sofia in South City. It’s
listed on the menu as an appetizer, but we built a healthy meal around
grilled swordfish and lemon kabobs. Kabobs are a wonderful MakeOut
Kitchen dish because it’s hand-held and bite-sized, and drenched with
flavor. It’s also great with white wine, or a tall vodka and club soda with
lemon or lime.
The meal has three main components:
• Grilled Swordfish and Lemon Kabobs marinated in lemon juice, olive
oil and fresh herbs, topped with tzatziki
• Riced cauliflower infused with herbs and roasted garlic
• Roasted, organic, multi-colored whole carrots with olive oil, balsamic
glaze and parsley
The meal was super easy to prepare, and was both healthy and
satisfying. The newly planted herb garden found its way into every dish
and enhanced each in its own way. Definitely give it a try!
Makeout Kitchen is a fun, flirty mindset that brings couples closer through
the joy of cooking and the love for great food made well – together.
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GAZELLE