NUTRITION
Chef Larry Kessel
time—to reap the rewards of flavorful
fresh herbs and veggies. Herbs especially
can be grown in pots on a patio or in
window boxes, as can lettuces and tomatoes. "Growing herbs is very simple," he
says. "You can use planter boxes with
grow lights and grow from seed, or you
outside on a ledge, deck, or windowsill
recipes
and pick them as you need them—and
MARYLAND CRAB AND CORN VINAIGRETTE WITH
once an herb garden starts to grow, it
YUZU AND GARDEN THYME
takes off." Once you start cooking with
Zest of 1 lemon
these ingredients, Chef Kessel says, you
1½ tablespoons fresh yuzu juice or fresh lemon juice
will never go back. "There's nothing like
⅛ teaspoon freshly ground black pepper
the flavor that you get from fresh herbs
1 teaspoon chopped fresh thyme
as opposed to dry herbs."
¼ cup extra virgin olive oil
can buy starter herbs and let them grow
Of course, if growing your own is not
Kosher or sea salt, to taste
practical, remember that most grocery
¼ pound grilled corn (removed from cob)
stores carry fresh herbs as do farmers'
¼ pound picked Maryland crab
markets. So, get your green thumb—or
1 teaspoon chopped fresh chives
your green grocer's bag—in gear and
In a medium bowl, combine the lemon zest, yuzu juice, pepper, and thyme. Slowly
add some fresh herbs and veggies to your
whisk in the olive oil. Once all of the oil is whisked, season with a touch of kosher
next meal.
salt or sea salt. Then add the corn, crab, and chives. Adjust seasoning to taste.
Serve as a salad or as a sauce on grilled or pan-seared fish.
14 cancer fighters thrive | spring 2013
cfthrive.com