The Bikini Chef® Herbs
Prep time: 5 mins
Cook time: 6 hours
Total time: 6 hours 5 mins
An incredibly delicious blend of fresh herbs, lemon zest, parmesan, and spice. Perfect on salads, chicken, pork, practically any dish you make! Easy and healthy, make a batch and use for up to one month.
2 cups fresh rosemary leaves
1/4 cup Meyer lemon zest (about 2 lemons)
2 ounces Parmesan Reggiano
2 cloves garlic
1 teaspoon dried red pepper flakes
1/4 cup sea salt
Place ingredients into a food processor and process until the rosemary is very finely chopped.
Spread the mixed herbs on two layers of stackable dehydrator and dry at 85 degrees for 6 hours or until completely dry.
Store in a moisture proof container.
**Kathleen even puts this over her popcorn!**
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Mixed Garden Herbs
Kathleen Young’s Mixed Garden Herbs An incredibly delicious blend of fresh herbs, lemon zest, parmesan, and spice. Perfect on salads, chicken, pork, practically any dish you make! Easy and healthy, make a batch and use for up to one month.