Spices and Herbs

Family Features

We all want to eat more vegetables -- and in the summer, when farmers markets and grocery stores are filled with fresh, colorful produce, it's easier than ever. From juicy red tomatoes and yellow sweet corn to vibrant green broccoli, seasonal produce can be even more enjoy­able with the addition of spices and herbs.

"I'm always thinking about ways to make vegetables taste great and be more healthful and exciting -- other than just adding butter and salt," said registered dietitian Wendy Bazilian. "Adding spices and herbs is easy to do, and they only cost pennies per serving. Plus, they're already in your kitchen."

To add flavor to everyday vegetable favorites like zucchini and carrots, Bazilian recommends an easy rule of thumb: start with

1/4 teaspoon of spices and herbs, such as basil and oregano, per

cup of veggies, along with a splash of citrus juice or olive oil.

"You can also dial up the flavor depending on the cooking method," Bazilian said. "Roasting vegetables like broccoli and tomatoes creates a caramelized flavor that pairs deliciously with garlic, basil, oregano, honey and white vinegar. Grilling vegetables gives a smoky, charred flavor. Or, let the natural flavor of green beans shine by steaming them with rosemary and thyme."

Try these simple flavor tips to season your favorite vegetables and visit www.McCormick.com for more ideas you can use all year long.

Mixed Vegetable Grill

Servings: 6

Mix brown sugar, basil, salt, garlic powder, and pepper in small bowl.

In large bowl, drizzle oil over vegetables; toss to coat well. Add seasoning mixture; toss to coat well.

Place vegetables in grill basket or rack,

or thread onto skewers.

Grill over medium heat 10--12 minutes

or until vegetables are tender, turning occasionally.

Kitchen tip: If using sweet potatoes, pierce them with fork and microwave two to three minutes on high or until tender.

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And for a touch of local spice....

The late, and oh-so-great, Della Conner's Corn Cookies

Stratton, Nebraska

1 cup butter, room temperature

1 1/2 cups sugar

1 egg

1 1/3 cups bread flour

1/4 cup corn flour

2/3 cup freeze-dried corn powder

3/4 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp kosher salt

Using an electric mixer, cream the butter and sugar together on medium-high speed for 2 to 3 minutes.

Scrape down the sides of the bowl, add egg and beat for 7 to 8 minutes until the batter is light and fluffy, almost doubled in size.

Reduce the mixer speed to low and add flour, corn flour, freeze-dried corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Be careful not to overmix dough.

Scrape down the sides of the bowl. Using a 1/3-cup measuring cup, portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat.

Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour. Do not bake your cookies from room temperature, they will not bake properly.

Preheat oven to 375 degrees.

Arrange chilled dough a minimum of 4 inches apart on parchment.

Bake for 15-18 minutes.

Peri Wissink's Crock Pot Sweet Corn

Stratton, Nebraska

3 cups frozen sweet corn (or fresh)

1 oz package of cream cheese

1 cube of butter

1 heaping tablespoon of sugar

Dump everything into a crock pot on medium tempertature. Cook until everything is well blended and hot and enjoy.

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Submit your favorite family recipe, spice recommendation or cooking tips, for consideration as a featured item on the Weekend Menu page by email to: cityed@ocsmccook.com