← Replies in Quinoa & Roasted Veggie Bowl Recipe

I love the word "pickledness".

I love cobbling new words together 😊

What kind of herbs do you recommend?

That's a sort of complex question for me, since many herbs qualify as superfoods, so I tend to use them a lot. My spice cabinet generally has dried forms of basil, dill, oregano (and sometimes Mexican oregano), rosemary and thyme, so those are the ones I use the most and generally several, although seldom more than three together. Dill, oregano and rosemary tend to be my favorites. If I have any fresh herbs on hand, I tend to put them in most dishes to use them while they are freshest. I might find fresh versions of any of those, but the other herbs that I generally only use fresh are chives, cilantro and tarragon and whole sage, although that often is dried. It's hard to find but I also love hoja santa (also called yerba santa or Mexican pepper leaf). Most people would certainly say parsley, but growing up in an era when a sprig of parsley was put on so many restaurant plates just plain, I don't tend to think about it adding anything, although that's probably my prejudice. It probably would have been easier to just say all of them, although my list does miss a few ones that I tend to use less. If you are eating this as a vegetarian/vegan main dish you can go for your favorite profile, but if it's a side dish, you want to highlight the chosen profile of your main dish, especially if it's meat or fish which seem somewhat more limiting.