Ever wonder what to do with those leftover herbs? We will discover their proper storage, use and, of course, great dishes to showcase them.
MENU - Tarragon Lobster Salad served in Herbed Phyllo Cups; Angel Hair Pasta served with Arugula Pesto and Rosemary Parmesan Crisps; Medallion of Filet Mignon topped with a Compound Herb Butter and Buttermilk Chive Mashed Potatoes; Mint Chocolate Tart with Basil Crème Chantilly
