The herb garden has been growing like crazy with the cooler and rainy weather we have been having. I planned a meal around some of the fresh herbs. I made 2 pounds of bbq beef, a dill potato salad using baby red potato, and a caprese salad with fresh basil.
BBQ Beef (this is a double batch)
2 pounds ground beef
1 large onion, diced
1.5 cups ketchup
2 tablespoons mustard
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons worchestershire sauce
In a large pot, brown the beef and onions in some olive oil. Salt and pepper the beef.
Drain and return beef to pot.
Add all the sauce ingredients and heat through.
Serve on slider or Hawaiian rolls or hamburger buns.
I like to keep the BBQ beef in the crockpot. I brown the beef and then put it in the crockpot with the sauce ingredients. I cook it on low for an hour or two and then just switch to keep warm.
Potato Salad
baby red potatoes, boiled then diced
celery, diced
pickle, diced
pickle juice
lemon juice
mayo
mustard
fresh dill, chopped
salt, pepper, paprika
Mix everything to your preference. My boyfriend didn't find it tangy enough, but I felt it was all just right. Use the paprika as a sprinkle at the very end. Don't stir into the potato salad.
Caprese Salad
tomato, sliced and then sugar and salted
mozzarella ball, sliced
fresh basil
olive oil
balsamic vinegar
Layer the tomatoes, mozz, and basil. Drizzle with equal amount of olive oil and balsamic. Add another sprinkle of salt.
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