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    Chef John Fletcher from Lobby Bar & Bistro visited Good Day Atlanta and cooked up Gluten Free Moroccan white bean salad with sweet basil, cilantro and vegetables!


    2 cups of white beans, rinsed and drained
    1/2 red bell pepper, diced
    1 tbs. pickled jalapeno, diced
    1/2 red onion, diced
    1/4 cup cucumber, peeled, seeded and diced
    1 Roma tomato, diced
    1/3 cup dried cranberries, or raisins
    1 tbs. fresh basil, chopped
    1 tbs. EVOO
    1/3 cup Greek yogurt
    1 tsp. salt
    1 tsp. ground turmeric
    1/2 tsp ground cumin
    juice of 1 lemon
    Fresh ground pepper

    Mix all the ingredients in a bowl, cover and chill for at least 30 minutes. Serve as a side dish.

    Variation: Replace the white beans with garbanzos, or fava beans. Omit yogurt for a vegan version.

    See more articles about: Herbs, Edible gardening, DIY Ideas, Garden to Table