Kachemak Bay Gourmet's Newest LITE Recipes: - Salmon Patties With Dill Sauce "An herb is the friend of physicians and the praise of cooks." - Charlemagne Oh do I love using herbs in my cooking! They add freshness and unique flavors to an otherwise ordinary dish. As for favorites, I love dill, basil and rosemary. Dill is one of the easiest herbs to grow and would make a great first herb for someone who has never grown herbs before. You'll find lots of uses for both the fronds and the seeds in the kitchen. A sprig of dill will perk up almost any soup, salad, or main dish. The addition of fresh dill to food will compliment carrots, cottage cheese, fish, green beans, potatoes, tomatoes and shell fish. Unlike dried herbs, fresh herbs are usually added toward the end in cooked dishes to preserve their flavor. Add the more delicate herbs such as basil, chives, cilantro, dill leaves, parsley, marjoram and mint, a minute or two before the end of cooking or sprinkle them on the food before it's served. The less delicate herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20 minutes of cooking. Obviously, for some foods, such as breads, batters, etc., you'll need to add herbs at the beginning of the cooking process, as in adding rosemary to bread dough. I love using fresh dill with fresh seafood. It has such a distinct taste to it, such as cilantro does. If a recipe calls for using fresh dill and you can beg some off a gardener friend or find it for sale at the farmer’s market, by all means get hold of it use it. I had recently got some fresh Prince William Sound shrimp and the Other Fisherman and I decided I needed to make my delicious Shrimp Feta A’la Greque pasta dish for our special dinner guests last week, my boss, Senator Gary Stevens and his dear wife Rita. Rita is a fellow foodie and we had a great evening together. The combination of fresh dill, basil, green onions, lemon, tomatoes and fresh shrimp accented with feta cheese marries together so well and is positively more addictive with every bite. Serve with a bright sauvignon blanc wine and hot, crusty sourdough bread Email me at Motivated Gourmet Healthy Journey Progress Notes: Well, I am maintaining the weight loss of just over 60 pounds. It has been challenging the month to stay on a restricted diet with all the summer festivities going on; birthday celebrations, weddings, visitors and a few token evenings of sunshine to enjoy on the deck. I’ve been pretty careful and conscience, but not as good as I have been. I am really enjoying my walks and bike rides yet and squeeze them into my busy schedule whenever I can. This is the first summer in a long time I am a little tan even! The exercise has kept me from gaining weight, I am sure of it. A fellow healthy journey pal made the comment that “you have to learn to sweat” if you want to lose weight. She is so right-on with this statement. Exercise is so important and makes you feel SO GOOD! I am actually looking forward to the slower pace of autumn to jump back into and focus on the my healthy living plan to get rid of these last 20 pounds. I sure was excited about my forward progress to date, and it has been difficult not to see much of it in the last month. Until next time, you better get out there and enjoy what is left of summer, as the temperature outside the kitchen on the deck this morning was 42 degrees! Chef Teri Teri Robl is the reigning Champion Chef in the Fish Alaska Magazine reader recipe and cook off contest. Teri was featured recently on KTUU Anchorage with Chel Al Levinsohn with her recipe for Moroccan Style Wild Alaskan Grilled Salmon. Chef Teri has been an enthusiastic cook for decades, treating her family, friends and guests to wonderful dishes featuring WILD ALASKAN seafood and other gourmet cuisine. During a recent trip to Italy, Teri completed a cooking class in Lake Como to broaden her vision of culinary excellence. The Bear Creek Winery hosts cooking classes taught by none other than Chef Teri! Contact Teri or the Bear Creek Winery for scheduled class times! Chef Teri will also teach classes for four or more people at your request. Chef Teri will also conduct cooking classes for you anywhere you would like, your home or hers, perhaps for a birthday celebration with girlfriends, a party of friends just for something fun and different to do together. Teri is available for personal chef services, planning, shopping and preparing gourmet meals especially for you and your guests to be served at the place of your choosing: a private, intimate dinner party in your home with close family and friends perhaps in her newly constructed, beautiful home with a gorgeous view of Kachemak Bay, or a barbeque on her home's large, covered deck maybe a special picnic basket delivery to the beach, or a warm, tasty meal delivered to your B&B accommodations after a day of fishing or touring our beautiful area possibly the occasion is just a special, intimate dinner for two delivered in honor of a birthday celebration, engagement or anniversary, or....."just because!" Teri can arrange for flowers, wine, champagne, special touches ~ YOU name it, the sky is the limit and her #1 priority is to please you and your guests! You name the event and place and you will be guaranteed to enjoy a meal to remember. Teri also loves to make wine recommendations and has an educated palate with a passion for fine wines and champagne.