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Credit: Patrick Hoogerhyde, Executive Chef, Glacier BrewHouse, Anchorage, Alaska
Sizzle, Fall 2010
1 T. flat leaf parsley
1 T. savory
1 T. thyme
0.25 oz. extra virgin olive oil
0.25 t. kosher salt
Method: Pick parsley, savory and thyme leaves and tender sprigs; toss in oil and salt. Reserve for garnish.
Note: You can substitute microgreens for fresh herbs.
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