Frozen pizza, microwave dinners, easy grilled cheese with a bowl of Campbell’s soup: these are weekday staples.  And a year ago, if you’d asked me if I was using fresh herbs in my daily cooking, I would have answered—are you kidding,?! I’m lucky if I have bread and milk in the house! But ever since I picked up a living organic plant at the grocery store last summer, I’ve been impressed with how easy fresh herbs are to use and how quickly they can turn a ho-hum meal into a special one. I’m no longer too intimidated to throw fresh basil on Ben’s grilled cheese or fresh oregano on his frozen pizza. And instead of feeling defeated by the daily grind of preparing healthy, teen-friendly food three times a day, I’m getting creative. Maybe a few sprigs of parsley on his chicken noodle soup?
