Potato salad is a great side dish throughout the year, but in Spring I like to make this one, as it stars the delicious and gentle herb dill. I like the creamy, buttery Yukon Gold potato for this recipe, though this salad is still delicious with any other waxy potato (see note below about potato…
Category: College friendly cuisine
French Green Lentils with Lemon and Oregano
Lentils come in many varieties. The beautiful, marbled French Green lentil is fabulous for this simple salad, as it has a great flavor and holds its shape well after cooking. I dress them when still warm with olive oil, lemon, and lots of fresh oregano. Oregano is a perennial herb and is in fresh, full…
Cilantro Garlic Lime Sauce
At once a dressing and a dipping sauce, this green concoction is fresh, tangy, fragrant and irresistibly full of cilantro and lime. I’ve made many versions of this sauce to pour on grilled steak, but decided to give it a try on grilled chicken and with cooked rice. It was fabulous on both. It would…
Fennel & Mushroom Salad
Crunchy sweet fennel gets mellowed out with fresh mushrooms and savory extra virgin olive oil in this dish, while shaved parmesan adds sophistication to each bite. This is a good salad to know how to make, as the ingredients are delicious and available throughout the year. All it takes is a sharp knife or a…
Chocolate Walnut Cookie
This is perhaps my favorite drop cookie. It’s just the right balance of cocoa, butter, sweet, and crunch. I love it for an afternoon treat with coffee. The base recipe is the same as in my Soft Homemade Oreo, but the addition of lots of walnuts creates a very different cookie. This is a straight…
Green Garbanzo & Asparagus Salad
My local produce market sells plump little green garbanzos each spring, which is when I have spearmint and chives growing beautifully in my garden. These two green herbs are bright accompaniments to a tangy yogurt dressing that lightly dresses blanched asparagus and green garbanzos. Green garbanzos come one or two to a pod, and…
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