Purslane

There is a special ingredient that my CSA grows, and I have grown fond of it’s special crunch — beautiful, green purslane It makes a powerful addition to a chopped summer salad.  I mixed together fresh tomato, purslane, cucumber and basil with a simple lemon and olive oil dressing for a crunchy cool summer salad. …

Spinach with Smoked Almonds and Dates

I got a deep green bunch of spinach in my CSA box today, and developed this savory salad to bring out the best in this peak of season green. I love how the rich flavor of smoked almonds (think bacon without the mess or saturated fat) pairs well with the gentle sweetness of dates and…

Pomelo Avocado Salad

There is a beautiful array of citrus in season right now, including one of my favorites — the pomelo. If pomelo is new to you, you’re in for a treat.  It’s basically a huge, less bitter grapefruit.  There are several types of pomelo, either white or pink fleshed, and all with yellow rind and a…

Quinoa and Red Chard Saute

Here’s a quick main dish that uses the sweet/savory beautiful beet cousin, Red Chard. This sauteing green is a nutrition dynamo and pairs well with nutty quinoa and warm spices.  I added some carrot and sweet potato to add a bit of extra mellow sweetness and body to this filling dish. This dish comes together…

Yukon Gold Potato Salad with Dill

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…

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…