Butternut squash soup is velvety, tasty, nutritionally loaded – and surprisingly simple to make. There are many varieties of squash, but nothing rivals the queenly butternut squash in this soup because of its smooth, creamy texture. Sauted onion creates a savory base, and a touch of spice lends interest to the otherwise sweet and pleasing…
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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…
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…
Mermaid Barbie Cake
My daughter was home for a week of Spring break, and we had a pang of nostalgia. She wouldn’t be home for her birthday, so we had to make a Barbie cake while she was here for break. The inspiration for this year’s cake was the sea, and our Mermaid Barbie Cake was the result….
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…
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