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…

Hot Cross Buns

This is my take on traditional Hot Cross Buns — flavor-filled, spiced sweet dough buns with the sign on the cross frosted on top to remember Good Friday. My take on these buns is the selection of spices and dried fruits — fresh orange zest, cardamom, and cinnamon perfume the dough while dried sweetened cranberries…

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…