This Greek sauce is a must-make for our house, especially in mid-summer when the number of cucumbers coming off the vines means we’ve got to get creative in how to eat them. We slather it over falafel, serve it alongside tabbouli, sometimes even pour it atop a salad or a tomato sandwich. And when we do make tzatziki in winter, it’s like sneaking aContinue reading “Tzatziki Sauce”
Tag Archives: mint
Cucumber, Tomato, Feta Salad
Say “cucumber,” and I think Middle Eastern: tzatziki sauce, tabbouleh … and some combination of tomatoes, feta, olives and cukes. The cool of the cucumber lends itself so well to the sharp of the feta, the salt of the olives, the fresh of the tomatoes. So here is how I’ve put those sublime ingredients together.Continue reading “Cucumber, Tomato, Feta Salad”
Asian Cucumber Salad
I have made some version of this salad for many years. Its cool cucumbers and cilantro mix perfectly with the heat of the pepper flakes, the sweet of the ginger and the crunch of the peanuts. There are lots of variations of this dish out there. This recipe is my take, combining all my favorite flavors. HopeContinue reading “Asian Cucumber Salad”
Strawberry Shortcake
Strawberry season can’t go by without my making at least one batch of strawberry shortcake. There’s just something magical about the perfect combination of sweet-ish biscuit, homemade cream and the natural deliciousness of strawberries at their peak. Over the years I’ve used a patchwork of recipes to pull together this dish. My favorite whipped creamContinue reading “Strawberry Shortcake”
Vegetarian Spring Rolls
Gardens and farmers markets are bursting with greens (like lettuce, Swiss chard, arugula and spinach), fresh herbs (like mint, parsley, cilantro and chives), and other salad veggies (like carrots and radishes and snow peas). Which makes right about now the perfect time to wrap up some Vegetarian Spring Rolls. These beautiful and delicious rolls pack a nutritiousContinue reading “Vegetarian Spring Rolls”
Arugula Strawberry Spring Rolls
They’re called “spring rolls” for a reason, right? Because this beautiful fusion of salad and wrap combines the very best of spring — greens and berries and goat cheese and fresh herbs. I have often folded together these Vegetarian Spring Rolls. With their pan-fried tofu and Asian Peanut Sauce, they are an easy, make-ahead lunchContinue reading “Arugula Strawberry Spring Rolls”
Cuban Sandwiches
My son loves pork and he loves sandwiches and somewhere between food truck visits and repeated viewings of the movie Chef, the brilliant creation of the Cuban sandwich, or Cubano, came into our lives. We don’t always take the time to make a Cubano “right.” Sometimes we’ll turn ham roast leftovers into a sandwich withContinue reading “Cuban Sandwiches”
Ginger Berry Smoothie Bowl
Smoothies are most often an after-school snack at our house. But these smoothie bowls combine the best of a smoothie and a bowl of cereal. They could be a great snack, but make an even better power breakfast. Feel free to mix and match both smoothie ingredients and toppings to keep things exciting and toContinue reading “Ginger Berry Smoothie Bowl”
Make the Most of Your Herbs
I love herbs. All of them. Mint, oregano, rosemary, thyme, lavender, chives. We grow them as flowers and greenery, as bushes and ground cover. Some of them fill in as quiet background plants, others steal the show in their corner of the yard. I have a dedicated herb garden just outside the back door; the basilContinue reading “Make the Most of Your Herbs”
Lemon Pudding Cake
I remember loving this dish from my childhood. It was a standard familiar enough to be included in the scrapbook of recipes my mom made for me and my sisters after we’d left home, but not so ever-present that I had made it for my own kids. My girls and I baked it this week as a springtimeContinue reading “Lemon Pudding Cake”