Makes about 3⁄4 cup
1 tsp. Dijon mustard
2 T. white or apple cider vinegar
1⁄2 cup olive oil
2 T dill (or parsley) or however much you like
1⁄4 cup yogurt
1⁄4 cup grated parmesan cheese
Salt and pepper to taste
Kale Slaw
So easy! So delicious!
1 bunch of raw kale- de-stemmed
Olive oil
Lemon juice- juice of 2 lemons
Garlic
Salt
Pepper
De-stem kale, chop finely and add 2 tsp. of salt in a bowl. Let sit for a few minutes. Chop up garlic to your liking. Juice your lemons. Add garlic, lemon juice, 2-3 T of olive oil to kale and mix. Let it sit for 5-10 minutes- garnish with fresh ground pepper and enjoy!
Pasta with Golden Fennel
Adapted from Local Flavors by Deborah Madison
Large fennel bulb
2 T butter
1 T olive oil
Grated zest and juice from 1⁄2 a Lemon
1 garlic clove minced
3⁄4-1 lb. fettuccine- or whatever pasta you prefer
Parmesan or Pecorino cheese
(We added a pinch of crushed red pepper on top- for some spice)
Quarter the bulbs, and slice thinly, even the core. Melt 1 T of the butter with the olive oil in a large skillet. Add the fennel and sauté over high heat, until browned slightly, 7 to 10 mins. Season with salt. Toss with lemon juice then add 1 cup of water. Reduce heat and cook, covered until liquid has evaporated. Add more water as needed until fennel is very soft and golden in color– about 25 mins in all.
Chop some of the greens (if there are any) with the garlic and lemon zest and set aside. When pasta is ready, add it to the pan with fennel along with the garlic, greens, and lemon zest combo. Season with salt and pepper and cheese to your liking.
Creamy Potato Salad
(adapted from The Joy of Cooking)
This one takes a little time, but is well worth it.
Boil the potatoes until just tender – don’t overcook. Slice or chop them the way you like. In the fridge, marinate well in a mixture of 1⁄4 t. salt, 1⁄4 t. pepper, 1⁄4 cup olive oil, 2 T. vinegar or lemon juice, 1 chopped clove of garlic.
Add a mixture of any of the following:
Chopped hard boiled eggs, spring onions, celery, cucumbers, parsley, olives, pickles, capers
1 T salt
Paprika to taste
Refrigerate for an hour.
(at this point you can serve it if you like)
In the meantime, dissolve 1⁄2 t. dry mustard, 1-2 T sugar, 1⁄2 t. salt, 2 T. flour, 1⁄4 t. paprika in 1⁄2 cup of water.
In the top of a double boiler beat 1 egg OR 2 yolks and 1⁄4 c. vinegar. Add the dissolved ingredients and cook over boiling water, stirring regularly, until thick. Add 2 T. butter and cook until incorporated.
Chill the dressing before adding it to the potatoes. Place the complete mixture in the fridge for at least one hour before serving. Garnish with freshly chopped parsley.
Cucumber Tomato Salad
Cucumbers
Tomatoes
Sweet onions
Chopped herbs
Feta Cheese (optional)
Halve two or three cucumbers lengthwise and cut into slices. Toss with a sprinkle of salt and let sit for 5-10 mins. Add an equivalent amount of chopped tomatoes and sliced sweet onions. Add chopped herbs to taste.
Toss with a splash of vinegar (white or apple cider), about one tablespoon of olive oil, and freshly ground pepper. Serve.