Month: May 2019

Umami Lovers Salad

Ingredients: 4 oz smoked salmon, cut into bite-sized pieces 8 oz watercress 2 roasted beets, sliced 2 6 1/2 minute eggs, halved 3/4 lb thin asparagus, cut into bite-sized pieces 1 pint mixed cherry tomatoes, halved 2 “baby” cucumbers, sliced into coins dressing: 3 tablespoons white wine vinegar 2 tablespoons […]

Deviled Egg Smashed Potato Salad

Ingredients: 2 lb whole baby Yukon gold potatoes 1 cup small diced thin asparagus 1/2 red onion, diced 1 stalk celery, diced 2/3 cup mayonnaise 1/4 cup coarsely chopped hamburger dill pickles 2 tablespoons Dijon 1/2-1 teaspoons hot paprika (plus more for garnish) 1/4 teaspoon celery seed 1 tablespoon apple […]

Mortadella Home Fries

Ingredients: 1 1/2-2 lb Russet potatoes, peeled, quartered and sliced 1 large onion, quartered and sliced 1/4 lb thinly sliced (imported) mortadella, cut into bite-sized pieces butter freshly ground black pepper pinch salt Directions: Parboil the potato in a medium pot. Drain and set aside. Heat a large skillet. Melt […]

Spaghetti with Sardines, Asparagus and Capers

Ingredients: 1/2 cup breadcrumbs 1 onion, sliced into half moons 2 cloves garlic, minced 1 lb asparagus, cut into bite-sized pieces 2-3 tablespoons nonpareil capers 2 4.4-oz canned sardines in oil, drained juice and zest of one lemon 3/4 lb spaghetti 2/3 (loose) cup coarsely chopped Italian parsley Parmesan for […]

Dill Feta Ranch Dip

Ingredients: 1 3/4 cup plain Greek yogurt 3 tablespoons minced fresh dill 1/4 cup crumbled feta for the ranch mix: 1 1/2 tablespoons dry buttermilk* 1 teaspoon dried parsley 1/2 teaspoon freeze-dried chives 1/2 teaspoon dry mustard 1/2 teaspoon smoked paprika 1/2 teaspoon dried onion 1/4 teaspoon garlic powder 1/4 […]