Golden Potato Salad with Dill Vinaigrette

Dill is my favorite herb. It's fresh and clean and reminiscent of spring. According to the website, World's Healthiest Foods (whfoods.com) it has a myriad of health benefits which include being a great source of calcium, iron, manganese, and magnesium. 

Golden Potato Salad with Dill Vinaigrette 

Dill Vinaigrette

2 TBL apple cider vinegar (I like Braggs)

1/4 cup olive oil

2 TBL caper berries finely chopped

1 TBL caper berry brine

2 tsp minced garlic (2 cloves)

1 tsp Dijon mustard

2 TBL fresh parsley finely chopped

1/4 cup fresh dill finely chopped

Salt and pepper to taste

Salad ingredients

6 cups Yukon gold potatoes chopped to 1/2 dice

3/4 cup dry French lentils

1 bay leaf

1/2 chopped roasted red pepper

Put the French green lentils in a pot with 1 1/2 cups water and the bay leaf. Cook 18-22 minutes until tender. Rinse with cold water, remove bay leaf, and allow to drain. Steam the Yukon gold potatoes for 15 minutes. Rinse with cold water. Allow to drain.

Mix all vinaigrette ingredients in a large bowl. Add red pepper, potatoes, and lentils and toss well to coat.

In Season in Pennsylvania in May

Here's a list for you to print out and keep with you at the grocery store this month to help you buy locally in season produce.

Arugula
Asparagus
Chard
Fava beans
Fiddleheads
Garlic scapes/ green garlic
Green onions/ scallions
Herbs
Lettuce
Mint
Morels
Mushrooms
Nettles
New potatoes
Parsley
Parsnips
Pea greens
Radishes
Rhubarb
Spinach
Stinging nettles
Thyme

Horseradish and Dill Hummus

At the produce market the other day, I couldn't help by be taken in by the smell of the fresh dill. It's by far my favorite herb. Fresh and light smelling. Delicate in appearance but strong on flavor. I couldn't help but start thinking about what kind of things I could do with dill. Remembering that I have a bunch of dried dill at home and some wonderful home prepared horseradish from my father-in-law, I decided a hummus would be the thing to satisfy my dill craving.

Horseradish and Dill Hummus

1 1/2 cups cooked chickpeas or 1 can drained chickpeas
Juice from one lemon, about 5 TBL
3 TBL Tahini
2 TBL water
1 1/2 TBL olive oil
3 cloves garlic
4 tsp prepared horseradish
1TBL dried dill
Salt to taste

Process everything except dill and salt in food processor until buttery smooth. Fold in dill and add salt to taste. Allow to chill for an hour for best flavor. Serve with veggies, pita bread or have it with your morning toast or on an everything bagel.

Apple I

iPad drawing: Pear I

In Season for November in Pennsylvania

November is upon us! With that here is a list of local, in season veggies and fruits for all you Pennsylvanians!

Beets
Broccoli
Broccoli Raab
Brussels Sprouts
Cauliflower
Celeriac/Celery Root
Chard
Cranberries
Fennel
Kale
Leeks
Mushrooms
Parsnips
Pears
Potatoes
Pumpkins
Rutabaga
Shelling Beans
Turnips
Winter Squash

Carrot Cake for Breakfast!

There have been many mornings that, after having made a carrot cake for dessert with dinner the night before, I have indulged in it for breakfast the next morning. Who could help it? Carrot cake is at once rustic and homey while being romantic and exotic. The carrots and raisins giving it the rustic, homey feel of baked goods made back when it seemed everyone had a vegetable garden. The spices take you to faraway places and cultures. The result is a deeply loved dessert.

I tried to capture those feelings here in this breakfast porridge. The warm aroma of the spices are welcoming to the senses in the morning. According to ayurvedic medicine these spices also invigorate the digestion - but I'm not a doctor, so don't take my word for it. This breakfast porridge is chock full of plant power goodness. Carrots, apple, raisin, walnuts and quinoa give it ample vitamin and mineral content.

Carrot Cake Quinoa Porridge

1 cup quinoa
2 cups coconut milk
1 cup unsweetened applesauce
1 medium carrot shredded
1/3 cup raisins
1/3 cup walnuts
2 TBL Raw sugar - maple syrup or agave
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
pinch cardamom
pinch salt

Put all ingredients in a large saucepan. Bring to a boil. Once bubbling, lower to a simmer and cook 20 minutes, stirring occasionally. Can be eaten immediately or portioned out and reheated for breakfast during the week. Makes about 4 servings.