Egg salad is kid stuff. To me it has always been part of sweaty picnics, messy faces and squashed sandwiches at the bottom of my locker. But this one rises above, especially when served open-faced on toast. Tarragon and parsley give it a grown up flavor that can take the heat. For easy-peel eggs: add them to already boiling water, simmer 11 minutes, then cool in ice water for 30.
Favas and asparagus make a delicious combination that tastes like spring. This recipe, p. 275, is a template for a lettuce-less salad that can highlight almost any vegetables from this season. The magic here is in the dressing: lemon, olive oil, capers and lots of herbs. Makes a great dinner with a roast chicken and Madison's Toasted Millet "Polenta".
It seems like a million years ago that I made this for a different camping trip, way back in 2010. That dinner went so well that I'm doing it again, for my daughter's 3rd grade camp out potluck, four years later. Basically the same procedure this time, but with canned tomatoes instead of fresh. This summer's delicious locally grown ones haven't hit the markets yet.
The very first artichoke is ready to harvest from a plant in my garden. It is the only survivor of an entire packet of seeds that I started three years ago, so a celebration is in order! My daughter has asked to eat the little darling steamed with butter sauce.
This seems like a salad, but is it? I'm not really sure. It acts like more of a starchy side, with vegetables and fruit. Either way, it has been a hit at potlucks this winter and helped use up the butternut squash that have been cluttering up my kitchen counter since last September.
Still an old favorite, from Deborah Madison's Local Flavors, p. 209. I make it whenever we have celery root and serve it with a good loaf of bread and our favorite cheese from Cowgirl Creamery. A scoop of wild rice goes into the bowl before the chowder, which suits my new found passion for serving deliciously prepared whole grains. For more info, see my post on this recipe.
"Too much sausage!" you say? Perhaps. Two days in a row is a bit indulgent. But it is really a pretty small portion. I keep shrimp in the freezer and dry chorizo in the fridge, so that I can make paella whenever red peppers arrive in the produce box. This also makes good use of crock-pot stock made from last week's chicken.
Chicken soup has long been recognized as a balm for troubled tummies, a warm and healthful food for cold, turbulent times and a delicious way to stretch one last meal out of nothing more than the leftovers from a roasted chicken and a few kitchen staples. My kids have loved it unquestioningly since they were babies and I still enjoy it myself.