RECIPE #3

PAGE 43: CHICKPEA, AVOCADO AND PEA SHOOT SALAD with ORANGE DILL DRESSING

we are in the throes of a horrible winter storm, ice, snow, blizzard conditions, you name it. we're talking possibly two snow days. so it's perfect timing to make something springy! i know days like this should inspire any normal person to make chili or vegetable soup. but i need spring on my plate.

this recipe fits the bill. it's beautiful! the picture alone warms my heart. i'm going to use mache instead of pea shoots. i think mache is also called lamb's ears. it's an adorable, soft, small lettuce that i had all the time in germany.

other ingredients in this salad that are making my mouth water: radishes. mmm. but they had me at avocado. and the dressing is olive oil, balsamic vinegar, zest and juice from an orange, lime juice and fresh dill. amazing!

sunday, i made an herb drizzle that i highly recommend to everyone who buys herbs, only to find them rotting in the crisper four days later. here's the recipe i created...

take all of your fresh herbs (i had dill, cilantro and basil) and throw them into the blender with one clove of garlic, a super light olive oil, and S&P. blend it and throw it into a little tupperware bowl. just scrape out what you need. it comes out pretty easily with a sharp knife. or you can put it in ice cube trays, but i was too lazy to do that.

so today, when i make my dressing, i'll just use the frozen herb drizzle!

is it time for lunch yet?

RECIPE #4: Just made the BASIC VEGETABLE STOCK on page 14. I had some soft but not bad celery, some ends of red onion, one carrot, a little garlic, and added the some of the herb drizzle and the stems of my basil plant. also, the water leftover from defrosted some frozen spinach. we'll see how it turns out, but it's really nice to use the leftovers of veggies almost gone bad...