Swabian Potato Salad (Schwäbischer Kartoffelsalat)

We had traditional Swabian potato salad (Schwäbischer kartoffelsalat), a salad which has yellow potatoes and a very simple oil and vinegar dressing, a few times while in Stuttgart. It is often used as a base for salad greens such as arugula or lettuces, and in fact it was served beneath the green salad at every restaurant we visited, a warm golden surprise waiting at the bottom of the plate.

It didn’t taste anything like the German potato salads we’ve had in the U.S. and we initially thought the difference was in the type of vinegar used, and it turns out we were right. Read more

Tatsoi with Garam Masala

When we planted tatsoi last October, I didn’t realize that it wouldn’t sprout until spring. I had heard it would even grow in the snow, so I impatiently drummed my fingers while checking the garden daily, waiting for signs of life. I had planted the seeds under a cold frame and thought for sure we would have greens in December. When the seeds finally sprouted in March, they grew slowly at first, then as spring went on the leaves suddenly jumped from just four or five centimeters long to as much as 15 centimeters. We will continue to plant tatsoi as a cool weather green because we like the flavor and it grew very well in our garden, much better than the spinach which never grew any taller than a few centimeters. Read more

Strawberry Spinach Salad with Avocado and Champagne Vinaigrette

We truly enjoy strawberry season, and every time I start cleaning another batch of berries the boys are at my elbow begging for some of the juicy red fruits. I have to watch Monkey Boy and Top Gun because they will sneak the berries off to a hidden corner and get the sticky juice all over the furniture and floor. Read more

Cannellini Bean Salad with White Balsamic Vinaigrette

Bean salads are an essential part of any recipe file and are great for summer picnic salads since they are often dressed with dairy-free vinaigrettes. I like to mix up my own vinaigrettes, usually tasting and estimating until I get a flavor I like. In his new book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking, Michael Ruhlman explains how to use ratios to create everyday dishes. The standard ratio for vinaigrettes is three parts oil to one part acid, though it can vary depending on whether you choose a citrus juice or vinegar. Citrus juices tend to be very acidic and need some extra oil to balance the flavor, but generally vinegars work well with this three to one ratio. For this vinaigrette, I used one part white balsamic vinegar to three parts extra virgin olive oil.

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Lemon Thyme Sorbet

We have English thyme and lemon thyme, both of which grow prolifically in our garden. I’ve become rather fond of the flavor lemon thyme adds to poultry, fish, and even desserts such as this refreshing lemon thyme sorbet. Last month I sampled some lemon thyme butter cookies that knocked my socks off, and I’ve held off making them for fear that I might eat them all myself. I must find an occasion to make them and give them away so I can justify tasting just one again.

Somehow, I managed to get the boys hooked on lemon sorbet. They’ve always liked tart citrus flavors, even going so far as to nosh on lime slices, but their level of devotion caught me by surprise. They hung all over me as I photographed this and shared it with delight. Read more

Roasted Asparagus with Orange Ginger Glaze

“Can I have one?” asked Builder Guy and Top Gun as I took the roasted asparagus out of the oven. I handed a spear to each of them, and they noshed on it while I plated the asparagus and drizzled the orange ginger glaze on top. Roasting is one of my favorite ways to cook vegetables, and I enjoy the fresh flavor a fruity glaze adds. I’ll take a light glaze such as this over a heavy cream sauce any day. This recipe makes a family-sized amount, but you can cut it in half for a smaller group. You can also make this with green beans, if you prefer.

Always taste the marmalade first to judge the sweetness. If it’s really sweet you can omit the honey. I created this recipe using real orange marmalade made from Seville oranges (bitter oranges), so look for that in the jams and jellies section at your grocery store, or better yet, make your own orange marmalade if you have access to bitter oranges. Read more

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