I’ll never get tired of eating this salad for lunch— lemony lentils and crisp veggies doused in a creamy green dressing. But I don’t make it the exact same way every time. Instead, I play around with the herbs in the dressing. I might use parsley instead of cilantro or experiment with adding tarragon, dill, or chives. I love that it’s a little bit different each time I eat it!
Herbed goat cheese and spicy, salty chorizo on bread needs little introduction, but you may be wondering about the honey. While it may seem odd, the sweetness of the honey brings this toast together in a very fortunate way: sweet, spicy, savory, and addictive.
The French seem able to turn just about anything into a delectable spread, and this is the easiest one I know. Smoked salmon could be used instead of the trout, as could minced cooked shrimp or other shellfish. Serve this spread with toasts or crackers, or add a small spoonful to Belgian endive leaves as a special appetizer.
This sauce brings so much to the party, you'll wonder why it hasn’t always been invited. Fresh tarragon brings sweetness and softness to the classic parsley sauce. Anise notes round out the intense grassiness of fresh parsley. Both herbs grow well together in the garden, which is almost always a sign of a good pairing.
Not basting it while it roasts over indirect heat results in an aromatic and tender bird draped in a burnished, crispy-thin skin that your guests will fight over.
This fish, with its haunting edge of smoke, is a showcase recipe for a beautiful piece of salmon, or other oil-rich fish.
Ingredients
A perfect summer combination making a light salad from fresh melon and tarragon.
It's a pleasure to sink your fork into during brunch, lunch, or dinner.