Lebanese Potato Salad... you could make plain old lemonade, or you could try one of the following dishes: Lebanese potato salad, light and luscious lemon bundt cake, or lavender lemonade.
I've been buying lots of organic lemons as of late. For a while, they were sitting in a bowl with some grapefruit, looking pretty. But then I decided to put them to work.
I first tried Lebanese potato salad at Marie Catrib's, a phenomenal restaurant in the East Hills neighborhood, where I used to live. I'll admit that their version is a little better than mine, but every time I make this, I end up eating it as I go instead of waiting for in to chill in the fridge.
Lebanese Potato Salad
6 medium red potatoes, cut into 1-inch cubes
2 or 3 garlic cloves, minced
1/4 cup lemon juice
1 bunch parsley, rinsed and chopped
sea salt
Boil potatoes until tender. Drain and allow to cool. In a large bowl, mix together potatoes, garlic, lemon juice, and parsley. Add salt and adjust seasonings to taste. Chill and enjoy.
I made the lemon bundt cake from a recipe in the latest issue of VegNews Magazine. I'm not posting the recipe because a) you should pick up a copy at your local independent bookstore and b) I made more than one substitution in the recipe, and although the flavor was good, the cake was more dense and doughy than light and luscious.
To wash everything down, I made some lavender lemonade. Simply steep 1/4 cup of dried lavender in some simple syrup for about 20 minutes, strain, and add to your lemonade.
I've been buying lots of organic lemons as of late. For a while, they were sitting in a bowl with some grapefruit, looking pretty. But then I decided to put them to work.
I first tried Lebanese potato salad at Marie Catrib's, a phenomenal restaurant in the East Hills neighborhood, where I used to live. I'll admit that their version is a little better than mine, but every time I make this, I end up eating it as I go instead of waiting for in to chill in the fridge.
Lebanese Potato Salad
6 medium red potatoes, cut into 1-inch cubes
2 or 3 garlic cloves, minced
1/4 cup lemon juice
1 bunch parsley, rinsed and chopped
sea salt
Boil potatoes until tender. Drain and allow to cool. In a large bowl, mix together potatoes, garlic, lemon juice, and parsley. Add salt and adjust seasonings to taste. Chill and enjoy.
I made the lemon bundt cake from a recipe in the latest issue of VegNews Magazine. I'm not posting the recipe because a) you should pick up a copy at your local independent bookstore and b) I made more than one substitution in the recipe, and although the flavor was good, the cake was more dense and doughy than light and luscious.
To wash everything down, I made some lavender lemonade. Simply steep 1/4 cup of dried lavender in some simple syrup for about 20 minutes, strain, and add to your lemonade.
2 comments:
Hey! You have a photo of yourself!
Yes, aren't I just gorgeous?
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