Mushroom Cauliflower Bolognese

• 12 oz. mushrooms, such as shiitake or crimini, stems removed
• 1 medium head of cauliflower (about 2¼ lb.), broken into florets
• ¼ cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
• 4 Tbsp. unsalted butter, divided
• 1 large onion, finely chopped
• 6 garlic cloves, thinly sliced
• 1 chile, such as serrano, Holland, or Fresno, thinly sliced, or ½ tsp. crushed red pepper flakes
• 1 Tbsp. finely chopped rosemary
• ⅓ cup double-concentrated tomato paste
• Kosher salt
• 1 lb. rigatoni
• 2 oz. finely grated Parmesan (about 1 cup), plus more for serving
• 3 Tbsp. finely chopped parsley
• ½ lemon

Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.

Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.

Heat ¼ cup oil and 2 Tbsp. butter in a large heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes. Add onion and 2 Tbsp. oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes. Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes. Season with salt, then keep warm over low heat.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.

Using a slotted spoon, transfer pasta to pot with sauce. Add 1 cup Parmesan, remaining 2 Tbsp. butter, and 1 cup pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning with salt (it'll probably need another pinch or two). Finely zest lemon over pasta and toss once more.

Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.

Serves 6.

VERDICT:  This was not as hard as I expected it to be--the bulk of the chopping happens in the food processor--it has achievable ingredients, and it's delicious. Keep!

Granola Pudding Bowls

Granola and Chia Pudding

• 3 cups old-fashioned oats
• ½ cup coarsely chopped skin-on hazelnuts or pecans
• ½ cup skin-on almonds
• ½ cup unsweetened coconut flakes
• ¼ cup raw pumpkin seeds (pepitas)
• ¼ cup raw sunflower seeds
• 1 Tbsp. ground cinnamon
• ½ tsp. kosher salt
• ½ cup honey
• ¼ cup virgin coconut oil
• 1 tsp. vanilla extract
• ½ tsp. flaky sea salt
• 3 cups brewed rooibos tea, cooled
• ¾ cup chia seeds

Assembly

• 4 cups plain Greek yogurt
• 2 tsp. honey
• ½ tsp. vanilla extract
• 4 Tbsp. apricot jam

Preheat oven to 300°. Toss oats, hazelnuts, almonds, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon, and kosher salt in a large bowl.

Heat honey, oil, and vanilla in a small saucepan over medium-low, whisking until melted and combined, about 2 minutes. Pour over oat mixture and mix thoroughly to coat. Spread out on a rimmed parchment-lined baking sheet and sprinkle with sea salt.

Bake granola 10 minutes. Remove from oven and stir. Return to oven and bake until golden brown and crisp, 8–10 minutes. Remove from oven and stir again. Let cool on baking sheet.

Combine tea and chia seeds in a 1-qt. jar or airtight container. Cover and shake to combine. Let sit 5 minutes, then shake again. Let sit at least another 15 minutes before serving. (You’ll have enough granola and chia pudding for about 16 servings. Keep on hand for making more bowls or other uses (try a scoop of chia pudding in a smoothie!).

Do Ahead: Granola and chia pudding can be made 10 days ahead. Store granola airtight at room temperature and chill chia pudding.

Serves 16 (if you buy more yogurt).

VERDICT:  This takes a little bit of time to assemble in the morning, but I genuinely looked forward to eating it every day, and none of the advance work is difficult at all.  I also had everything to make the granola in the cupboard already (I used pecans instead of hazelnuts)--all I bought was rooibos, yogurt and jam.  I skip the step of adding honey and vanilla to the yogurt and don't miss it at all.  A tiny bit fancy and delicious.  Keep!

The Witty Comeback

• 2 ounces rye whiskey (preferably Old Overholt)
• ½ ounce Averna amaro
• ½ ounce fresh lemon juice
• ½ ounce ginger simple syrup
• Orange twist (for serving)

Combine rye, Averna, lemon juice, and ginger simple syrup in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass or a rocks glass filled with ice and garnish with orange twist.

Ginger Simple Syrup

• ¾ cup sugar
• ¼ cup chopped peeled ginger

Bring sugar, ginger, and ¾ cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat and let sit 20 minutes. Strain into a jar, cover, and chill.

Yield: 1 drink.

VERDICT:  These were meant for dinner for Jen and Beth, which got blizzarded out--they turned out to be the perfect drink for a snowy day.  John and I drank them until the Old Overholt ran out (not as long as you'd think).  Keep!

Pasta e Fagioli with Escarole

• 1½ cups dried cannellini (white kidney) beans, soaked overnight 
• 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving 
• 2 medium carrots, scrubbed, halved crosswise 
• 2 celery stalks, halved crosswise 
• 1 head of garlic, halved crosswise; plus 2 cloves, chopped 
• 6 sprigs parsley 
• 1 sprig rosemary 
• 2 bay leaves 
• 2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes, plus more crushed for serving 
• Kosher salt
• freshly ground pepper 
• 3 tablespoons olive oil, plus more 
• 1 large onion, chopped 
• 1 14.5-ounce can whole peeled tomatoes 
• ¾ cup dry white wine 
• 3 ounces dried lasagna or other flat pasta, broken into 1–1½-inch piece
• ½ small head of escarole, leaves torn into 2-inch pieces

Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1½ hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.

Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.

Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper.

Serve soup drizzled with oil and topped with Parmesan and more chile.

Serves: 4; 550 calories.

VERDICT:  This takes forever, but is really good--creamy, with deep, savory flavors.  I put way more shaved Parmesan on than strictly necessary, which probably didn't hurt.  Keep!

Celery Tonic

• 1 celery stalk, chopped
• 1 tablespoon sugar
• 1 ounce fresh lemon juice
• 2 ounces gin
• Lemon twist (for serving)

Muddle celery with sugar and lemon juice in a cocktail shaker, 1 minute. Add gin, fill shaker with ice, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with a lemon twist.

Serves 1.

VERDICT:  This is refreshing and a good way to use up leftover celery.  Keep.

Whole-Wheat Apple Crisp

• 6 medium tart apples (such as Pink Lady or Gala), peeled, sliced
• ½ cup (packed) dark brown sugar, divided
• 6 tablespoons unsalted butter, melted, divided
• ¾ cup old-fashioned oats
• ⅓ cup whole wheat flour
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt 

Preheat oven to 350°. Toss apples, ¼ cup brown sugar, and 2 Tbsp. butter in a 2-qt. baking dish.


 

Toss oats, whole wheat flour, cinnamon, salt, remaining ¼ cup brown sugar, and remaining 4 Tbsp. butter in a small bowl until evenly mixed and no dry spots remain (it should be very wet and form into clumps when pressed together). Sprinkle oat mixture over apples and bake until topping is golden brown (it will crisp as it cools) and filling is juicy and bubbling, 50–60 minutes. Let cool 10 minutes to let juices set. Serve topped with scoops of ice cream.
 

 

Do Ahead: Crisp can be baked 1 day ahead. Cover and chill. Reheat before serving.

 

Serves 8.

 

VERDICT:  So easy, so delicious.  I love the melted butter in the topping, and I love the whole wheat flour.  It feels a little healthy, even.   I used rye flour, since it was only 1/3 c., and it worked out fine.  Keep! 

Cherry Tomato Pizza Margerita

• 1 refrigerated pizza dough
• 1 tablespoon extra-virgin olive oil
• 1 12-ounce bag cherry tomatoes, stemmed
• 1 garlic clove, pressed
• 1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
• 1/4 teaspoon dried crushed red pepper
• 1 4-ounce ball fresh mozzarella in water (ovoline), diced
• 4 ounces whole-milk mozzarella, diced
• 1/3 cup chopped fresh basil leaves plus small leaves for garnish

Position rack in top third of oven and preheat to 425°F.  Roll dough to about 12x8-inch rectangle, pinching any tears to seal--put on baking sheet. Fold over edge of dough to make border.

Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.

Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.

Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.

Serves 4; 473 calories.
VERDICT: We made this twice, once with Lund's pizza dough, and once with refrigerated "artisan" dough in a tube.  The tube dough pizza was disgusting--the dough was like aerated cardboard--and stuck to the pan, but the Lund's-dough pizza was great.  The cherry tomatoes were fast and savory, and the pizza construction was unfussy.  Keep.

Oat and Pistachio Sandies

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 1 cup raw pistachios
• 3/4 tsp. kosher salt
• 1/2 tsp. baking soda
• 1 cup (2 sticks) unsalted butter, room temperature 
• ⅓ cup granulated sugar
• ¼ cup powdered sugar

Pulse flour, oats, pistachios, salt, and baking soda in a food processor to combine (small pieces of oats and pistachio should still be visible).

 

Using an electric mixer on medium-high speed, beat butter, granulated sugar, and powdered sugar in a medium bowl to create air pockets in butter, about 5 minutes; mixture will look light and fluffy. 

 

Reduce speed to low and add dry ingredients, mixing just until blended. Divide dough between 2 sheets of plastic wrap or parchment paper and shape into about 1½”-diameter logs. Chill until firm, at least 1 hour.(The colder your dough, the easier it will be to cut into even slices.)

 

Place racks in lower and upper thirds of oven; preheat to 350°. Using a serrated knife, slice logs into ¼”-thick rounds and place on parchment-lined baking sheets, spacing about ½” apart. Bake, rotating baking sheets once, until cookies are golden brown around the edges, 10–12 minutes. Transfer to wire racks; let cool.

Do Ahead: Keep dough chilled up to 5 days, or freeze up to 1 month.

Yield: about 30.

VERDICT:  Super easy, but mostly taste like butter.  Toss. 

Hazelnut Butter and Coffee Meringues

• 1 cup skin-on hazelnuts
• 1/4 tsp. kosher salt
• 4 large egg whites
• pinch of cream of tartar
• 1/2 c. granulated sugar
• 3/4 c. powdered sugar
• 2 T. coffee beans, chopped

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Remove nuts and reduce oven temperature to 200°. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool.

 

Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside.

 

Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute. With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes. Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8–10 minutes.

 

Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks. Add remaining hazelnut butter and fold once just to barely blend. Mixture should be marbled with thick ribbons of nut butter.

 

Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans. Bake until dry, 2–2½ hours. Turn off heat and let cool in oven.

Do Ahead: Meringues can be made 2 days ahead. Store airtight at room temperature.

 

Yield: about 24 cookies.

 

VERDICT:  Really good flavor, but I executed them badly--they ended up flat, with few swirls.  It was either chickening out on beating the egg whites long enough or folding in nut butter too vigorously.  Definitely potential.  Keep.

Jicama, Radish, and Pepita Salad

• 1/2 cup olive oil
• 1/3 cup chopped fresh cilantro
• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 1/4 teaspoons ground cumin   
• 1 5-ounce package butter lettuce mix or baby spinach leaves
• 2 cups diced peeled jicama
• 1 scant cup thinly sliced radishes (about 8)
• 1/3 cup natural shelled pumpkin seeds (pepitas), lightly toasted
• 1/2 cup coarsely crumbled queso fresco or Cotija cheese

Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper.

Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.

Serves 4.

VERDICT:  I made this to use up the leftover radishes and jicama from the Fourth of July.  I put way more cheese and pepitas in that was strictly necessary, but it was quite good--different enough that it made salad seem kind of interesting.  Keep. 

Herb, Chard, and Feta Soup

• 2 tablespoons olive oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 pound Swiss chard leaves (center ribs and stems removed) or spinach, coarsely chopped (about 10 cups)
• 3 1/2 cups vegetable broth
• 1 cup coarsely chopped flat-leaf parsley
• 1/2 cup coarsely chopped fresh cilantro
• 1/4 cup fresh mint leaves
• 1 tablespoon dried mint
• 1 teaspoon freshly grated nutmeg
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper  

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7–8 minutes. Stir in chard, broth, parsley, cilantro, fresh and dried mint, and nutmeg. Bring to a boil, reduce heat, and simmer, stirring occasionally, until chard is tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Working in batches, purée soup in a blender until smooth. Return to pan. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Rewarm soup before continuing.

Place 1/3 of yogurt in a medium bowl. Add 1/2 cup warm soup; whisk until smooth. Repeat process twice more, adding a total of 1 cup more soup. Whisk yogurt mixture into soup in saucepan. Stir 1/4 cup herbs and half of feta into soup. Season to taste with salt, pepper, and lemon juice, if desired.

Ladle soup into bowls and garnish with remaining 1/4 cup herbs and 2 oz. feta. Drizzle with oil, if desired.

Serves 4; 208 calories.

VERDICT:  This ended up looking gross but tasting quite good--the lemon and nutmeg came through more than I expected.  I was worried about reheating leftovers once the yogurt was added, but it was fine for two days.  Makes a realistic four servings.  Keep.

Classic Dressing

• 2 1-pound loaves country-style bread
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 4 celery stalks, chopped
• 1 garlic clove, chopped
• 2 tablespoons fresh sage, chopped
• ½ teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper
• ¾ cup (1½ sticks) unsalted butter, cut into pieces
• ¼ teaspoon celery seeds
• Pinch of cayenne pepper
• 2½ cups low sodium chicken broth
• ¾ cup fresh parsley leaves, chopped

Tear bread into 1” pieces (you should have about 20 cups); spread out on baking sheets and let sit overnight to dry out.

Preheat oven to 375°. Heat oil in a large skillet over medium heat. Add onions, celery, garlic, sage, and thyme; season with salt and pepper and cook, stirring occasionally, until vegetables are soft, 10–12 minutes. Add butter, celery seeds, cayenne, and broth and cook, stirring occasionally, until butter is melted.

Transfer to a large bowl; add bread and parsley. Toss, adding more broth as needed to moisten.

Transfer to a 13x9” baking dish; cover with foil. Bake until heated through, 45–50 minutes. Uncover; bake until dressing is browned and crisp, 15–20 minutes longer.

Serves 12; 350 calories.

VERDICT:  I made a half-batch of this for Thanksgiving, using half caraway rye and half sourdough, and it was everyone's favorite.  I will probably keep trying new recipes, but this one was good.  Keep.

Northwood #2

• 3 tablespoons gold rum
• 2 tablespoons brandy
• 1 1/2 tablespoons apple cider
• 1 teaspoon pure maple syrup (preferably Grade B)
• 3/4 teaspoon fresh lemon juice
• Ice cubes 
• 2 thin apple slices 

Combine first 5 ingredients in cocktail shaker; fill with ice. Cover and shake vigorously until cold. Strain into 2 coupe glasses. Cut slit in each apple slice and attach to rim of each glass.

Serves 2.

VERDICT:  Tiny, but strong!  Maybe amp up the cider, and serve in little glasses.  Nicely fall-like.  Keep.

Dark Moon

• 1½ cups cold-brew coffee
• ½ cup coffee liqueur
• ½ cup spiced rum
• 1 12-oz. bottle Coca-Cola, preferably Mexican
• ½ cup heavy cream 

Combine coffee, liqueur, rum, and cola in a large pitcher. Divide among rocks glasses filled with ice; add cream, dividing evenly. 

DO AHEAD: Cold brew, coffee liqueur, and rum can be combined 4 hours ahead. Cover.

Serves 8, 240 calories.

VERDICT:  Good.  The Coke is the crucial ingredient, I think.  Keep.

Raspberry Fool with Toasted Angel Food Cake

• 2½ cups raspberries (about 12 oz.)
• 2 Tbsp. plus ¼ cup sugar
• 1 tsp. finely grated lime zest plus more for serving
• 1 cup heavy cream
• ¼ cup crème fraîche or sour cream
• 4 cups 1-inch pieces angel food cake (from about 1/3 of a cake

Preheat oven to 375°. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8–10 minutes. Let cool; set aside.

Using a fork, coarsely mash raspberries, 2 Tbsp. sugar, and 1 tsp. lime zest in a small bowl. Let sit 5 minutes.

Meanwhile, beat cream, crème fraîche, and remaining ¼ cup sugar in a medium bowl until soft peaks form, about 2 minutes.

Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.

Serves 6; 330 calories.

VERDICT:  Serves 6, my foot.  I doubled the recipe and five adults and one child ate the entire thing.  The cake gets these irresistible crunchy sugar bits, and the raspberries are fresh and bright.  I wish I had some now.  Keep!

Squash and Tomato Gratin

Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with 2 thinly sliced large summer squash and breadcrumb mixture. Bake at 350° until squash is tender and breadcrumbs are golden brown, 20–25 minutes.

Serves 4; 290 calories.

VERDICT:  I made this to use the zucchini from Katrina, and added in a yellow summer squash from the farmer's market.  I was afraid to put the new skillet into the oven, so I transferred the tomatoes and squash into a baking dish.  This was a total failure--I think the dish was too deep, as the squash didn't cook.  I also think the tomato to squash ration was a little scanty.  Also, it reheats quite poorly.  Toss.

Sunflower Seed Pesto

• 1/2 cup raw shelled sunflower seeds
• 1 small garlic clove
• 2 cups (packed) arugula leaves
• 1 cup (packed) fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 2 teaspoons honey
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• Kosher salt 

Rinse sunflower seeds, put in a small bowl or jar, and add cold water to cover seeds by 1 inch. Cover; soak overnight at room temperature. Drain and rinse seeds. 

 

Purée sunflower seeds, garlic, arugula, basil, oil, honey, and lemon zest and juice until smooth. Season with salt. Thin pesto with water if too thick. 

 

Serves 8; 70 calories.

VERDICT:  I wanted to like this--it was really easy to make--but it has a bitter edge from the arugula that I found unpleasant.  It also turned a sludgy brown after any amount of time in the refrigerator.  Toss.

White Bean and Radish Salad

• 2 anchovy fillets packed in oil, drained
• 3/4 cup extra-virgin olive oil
• 2 tablespoons drained capers
• 2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided
• 1/4 cup (or more) white wine vinegar
• Kosher salt, freshly ground pepper
• 1 bunch radishes, trimmed, cut into thin wedges
• 2 scallions, thinly sliced
• 3 15-ounce cans cannellini (white kidney) beans, rinsed
• 3/4 cup oil-cured black olives, pitted, quartered 

Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired.

Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.

DO AHEAD: Salad can be made 4 hours ahead. Cover and chill. 

 

Serves 6; 470 calories.

 

VERDICT:  So many things went wrong here that I don't think I can properly judge this recipe.  I left out the anchovies on purpose, then discovered we only had about a 1/4 c. of olive oil and a cup of parsley.  I opted to add a 1/4 canola and put the whole cup of parsley in the dressing.  I also added a hardboiled egg, as suggested by the recipe notes.  It was a little goopy, but again, I suspect that's my fault.  Suspend judgment and try again.

Roasted Radishes

Toss halved trimmed radishes on a baking sheet with olive oil, kosher salt, and freshly ground pepper. Roast at 425° until crisp-tender, about 10 minutes. Toss with fresh lemon juice, room- temperature butter, and chopped fresh herbs; season with flaky sea salt (such as Maldon).

VERDICT:  Not bad, and a good way to use up the inevitable half-bag of leftover radishes.  Keep.

Potato Salad with Asparagus and Olives

Toss sliced boiled new potatoes with 1" pieces raw asparagus, mixed pitted olives, olive oil, crumbled feta, and crushed red pepper flakes, season with salt and pepper.

VERDICT:  Asparagus was on sale, and we already had feta, so I grabbed the rest of the ingredients for this recipe while I was at Lund's.  There were no quantities indicated, so I used five small potatoes, a 1/4 c. feta, a half-dozen olives, and a cup of asparagus.  It's really easy, but it doesn't taste finished--just a bowl of stuff tossed together.  Toss.