My Aunt Lil makes the best
potato salad. I helped her make it once. It involved lots of chopping. Green
peppers, green onions, celery, radishes, potatoes and lots of hard-cooked eggs
chopped very fine. All those veggies and eggs get mixed together with lots of
Miracle Whip.

But I also love the potato
salad that my neighbor makes. And that salad is basically lots of potatoes and
lots of eggs. Much less chopping involved, and still delicious.

I rarely make potato salad.
It seems like such a long drawn-out process. First, boiling the potatoes, then
boiling eggs and hoping there’s no green yolk inside when you start peeling and
chopping them. And then more chopping of vegetables. I’ve gotten my potato
salad fix eating what others have made.

I made fried chicken the
other night and decided to make a mayonnaise-free potato salad that would
involve little chopping.

Picnic Potato Salad is what
I came up with. Without mayonnaise, salad dressing or hard-cooked eggs, it’s
safer to eat after it’s been sitting out at a picnic. In fact, the flavor is
best at room temperature. And I decided to go earth-style, leaving the skin on
the potatoes.

I had a bunch of beautiful
fresh green onions that a friend had pulled from her garden. You could use any
kind of onion you like. Green beans steamed to crisp-tender add color and
texture.

I have a bottle of organic
golden balsamic vinegar in my pantry, so that’s what I used in this salad.
Tarragon vinegar, white wine vinegar or even champagne vinegar would also be
good choices.

I added toasted pine nuts
just because I like them. It makes this potato salad unique. Everyone will
comment on the pine nuts as they chow down the potato salad.

It’s definitely not Aunt
Lil’s potato salad. It’s a potato salad of a different sort. And it really is
good — even the next day. I served the leftover salad with turkey burgers.

Picnic Potato Salad

• 3 pounds red new potatoes
• 1/2 pound fresh green beans,
  rinsed and trimmed.
• 1/2 cup balsamic vinegar
• 1 teaspoon dried dill weed
• 1 teaspoon Dijon mustard
• 2 chubby cloves of garlic,
  minced
• 1 to 2 tablespoons fresh
  flat-leaf parsley, minced
• 1/4 cup extra-virgin olive oil
• 2/3 cup sliced green onions
• 1/2 teaspoon salt
• Freshly ground pepper to
  taste
• 1/2 cup toasted pine nuts

Boil the potatoes with their
skins on in a large pot until just tender. Drain potatoes and cool slightly.

In a large bowl, mix
vinegar, dill weed, Dijon
mustard, garlic, parsley and olive oil. Chop the potatoes by cutting them in
half lengthwise, then cutting each half in three chunks. Add the warm potato
chunks to the vinegar mixture in the bowl. Toss lightly. Gently toss in the
green onions and set aside.

Cut green beans into 2-inch
lengths. Steam them for about 4 minutes or boil them until crisp-tender.

Add green beans to potato
mixture and gently toss.

Cover salad tightly and
store in the refrigerator.

Be sure to take the salad
out of the refrigerator ahead of time to let it warm to room temperature before
serving. Add toasted pine nuts just before serving the salad. Makes about 8 servings.

• I like to toast pine nuts in
  a shallow saute pan on the stove. Over medium heat, stir them until they begin
  to turn golden brown. They burn quickly, so as soon as they are brown, transfer
  them to a plate to cool.

No longer are flowers just for popping into a vase to enjoy. Now we eat them, too. At least some of them.
I was recently invited to a friend’s house for a potluck dinner. The theme was flowers to eat. Our hostess served a delicious potato omelet, garnished with pansies. It was beautiful.
Edible flowers can be used to garnish foods, but they can also be mixed right into a dish. Try mincing them and adding to cream cheese or butter. Whole blossoms can be tossed into a salad. Add tiny blossoms to fruit salads. Float them in drinks or cold soups. Mince them up and add them to sweet baked goods.
Use tender young blossoms from your own garden that have been rinsed and patted dry. You can also find edible flowers in some supermarkets in the produce department.
This is a list of edible flowers from "Herbs in a Minnesota Kitchen," by Bonnie Dehn and Jan Benskin. (If you’re interested in the cookbook, used copies are available at amazon.com.) If you want to nibble on one that’s not on the list, check with a reputable source before you take that first bite.
A partial list of edible flowers:
chive blossoms
lilac
nasturtium
rose
violet
daylily
fuchsia
hollyhock
lavender
marigold
pansy
squash blossom
dandelion
forget-me-not
geranium
impatiens

I thought I’d share Jen’s recipe for the potato pie. She served it at room temperature, which was delicious. That makes it a perfect choice for a meal out on the pontoon boat or on the deck. It can also be served hot for a delicious brunch dish.

Spanish Potato Omelet

• 2 large onions
• 4 cups olive oil
• 6 large potatoes, peeled thinly slices( 4 pounds)
• 10 eggs beaten
• 1/4 C. chopped parsley
• Salt & Pepper to taste

Saute onions in the olive oil in 10 inch nonstick skillet
over low heat for 12 minutes, or until translucent. Add the potatoes and cook 20
minutes. Remove onions and potatoes to a colander using slotted spoon. Reserve 1/2
cup of the oil in skillet.

Season and beat eggs in bowl with parsley, salt and
pepper. Fold in the potato mixture gently. Add to the heated reserved oil in the
skillet, carefully pushing the egg mixture down to flatten. Reduce heat to low,
cook 12-15 minutes or until the bottom is golden brown and set. Invert a plate
over the skillet and carefully flip the omelet onto the plate Slide the omelet
carefully back into the skillet. Cook for 8-10 minutes or until set.

Invert onto large serving plate and cut into wedges.

Jen serves the omelet with a sprig of parsley and a small pansy
flower on top of each serving.
This recipe can be served hot, but is just as
delicious served at room temperature or cold)
From Longaberger Fresh from the pantry recipes for everyday

Late last summer I received a gift of homemade black currant jelly in a 4-ounce jelly jar. I’d never seen such a cute little jar. I rarely make jams or jellies but I found myself purchasing a box of these little glass jars the next time I went to town.
A couple of weeks ago I brought the box up from its spot on a storage shelf in the basement. I was planning a lunch for friends and wanted to serve one of my favorite springtime desserts — lemon tart. Rather than preparing it in my tart pan with a removable bottom, I decided to make individual tarts in the little jelly jars.
Rich buttery shortbread crust, the same one I use for Fresh Strawberry Tarts, is pressed into the bottom and up the sides of the jars. Then, a bright lemony filling with tiny bits of dried lavender buds is poured into the shells and baked. I’m really hooked on the combination of lemon and lavender. You can read more about dried lavender with some suggestions on where to find it by going to a shortbread recipe I shared on this blog on May 4th. You can click here to go directly to that post.
As the tarts bake and cool, a well will form in the middle of the filling. I like to fill them with a spoonful of rhubarb-strawberry filling, but a squirt of whipped cream is also delicious.
These little tarts are perfect for taking to a picnic or a potluck. With their lids on tight, they can be lined up in a shallow basket lined with a pretty kitchen towel and each person can grab their own dessert. And, oh, how cute they are with a pretty little ribbon tied around their middle for each guest at a wedding or baby shower.
Baked in these little jars, the tarts are just the right size for one sweet satisfying serving.

Individual Lemon Tarts
Shortbread Crust:

• 1/2 cup (1 stick) plus 2
  tablespoons cold butter
• 1 1/4 cups all-purpose flour
• 1 tablespoon sugar

Lemon-Lavender Filling:

• 1 cup granulated sugar
• 2 tablespoons flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs, room temperature
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons dried lavender buds, minced

Make Shortbread Crust by combining all ingredients in a
food processor and process until grainy. Form into a ball, kneading lightly
until the pastry just holds together. Using about 2 tablespoons pastry dough
per jar, press into the bottom and up the sides of 8 (4-ounce) ungreased jelly
jars or glass custard cups. Place jars or custard cups on a baking sheet. Place
in oven and bake at 325 degrees for 15 minutes.

For Filling, in a medium bowl, stir
the sugar, flour, baking powder and salt together. Add the remaining
ingredients and stir to blend. Pour filling into the partially baked
crusts. Bake for 20 to 25 minutes. The crust will be golden brown and the filling will be set. Makes 8 tarts.

When fresh rhubarb and strawberries are available, I like to spoon this sauce over each tart before serving:

Rhubarb-Strawberry Sauce

• 2 cups fresh rhubarb, cut into 1-inch pieces
• 1 cup granulated sugar
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon pure vanilla extract
• 2 cups sliced strawberries

In a medium-sized saucepan, combine rhubarb, sugar and orange juice.
Place over medium heat and cook for about 15 minutes, stirring
occasionally, until rhubarb is tender and mixture is thickened. Remove
from heat. Let cool for about 15 minutes. Stir in vanilla and
strawberries.

I had planned to pull brown rice out of the pantry. But when I pulled out the shelf, some half-full bags of pasta were staring me in the face. Two opened bags of orzo, a small rice-shaped pasta, were sealed inside of a large zip-top bag. They had been sitting in there for a while, and I could no longer push them to the side as I reached for brown rice or quinoa or couscous.
I guessed I could easily substitute pasta for the brown rice in a salad I would mix up with lots of bits and pieces from the refrigerator.
What resulted from a little bit of this and little bit of that was a quick-to-make salad for a warm summer evening.
I started by tossing several cloves of garlic with olive oil and roasting them until tender. While the garlic was in the oven, I made a dressing with olive oil mayonnaise, creamy Greek yogurt that I had in the refrigerator and some pesto leftover from delicious Stromboli of Meats, Cheese and Pesto that I’ve made several times since preparing it on a Lakeland Cooks segment.
I steamed some broccoli, sliced up some yellow and orange sweet bell peppers and minced some flat-leaf parsley and chives from my herb garden.
Orzo cooks in 8 to 10 minutes. When the garlic cloves were soft, I took them out of the oven and transferred the garlic to a plate to cool off a bit. I used the garlic infused olive oil to saute the slivered almonds, turning them golden brown and crunchy.
A garnish of Parmesan cheese and a roasted garlic clove pulled it all together. I served the salad warm with grilled shrimp on the side. If you’re a steak lover, Summer Orzo Salad would be a delicious go-along. The cold leftover salad was great for lunch today. And I can’t wait to take it to a picnic.
Next time I make this salad, I’ll use the brown rice for a nutty flavor and chewy texture. Or maybe I’ll use quinoa. Orzo is no longer in my pantry. At least for now.

Summer Orzo Salad

• 8 large cloves garlic, unpeeled
• 2 tablespoons extra-virgin olive oil
• 1/2 cup olive oil mayonnaise
• 1/2 cup plain yogurt
• 1/3 cup pesto
• 2 tablespoons freshly squeezed lemon juice
• 1 bunch broccoli florets (about 3 cups)
• 1/2 cup sliced yellow bell pepper
• 1/2 cup sliced orange bell pepper
• 1 1/2 cups uncooked orzo
• 1/3 cup slivered almonds
• 1 tablespoon finely chopped flat-leaf parsley
• 1 tablespoon finely chopped chives
• Shaved Parmesan for garnish

Preheat oven to 350 degrees. Toss the garlic cloves with 2 tablespoons olive oil in a small oven-proof skillet. Place in preheated oven and bake until the garlic is soft and golden.
Immediately transfer roasted cloves to a plate to cool. Put almonds in the hot oil in the pan. Place on the burner and saute until almonds are golden. Immediately transfer almonds to a plate to stop cooking.
Use a food processor or blender to prepare dressing. Squeeze 2 roasted garlic cloves from their skins into food processor. Add mayonnaise, yogurt, pesto and lemon juice and process just until combined. Set aside until needed.
Meanwhile, steam the broccoli for just a few minutes. Have a bowl of ice water ready to use. Transfer broccoli from steamer to ice water. Allow to set in water just a few minutes, until broccoli is cool. Drain and set aside.
Bring a large saucepan of water to a boil. Add orzo and cook for about 10 minutes or until al dente. Don’t overcook the orzo or it will be soggy. Drain the orzo and put it in a large salad bowl. Add dressing, vegetables, parsley, chives and almonds to warm pasta.
Serve in salad bowls with shavings of Parmesan cheese and a roasted garlic clove on each serving. Makes about 6 servings.

• Use regular mayonnaise if that’s what you have on hand. Try olive oil mayonnaise when you have a chance, though. I find the Spectrum brand in the natural food area of the grocery store and at my local natural food co-op.
• Until I have enough basil to make my own pesto, I’ll be buying it in the store. I’ve been pleased with the pesto I find in the refrigerated case at the grocery store.

Local strawberry fields will soon be ripe for picking. While I’m waiting for those sweet, juicy berries, I’ve been finding some delicious fruit at the market.
A bowl of fresh fruit is a welcome addition to any meal of the day. Sometimes I like to add a citrusy syrup to the mix. Freshly squeezed orange juice and lime juice cooked with just a little bit of sugar and kicked up with some orange-flavored liqueur is so refreshing.
Any kinds of fruit can be tossed together and enhanced with this citrus syrup. I like to save the oranges used for the strips of zest and the juice. I clean the pulp from inside the orange halves and then use the hollowed- out oranges to serve the summer fruit.
I have a pot of lime basil growing in my herb garden. I sprinkled thin strips of this basil over the fruit mix. Other times I’ve used lemon thyme, mint or regular basil. These fresh herbs add a bright burst of flavor.
The fruit mixture I suggest in the recipe will hold well for a couple of days in the refrigerator after it’s been mixed with the syrup.
I’ve served Summer Fruit with Citrus Syrup for breakfast, brunch, lunch and supper. It’s perfect.

Summer Fruit with Citrus Syrup

• 1/2 cup water
• 2 tablespoons sugar
• 2 (3-inch) strips orange zest
• 1/2 cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup orange-flavored liqueur
• 1 3/4 cups chopped pineapple
• 1 1/2 cups seedless red grapes, halved
• 2 cups blueberries
• 6 kiwis, peeled and chopped

Bring water, sugar, orange zest, orange juice and lime juice to a boil in a medium saucepan. Reduce heat and simmer for about 10 minutes. Remove from heat. Stir in liqueur. Cool. Combine orange juice mixture and prepared fresh fruit in a large bowl. Refrigerate. Serves 6.

It’s a slaw with a little tang and a lot of crunch.
Just the right amount of dressing allows flavor of vegetables to shine through.
Peanuts are a big surprise.
Summertime is a great time to enjoy this slaw.
Perfect on the side of Garlic and Herbs Pork Tenderloin Sliders.
And that’s what makes it Slider Slaw.

Slider Slaw

• 8 cups shredded cabbage
• 2 large carrots, grated
• 3/4 cup thinly sliced sweet red bell pepper
• 1/2 to 1 cup thinly sliced red onion
• 1/4 cup mayonnaise
• 1/2 cup plain yogurt or sour cream
• 1 tablespoon Dijon mustard
• 3 tablespoons sweet pickle relish
• Salt and pepper to taste
• 1 cup cocktail peanuts

In a large bowl, toss cabbage, carrots, red bell pepper and red onion together.
In a small bowl, mix together the mayonnaise, yogurt or sour cream, Dijon mustard and pickle relish. Pour over the cabbage mixture. Toss to mix. Season with salt and pepper. Cover and refrigerate until serving time.
Add peanuts just before serving.
Makes about 10 servings.

My Auntie Vera and Uncle Johnny lived in a small house on a large piece of property in a rural area near North Judson, Indiana. They were my dad’s aunt and uncle. Through my child eyes, they seemed old enough to be grandparents. They had no children of their own, though, so they loved spoiling me and my brother.  My favorite time to visit them was during strawberry season. I knew I could look forward to Auntie Vera’s delicious strawberry shortcake.
Before we arrived, she would pick the fresh, sweet berries from her large garden. After cleaning and slicing them, she would sprinkle them lightly with sugar and let them sit out on the kitchen counter until dessert time.
Her homemade shortcakes would be cooling on a rack on the counter right beside the strawberries.
As we gathered around the little table in their tiny kitchen, she would crumble the tender biscuit-like mounds into cereal bowls. She would spoon the strawberries with their sweet syrup over the broken cakes. A pitcher of rich whole milk would go on the table. We’d each pour some over our dessert and then spoon some freshly whipped cream over that. it was such a happy time.
I’ve been thinking of that strawberry shortcake this week. With fresh rhubarb from the farmers market in my refrigerator, I decided to make my own version of a shortcake that would be topped with a rhubarb-strawberry sauce.
These tender shortcakes are baked in mounds. Just the right richness from butter (Auntie Vera’s were made with lard), the perfect amount of sugary sweetness and a little bit of tang from buttermilk and yogurt. Oh, and some crunch from broken pecans. The ones that don’t get eaten for dessert with the sauce are wonderful with the first cup of morning coffee.
The 1/2 cup sugar in the shortcakes included 2 tablespoons of Ginger Cinnamon Sugar that I order from Mrs. Kelly’s Teas. It adds just the right amount of spicy flavor. If you want to add that flavor on your own, add a pinch of cinnamon and a pinch of ground ginger to the batter.
Since locally-grown strawberries aren’t an option at this time of year, I used frozen whole strawberries that I sliced when they were still frozen. I allowed time for them to thaw before adding them to the sauce.
If you want to enjoy this sauce as part of a dessert that is similar but more simplified, you can get the recipe for a version I prepared on last night’s segment of Lakeland Cooks where I use refrigerated crescent roll dough rather than homemade shortcakes.
This Rhubarb-Strawberry Shortcake is not the exact dessert I remember eating in the small, cozy kitchen with Auntie Vera and Uncle Johnny. But, it truly is divine. It makes a happy time.

Sauce:

• 2 cups chopped (1-inch) fresh rhubarb
• 1 cup granulated sugar
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon pure vanilla extract
• 2 cups sliced strawberries

Shortcakes:

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• Grated zest of 1 orange
• 1 stick (1/2 cup) cold unsalted butter, cut into small chunks
• 1 cup coarsely chopped pecans
• 1 cup buttermilk
• 1/2 cup plain yogurt

First, make sauce. In a medium-sized heavy saucepan, combine rhubarb, sugar and orange juice. Cook over medium heat, stirring occasionally, until rhubarb is tender and mixture is thickened, about 15 minutes. Remove from heat. Let cool for about 15 minutes. Stir in vanilla extract and strawberries. Set aside.

Make shortcakes by placing flour, baking powder, salt, sugar and grated orange zest in a mixing bowl. Stir to mix. You can also put the ingredients in the work bowl of a food processor and pulse to mix. Add butter and use pastry cutter until mixture resembles coarse meal. If you are using food processor, pulse the butter into the dry ingredients until the mixture resembles coarse meal.
Transfer mixture from food processor to a large mixing bowl.
Stir pecans into mixture in bowl.
In a small bowl or glass measuring cup, mix yogurt and buttermilk. Pour into mixture in large mixing bowl. Stir until just combined.
Drop mounds of batter (1/4 cup each) onto two parchment-lined baking sheets. Bake shortcakes for about 20 minutes, until they are puffed and golden. Transfer to a cooling rack.
For each serving, crumble one shortcake into a dessert bowl. Ladle rhubarb-strawberry sauce over the crumbled shortcake. Top with lots of whipped cream. Makes 12 to 13 dessert servings.

Oh, what a glorious day it’s been. After saying farewell to a couple of days spent with girlfriends at Blue Lake, I stopped downtown Park Rapids to browse through some of the stores. And then, what luck. I discovered the Park Rapids Farmers Market tucked into a green space between two buildings right along Main Street. Farmers markets are one of my favorite shopping spots during the summer and fall. I hurried back to my car to fetch a shopping bag.
With my burlap bag slung over my shoulder, I quickly filled it with a large head of fresh organic Bibb lettuce that had been pulled from the earth just a few hours earlier, a jar of homemade mostly organic salsa, made by the same farmer last September. A bag of homemade noodles went into my bag along with a big bundle of fresh rhubarb and four homemade bone-shaped treats for my dog. I couldn’t leave without a few new perennials to add to my flower garden. I was so excited to find more lemon thyme — I came home with four pots of the herb.
On my visit to Itasca State Park with my friends yesterday, I learned of wild ginger. And to my surprise, there it was in a pot just waiting for me at the Park Rapids Farmers Market. I’m told this plant with heart-shaped leaves grows well in shade. Apparently, the leaves release a spicy fragrance when they are crushed and the roots are edible and can be used as a flavoring like ginger. A flower blooms at the base of the plant in the spring. I added a potted wild ginger plant to my purchases.
I’ve dubbed my new rhubarb muffin recipe Glorious Day Rhubarb-Strawberry Muffins. It’s actually an adaptation of my favorite blueberry muffins. I replaced some of the granulated sugar in that recipe with brown sugar. Of course, the blueberries are replaced with rhubarb from the farmers market and organic strawberries from my refrigerator. You can use 1-1/2 cups of minced rhubarb if you don’t use strawberries. A bit of nutmeg is mixed with sugar to sprinkle over the top of each muffin.
These muffins must be baked in paper-lined muffin tins. Without the paper cups, the muffins will stick to the pan and you’ll have a real mess trying to get them out of the pan. I even spray the muffin tins with non-stick vegetable spray before placing the paper liners in each cup.
One warm, sweet-tart Rhubarb-Strawberry Muffin is a perfect ending to a glorious day. When eaten first thing in the morning, they are the perfect start to a glorious day.

Glorious Day Rhubarb-Strawberry Muffins

• 1/2 cup butter
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 cup milk
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 heaping cup minced rhubarb
• 1/2 cup finely chopped strawberries

Topping:

• 4 tablespoons granulated sugar
• 1/2 teaspoon ground nutmeg

Preheat oven to 375 degrees. Line 12 muffins cups with paper liners.
In large mixing bowl, use a spoon to blend butter and sugars. Beat milk and eggs together in glass measuring cup. Pour into butter-sugar mixture and mix well. Sift flour, baking powder and salt together. Add all at once to mixture in mixing bowl. Stir until dry ingredients are incorporated into the wet ingredients. Gently fold in rhubarb and strawberries. Fill each muffin cup to top of paper liner. Make topping by mixing 4 tablespoons sugar and nutmeg. Sprinkle 1 teaspoon of sugar-nutmeg mixture over each muffin. Bake in preheated oven for 25 to 30 minutes until tops are golden. If there is batter left after filling 12 muffin cups, it can be baked in paper-lined glass custard cups.
Allow baked muffins to cool in pan for 5 minutes, then remove from pan and allow to cool on wire rack. Makes at least 12 muffins.