every year growing up my family would dye hard boiled eggs a few days before easter, then on sunday my mom would crack open all the remaining ones to mash them up in a big bowl of colorful potato salad. nowadays i take my potato salad eggless and mayoless (unless it’s vegenaise), but that doesn’t means it can’t still be colorful and delicious!
these baby red potatoes were so cute at the market it couldn’t help but take them home. they are so much more tender and sweet when small like this, and cook up quick too! they went perfectly with a simple blend of lemon, cumin, coriander and fresh parsley leaves. my tasty homage to my mother’s easter potato salad.









rustic heirloom tomato salad
these tomatoes don’t need much to taste good. sometimes i just eat them plain. but if you are new to heirlooms and need a simple idea for how to enjoy them, try this simple salad. it features an easy honey dressing which cuts the sharp taste of some of the more acidic tomatoes, and subtly compliments the sweeter ones perfectly. it’s lightly tossed with fresh heirloom tomatoes, basil, parsley and onion in a perfect summer concoction.
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