The Simple Life at Home

• 1 large garlic clove, minced
• 2 T. lemon juice
• 1/2 t. sea salt
• 1/4 cup olive oil
• 1/2 t. oregano
• 1/4 t. thyme
• 2 T. mayonaise
• Fresh ground black pepper

Mix dressing ingredients and refrigerate until ready to use.

Salad

• 4 potatoes, peeled and cut into bite size chunks
• 2 T. butter
• 1/2 t. sea salt OR seasoned salt
• 1/4 t. paprika
• 2 cups broccoli florets
• 4 cups lettuce, washed and torn into bite size pieces
• 2 cups spinach, washed and torn into bite size pieces
• 1 cup alfalfa sprouts
• 1 cup chopped red cabbage

Steam the potatoes until they are fork-tender. While they are steaming, prepare greens and cut the broccoli. Remove potatoes from steamer and put into a mixing bowl. Melt butter and pour over the potatoes. Toss well. Add your choice of salt and paprika and mix well. Broil 2 inches away from the broiler element for 5-10 minutes. While the potatoes are broiling, steam the broccoli until tender and bright green. Toss greens with red cabbage, alfalfa sprouts and add broccoli and potatoes (still hot). Add the dressing and mix well.

Hummous

This is such an easy dish to make. When I see those little tubs of hummous in the stores selling for $4.00 for about half a cup, I want to cry! You can make it yourself in 5 minutes and for far, far less.

• 1 can of chick peas, drained (liquid reserved)
• 1/2 cup tahini (sesame seed paste, sold in the ethnic section of most grocery stores)
• 2 cloves garlic
• the juice of one lemon
• salt to taste

Place all the ingredients in a blender. Pour in about 1/4 cup of the reserved liquid and begin to blend. You will need to stop and stir frequently until the chick peas begin to be processed well. Pour in either more lemon juice (if you want it more strongly flavored) or more of the reserved liquid (if you are sastisfied with the taste), until the hummous is lump-free and a smooth consistency. Transfer to a plate, smooth out in swirls and sprinkle with a little dried parsley and paprika. Go once around the plate with a drizzle of olive oil. Serve with warmed pita bread and raw onions. Also goes great as a dip for vegetables!

Clam Chowder

• 3 (6.5 ounce) cans minced clams
• 1 cup minced onion
• 1 cup diced celery
• 2 cups cubed potatoes
• 1 cup diced carrots
• 3/4 cup butter
• 3/4 cup all-purpose flour
• 1 quart half-and-half cream
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons salt
• ground black pepper to taste

Drain juice from canned clams into a large skillet over onions, celery, carrots and potatoes. Add water to cover and cook over medium heat until the vegetables are tender. Meanwhile, in a large saucepot, melt the butter and whisk in the butter until smooth. Whisk in the cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through but do not boil. Stir in clams just before serving. If you cook them too long, they will be tough. When it is heated through, stir in vinegar and season with salt and pepper. (From allrecipes.com, by PioneerGirl.