The sun finally came out! Once again the weather forecast was wrong, but this time, it was in our favor. I spent a couple of hours yanking some truly prehistoric-looking weeds followed by a nice gin and tonic on the porch.
- Grilled chinook
- Buttered asparagus
- Kristin's new potato / arugula salad (recipe follows)
- Rhubarb crisp with cream
New Potato and Arugula salad
Boil new potatoes (preferably tiny, or fingerlings like Russian banana) in salted water until just tender. Drain and let cool slightly.
Cut in half or quarters to approximately 1/2" pieces. Add a few handfuls of arugula and 2-3 green onions sliced thin.
Dress with good olive oil, white wine vinegar, sea salt and fresh ground pepper to taste.
Serve immediately.
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