This is a great potato recipe to go with lamb, I found it on epicurious and we loved it. Robin Roasted Potatoes With Garlic, Lemon, And Oregano Other : 2000 PATATES RIGANATES Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands. To read more about Kremezi and Greek Easter, click here. Few people can resist these potatoes, which are capable of stealing the show from any food they accompany  so make sure you have plenty for seconds. Although it is served all over Greece, this dish is particularly good on islands like Naxos, where the local potatoes have an exceptional taste. On the special days when a leg of lamb or a chicken is roasted, the potatoes are cooked in its juices. If you want to cook this dish using small potatoes, there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce. Makes 4 to 6 servings. by Aglaia Kremezi Houghton Mifflin Company 3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes 1/2 cup olive oil 4 garlic cloves, minced 1 1/2 teaspoons dried oregano, crumbled 1 teaspoon salt Freshly ground black pepper 1/2 cup beef stock or chicken stock 1/3 cup freshly squeezed lemon juice 2-3 tablespoons chopped fresh oregano Preheat oven to 400°F. Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil. Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Sprinkle with the fresh oregano and serve at once. Variation: Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper. Sprinkle with the fresh oregano and serve at once. Variation: Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

Ramps and Fiddlehead Ferns Probably grew wild where I grew up. But I didn't know about them, Nor would I ever have thought to eat them If I had known! But I did know about Puff Balls. and loved them! ! How I wish they grew here! I seriously doubt that any one around here Would have even the remotest idea Of what to do with any of the above If they could be found! As always, thanks for sharing, Dcarch. It all looks delicious! Rusty

Thanks guys. Rob, I got a little silly putting that butterfly there. :-) Martha, here is what I did, roughly. I don't normally stick to any recipes. ---------------------- INGREDIENTS ⢠1 cups peeled and grated parsnips ⢠1/4 cup fresh squeezed orange juice ⢠1 teaspoon grated orange zest ⢠ý teaspoon grated ginger root ⢠1 teaspoon sugar ⢠pinch cracked black pepper ⢠ü cup butter ⢠3 sprigs fresh rosemary (remove stems) ⢠ý teaspoon tomato powder. ⢠15 ramp bulbs and the white part of ramp stems. ⢠2 tablespoons of fish sauce ⢠2 gloves crushed garlic. ⢠A few spoons of dry vermouth to taste ---------------------------------------------------- Method: ⢠Caramelize garlic and ramps bulbs in butter. ⢠Add all ingredients and simmer until parsnip becomes tender. ⢠Use a hand blender to blend/puree to creamy consistence. dcarch

Mother was a great cook. Just plain stuff. But she did the cooking and we did the cleanup. That woman could dirty every dish in the house twice before the meal was on the table! Her pie crust was absolutely so flaky it melted in your mouth and her fried chicken would probably beat out anyone's. And the chicken gravy would have lots of little crispy bits in it. Yum! BUT she used lard for both. Needless to say, I don't cook exactly like my mom these days. She canned all our vegetables and some fruits so, of course, I don't equal in that department, either. But I can do a pretty good job making her Swiss steak, fried chicken and potato salad. I can make her sticky buns and noodles, too. Sure wish lard wasn't a no-no!