I'm on Orphan-detail today for the Secret Recipe Club - for someone in Group D - and I am so excited about having been introduced to Nicola of Lemon and Cheese. What a lovely blog!
She shares that she tends to "stick to simple cookery, with lovely fresh ingredients as well as a few helpful freezer items!" She's a prolific cook, so it was hard to decide. For instance, she has nearly twenty gratin recipes and thirty sausage recipes!
I was immediately drawn to her Merguez, Egg, and Yoghurt as a hearty brunch or even dinner. Her Guatemalan Green Chicken Stew looked quick and delicious. I was eyeing her Hake Bobotie because we love bobotie, but have only ever had it with meat. And I really considered her 12-Hour Rabbit Bolognese.
But, in the end, I decided to make her Lemony Potato, Broccoli, and Goat Cheese Salad. Since lemon and cheese are two of her favorite foods, as well as the name of her blog, I thought it was fitting.
slightly adapted from Lemon and Cheese's
I did make a mistake in not letting the vegetables cool before stirring in the cheese. So, it melted into a creamy dressing. but it was delicious nonetheless! Thanks, Nicola, for the inspiration. Next time I'll let it cool and try to keep the cheese in cubes or shred.
- 1 lb Russian fingerling potatoes, quartered lengthwise
- 1 T olive oil
- zest and juice from 1 organic Meyer lemon
- 4 C broccolini, chopped into 1" lengths
- 2 C green beans, trimmed into 1" lengths
- 1/4 C fresh dill, chopped
- freshly ground salt
- freshly ground pepper
- 1 C shredded goat milk's gouda cheese
Boil the potatoes until just fork tender. Lift out with a slotted spoon, drain well, then place in a serving bowl with the oil, lemon zest and juice. Drop the beans and broccolini into the water and bring back to a boil. Cook until the turn a vibrant green and are still crisp. Drain.
Stir the drained broccoli and beans into the potatoes Fold in the dill, salt, pepper, and goat cheese. Serve immediately.