Salmon Pasta Salad has to be one of my favorite new salad recipes. My sister gave me this recipe which she found in Ellie Krieger’s Book, “So Easy”. She brought me some, and I was hooked. Made with Greek yogurt, fresh lemon juice, dill and peas, this salad can’t be beat. Use canned wild red salmon and frozen green peas to make things even easier and quicker. I love eating this every day for lunch, but this would make a fabulous recipe for Mother’s Day or a spring shower.
Saint Patrick’s Day is celebrated on March 17th, and I am so excited that I will be spending my Saint Patrick’s Day teaching a Kid’s Cooking Class at the Park City Mountain Resort in Park City, Utah. We we will be making kid-friendly apres ski snacks to make in the condo. See more information about this fun class on the“Snowmama” website. One of the recipes I’ll be making in the class is this healthy, easy and very simple Saint Patrick’s Day Fresh Herb Dip. It’s a great way to get the kids to try fresh herbs such as basil and dill and to eat fresh vegetables. I like to use reduced-fat Greek yogurt in this recipe because it has so may health benefits and is filled with protein which is perfect after a long day of skiing. Enjoy this recipe on Saint Patrick’s Day or any time of the year.
It’s the perfect time of year for soups, and why not try something a little different such as this Parsnip-Potato Chowder? When I taught a cooking class recently, very few people in the class had ever cooked or tried parsnips. Parsnips are root vegetables, and they are related to the carrot family. Parsnips resemble carrots but are paler in color and have a slightly sweeter taste. Parsnips provide an excellent source of vitamin C, folic acid, B vitamins and fiber. Combine parsnips and potatoes with a touch of fresh dill, milk and vegetable broth to create a comforting and flavorful chowder. This soup tastes so rich without using any cream, and my kids even enjoyed it. For added flavor, sprinkle with crumbled bacon and fresh chopped dill.