Summer Lemon-Rosemary Potato Salad
- 4 lbs. diced new potatoes- cooked until tender
- 1 cup mayonnaise (Duke’s)
- 1 tsp. salt
- 1 tsp. coriander-ground
- ½ tsp. celery seed
- 2 tsp. finely chopped fresh rosemary
- 2Tbs fresh lemon juice
- 1 tsp. lemon zest
- ½ cup chopped celery
- ¼ cup sliced radishes
- Black pepper to taste
Dice potatoes, boil until tender, drain and cool.
Finely slice the celery and radishes- set aside.
Mix together the mayonnaise, salt, spices, zest, rosemary and lemon juice.
In a large bowl, add the cooled, diced potatoes, sliced celery and radishes. Add the mayonnaise mixture, gently stir and fold to coat the potatoes.
Cover and refrigerate for 3 hours, before serving.
Cherry Sugar Cookie Cobbler
- 4-5 cups mixed cherries (frozen mixed Michigan blend: Costco)
- ¾ cup-1 cup granulated sugar(for a tart cobbler use ¾ cup sugar, for a sweeter cobbler use 1 cup of sugar)
- 1 Tbs thickener (arrowroot or cornstarch)
- 1/8 tsp almond extract
Sugar Cookie Topping:
- 1 ½ cup all purpose flour
- ¾ cup granulated sugar
- ½ tsp baking powder
- ½ tsp salt
- 1 stick (8 TBS) melted unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 Tablespoons + ½ tsp cinnamon mixed together for topping
Preheat oven to 375 degrees
Mix sugar, thickener and almond extract together and pour over frozen cherries.
Place cherry mixture into a large cast iron skillet or large casserole dish. Set-aside.
In a medium bowl, mix together the flour, sugar, salt, baking powder, and zest. Add the melted butter, vanilla extract and egg. Mix until it forms a thick batter.
Drop spoonfuls of the sugar cookie mixture onto the cherries, covering the surface evenly. Sprinkle the cookie dough topping with the cinnamon/sugar mixture.
Bake in a 375 degree oven for 40-45 minutes or until the cookie topping is golden and the cherries are bubbling throughout.