Spring is almost here and Blue Lemon is on the Vineyard this weekend. I don't think it gets any better than this.We stopped at Cronig's on the way home from the ferry yesterday and wandered around thinking about what to make for dinner. After changing our menu minds ten times what finally ended up in our basket was: tricolor potatoes, an enormous bunch of dill, grape tomatoes, parsley, a lemon, a tabbouleh box, watercress, and a tahini-based dressing that Bridgit got me addicted to.
Final menu: (recipe links below)
Tahini Watercress Salad
Tabbouleh with Grape Tomatoes
Mustard & Dill Roasted Potatoes
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