No recipe this week!

It's the season for watercress.  Watercress grows wild along many streams in our area.   This afternoon we'll go collect some for this salad.  Yum

From BBC Good Food

Ingredients
2 - 15 oz can cannellini beans
100g watercress (cleaned - about 4 cups)
1 lemon , zested and juiced
​8 oz pack sundried tomatoes and olives in oil

​Directions
Drain and rinse the beans, then combine in a bowl with the watercress, zest and juice of the lemon, tomatoes and olives, including the oil from the pack. Toss well and season 

You can also substitute a dressing of your choice with this salad.  Easy vegan and gluten free.

From Yummly.com
from Mary Helen Bondy with modifications
​
Prep: 15 mins Level: Easy Cook: 1 hr Serves: 8

This simple dish makes an elegant starter or side dish, and couldn’t be easier to prepare. Make the dish early in the day, then just throw some meat on the grill at mealtime for a perfectly fuss-free feast.

Ingredients
FOR THE DRESSING:
2 whole Lemons, Zested
½ cups Lemon Juice
3 cloves Garlic, Crushed
¾ teaspoons Salt
1 teaspoon Freshly Ground Black Pepper
½ cups Extra Virgin Olive Oil
FOR THE ORZO:
1 pound Thin-stalked Asparagus,
Plus Boiling Water For Cooking Asparagus
4 cups Chicken Stock (or vegetable broth)
4 cups Water
1 Tablespoon Salt
¼ teaspoons Turmeric
3 cups Orzo Pasta (Gluten Free orzo works great)
½ cups Green Onions, Whites And Stalks,
1/4 cup chopped fresh parsley (optional)
Thinly Sliced 1 whole Lemon Thinly Sliced

Preparation Dressing:
1. Place the lemon zest, juice, garlic, salt, and pepper in a deep-sided bowl.
2. Add the oil in a thin, steady stream while whisking the mixture vigorously to form an emulsion. Set aside.
Orzo salad:
1. Clean the asparagus (snap the tough end pieces off) and lay the asparagus stalks in a heat-resistant 9” x 13” Pyrex dish.
2. Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is slightly warm. This no-fuss method produces perfectly cooked asparagus.
3. Drain water and remove the asparagus to your cutting board and cut the stalks diagonally into two-inch pieces. Set aside.
4. Place the chicken stock and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil.
5. Add the orzo and cook until tender—about 10 to 12 minutes.
6. Drain orzo, but do not rinse it.
7. Place the hot orzo in a spacious, heat-resistant bowl and add the asparagus and green onions. Whisk the dressing if needed and pour it over the salad. Mix well.
8. Cool to room temperature. Adjust seasonings as needed before serving. 9. Decorate with the lemon slices.

Note: I add 8 oz quartered mushrooms, cooked in olive oil with a little seasoned salt.

Recipe adapted from the Tasting Table Test Kitchen
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 5 to 5½ hours
Total Time: 5 hours and 40 minutes
INGREDIENTS
For the Spice Mix:
1 tablespoon dried onion flakes
2½ teaspoons kosher salt
2 teaspoons dried oregano
1 teaspoon cumin seeds
1 teaspoon garlic powder
½ teaspoon chipotle powder
For the Pork Shoulder:
1 pineapple, skin on and ends trimmed
3½ pounds pork shoulder or butt, cut into 2-inch chunks
1 dried guajillo chile
1 small yellow onion, quartered
2 garlic cloves, smashed
1½ cups chicken stock
¼ cup white vinegar
To serve:
Flaky sea salt, to taste
12 corn tortillas
1 cup cilantro leaves
2 limes, cut into wedges
DIRECTIONS
1. In a large bowl, whisk together the spice mix ingredients.
2. Stand the pineapple up on one end and, using a large knife, slice off the skins into 2-inch-wide strips. Rinse 3 to 4 strips and set aside. Halve the pineapple widthwise. Core and dice one pineapple half into ½-inch pieces and slice the remaining pineapple half into ¼-inch rounds.
3. Add the pork shoulder to the spice mix and toss to coat evenly, then transfer to the slow cooker. Add the diced pineapple, guajillo, onion and garlic. Add the chicken stock and white vinegar, and top with the reserved pineapple peels, cut-sides down.
4. Turn the slow cooker to high and cook until the meat easily pulls apart with a fork, 5 to 5½ hours. Makes about 8 cups of al pastor.
5. To serve: Pull apart the pork with a fork and transfer to a large platter with the pineapple and onions. Season with flaky sea salt and serve with the pineapple rounds, tortillas, cilantro and lime wedges.

New York Times​​

• YIELD    4 servings
• TIME      1 hour 20 minutes

Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat moist, and basting frequently prevents the caramelization of the sauce from scorching. Serve with a side of greens such as spinach, kale or Swiss chard that have been sautéed in lots of garlic and oil.

INGREDIENTS

• 1 (3 1/2-pound) whole chicken
•  Kosher salt and black pepper
• ⅓ cup grapefruit juice, freshly squeezed, if possible
• ¼ cup honey
• 1 teaspoon curry powder
• 1 tablespoon finely chopped thyme

PREPARATION

1. Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
2. In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
3. Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.