Weekend Snapshots

Artichokes, with garlic, mint, parsley and chiles

Artichokes, with garlic, mint, parsley and chiles

Watercress and chickweed salad, with Greek yogurt and chive dressing

Watercress and chickweed salad, with Greek yogurt and chive dressing

The dressing is 3 tablespoons Greek yogurt (Chobani is a good brand, or you can just strain plain, unflavored yogurt overnight in cheesecloth suspended over a bowl in the refrigerator), mixed with the juice of half a lemon, 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon zest, 1 tablespoon chopped chives, a pinch each of sea salt and freshly milled black pepper. Mix well until all ingredients are well-blended. This recipe will make more than enough dressing for the salad; use leftover dressing for sandwiches, or as a topping for steamed vegetables, or a baked potato.

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