Cook the Issue 2010: Mushroom Salad with Lemon, Tarragon, and Parmigiano

Pielove, member

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Well, I really liked this, but I was the only one-- ha, more for me.  The mushrooms and cheese were very satisfying and nicely complemented by the lemon and zest, plus the fresh herbs.  Continuing on my tarragon kick, I used that instead of the ubiquitous thyme and it was excellent-- it seemed almost like something one would have on a Russian appetizer buffet-- except I didn't have any ice cold vodka to go with, more's the pity.  

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Cook the Issue 2010: Cavatappi with Artichokes and Three Cheeses

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Cook the Issue 2010: Cannelini Beans with Lemon, Roasted Red Peppers, and Bacon