Retiring teacher, coach urges Colony grads to ‘find their 68’
By Jeremiah Bartz Frontiersman.com A football coach using a hockey reference as the centerpiece for his keynote address may
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A simple green salad is a delicious addition to any meal — breakfast, lunch or dinner — says Alex Cardoza, Boise-based chef and owner of Wild Plum Events. It doesn’t have to be limited to traditional lettuce. Herbs make a tasty fresh addition. The measurements here are a general guideline and can be adjusted to taste.
Simple Salad with Herbs, Lemon & Olive Oil
Yields: 4 servings
4 oz salad greens (such as mesclun, baby spinach and/or baby arugula)about 1 oz fresh herb sprigs or leaves (such as basil, chervil, chives, cilantro, dill, mint, tarragon and/or thyme)1 Tbsp plus 1 tsp olive oil⅛ tsp salt2 tsp fresh lemon juicefreshly grated Parmesan cheese
In large bowl, add salad greens and herbs; drizzle with olive oil and sprinkle with salt. Toss gently to coat. Taste greens, adding more oil or salt if necessary. Salad should be flavorful but not soggy or too oily. Add lemon juice and gently toss to coat. Serve salad immediately with Parmesan to sprinkle on top.
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