Given our hunger for things green this time of year, I keep looking for the occasional crocus, and even a few blades of grass. Happily, food co-ops and supermarkets are bringing in local watercress, the first truly local green.
Watercress is terrific as a bed for grilled or poached trout and under smoked salmon. Toss it into mixed greens for its peppery flavor. Purée it into a pretty green soup with a whisper of cream. Or, swirl a purée into leek and potato soup or any cream soup for that matter -- it adds color and flavor. But eat it right away; it wilts quickly.
What's your signature dish? Please send your recipes, along with stories, to Beth Dooley at bdirish@earthlink.net or by mail to Star Tribune, Taste / One Great Dish, 425 Portland Av. S., Minneapolis, MN 55488. All letters, stories and recipe submissions become the property of Beth Dooley.
