Potato Kale Cakes with Kimchee Mayo

Potato Kale Cakes with Kimchee Mayo

Over the past month I’ve made 2 new food discoveries: savory (the herb) and kimchee (Korea’s national dish).  I’m in love with both…and though they may seem like strange bedfellows, I’ve put them together in this recipe.

Savory, the winter variety, was introduced to me through my CSA; one of the many awesome benefits of being a member is experimenting with new foods and flavors.  To me, it tastes like a cross between thyme and flat-leaf parsley; it resembles the woodsy flavor of thyme, but also has a clean, bright quality similar to parsley. It’s a beautiful in-between seasons kind of herb.  I’ve been using it in everything, including these potato kale cakes.

Asparagus & Quinoa Salad with Orange Vinaigrette

This salad highlights the transition from winter to spring by combining tangy, juicy oranges with tender, nearly-sweet emerald spears of asparagus.  It’s the baton hand-off in the relay of seasonal life.  Orange tips it’s hat in farewell while asparagus extends it’s arms in a welcome “Hello”…Spring has arrived!