Chef Darrel

In the heart of the winter, when the icy cold blows down from the north, our minds and bodies are looking for foods that will warm the soul. But right now, as we move toward the warmth of summer, we are looking for foods nourishing to our minds and cool to our bodies.

Today’s recipe will be for hummus, a popular dip originating in the Middle Eastern countries. Although the ingredients for hummus have existed for centuries, some believe that the first evidence of this dish came about in the 18th century, not all that long ago.

One of the finest vegetables we can eat is asparagus. Our supermarkets carry it year around, but right now is the time that the prices are coming down and we can purchase it locally grown. You just can’t get it any fresher than that.

The subject is salsa – a wonderful accompaniment to many meals and often overlooked here in the Midwest. There are many kinds of salsa from the traditional tomato-based salsas we are familiar with at our favorite Mexican restaurants to fruit-based and corn-based, and on and on.

Studies indicate that the average family cycles through 12 different dinner selections, week after week, throughout the year. You add to that a few holiday specials with “dish to pass” favorites and it still leaves us without much variety.