Laurel's Kitchen

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Fresh herbs add so much to salads, and to other dishes as well. Grow them in a window box or in a plot near your kitchen that is shaded for part of the day. Mince fresh herbs thoroughly to bring out all their flavor. When using dried herbs, crush them first by rolling them between your hands; otherwise, the flavors stay locked in.

GREEN GODDESS DRESSING

INGREDIENTS: 1/2 cup mayonnaise, 1/4 cup yogurt, 1/4 cup chopped parsley, 1 teaspoon chopped fresh chives, 2 tablespoons vinegar, 1/4 teaspoon salt, dash pepper, 1/2 teaspoon basil.

Good on cabbage as well as lettuce salads.

Blend everything except mayonnaise. Stir with mayonnaise.

Makes 1 cup.

VEGETABLES, MACARONI, & CHEESE

INGREDIENTS: 1/4 cup margarine, 2 green onions (sliced), 3 tablespoons whole wheat flour, 2 cups milk, 1/4 cup chopped parsley, 1-1/2 teaspoons salt, 1/2 teaspoon pepper, 1/4 teaspoon thyme, dash garlic, dash nutmeg, 1 cup low-fat cottage cheese, 4 cups cooked whole wheat or whole wheat-soy macaroni or noodles (8-ounce package), 1/4 cup toasted wheat germ, 3 cups cut-up cooked vegetables, 1 cup grated cheddar or Swiss cheese, 1 cup whole-grain bread crumbs.

Preheat oven to 3500.

Saute onions in margarine until soft. Blend in flour and cook over medium heat several minutes, stirring constantly. Slowly add the milk, continuing to stir. Add the cottage cheese and seasonings. Cook until sauce thickens. Combine noodles, vegetables, and sauce, and pour into greased 2-1/2-quart baking dish. Top with cheese and bread crumbs. Bake until piping hot and bubbly (15 to 20 minutes).

Serves 6 to 8.

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