8 Red La Soda potatoes
¼ cup lemon juice
2 teaspoons lemon zest
1 tablespoon olive oil
1 ½ tablespoons oregano
3 cloves garlic, minced
2/3 cup crumbled feta cheese
1 cup hot water

Slice potatoes into ¼” thick pieces and combine in a mixing
bowl with the lemon juice, lemon zest, olive oil, oregano, and
garlic. Place all in a buttered 13×9x2 baking pan. Pour 1 cup
hot water over all and bake uncovered at 450° for 30 minutes.
Sprinkle the feta cheese on top and bake for an additional 15
minutes.

Steamed spring time vegetables covered with a quick
and classic French béchamel sauce make an easy and
delicious side dish. The technique for making this sauce
is fairly straightforward and there is plenty of room for
variation.

2 tablespoons butter (or oil)
About 2 tablespoons flour
1 cup liquid (milk, cream or soy milk, or stock)

Melt the butter in a heavy bottom sauce pan over low
heat. Sprinkle in flour and stir to combine. Cook,
stirring, for about 3 minutes. Slowly add liquid, stirring
quickly with a wire whisk or fork. Add any additional
ingredients and stir until sauce is thick and smooth. Add
more liquid if the béchamel becomes too thick. Remove
from heat and season with salt to taste.

Use this béchamel as a base for the following dish:

Nopalitos in Cheese Sauce

Boil and drain nopales. Prepare basic
béchamel sauce, adding ¼ teaspoon of
nutmeg and ½ cup of grated Cheddar
or Swiss cheese. Stir nopalitos into
sauce and serve with steamed carrots
and boiled potatoes.

Steamed spring time vegetables covered with a quick
and classic French béchamel sauce make an easy and
delicious side dish. The technique for making this sauce
is fairly straightforward and there is plenty of room for
variation.

2 tablespoons butter (or oil)
About 2 tablespoons flour
1 cup liquid (milk, cream or soy milk, or stock)

Melt the butter in a heavy bottom sauce pan over low
heat. Sprinkle in flour and stir to combine. Cook,
stirring, for about 3 minutes. Slowly add liquid, stirring
quickly with a wire whisk or fork. Add any additional
ingredients and stir until sauce is thick and smooth. Add
more liquid if the béchamel becomes too thick. Remove
from heat and season with salt to taste.

Use this béchamel as a base for the following dish:

Nopalitos in Red Sauce

Boil and drain nopales. Prepare basic béchamel sauce,
substituting ½ tablespoon flour with ½ tablespoon mild
chile powder. Stir nopalitos into sauce and serve over
corn tortillas.

Steamed spring time vegetables covered with a quick
and classic French béchamel sauce make an easy and
delicious side dish. The technique for making this sauce
is fairly straightforward and there is plenty of room for
variation.

2 tablespoons butter (or oil)
About 2 tablespoons flour
1 cup liquid (milk, cream or soy milk, or stock)

Melt the butter in a heavy bottom sauce pan over low
heat. Sprinkle in flour and stir to combine. Cook,
stirring, for about 3 minutes. Slowly add liquid, stirring
quickly with a wire whisk or fork. Add any additional
ingredients and stir until sauce is thick and smooth. Add
more liquid if the béchamel becomes too thick. Remove
from heat and season with salt to taste.

Use this béchamel as a base for the following dish:

Roasted Beets in Dill Sauce

Roast beets until tender, remove skins. Prepare basic
béchamel sauce, adding 1 teaspoon dried dill leaf after
liquid is stirred in. Pour sauce over beets and serve.