Five Minute Beets

4 beets, about 1 lb
1 Tbsp butter
salt and pepper to taste
lemon juice or vinegar to taste
2 Tbsp chopped parsley, tarragon, dill or other herb
Grate the beets into coarse shreds. Melt the butter in a skillet, add the beets, and toos them with 1/2 salt and pepper to taste. Add 1/4 cup water, then cover the pan and cook over medium heat until the beets are tender. Remove the lid, and raise the heat to boil off any excess water. Taste for salt, season with a little lemon juice. Taste for salt, season with a little lemon juice or vinegar and toss with the herb.

Egg Salad with Herbs

6 large free range eggs
3 scallions, including several inches of the greens, thinly sliced
1 tbsp chooped chervil or 2 tsp chopped tarragon or lovage (whatever herb is in season)
1 tbsp minced parsley
1 tbsp slivered chives
1/3 cup mayonnaise or more to taste
1 1/2 tsp smooth mustard
sea salt and freshly ground pepper
Vinegar or fresh lemon juice

1. Place eggs in a pot of cold water and bring to a boul, and boil for 1 minute. Turn off heat, cover the pan and let stand for 15 minutes. Place them into a bowl of cold water and run cold water on them to cool. Peel.
2. Coarsley mash the eggs with a fork. Add scallions and herbs, holding back a few of the chives, the mayonnaise and the mustard. season with salt and pepper and a few drops of lemon or vinegar to taste.

Put on good bread with some arugula for a great sandwich!