It is a naughty cookie, but it is delicious. Heidi’s Banana Chip Cookies (dried banana chips, chocolate chips and walnuts)–you can find the recipe here. I had to freeze most of them so I wouldn’t keep dipping into the cookie jar. A note on fats: she uses butter, which I recommend, as well, if you can. We don’t have any butter in the house right now, so I substituted virgin coconut oil. The cookies taste fine either way, but the coconut oil version doesn’t spread and crisp up the way butter-based cookies often do.

In my “caution to the wind” phase of cooking with fat this week, I also made a variation of Farmgirl Fare’s Swiss Chard and Tuna salad. Actually, my recipe is totally different, but inspired by the use of Swiss Chard, I have to give her credit–such a great addition to a mayo-dressed salad. I made mine with boiled red potatoes (organic–conventionally-grown potatoes have some of the highest pesticide loads), hard boiled eggs (Sage Moon Farms), sweet gherkins (I suddenly like cuke pickles, go figure), fresh dill (garden), salted onion, silver rib chard from the garden, purslane from the csa (we have tons of this growing “weedy” in our yard, as well), green onion, mustard, lemon, and white radish from the garden. Oh yeah, and a good amount of mayo. Pretty yummy, and was dinner last night, breakfast this morning.

Time for a green smoothie.