Red, White and Blue Potato Salad

Course: Side Dish
Categories: Vegetable
Source: adapted from www.prouditaliancook.com
Preparation time: 10 mins
Cooking time: 25 mins

Ingredients

2 lb Assorted baby red skin, white and blue potatoes
1 small red onion, sliced
1/4 c roasted red peppers, sliced
2 TB scallions or chives, snipped
2 TB Italian parsley, finely chopped
grated peel of 1 lemon, or more if you like

Dressing

Juice of 1 lemon
Plus balsamic vinegar to make 1/4 cup
1/4 cup Extra Virgin Olive Oil
Salt & pepper to taste

Directions

Cut potatoes in half, drizzle with extra virgin olive oil and roast them in a 450F oven for approximately 25 minutes or until tender.

Remove from oven and let cool.
Toss potatoes in a bowl with sliced red onion or shallots, snipped chives or scallions, fresh parsley, salt and pepper to taste, and lots of grated lemon peel.

Whisk up fresh squeezed lemon, balsamic and olive oil for your dressing and pour it all over and toss. Add salt and pepper to taste.

Brenda

Grilled Corn with Chili & Parmesan

Grilled Corn with Chili & Parmesan

Course: Side Dish
Categories: Vegetable
Source: adapted from www.fingerforkknife.com
Preparation time: 30 mins
Cooking time: 20 mins

Ingredients

6 corn cobs, with husks and silks
Extra Virgin Olive Oil oil, for brushing*
Large handful of fresh cilantro, finely chopped
1 red chilli, finely chopped, or chili powder
1 tsp sea salt
½ cup finely grated Parmesan cheese – or however much you like!
Finely grated lime zest

4 lime wedges, to serve

Directions

Prepare the corn for grilling by peeling back the husks from cobs – but don’t detach – then remove the stringy silks. Fold back the husks and tie ends with some kitchen string. Place in a deep bowl and cover with cold water. Set aside to soak for 25 minutes.

Drain cobs well.

Heat a grill plate or barbecue over medium-high heat. Grill corncobs, rotating every so often, for 15-20 minutes, or until tender. Remove from grill, peel back husks, brush with olive oil, then grill, turning occasionally, until the kernels have turned a bright yellow and the cob is slightly charred – approx. 6-8 minutes.

Arrange on a serving platter, brush with extra virgin olive oil and scatter with chili, sea salt, and chopped cilantro. Finish with Parmesan and lime zest. Serve with lime wedges.

Brenda

Summer Tomato & Cucumber Salad

Perfect last minute picnic recipe!

Course: Side Dish
Categories: Salad
Preparation time: 5 mins

Ingredients

2 medium tomatoes, diced
1 large cucumber, diced
1 green or red bell pepper, diced
1 small red onion, thinly sliced (optional)
grated fresh garlic, to taste (optional)
3 Tb extra virgin olive oil
3 Tb red wine vinegar
salt & pepper to taste

Directions

Combine all ingredients and let sit in refrigerator for 1/2 hour.
Serve and enjoy!

Brenda