Potato Salad Re-Mix

Potato Salad Remix 2Happy post 4th of July Tuesday, everyone! I hope you all had a lovely holiday and spent the day/evening/weekend eating your face off, enjoying some brews, sitting by the pool and watching fireworks somewhere like I did.

Potato salad seems to be a staple at any summer BBQ. And don’t get me wrong, I love a good old fashioned potato salad, with eggs and pickles and whatever else is in there. I really have no idea… I’ve never made it. But this year, I decided to create a lighter, healthier version of potato salad to bring to my summer parties. A potato salad re-mix, if you will. I went to three different parties this weekend (not on the same day, that would be miserable, and besides, I am not that popular) and brought this salad to every single one of them. It was easy to make head of time and to transport. And it seemed to be a hit!

I didn’t get a lot of great pics, but hopefully what you see here will suffice. I’m also adding in a pic of me holding up a peppermint stick in a lemon by the pool. This was one of my favorite childhood treats to get at the fair. And now they sell them at the snack bar at our pool. Score! I may be the only person over the age of 12 buying them, but that’s neither here nor there. I also may be the only person over the age of 12 who says score. Did I really just say that? Score?! What? Annnyway… About that potato salad re-mix.

Lemon Peppermint Stick

Potato Salad Remix

 

POTATO SALAD RE-MIX

Ingredients:

  • 1 bag (about 2 lbs) of fingerling potatoes or other small waxy potatoes, cut into halves and quarters
  • About 2-3 cups of heirloom tomatoes, in varying sizes and colors, cut into halves and quarters
  • 1-2 cups of frozen peas, thawed
  • A heaping handful of fresh dill, chopped
  • Salt and pepper to taste

For the dressing:

  • 2 tbs of mayo (or veganaise, which I used and prefer)
  • 1 tbs of plain greek yogurt
  • About 1 tbs of dijon mustard seeds
  • Lemon juice and water to taste

Directions:

Put the potatoes in a large pot of salted water. Bring to a boil. Once water is boiling, cook potatoes for 8-10 minutes, until just soft. Be careful not to overcook the potatoes or else they will get too mushy. Once the potatoes are finished cooking, drain and set aside to cool. (I boiled my potatoes the night before and put them in the fridge overnight. I added them and the dressing to the rest of the ingredients right before leaving for each party.)

While your potatoes are cooking, this is a good time to cut your tomatoes. Combine tomatoes, peas, potatoes and dill in a large mixing bowl.

In a smaller mixing bowl, whisk together the mayo, greek yogurt, mustard seeds, lemon juice and water. Continue to add mustard, lemon juice and water as necessary. The dressing should not be too thick. It’s better to add more water than lemon juice if you need to thin it out otherwise it becomes too bitter.

Add the dressing to the tomatoes, peas, potatoes and dill a little at a time until your salad is the consistency that you want. I tried not to go too heavy on the dressing. Then add salt and pepper to taste. Add more dressing or dill as needed. And enjoy!

 

Recipe adapted from: A Food for Thought blog

 

 

 

BRUSSEL SPROUT CROSTINI

brussel sprout crostini filter 1
I have a case of the Mondays. Which probably is not the best time to write a blog post. So, please forgive me if this post is rather boring. I promise you that the recipes I am about to share are anything but.

Last week I had my friends Jen and Jenn over for dinner. We were supposed to be a group of 7 girls, but as dinner parties and get togethers often go, you end up with less people and more food than you originally planned for. But don’t worry; the three of us pigged out as if there were 7 people there.

I made brussel sprout crostini and a whole wheat pasta with spinach, chickpeas, sun-dried tomatoes, feta, fresh basil and parsley. If you are going to make the brussel sprout crostini, I recommend waiting to make it until right before your guests are arriving. I made mine too early and it was kind of cold. Still good, but cold. And I completely forgot to add the garlic, which I had roasted the night before. Again, still good. But the garlic probs would have been better. I had a ton of leftover pasta which I ate cold (and preferred it cold) for lunch for the next few days. It was quite yummy! I am going to post about that separately though because I am out of time and I completely made up that recipe so I need a few to remember what I did. In the meantime…

BRUSSEL SPROUT CROSTINI

brussel sprout crostini 2

Ingredients:

  • 1 or 1/2 of a whole wheat baguette
  • a bit of olive oil
  • 3 heads of garlic, roasted and mashed (see instructions below)
  • 1 1/2 cups of brussel sprouts, shaved thin on a mandolin
  • salt and pepper to taste
  • a generous sprinkle of nutmeg
  • Parmesan cheese (about 1/2 cup)

Directions:

To roast the garlic, preheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Lightly rub back and forth to remove paper and peel any excess paper off. Pour about a teaspoon of olive oil on top of the garlic cloves and let soak for 10 minutes. Cover with foil and roast in a baking dish for 45 minutes, or until golden brown. Let cool, then squeeze from the bottom of the garlic head to remove carmelized cloves. Mash with a fork.

Pre-heat oven to 325. Slice your baguette into thin pieces. Spread evenly on a baking sheet and drizzle with olive oil. Bake for 8-10 minutes, rotating the pan half way through.

Heat some olive oil in a medium size skillet over medium high heat. I used coconut oil here because it’s my new cooking oil of choice, but olive oil will work fine. Add the brussel sprouts, salt, pepper and nutmeg and saute for about 10 minutes, until your sprouts are wilted and a little golden. Add shaved parmesan cheese.

When the bread is done toasting, spread with a bit of mashed, roasted garlic (which I forgot to do). Top with brussel sprouts, another slice of parm cheese and freshly ground black pepper. Serve immediately.

Recipe adapted from: howsweeteats.com

EGG SALAD

photo 2Egg salad is one of those foods that I’m embarrassed to admit that I like. I don’t know why. Do a lot of people think egg salad is gross? I don’t even know. Maybe it’s because I thought it was gross for most of my life. Maybe because it smells.

Well, today I’m speaking up and admitting that I like egg salad. I used to only like it from the Wine Merchant, a deli where my sister used to work. And when she stopped working there, I kinda forgot about egg salad. And then I went vegan for a few years so clearly it was out. And then last night, I was literally standing in the grocery store at a total loss on what to make for dinner when I got home. I wanted something quick and easy. So naturally I opened my food pin board and thanks to an inspiring pin on Pinterest, I decided to make egg salad for dinner. And boy was it delicious! I wasn’t planning to blog about it (you know cuz I was embarrassed) but it was so good that welp, here I am!

I used Greek yogurt and Veganaise instead of mayo. And the fresh dill really added a pop of flavor that was TDF. (I have to tell you that I accidentally just wrote DTF here and giggled when I realized what I had done. My dill was not DTF, for the record. Or maybe it was. Wouldn’t you like to know.) Anyway, you should try it. You know, if you’re down with egg salad and all.

EGG SALAD

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Ingredients:

  • 3-4 large hard boiled eggs
  • 1 tbsp of plain, fat free Greek yogurt
  • 1 tbsp of Veganaise
  • a healthy serving of fresh dill, chopped (it’s gotta be fresh)
  • salt and pepper to taste

Directions:

First hard boil your eggs. My favorite way to hard boil eggs is to completely submerge the eggs in cool water in a pot. Bring the water to a rolling boil. Remove from heat. Cover and let sit in the warm water for 12 minutes. Put in a colander under cool water to stop the cooking. Once cool enough to touch, you can go ahead and peel your eggs.

Cut up your eggs into small pieces. Combine all ingredients in a bowl and mix well. Add more or less Greek yogurt depending on how you like the consistency of your egg salad. Serve on a delicious bun with lettuce or on crackers or however you like your eggs.

p.s. Shout out to my friend Cookie: Girl, how you like yo eggs??

Note: These measurements are for 1-2 servings of egg salad.

VEGGIE PIZZA

veggie pizza 2It’s no secret that I love pizza. In fact, I think I’ve eaten it 3 or 4 times this week. Last night I had the best white pizza at Social Pie and Pub in Baltimore. But the night before I made my own pizza with a bunch of veggies that I had in my fridge and wanted to use up. I got home late and needed something easy to make for dinner. I had a store-bought, pre-rolled, thin pizza crust in the fridge. So I whipped out my handy dandy mandolin and prepared this little gem. It’s pretty similar to the pizza I posted the other day, but I think the black olives and shiitake mushrooms really added to the flavor. So did the thin crust. It probably would have been better if I had made/rolled my own dough, but I liked having the thin crust here.

VEGGIE PIZZA

veggie pizza

Ingredients:

  • 3/4 cup of shitake mushrooms
  • 1/4 of a potato
  • 4-5 brussel sprouts
  • 1/2 of a jalapeno
  • black olives
  • 1/4 of a red onion
  • 2 garlic cloves, minced
  • 1 tbsp of butter, melted
  • 1 tbsp of olive oil
  • a handful of fresh thyme leaves
  • grated parmesan cheese to taste
  • salt and pepper to taste
  • crushed red pepper (if you’re into that)
  • a thin crust pizza dough, or whatever dough you want

Directions:

Pre-heat the oven to 400 degrees. If using a pizza stone (which I did), put it in the oven in advance and allow it to heat up for at least 45 minutes.

Thinly slice your potato, onion, jalapeno and olives on a mandolin. I use the 1/4 setting. Shave the brussel sprouts on the mandolin. Put the potatoes in a bowl with a bit of olive oil, salt and pepper and mix well, coating the potatoes.

Combine the butter, garlic and olive oil in a small bowl. Spread over your pizza dough/crust. Place the potatoes sporadically on your crust. Put the pizza in the oven and allow to bake for 8-10 minutes. The potatoes take longer to cook than the other vegetables, which is why you need to put them in first.

Put all of your remaining veggies in the same bowl that the potatoes were in. Add a little extra olive oil or leftover garlic butter sauce, salt and pepper, and thyme. Mix well, coating the veggies.

Pull the pizza with the potatoes out of the oven. You can either leave it on the stone and pull out your top rack of the oven to top the rest of the pizza. Or you can remove it from the stone and transfer it to a work surface, which is what I did this time since my crust was pretty sturdy.

Top the pizza with the veggies, strategically or sporadically. It’s up to you. Grate the parmesan cheese on top. Put the pizza back in the oven for another 10-15 minutes, depending on how you like your crust. The veggies should be a bit brown and the cheese should be melted.

Top with crushed red pepp, grab a glass of red wine and enjoy!