Every week I get a produce delivery, and it contains whatever is local and seasonal. As great as it is, I sometimes find myself wondering what to do that's new and exciting with my metric ton of Kale.
Vegetables are great, but it's easy to fall into a rut with them. If you usually eat your broccoli with garlic and olive oil, you might get tired of always eating it with garlic and olive oil.
So let's share some recipes for any kind of veggie you can name!
In honor of summer, this one is for potato salad-- not new and exciting, but always yummy. It calls for purple potatoes, but it's just as yummy with small red potatoes.
2 lbs small purple potatoes
1 cup Greek-style yogurt (you can use mayo if you'd like, but I really love the creaminess of Greek yogurt)
1/4 dijon mustard
1/4 cup finely chopped chives (use the tops of green onions if you don't have any chives)
1/4 finely chopped red onion
2 finely copped celery ribs
1 pinch cayenne pepper (though for me 1 pinch is about a tablespoon)
2 hard-boiled eggs, roughly chopped
Salt and Pepper to taste
Chopped Chives for garnish
Boil potatoes in well-salted water until fork tender. Cool slightly.
In a small bowl whisk together the yogurt and mustard. Add the chives, red onion, celery, and cayenne.
Chop the tates into quarters and place into a serving bowl. Add the chopped eggs and pour the dressing over the top. Add salt and pepper to taste, stir gently, and chill. Serve with chopped chives.
PS: kale recipes are appreciated.
Vegetables are great, but it's easy to fall into a rut with them. If you usually eat your broccoli with garlic and olive oil, you might get tired of always eating it with garlic and olive oil.
So let's share some recipes for any kind of veggie you can name!
In honor of summer, this one is for potato salad-- not new and exciting, but always yummy. It calls for purple potatoes, but it's just as yummy with small red potatoes.
2 lbs small purple potatoes
1 cup Greek-style yogurt (you can use mayo if you'd like, but I really love the creaminess of Greek yogurt)
1/4 dijon mustard
1/4 cup finely chopped chives (use the tops of green onions if you don't have any chives)
1/4 finely chopped red onion
2 finely copped celery ribs
1 pinch cayenne pepper (though for me 1 pinch is about a tablespoon)
2 hard-boiled eggs, roughly chopped
Salt and Pepper to taste
Chopped Chives for garnish
Boil potatoes in well-salted water until fork tender. Cool slightly.
In a small bowl whisk together the yogurt and mustard. Add the chives, red onion, celery, and cayenne.
Chop the tates into quarters and place into a serving bowl. Add the chopped eggs and pour the dressing over the top. Add salt and pepper to taste, stir gently, and chill. Serve with chopped chives.
PS: kale recipes are appreciated.
