Tag: red potatoes
4th of July Recipes- Thai Style Potato Salad
- 3 pounds red skinned potatoes, boiled, peeled and cut into ¼ inch cubes
- 3 sweet peppers, cut into ½ inch cubes (a mix of red and yellow or orange)
Add to a large serving bowl and keep aside.
Dressing
- 1 cup peanut butter
- ½ light coconut milk
- 2 tablespoons honey
- 2 tablespoons tamari
- 2 tablespoons sriracha sauce
- 2 limes, juiced
- 1 tablespoon rice wine vinegar
- Salt
Mix the peanut butter, coconut milk, honey, tamari, sriracha sauce, lime juice, rice wine vinegar and salt. Mix well and add to the potatoes. Taste for seasonings and add salt if needed.
Garnish
- 1 cup cilantro, chopped
- 1 cup green onions, chopped
- 1 cup salted peanuts, chopped
Top with cilantro, green onions and peanuts. Serve room temperature.
Four-Cheese Frittata with Arugula Salad
- 6 eggs
- 2 teaspoons salt
- Pepper
- ¼ cup half and half
- 1 cup shredded four-cheese mix (asiago, provolone, parmesan, mozzarella) divided
Add the eggs, salt, pepper, half and half and half cup cheese. Beat well and keep aside.
- 5 to 6 red skinned potatoes, peeled and sliced thin
- 1 medium yellow onion, sliced
- 3 garlic cloves, minced
- 2 tablespoons fresh thyme
- 1 teaspoon salt
- Pepper
- 2 tablespoons extra virgin olive oil
Heat a non-stick large pan with the olive oil. Add the onions and sauté on medium high heat for a minute. Add garlic and the potatoes. Add the thyme, salt and pepper. Saute on medium heat for about 10 minutes. Add the eggs and cook on a medium low heat for another 10 minutes. Top the frittata with the remaining half-cup cheese and place under a broiler on low heat. Cook till the top is golden brown- about 5 minutes (depends on the broiler heat, so keep a close eye). Take out and let sit for a few minutes. Slide out on a large platter.
- 2 cups wild arugula
- Juice of half a lemon
- 2 teaspoons extra virgin olive oil
- Salt
- Pepper
Mix the arugula, olive oil, lemon juice, salt and pepper in a small bowl. Top the frittata with the salad and serve.