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Ingredients
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Instructions
Wash broccoli and cut florets into bite sized pieces. Discard the stems.  |
Italian Potato Salad
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Ingredients
4 Large Potatoes 1/3 + 1 TBSP Cup Olive Oil 1/3 Cup Red Wine Vinegar 2 Garlic cloves – grated 1/2 Red onion – sliced 1 TBSP Parsley – chopped 1 TBSP Salt 1/4 Lb Fresh Green Beans |
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Instructions
In a medium size pot, boil the potatoes in salted water until they are soft. When they are done, let them cool completely, then peel. The skin will come off very easily.
In a medium pot, boil the green beans for 2 minutes. When the 2 minutes is up, immediately put the beans in an ice bath to stop the cooking process. Drain.
In a bowl, combine the green beans, 1 clove garlic and 1 tablespoon olive oil. Season with salt. Toss to combine. I cut the green beans in smaller pieces, but you can leave them whole if you like.
Cut the potatoes into chunks and slice the red onion. Add them to the green beans. Add the olive oil, vinegar, garlic, parsley and salt. Toss very well. Taste for seasoning. You may have to add a little more salt. Enjoy.
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Potato Salad
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Ingredients
3 Lbs White Potatoes
Kosher Salt 1 C Mayonnaise ¼ C Buttermilk 2 TBSP Dijon Mustard 2 TBSP Whole Grain Mustard ½ C Fresh Dill, chopped ½ C Celery, chopped ½ C Red Onion, chopped 4 Hard Cooked Eggs Fresh Black Pepper Salt |
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Instructions
In a large pot, add potatoes and enough water to cover them. Bring to a boil. Add plenty of kosher salt. Once the potatoes are cooked, drain and let cool.
Once the potatoes are cool enough to touch, peel and cut into pieces. In a large bowl add the potatoes, chopped onion and celery, dill,both mustards, buttermilk and mayonnaise. Stir gently with a rubber spatula. Chop the eggs and add to the potatoes turning gently. Add salt and pepper to taste.  |
Ramen Noodle Cole Slaw
Ingredients
2 (3 ounce) packages of beef-flavored ramen noodles
1 Cup Slivered Almonds ¼ Cup Sesame Seeds (optional) 1 (16 ounce) bag shredded cabbage 1 (10 ounce) bag broccoli slaw mix ¾ Cup sliced green onions 1 Cup vegetable oil ½ Cup sugar 1/3 Cup rice wine vinegar |
Instructions
Preheat oven to 400º. Break ramen noodles into small pieces and place them on a large baking sheet. Add the almonds and sesame seeds.
Cook 6-8 minutes until lightly browned. Set aside.
In a large bowl, combine cabbage, broccoli slaw and green onions.
In a small bowl combine oil, sugar, vinegar and ramen noodle seasoning packets. Pour over slaw mix. Stir until well combined. Add the ramen noodles, almonds and sesame seeds. Serve immediately.
Cook 6-8 minutes until lightly browned. Set aside.
In a large bowl, combine cabbage, broccoli slaw and green onions.
In a small bowl combine oil, sugar, vinegar and ramen noodle seasoning packets. Pour over slaw mix. Stir until well combined. Add the ramen noodles, almonds and sesame seeds. Serve immediately.
Zucchini Salad
Raw zucchini is almost better than cooked zucchini. It has a crisp texture that stays for a long time. This dressing is so simple, but so good. The pine nuts add a decadent touch.
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Ingredients
2 Small Zucchini
1/3 Cup Olive Oil 2 TBSP Lemon Juice ¼ Cup Pine Nuts, toasted 1/2 Cup Basil – chopped 1/4 tsp Red Pepper Flakes Parmesan Cheese shavings 1 tsp Salt ½ tsp Black Pepper |
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Instructions
Cut the zucchini either in small round pieces or you can use a vegetable peeler and make ribbons. Put the zucchini in a colander and sprinkle with salt. Let sit for ½ hour until some of the water comes out of the zucchini. Rinse very well.In a medium bowl, combine the zucchini, olive oil, lemon juice, toasted pine nuts, basil, red pepper flakes, salt and black pepper. Mix thoroughly. Add the Parmesan shavings before serving.
