Here is a light take on a favorite summer side, Potato Salad. A Meatless Monday recipe that also works for summer cookouts , these potatoes are easy to prepare, light and healthy. I love adding lots of fresh chives, they add an light oniony crunch along with a beautiful dark green contrast. Pack your picnic basket with, Chive potatoes, Tangy Grilled Chicken Tenders in a Garlic, Basil Lemon Oil Marinade or Thyme-burgers and your ready for Summer. Lets cook!!
Chive Potatoes with Greek Yogurt
Light and Healthy version of a Summer favorite
8 large potatoes or 16 small potatoes
2 containers of plain greek yogurt (* I used 0% fat)
3/4 cups of chopped fresh chives
Sea salt fine and course grain and fresh ground pepper to taste
- Scrub the potatoes, put them in a pot, add cold water, course sea salt, bring to boil. Depending on the size, potato cooking time will be 10-15 minutes after water boils. The potatoes are cooked when a knife inserts easily. Drain and let cool.
- When potatoes are cool , peel (optional), slice into large bite size chunks, place in a large bowl
- Add the yogurt, salt (fine) generously to taste and fresh ground pepper
- Add the chives and mix well
- Serve at room temperature
Buon Appetito !!
It is another Meatless Monday. On Monday’s I try to post meatless ideas. Today, I am making an easy side dish market fresh green beans topped with balsamic glazed red onions. A recipe to keep for all your summer entertainment, dinners, picnics and bbq’s. Let’s cook!
Green Beans with Balsamic Glazed Red Onions
A Summer recipe winner, great to serve at all your outdoor events
1 lb of green beans ends snapped and washed
1 cup of thinly sliced red onions
2 tbls extra virgin olive oil
2 tbls balsamic vinegar
Sea salt and fresh ground pepper to taste
-Snap and wash the green beans
-In a pot large enough to hold the beans, fill with cold water, add sea salt and boil the beans until they are to your desired doneness. *note- I like my green beans cooked a little longer than normal until they are soft, but not mushy.
-Drain beans and place in a serving bowl
-Thinly slice the red onions, in a small skillet, add the olive oil and the onions, on low heat, slowly cook the onions until they become soft
-Add the balsamic vinegar to the onions, cook for a few minutes until the onions are sweet, tender and the flavors meld
-Add the balsamic onions to the green beans, mix well *note-try to add the onions to the beans while they are still warm, it enhances the flavors . Adjust salt and pepper.
-Serve and enjoy as a side dish with all your grilled meats/fish/poultry