Chive Potatoes with Greek Yogurt

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

  • Servings: 8
  • Difficulty: easy
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Light and Healthy version of a Summer favorite

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Ingredients

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

Directions

  • 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 wellFullSizeRender 14
  • Serve at room temperature

 

Buon Appetito !!

Mickey

 

 

 

Green Beans with Balsamic Glazed Red Onions

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

  • Servings: 4
  • Difficulty: easy
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A Summer recipe winner, great to serve at all your outdoor events

Ingredients

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

Directions

-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

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-Add the balsamic vinegar to the onions, cook for a few minutes until the onions are sweet, tender and the flavors meld

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-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

Buon Appetito!

Mickey