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 !!
Grilled Eggplant is a great summer side dish, cover it with lots of fresh chopped basil and parsley seasoned with garlic oil. If you are lucky to find the long eggplant use them, if not, the large globe eggplants will work too. Another fast and easy recipe, just give yourself time to salt the eggplant so it can expel some of it’s water before grilling. Let’s cook!
Grilled Eggplant with Basil, Parsley and Garlic Oil
Nothing says summer, like vegetables on the grill, try this delicious eggplant recipe, so much flavor
3 large globe eggplants or 6 large long eggplants
1/2 cup chopped Italian flat leaf parsley
1/2 cup chopped basil leaves
3 garlic cloves
1/4 cup extra virgin olive oil
Sea Salt course grain
-Cut the eggplant into 1/2″ slices lay them in a colander, generously salt the layers, allow the eggplant to rest for 1 hour to expel its water
-chop together the basil and parsley, place in a bowl
-add the garlic (either minced or pressed), and the olive oil to the parsley and basil leaves, mix and let sit
-heat the grill direct heat, medium low
-Place the eggplant on the grill, each side should take about 3-5 minutes,with tongs, carefully turn
-Place the hot eggplant on a platter and pour on the herb oil mixture, try to coat all the pieces with the herbs
-As the eggplant sits it will absorb the oil and herb flavors, can also be served at room temperature
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