Kate’s Parslied Potatoes (4)

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A new twist on new potatoes.

1 pound new potatoes

2 tbsp. olive oil

1 tbsp. parsley – finely chopped

Salt and freshly ground black pepper

Boil the new potatoes for 10 minutes or so until tender, drain and crush slightly with a potato masher before placing in a serving dish.

Drizzle over the olive oil, sprinkle chopped parsley over the potatoes and season with slat and pepper and, finally, mix well together.

 

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Tomato-Based Salad (4)

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This is a no-lettuce salad and is literally a selection of green vegetables mixed with some cold, cooked chicken heaped on a base of slices of a ripe, beefsteak tomato.  If you buy a pre-cooked chicken this dish takes no time at all and if you omit the chicken you have a vegetarian/vegan meal. Very easy to transport either as a lunch or to assemble for a picnic.

1 large, ripe beefsteak tomato

4 oz. frozen peas

4 oz. edamame beans

4 oz. asparagus (take the tips and an equal amount of the asparagus stem)

1 cooked chicken breast

Cut the tomato into 4 slices and place on a serving dish.

Place peas, edamame beans and asparagus in a pan and pour over boiling water. Bring to boil and simmer for 3 minutes. Drain veg. and place in a bowl of iced water to prevent further cooking.

Cut cooked chicken breast into small pieces.

Place veg. and chicken in a mixing bowl. Pour apple cider vinaigrette (see below) over and mix well together.

Place a good serving of veg/chicken mixture on each slice of tomato

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp apple cider vinegar

3 tbsp. olive oil

Whisk mustard and apple cider vinegar together until smooth.

Whisk in the olive oil until mixture is emulsified