Monday, June 20, 2011
This version of potato salad is light on mayo and heavy on flavor and is just as good (in fact I think better) warm as it is cold. And the only thing that makes it better is to stir in fresh sweet white corn.
Bacon Ranch Potato Salad
2 lbs red potatoes unpeeled or Idaho potatoes, peeled
1/4 cup mayo
1/4 cup sour cream
2 green onions chopped, including white part
Juice of 1/2 lemon
1/4 cup milk
Salt & Pepper to taste
4 slices bacon, cooked and crumbled (or real bacon bits)
Sweet white corn (optional)
1 tablespoon dry ranch dressing mix
Wash potatoes and slice into 1/2 inch chunks. Cover potatoes with water and boil until tender, about 10 minutes.
Mix mayo, sour cream, green onions, lemon juice, milk and ranch dressing mix in a large bowl.
Drain potatoes and let cool 5-10 minutes. Add to ranch mixture and toss with bacon and corn if desired. Serve warm or cold.
Sunday, June 12, 2011
1 tablespoon olive oil
1/2 onion, minced
4 cloves of garlic, minced
3-4 fresh tomatoes, diced (or canned- using juice to thin sauce)
Salt, to taste
handful of fresh basil leaves
12oz whole grain spaghetti or angel hair pasta
2 tablespoons real butter
1/4 cup fresh grated parmesan cheese
2-3 tablespoons milk, to thin sauce
Cook spaghetti according to package directions. Drain.
Heat olive oil in skillet over medium heat. Saute onion until soft. Stir in garlic and cook for one minute. Dice tomatoes (You can puree if you prefer a smoother sauce). and stir into onion mixture. Season lightly with salt. Add basil leaves, cover and cook stirring occasionally until sauce thickens and flavors meld, about 20 minutes. Add additional diced vegetables if desired.
Stir in milk to reach desired consistency. Remove basil leaves and toss tomato sauce with pasta, stir in butter. Sprinkle with parmesan cheese. Serve immediately.
*Recipe modified from Bon Appetit