Key Ingredient: Potatoes
  • Steamed Potato Salad, served warm: steamed russet potatoes in 1-inch cubes; asparagus, rapini, roasted green bell pepper, all chopped in 1-inch bites
  • Roasted Potato Salad, served warm: purple potatoes in 1/4-inch cubes and turnips in 1/4-inch cubes, tossed in a bit of olive oil and roasted until just golden; kidney beans; sauce of balsamic vinegar, brown mustard, and olive oil.
  • Berries and grapefruit in balsamic, caraway, and water from the can of kidney beans (reduced by half)


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