My very yummy potato salad, which tastes a lot like my deviled eggs – but with potatoes!
- russet potatoes
- Mayonnaise
- hard-cooked eggs
You might want to modify the oil-to-vinegar ratios a bit – we tend to like very vinegary things. The amounts and types of beans are variable, and the onion is optional. If you’re going to store this for any length of time, you might want to skip the onion – it can get a little overpowering.
- Chickpeas
- Red kidney beans
- Small can Peaches and Cream corn niblets
- large red pepper
- large green pepper
- small white onion
- quinoa
- shallots
- lemon
- Salt and freshly ground pepper to taste
- Roasted Red Onions:
- medium red onions
- Sherry Wine Vinaigrette:
- sherry wine vinegar
- shallots
- Italian style bread
- reduced poultry stock
- dandelion greens or arugula leaves
- pine nuts
- cherry tomatoes
- cooked rice
- dried parsley
- large tomatoes
- large carrot
- chopped frozen spinach
Vegetarian lasagna that can be prepared in about 20 minutes, and served in 50.
- 500ml 1% cottage cheese
- 250g mozzarella chee
- powdered spaghetti mix
- large can of diced tomatoes
- powdered parmasean cheese
- ~300g yves veggie ground round
- oven ready lasagna noodles
- 9x13 pyrex cookware
- rigatoni
- shallots
- crushed red pepper
I make this with organic canned kidney beans since I don’t have a pressure cooker yet, so I’m going to rewrite the recipe to reflect that, but if you have dried, you can certainly pre-cook them. Also, this is another recipe we sometimes double (the leftovers are great for days).
It was incredible cooked in a pumpkin (<a href="http://flickr.com/photos/chanale/297551026/">see photo</a>).
- large green pepper
- quinoa
- Seasoning:
- cayenne pepper
- Grilled Vegetables:
- zucchini
- summer squash
- Japanese eggplants
- red bell pepper
- Pasta Sauce:
- Juice from 1 lemon
- balsamic or red wine vinegar
- fusilli
- grated lemon zest
- fresh basil leaves
- sliced green or black olives
- capers
- cubed feta cheese