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My Mom’s Potato Salad

There are a whole lot of potato salad recipes out there. Cookbooks and blogs and magazines and grandma’s 3 x 5-inch recipe cards–everyone’s got their favorite. Here’s how I make my mom’s tangy creamy totally satisfying potato salad–the way she taught me.

Mom knew that potatoes love salt and acidity. So she boiled the potatoes in amply salted water.  Then, while they were still warm, as soon as she could handle them without jumping from the hot steam, she cut them into cubes and tossed with vinaigrette dressing. Continue Reading…

Vegetarian Pan Bagnat with Cilantro Pesto

Summers in Park City you can find live music most every night of the week almost all of them outdoors!  Locals pack their picnics, from elaborate assemblies to something they picked up at the Market. Me, I love to make this very special sandwich, this pan bagnat (pan ban-YAH) with cilantro pesto!

Pan bagnat refers to a sturdy, packable sandwich popular in Southern France. To make a pan bagnat sandwich, use a long baguette with the center hollowed out. Have fun putting together this vegetarian version!

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Continue Reading…

Walnut Paella Salad {vegan, gluten-free}

Back when I was in language school in Cuernavaca Mexico, my host family‘s next door neighbor invited us to his catered 50th birthday fiesta. I spoke enough Spanish to graciously accept shots of their 100% agave, but not enough to carry on a conversation. As I enjoyed their hospitality, out of the corner of my eye I watched the caterer stir saffron seasoned broth into round starchy rice. She layered in various meats and shellfish as the rice plumped. It’s true, rabbit tastes like chicken. Unlike this walnut paella salad, a saffrony summery twist on classic, the paella that night was decidedly not vegetarian. Continue Reading…

Green Bean Salad with Summer Savory Vinaigrette

We have found fresh wax green beans the last two weeks with our Ranui Gardens CSA box. Today we got summer savory. It’s the vinaigrette we vary–this green bean salad with summer savory vinaigrette showcases both the savory and the beans.

I change up the acids and there are many possibilities, like key lime juice, rice wine vinegar or red wine vinegar.

And I switch around the oil—maybe using part walnut or hazelnut oil for some of the usual olive oil.

Changing the ratio of oil to acid changes the taste as well–follow your preferences.

That makes me feel really good about dressing my green bean salad with savory vinaigrette.

Deborah Madison, author of The New Vegetarian Cooking for Everyone, writes that savory is so closely associated with fresh beans, it’s nicknamed the bean herb.

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5 from 1 vote
Green Bean Salad with Summer Savory Vinaigrette
Serve on a hot summer day.
Author: Letty Flatt
Ingredients
  • Green or yellow wax beans
  • 2 tablespoons fresh squeezed lemon juice
  • 4 tablespoons extra virgin olive oil
  • 1 to 2 tablespoons finely chopped savory leaves or other herb
  • Real Salt and freshly ground pepper , as needed
  • Mixed salad greens , as needed
Instructions
  1. Snap the tips and tails off the beans. Blanch them in boiling salted water about 5 minutes, keeping them firm to your bite but no longer raw. Drain and “shock” the beans in a bowl of ice water to stop the cooking and guard the bright color. Drain when cold.
  2. Whisk together the lemon juice, olive oil and savory. Season to taste with salt and freshly ground black pepper.
  3. Just before serving, toss the cold beans in some of the vinaigrette dressing.
  4. Arrange on top of salad greens.

Zucchini and Tortellini

I find it hard to pass by a Trader Joe’s store. I buy their dried tortellini with mixed cheese filling because it travels and keeps well and is a quality dried pasta. Then I make zucchini and tortellini.

Our farm share CSA farmer John says we have “tons” of zucchini this week. This recipe is here to help make a dent in your prolific green cylinder supply!

It’s adapted from a Deborah Madison recipe, from her most excellent Vegetarian Cooking for Everyone cookbook. Use the entire amount of olive oil—it cooks the zucchini slowly and gently. Deborah calls for half-and-half or milk, but I used cashew milk, because that’s what we have!

Make it a fabulous week–get in the kitchen and use up that zucchini!

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0 from 0 votes
Zucchini and Tortellini
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

An easy way to use up and abundance of zucchini. 

Course: Main Course
Cuisine: Vegetarian
Keyword: zucchini, tortellini
Servings: 4 servings
Author: Letty Flatt
Ingredients
  • 1 1/2 pounds zucchini
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic thinly sliced
  • fine sea salt and freshly ground pepper
  • 1/2 cup non-dairy milk or half-and-half cream
  • 6 ounces dried cheese-filled tortellini
  • 1/2 cup grated Parmesan cheese
  • 1 Handful basil leaves torn into small pieces
Instructions
  1. Bring a large pot of water to boil for the pasta. Cut the zucchini in 1/2-inch lengths, and then cross-wise into 1/2-inch pieces.
  2. In a large skillet heat the oil and the garlic together—the garlic cooks without scorching as the oil come to temperature. Add the zucchini and season with salt and pepper. Cook the zucchini over medium heat, stirring every so often, until the squash is soft and browned on some edges, 20 to 25 minutes.
  3. When the pasta water boils, add salt and cook the tortellini until it is tender to your bite. Drain, toss with a little olive oil and set aside if it is ready before the zucchini.
  4. When the zucchini has some golden color, add the milk and cook 7 to 10 minutes more, stirring more frequently. Toss with the pasta, cheese and basil. Season to taste with salt and more freshly ground pepper.