GREEN BEANS WITH GREEN OLIVE DRESSING - FAYETTEVILLE PILATES AND BARRE - RECIPEDOODLE WEDNESDAY

I love the variety and versatility of all vegetables, and these wonderful Green Beans with Green Olive Dressing are no exception.
The tart lemon and brininess of the green olives are a lovely surprise in this delightful dish.

GREEN BEANS WITH GREEN OLIVE DRESSING

2 cups pitted green olives
1/4 cup olive oil
1/4 cup fresh parsley
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 1/2 pounds green beans, trimmed

In a food processor, combine olives, olive oil, parsley, lemon peel, and lemon juice. Cover and process until the mixture is almost a paste.
Season to taste with salt and freshly ground black pepper. Set aside for at least 30 minutes.
Meanwhile, steam green beans for 10 to 12 minutes, or until just tender. Toss green beans with about half of the olive mixture before serving. Serve extra alongside as desired.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

ROASTED CAULIFLOWER WITH GOLDEN RAISINS and GINGER HONEY CARROTS and STUFFED MINI BELL PEPPERS and SAUTEED PARSNIPS WITH DATES AND SPICED YOGURT and RED CABBAGE WITH ASIAN FLAVORS and BROCCOLINI WITH PEAS AND SEARED LEMONS

A recent conversation with a friend was focussed on meals for the kids when the adults are going out to eat.
I don't want to cook a full dinner before I go out to dine -  I usually don't have the time and chances are I will snack (extensively) on what I am making, so I have tended to choose the quick, easy and often more expensive option of picking up fast food.
However, my friend and I discussed some healthy, reasonable (time and money) options - putting a pre-seasoned pork loin in the crock pot, freezing extra portions from previous dinners to have on hand for busy nights, my husband just last week, picked up a fully cooked rotisserie chicken for the kids when I was out with a friend one night, and what I tend to do when I really don't want to make a trip for fast food - prepare a vegetable side dish to accompany a quick and easy protein - pan fried chicken breast, or ham steak, the aforementioned pork loin, even a poached egg, deli turkey or grilled cheese sandwich.

ROASTED CAULIFLOWER WITH GOLDEN RAISINS

1 head of cauliflower, cut into small florets
2 1/2 tablespoons olive oil
1 tablespoon white balsamic vinegar
salt and freshly ground black pepper
2 tablespoons golden raisins
1/4 cup freshly grated pecorino romano cheese
1 tablespoon chopped parsley

Heat oven to 375F.
Spread the cauliflower on a large rimmed baking sheet. Drizzle with the olive oil and the vinegar. Season with salt and pepper and toss well. Roast for about 40 minutes, until tender, adding the raisins in the last 5 to 6 minutes of cooking.
Transfer cauliflower and raisins to a bowl, sprinkle with the cheese and the parsley before serving.
Enjoy!

Recipe adapted from Food and Wine, February 2011
www.foodandwine.com/recipes‎

GINGER HONEY CARROTS

1 1/2 tablespoons honey
2 teaspoons rice vinegar
1/2 teaspoon salt, plus more to taste
1 tablespoon butter
1 1/2 pounds of carrots, sliced diagonally into 1 inch chunks
1 clove garlic, minced
1 tablespoon minced fresh ginger
freshly ground black pepper

In a small bowl, whisk 1 cup water with honey, rice vinegar and salt until well combined, set aside.
Add butter to medium saucepan and heat over medium high. Add carrots and saute for 5 minutes or until just slightly tender. Add garlic and ginger and cook for 30 seconds more. Add honey mixture to saucepan and bring to a boil. Then cover, reduce heat to medium low and simmer for 5 minutes or until carrots are tender. Remove lid, increase heat to medium high, and bring to a boil. Cook for 10 to 12 minutes, stirring occasionally, until liquid is almost gone. Remove from heat, season to taste with salt and pepper.
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎

STUFFED MINI BELL PEPPERS

1/3 cup cream cheese
2 tablespoons chopped fresh cilantro
2 tablespoons sour cream
2 tablespoons sliced green onions
2 tablespoons chopped shallots
1 tablespoon fresh lemon juice
5 mini bell peppers

Heat oven to 350F.
Combine cream cheese, cilantro, sour cream, green onions, shallots and lemon juice, season to taste with salt and pepper.
Halve bell peppers lengthwise, discard seeds. Divide cheese mixture evenly among pepper halves. Place peppers on baking sheet, bake for 15 to 20 minutes. Grill under high heat for 3 to 5 minutes, or until peppers and cheese are lightly browned.
Enjoy!

Recipe adapted from Cooking Light, May 2012
www.cookinglight.com/

SAUTEED PARSNIPS WITH DATES AND SPICED YOGURT

3/4 cup plus 2 tablespoons olive oil
3 pounds parsnips, peeled and sliced on the diagonal 1/2 inch thick
6 cloves of garlic, sliced
1 1/2 cups sliced pitted Medjool dates
5 rosemary sprigs
salt and freshly ground black pepper
1 cup plain Greek yogurt
3 tablespoons fresh lemon juice
2 teaspoons ground sumac

Heat oven to 350F.
In a large skillet, heat 3/4 cup olive oil. Add half the parsnips to the skillet and cook over moderate heat, stirring occasionally until golden and barely tender, about 12 minutes. Using a slotted spoon, transfer the parsnips to a roasting pan. Repeat with the remaining parsnips, adding the garlic.
Scrape the parsnips and any oil into the roasting pan. Add the dates and rosemary sprigs, season with salt and pepper and roast for about 8 to 10 minutes, just until the parsnips are tender and the dates are slightly caramelized. Transfer the parsnips and dates to a platter.
In a bowl, whisk the yogurt with the lemon juice, sumac and the remaining 2 tablespoons of the olive oil. Season with salt. Serve the roasted parsnips and dates, passing the spiced yogurt at the table.
Enjoy!

Recipe adapted from Food and Wine, December 2011
www.foodandwine.com/recipes‎

RED CABBAGE WITH ASIAN FLAVORS

1/8 cup olive oil
12 ounces of thinly sliced red cabbage
3 minced garlic cloves
1 red pepper, seeded and diced
1 onion, diced
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tablespoon minced fresh ginger
1/4 cup mirin
1/2 teaspoon roasted sesame seeds
1 green onion, chopped

Heat oil in a skillet. Add cabbage, garlic, pepper and onion and stir fry for 5 minutes.
Add the sesame oil, soy sauce, ginger and mirin, and cook for a couple more minutes.
Garnish with sesame seeds and green onion.
Enjoy!

Recipe adapted from Food.com
http://www.food.com/recipe/red-cabbage-touched-with-asian-flavors-155361

BROCCOLINI WITH PEAS AND SEARED LEMONS

Cook 2 pounds of broccolini in a large pot of boiling salted water for 2 minutes. Add 8 ounces of swiss chard and a cup of peas.
Simmer for 4 minutes, drain. Cook 1 thinly sliced lemon in butter in a skillet utnil browned.
Add the vegetables, 1/4 cup chicken broth, and a heavy sprinkle of crushed red pepper to the pan and toss gently. Season to taste with salt and pepper.
Enjoy!

LAMB SHANKS WITH CHICK PEAS and ROASTED CARROTS WITH CARAWAY AND CORIANDER and SAUTEED KALE WITH TOASTED PINE NUTS

The night before my husband was leaving for four days, for a conference in L.A, we determined to have "date night" at home.
Once the kids were fed, and in bed, it was time for the adults to enjoy a peaceful, romantic dinner, where no manners had to be corrected and no one complained about the food. Heaven!!

LAMB SHANKS WITH CHICKPEAS

2 lamb shanks
1 onion, quartered
1/2 teaspoon ground turmeric
4 cups beef broth
1 can chick peas, drained
1 can cannellini beans, drained
4 cloves garlic, crushed in a garlic press
1 1/2 tablespoons tomato paste
1/2 cup undrained chopped canned tomatoes
2 potatoes, peeled and cut into large cubes
freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped

Rinse the lamb and pat dry with paper towels. Place the lamb and the onion in a large pot, add the turmeric and stock, and bring to a boil over high heat. Reduce the heat to low and simmer, covered, skimming as needed, until the lamb shanks are tender, 1 1/2 to 2 hours.
Add the chick peas, cannellini beans, garlic, tomato paste, tomatoes and potatoes to the lamb. Season with salt and pepper, cover, simmer for 35 minutes.
Spoon the broth and vegetables into a bowl, place a lamb shank on top, sprinkle with parsley, and serve with toasted pita bread if desired.
Enjoy!

Recipe adapted from Please to the Table, The Russian Cookbook, 1990

ROASTED CARROTS WITH CARAWAY AND CORIANDER

1 teaspoon ground caraway
1 teaspoon ground coriander
2 tablespoons honey
1/2 teaspoon whole caraway seeds
1/2 cup buttermilk
1/2 cup Greek yogurt
1/2 serrano chile, seeded and finely chopped
bunch of carrots, peeled, tops discarded
2 tablespoons unsalted butter, cubed
1/4 cup sunflower sprouts
1/4 cup salted roasted sunflower seeds
1/2 cup cilantro leaves
lime wedges for serving

Heat oven to 350F.
In a small skillet, toast the ground caraway and coriander over low heat, stirring until fragrant, about 2 minutes. Remove from the heat and stir in the honey.
In another small skillet, toast the whole caraway seeds over low heat, stirring, until fragrant, about 3 minutes. Transfer the touted seeds to a small bowl and stir in the buttermilk, yogurt, serrano chile and half of the honey mixture. Season with salt and refrigerate.
Spread the carrots on a large baking sheet and season with  salt. Toss with the remaining honey mixture and top with the butter. Roast for about 30 minutes, stirring occasionally, until the carrots are tender and slightly charred on the bottom.
Pour the buttermilk dressing onto a platter, arrange the carrots on the dressing and top with the sunflower sprouts, sunflower seeds and cilantro. Serve with lime wedges.
Enjoy!

Recipe adapted from Food and Wine, October 2013
www.foodandwine.com/recipes‎

SAUTEED KALE WITH TOASTED PINE NUTS

4 bunches kale
1/4 cup olive oil
1 red onion, chopped
2 garlic cloves, minced
1/3 cup pine nuts, toasted

Remove stems from kale, chop leaves (I used baby kale, so left out this step).
Heat oil in a large pot over medium-high heat. Add onion and garlic, sauté until onion is soft, about 6 minutes. Add half of kale, cook until kale wilts, tossing often, 2 to 3 minutes.
Add remaining kale and half of pine nuts, toss until kale is just tender, about 3 minutes longer. Season to taste with salt and pepper.
Transfer to a platter, sprinkle with remaining pine nuts and serve.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes‎

CREAMY COLESLAW WITH PINEAPPLE AND ALMONDS and TROPICAL RICE PUDDING

We had a container of fresh pineapple in the refrigerator, and I wanted to use it before it went bad - I hate to waste good food.
I came across the Tropical Rice Pudding recipe while reading the latest Southern Living magazine, and the Creamy Coleslaw with Pineapple and Almonds looked appealing to me, while I was searching through my stockpile.
The pineapple added a lovely fresh, tropical flavor to the dishes, which was so very welcome amidst these cold, dim days of winter.

CREAMY COLESLAW WITH PINEAPPLE AND ALMONDS

1/3 cup slivered almonds
1 cup chopped green cabbage
1 cup fresh pineapple, chopped
1/4 cup mayonnaise
1/4 cup creme fraiche
zest and juice from 1/2 a lime
1 teaspoon sugar
salt to taste

To toast the almonds, spread out on a cookie sheet, in a 350F oven for 8 to 10 minutes. Set aside to cool.
In a large bowl, combine cabbage, pineapple and almonds.
In a separate bowl, combine mayonnaise, creme fraiche, lime zest and juice and sugar. Season to taste with salt. Toss with the salad ingredients and chill for at least 1 hour.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, May 2012

TROPICAL RICE PUDDING

2 cups cooked rice (I used Jasmine)
4 cups milk
3/4 cup sugar
1/2 teaspoon salt
1 cup cream
2 eggs
2 cups chopped pineapple
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon orange extract

Bring rice, milk, sugar and salt to a simmer in a large saucepan, over medium-high heat, stirring occasionally.
Reduce heat to medium-low, simmer, stirring often, 20 to 25 minutes, or until milk is reduced by half and rice is very tender.
Meanwhile, whisk together cream and eggs. Whisk 2 tablespoons of hot rice mixture into cream mixture. Reduce heat to low, stir cream mixture into remaining rice mixture. Cook, stirring constantly, 2 minutes or until mixture begins to thicken. Remove from heat, stir in pineapple, orange zest, lemon zest and orange extract.
Enjoy!

Recipe adapted from Southern Living, January 2014
www.southernliving.com/food/‎

ROASTED ACORN SQUASH WITH ORANGE OIL

A little burst of citrusy sunshine for a cold winters day.

ROASTED ACORN SQUASH WITH ORANGE OIL

1 tablespoon freshly grated orange zest
2 tablespoons olive oil
1 acorn squash
1/3 cup fresh orange juice
1/4 teaspoon salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
2 sprigs of fresh thyme, stems removed

Heat oven to 375F.
In a small bowl, whisk together orange zest and 1 tablespoon of olive oil until well combined, set aside.
Cut squash in half horizontally through its center. Scrape out seeds with a spoon and discard. Set each half cut-side down and slice into 1/2 inch thick half moons.
Add to a large bowl and combine with the remaining olive oil, orange juice, salt, pepper and thyme. Toss to coat.
Arrange squash, skin side down, inside a pie plate. Top with any juice remaining in the mixing bowl. Cover with foil and bake for 30 minutes or until squash is fork tender.
Remove from the oven and drizzle with reserved olive oil mixture.
Season with additional salt and pepper to taste, if desired.
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎

BEET AND FETA SALAD and ROAST SALMON WITH MUSTARD-TARRAGON SAUCE and CARAMELIZED BRUSSELS SPROUTS WITH LEMON and CRANBERRY SURPRISE PIE

One of the things I loved the most about our snow days, was cooking. Especially for impromptu dinner guests. It was absolutely wonderful the couple of times we had friends stay for dinner - the spontaneity takes the pressure off of everything having to be perfect and it is a fun challenge to make a meal out what happens to be in the pantry and refrigerator.
I set out a cheese board with olives, goat cheese I had rolled in Herbs de Provence, that a friend thoughtfully brought back from France for me, my favorite sharp cheddar cheese, and some delicious, fun cranberry pumpkin seed crisps. I opened a bottle of wine, made a salad with beets I had roasted the night before, set the table, prepared the salmon and served the cranberry pie I had baked on a whim, for dessert.

BEET AND FETA SALAD

4 to 6 beets, tops and ends removed, cut in half
2 tablespoons to 1/4 cup olive oil
1 teaspoon grated zest
1/4 cup fresh lime juice
1/4 cup plain Greek yogurt
3 tablespoons chopped shallots
3 tablespoons fresh mint leaves, chopped
salad greens
1/4 to 1/2 cup crumbled feta cheese

Heat oven to 400F. Place beets in a shallow baking pan. Cover with foil. Roast 40 to 45 minutes or until tender. Uncover. Let cool 15 minutes. Remove skins and slice beets.
For dressing, combine olive oil, lime zest, lime juice, yogurt, shallots, and mint. Whisk to mix.
Divide salad greens among plates, arrange the beets and feta on top and drizzle with dressing.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

ROAST SALMON WITH MUSTARD-TARRAGON SAUCE

2/3 cup mayonnaise
1/2 cup spicy brown mustard
5 to 6 tablespoons chopped fresh tarragon
2 tablespoons brown sugar
2 teaspoons finely grated lemon peel
2 tablespoons fresh lemon juice
salmon

Heat oven to 450F.
Line a baking sheet with parchment paper. Mix the mayonnaise, mustard, tarragon, brown sugar, lemon zest and juice together, in a medium bowl. Season with salt and pepper. Place salmon, skin side down on the prepared baking sheet. Spoon mustard sauce on top of salmon, then spread to cover each piece completely. Sprinkle with salt and pepper. Roast just until salmon is opaque in center, about 10 to 15 minutes.
Serve with remaining mustard sauce.
Enjoy!

Recipe adapted from Bon Appetit, December 2008
www.bonappetit.com/recipes‎

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

1/4 cup olive oil
4 cups brussels sprouts, trimmed and halved lengthwise
2 tablespoons water
juice of half a lemon

Heat 3 tablespoons of olive oil, in a skillet over medium heat.
Arrange brussels sprouts in a single layer, drizzle with remaining olive oil and sprinkle with salt and pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize. Remove cover and increase the heat slightly. When sprouts are well-caramelized, drizzle with lemon juice, and season to taste with salt and pepper.
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2011
www.bhg.com/recipes/‎

CRANBERRY SURPRISE PIE

2 cups fresh cranberries
1/2 cup walnuts, chopped
2 tablespoons plus 3/4 cup sugar
3/4 cup butter melted
2 large eggs, beaten
1 cup flour
1 teaspoon vanilla extract

Heat oven to 325F. Butter a 9 1/2 inch pie plate.
Pour the cranberries into the bottom of the pie plate and sprinkle evenly with the walnuts and 2 tablespoons of the sugar.
Mix the eggs with the melted butter, 3/4 cup sugar, the vanilla and the flour. Pour over the cranberry mixture.
Bake for 50 minutes at 325F.
Enjoy!

Recipe adapted From One Good Deed, 2012
Erin McHugh

BLACK BEAN SOUP and CAULIFLOWER SOUP WITH CREME FRAICHE and VEGETABLE NOODLE SOUP

We awoke to the message that the kids would be out of school, and there is just something about the kids being home due to inclement weather that makes me want to cook. But not just anything will do, it has to be hot, hearty fare to warm the soul as well as the stomach, and cookies!!
I made this Black Bean Soup for lunch, which my husband and I shared before he went back to work. I managed to get the kids and their friends that were over, to sit and eat, between putting on coats and gloves and trips out to the trampoline.

BLACK BEAN SOUP

2 tablespoons olive oil
1 onion, chopped
salt and pepper
4 cloves garlic, minced
1 teaspoon ground cumin
2 cans black beans, drained and rinsed
3 cups chicken broth
cilantro, sliced avocado and plain Greek yogurt for serving

Heat oil in a medium pot, over medium heat. Add onion, season with salt and pepper and cook, stirring occasionally, until softened and golden, about 8 minutes. Add garlic and cumin and cook, stirring, until fragrant, about 1 minute. Add beans and broth, bring to a boil. Reduce heat, simmer until beans are heated through and creamy, about 10 minutes. Let cool 10 minutes.
Puree in a blender or with an immersion blender. Season with salt and pepper and rewarm. Divide soup among bowls and serve with cilantro, avocado and Greek yogurt.
Enjoy!

Recipe adapted from Martha Stewart
www.marthastewart.com/cook‎

CAULIFLOWER SOUP WITH CREME FRAICHE

In a deep pot over low heat, melt 2 tablespoons butter. Stir in 2 chopped shallots and 1 cup of thinly sliced celery. Cook until onions are very soft, 15 to 20 minutes. Stir in 1 tablespoon ground coriander and 1 head of chopped cauliflower. Add 1/2 cup water.
Increase heat to medium-low and cook, stirring often, for about 25 to 30 minutes. Add 2 cups of chicken broth, increase heat to high and bring to a boil. Reduce heat and simmer for 10 minutes. Puree soup using an immersion blender, until smooth.
Spoon soup into bowls and garnish with creme fraiche.
Enjoy!

Recipe adapted from The Wall Street Journal, September 2013
online.wsj.com/public/page/magazine-food.html‎

VEGETABLE NOODLE SOUP

2 tablespoons vegetable oil
2 onions, diced
3 celery ribs, diced
4 carrots, thinly sliced
1 garlic clove, minced
3/4 teaspoon chopped thyme
6 cups chicken broth
1 cup water
1 bay leaf
salt and freshly ground black pepper to taste
2/3 cup alphabet pasta
1/2 cup frozen peas, thawed
2 tablespoons chives, finely chopped

Heat oil in a saucepan. Add the onions, celery and carrots and cook over moderate heat, stirring, for 8 minutes. Add the garlic and thyme and cook for 1 minute. Add the broth, water and bay leaf and simmer until the vegetables are tender, 20 minutes. Season with salt and pepper.
Stir in the pasta and simmer until tender, 5 minutes. Remove from the heat and stir in the peas and chives. Cover and let stand for 5 minutes. Discard the bay leaf.
Enjoy!

Recipe adapted from Food and Wine, August 2007
www.foodandwine.com/recipes‎

ROSE SANGRIA WITH PINEAPPLE AND GUAVA and ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO and POTATO CRUSTED SALMON WITH HERB SALAD and BLUEBERRY BUTTERMILK ORANGE TART

We had been trying to find a time to have dinner with friends, and after many attempts we finally established a time.
Our Son and their Daughter had been best of friends in Pre-School, but had moved to different Elementary schools and then their family spent a year in Austria, so we lost touch a little.
It was wonderful to reconnect with them and with another dear family who had recently moved back to the area from Cincinnati.
On the day we determined, I was picking up my son from camp, a 5 hour round trip, so I made sure to keep the menu quick and uncomplicated. Nevertheless, the simple meal was greatly enriched by seeing friends and the fascinating conversation.

ROSE SANGRIA WITH PINEAPPLE AND GUAVA

1 750 ml bottle of rose wine
8 ounces of light rum
24 ounces of pineapple juice
24 ounces of guava nectar
4 cinnamon sticks
2 cups 3/4 inch cubes of fresh pineapple
2 oranges, halved through stem end, thinly sliced crosswise
ice cubes

Mix wine, rum, pineapple juice and guava nectar together in a large pitcher. Add cinnamon sticks, pineapple and orange slices.
Cover and chill at least 6 hours or overnight. Fill glasses with ice, pour sangria over.
Garnish with orange slices if desired, and serve.
Enjoy!

ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO

1 1/2 tablespoons of olive oil
4 slices of prosciutto, cut into strips
1 1/2 pounds of asparagus, tough ends trimmed
salt and freshly ground black pepper
4 eggs
1/2 cup parmesan cheese strips
2 tablespoons of fresh basil leaves, sliced

Heat oven to 425F.
Heat 1/2 tablespoon of the oil in a skillet over medium high heat. Scatter prosciutto strips in an even layer in the skillet, cook until crisp, about 2 minutes, turning pieces as they crisp. Drain on a paper towel.
On a large baking sheet, toss asparagus with remaining 1 tablespoon of oil and arrange in an even layer. Sprinkle with salt and pepper to taste. Roast 12 minutes, until tender and lightly browned.
While asparagus is roasting, poach the eggs.
Divide asparagus among 4 plates, season with salt and pepper. Place a poached egg on each serving. Top each with crispy prosciutto, shaved parmesan and basil.
Enjoy!

Recipe adapted from Red Book Magazine
se by Ingredient ... - Redbook

POTATO CRUSTED SALMON WITH HERB SALAD

2 to 3 cups of frozen shredded hash brown potatoes, thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons flour
salt and freshly ground black pepper
4 8-ounce salmon fillets
1/4 cup vegetable oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons olive oil
herb salad mix

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil. potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 to 2 minutes longer. Using a fish slice, transfer the salmon to plates.
Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.
Enjoy!

Recipe adapted from Food and Wine
www.foodandwine.com/‎

BLUEBERRY BUTTERMILK ORANGE TART

PASTRY
500g flour
1/2 cup sugar
1/2 teaspoon salt
300g butter, melted
FILLING
1 1/2 cups sugar
3 eggs
1 1/4 cups buttermilk
1/2 cup cream
zest of 2 oranges
juice of 1 orange
120g butter, melted
1/4 cup flour
1/4 teaspoon freshly grated nutmeg
1 1/2 to 2 cups of blueberries

PASTRY
Heat oven to 180C.
Mix flour, sugar and salt together in a bowl. Add melted butter and mix with a wooden spoon. Press into tart pan and bake about 10 minutes or until light golden brown.
FILLING
Whisk the sugar and eggs together. Add remaining ingredients except blueberries and whisk until smooth. Place blueberries in the pre-baked shell and pour filling over. Bake about 40 to 45 minutes, or until filling is set. Cool.
Enjoy!
NOTE: a pan size was not specified, I used a 10 inch one, and had crust and filling left over, which I made into mini tarts.

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/‎

OVEN BAKED FRENCH FRIES and CHEESY BROCCOLI and MASHED POTATO VEGETABLE STRATA and SWEET TART THREE BEAN SALAD and BAKED STUFFED SQUASH and GLAZED CIPOLLINI ONIONS and BAKED POTATO FRIES

My goal is to make one new recipe a day - although there are times I will undertake five new recipes for a dinner party, or make a complicated family dinner, there are definitely days where life is exceedingly busy, and I barely have time to make a cup of tea, let alone put elaborate fare on the table. However, whether it has been a bustling day, or I'm going out for the evening, or I'm not in the mood to cook, I usually find it attainable to put together something quickly, or to make the dish in advance, so it just has to be warmed up, or taken out of the refrigerator.

OVEN BAKED FRENCH FRIES

cooking spray
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/2 to 1 pound of potatoes, cut into strips
salt and freshly ground black pepper to taste

Heat oven to 325F.
Coat a large baking sheet with cooking spray.
In a large bowl, whisk together olive oil, mustard and lemon juice. Add potatoes and toss to coat.
Spread potatoes out on the prepared pan and bake for 20 minutes, or until light brown and tender. Sprinkle with salt and pepper.
Enjoy!

Recipe adapted from Shape Magazine, April 2004
www.shape.com/healthy-eating/healthy-recipes‎

CHEESY BROCCOLI

1 bunch of broccolini
2 tablespoons of olive oil
6 tablespoons of grated Parmesan cheese
1/2 teaspoon dried chile flakes
1 teaspoon dried oregano
juice of half a lemon
salt and freshly ground black pepper

Steam the broccolini until tender, about 6 minutes.
Heat the broiler. Drain the broccolini and place it in a baking dish. Drizzle it with olive oil and sprinkle with cheese, chile flakes and oregano. Broil the broccolini until the cheese is golden brown, 2 to 3 minutes. Squeeze the lemon juice onto the broccolini, season with salt and pepper to taste, and serve.
Enjoy!

Recipe adapted from USA Weekend, April 2013
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

MASHED POTATO VEGETABLE STRATA

1 pound of potatoes, peeled and cut up
1/2 cup roasted red peppers
1/2 8 ounce container of sour cream
1 tablespoon of basil pesto
1/4 teaspoon salt
2 zucchini, halved lengthwise and sliced
1 yellow summer squash, halved lengthwise and sliced
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 tablespoon of olive oil
salt and freshly ground black pepper
8 ounces of shredded cheddar cheese

Heat oven to 350F.
Coat a baking dish with cooking spray and set aside. In a large saucepan cook potatoes in enough lightly salted water to cover, for 20 to 25 minutes, until tender. Drain potatoes. Return to saucepan, mash, then spread evenly in baking dish.
In a blender, mix roasted peppers until smooth. Transfer to a bowl, whisk in sour cream, pesto and 1/4 teaspoon salt, until smooth. Spread sweet pepper mixture on mashed potatoes.
In a skillet, cook zucchini, summer squash, peppers and onions in hot oil over medium high heat until crisp tender. Season to taste with salt and freshly ground black pepper. Spoon vegetables on roasted pepper layer. Sprinkle with cheese. Bake, uncovered, about 30 minutes, until heated through. Let stand 10 to 15 minutes before serving.
Enjoy!

Recipe adapted from Better Homes and Gardens, May 2012
www.bhg.com/recipes/‎

SWEET TART THREE BEAN SALAD

1 pound of fresh green beans, trimmed and cut into 1 inch pieces
1 10 ounce bag of frozen, shelled edamame
3 tablespoons canola or olive oil
3 tablespoons of rice vinegar
1/4 cup apricot preserves
1 tablespoon sugar
1 teaspoon peeled and grated fresh ginger
1 15 ounce can of black beans, drained and rinsed
2 green onions, thinly sliced
salt and freshly ground black pepper to taste

Put the green beans and edamame in a pot of boiling water, and cook for 3 to 4 minutes.
Drain well, then transfer the beans to a large bowl and put them in the refrigerator to cool for 15 minutes.
In a small bowl, whisk together the oil, vinegar, apricot preserves, sugar and ginger.
Add the black beans and green onions to the green beans and edamame. Drizzle with the dressing  and toss to coat. Season with salt and pepper and serve at room temperature or chilled.
Enjoy!

Recipe adapted from USA Weekend, June 2012
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

BAKED STUFFED SQUASH

2 yellow summer squash
1 cup cubed velveeta cheese
1 cup shredded cheddar cheese
1/2 onion, finely diced
2 cloves of garlic, crushed
1 tomato, diced
1/2 cup butter
fresh herbs, chopped

Heat oven to 425F.
Halve the squash lengthwise. Scoop out the seeds, making a well for the stuffing.
Combine velveeta and cheddar cheeses with onion, garlic and tomato. Season to taste with salt and pepper.
Place the squash on a baking tray, and fill the center of each half with the mixture, then dot each one with butter. Sprinkle herbs, along with salt and pepper over the top of the squash.
Bake for 35 to 45 minutes.
Enjoy!

Recipe adapted from The Dining Guide, August 2012
www.nwaonline.com/news/2012/.../beat-heat-fresh-summertime-recipes/‎

GLAZED CIPOLLINI ONIONS

20 to 24 cipollini onions
2 cups chicken stock
2 tablespoons unsalted butter
pinch of salt
2 teaspoons sugar
2 teaspoons chopped chives

To peel the onions, bring a saucepan of water to a boil. Cut an 'X' in the root end of each onion. Drop the onions into the water for a few seconds, just long enough to loosen the skin. Remove the onions from the water and peel off the skin.
Place the onions in a 3 or 4 quart saute pan. They should fit in a single layer with room around the onions. Pour in enough stock to reach halfway up the sides of the onions. Add enough water to just come to the top of the onions.
Add the butter, salt and sugar to the pan and bring to a simmer over medium heat. Adjust the heat as necessary to cook the onions at a gentle simmer for about 50 minutes.
When the cipollini onions are tender, the liquid should be reduced to a glaze that coats the onions. If there is excess liquid, continue to simmer the liquid to a glaze. Sprinkle the chives on top just before serving.
Enjoy!

Recipe adapted from Chef Thomas Keller
www.all-clad.com › Home › Elevate talent

BAKED POTATO FRIES

FOR THE SPICE MIX
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground allspice
1/2 teaspoon ground thyme
1/2 teaspoon ground black pepper
pinch of sugar
FOR THE POTATOES
about 1 potato per person
olive oil

Heat oven to 375F.
Combine all the spice rub ingredients in a small bowl.
Cut the potatoes lengthwise into three-sided wedges. In a medium bowl, toss them with the olive oil, then toss with the spice rub.
Put the potatoes on a cookie sheet, and place in the oven. Cook the potatoes until golden brown, about 30 to 35 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, June 2011
www.arkansasonline.com/news/features/food/‎

SPICED CARROTS and MOROCCAN CARROT SALAD

Simple, tasty and satisfying - summer cooking at its finest. 
Although I could happily snack on either of these carrot dishes, my family requires a little more. I
paired the Spiced Carrots with lamb meatballs, couscous and a simple salad, and the Moroccan Carrot Salad with simply prepared, lightly seasoned sea bream.

SPICED CARROTS

2 tablespoons butter
1 cinnamon stick
1/4 teaspoon ground cumin seed
1/4 teaspoon ground coriander
1 small package of baby carrots
1/3 cup golden raisins
1 tablespoon honey
1/4 teaspoon salt
1/2 cup orange juice
1 tablespoon orange zest
1/3 cup slivered almonds toasted

Melt the butter in a skillet over medium-high heat. Add the cinnamon stick, the ground cumin seed and ground coriander, stir to combine and cook for 10 to 20 seconds.
Add the carrots and cook for about 5 minutes, until they begin to brown.
Reduce heat to medium, then add the raisins, honey, salt, orange juice and zest. Stir to incorporate and cook for 5 to 6 minutes, until the carrots are crisp-tender, the raisins have plumped and the spiced sauce is bubbling.
Discard the cinnamon stick. Add the toasted almonds, toss to incorporate and serve hot.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2010
www.arkansasonline.com/news/features/food/‎

MOROCCAN CARROT SALAD

1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
3 tablespoons chopped fresh mint
1 pound of carrots, grated
4 cups mixed baby greens

Whisk the cumin, ginger, cinnamon, coriander, cayenne pepper and allspice in a large bowl.
Whisk in oil, lemon juice, orange juice and mint. Add carrots and baby greens, toss to coat.
Season with salt and pepper. Serve.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes‎

SWEET AND SPICY PORK TENDERLOIN with HOT PEPPER SUCCOTASH

My husband and I had been invited to appear in a commercial at a local restaurant, and since we would be sampling lots of outstanding food, I made a Mexican fiesta for the kids to enjoy at home - cheese quesadillas, enchiladas and refried beans.
However, my husband called to say the shoot had been postponed due to the awful weather, we were expecting thunderstorms and tornadoes in our area. I had been to the grocery store earlier in the day, and had the ingredients to make this tasty pork tenderloin. The meal came together very quickly, and paired with a salad and outdoor dining, it was close to outstanding.
The kids swam in the pool after dinner, and 45 minutes later we were sequestered in the basement with our guinea pig, parakeets, dog, pet rats, blankets and pillows, snacks and board games, bicycle helmets and shoes. Almost as exciting as being in a commercial.

SWEET AND SPICY PORK TENDERLOIN with HOT PEPPER SUCCOTASH

1 pound pork tenderloin
4 teaspoons ground cumin
4 teaspoons ground coriander
1/4 teaspoon ground red pepper
4 tablespoons brown sugar
salt

Remove visible fat from the pork, slice.
Mix cumin, coriander, cayenne and brown sugar in a bowl. Sprinkle pork with salt, then coat pieces in the spice mixture.
Place pork in a hot pan coated with cooking spray, and cook pork until done, about 7 to 10 minutes on each side.

HOT PEPPER SUCCOTASH

1/3 cup chicken stock
1 tablespoon olive oil
1 1/2 cups frozen corn
1 1/2 cups frozen baby lima beans
3 tablespoons jalapeno pepper jelly
3 green onions, thinly sliced
salt

Warm stock and oil in a medium skillet over high heat. Add corn and beans and cook 5 to 10 minutes, or until beans are tender. Reduce heat to medium-high, add jelly, stirring until it melts and coats vegetables. Add green onions and salt to taste.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, July 2012
www.arkansasonline.com/news/features/food/‎

ROASTED ORANGE GINGER ASPARAGUS

I didn't realize how much I appreciated our busy, but manageable, not too crazy life. Lots of activities, but sufficient time protected and set aside to spend together as a couple and a family.
However, our carefully planned schedule went awry - we endured a week with an event every night, then a trip out of town for me followed by my husband leaving to attend a seminar in another city the day after I returned. Needless to say, we were left feeling a little disconnected and out of touch - with our routine, children, and each other.
Although the addition of Cheer practice to our lives, thanks to my daughters recent interest, has caused us to have to change and juggle a few things, it has been wonderful to return to our regular rhythm once again. Which of course will all change again in a day when the kids are out of school.
While my husband was out of town, I dug to see what he had filled the refrigerator and pantry with while I was gone. Finding a large bunch of asparagus, and having all the ingredients for this wonderful summer recipe, enabled me to make the perfect dinner.

ROASTED ORANGE GINGER ASPARAGUS

2 pounds of fresh asparagus
1/4 cup orange juice
2 tablespoons olive oil
1 tablespoon grated fresh ginger
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400F.
Snap off and discard the tough ends of the asparagus. Place asparagus on a lightly greased baking sheet. Whisk together orange juice, olive oil, ginger, Dijon mustard, salt and pepper. Drizzle mixture over asparagus, tossing to coat.
Bake for 15 minutes, or to desired degree of tenderness, turning once after 8 minutes.
Enjoy!

Recipe adapted from Southern Living, March 2010
www.southernliving.com/food/‎

SMOKED CHEESE AND SAUSAGE LASAGNA and HAM AND VEGETABLE GRATIN and WARM CHICKEN PEAR AND CHICKPEA SALAD and CHEESEBURGER STUFFED BAKED POTATOES

I have read a lot lately about the benefits of family dinners. It would seem sitting down together to eat not only allows the parents to model good manners, but also provides a sense of security and an occasion for dialogue and discussion that prevents destructive behaviors and results in children doing better in school.
Preparing meals at home also gives parents the opportunity to teach children about good eating habits, to provide food that is healthy and nutritious, and maybe even impart some cooking skills.
I definitely love the idea that sitting around the table to a home cooked dinner makes for a happier family, and educates and nurtures, but I know in our family, the content of dinner can occasionally be cause for unhappiness.
Here are some of our more recent family dinners - I'm not sure everyone has relished or even liked the food on their plate, but the conversation and sense of togetherness has definitely been appreciated and enjoyed by all.

SMOKED CHEESE AND SAUSAGE LASAGNE

3 tablespoons olive oil, divided
1 pound sweet Italian sausages, casings removed
3 ounces sliced proscuitto, chopped
1 1/2 onions, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
2 tablespoons tomato paste
1 28 ounce can Italian style tomatoes in juice
2 tablespoons chopped fresh basil
12 lasagna noodles (I used the oven ready kind)
12 ounces ricotta cheese
2 1/2 cups grated smoked cheese, divided (I used a combination of cheddar, pepper jack and mozzarella - all smoked in house)
1 egg

FOR THE SAUCE
Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add sausage, saute until browned, breaking up with a fork, about 6 minutes. Add prosciutto, stir 1 minute. Transfer mixture to a bowl.
Heat 2 tablespoons oil in same pan over medium-high heat. Add onions and next 4 ingredients. Saute until tender, about 5 minutes. Stir in tomato paste. Add tomatoes and juice, basil, and sausage mixture. Reduce heat, simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper.
FOR LASAGNA
Stir ricotta and 1 1/2 cups smoked cheese in a bowl. Season with salt and pepper, mix in egg.
Brush a 13X9 inch baking dish with oil. Spread 1 cup tomato sauce evenly over bottom. Arrange 3 noodles atop sauce. Spread 3/4 cup cheese mixture thinly over noodles. Spoon 1 1/2 cups sauce over. Repeat with noodles, cheese mixture, and sauce 2 more times. Cover with 3 noodles. Sprinkle with remaining 1cup smoked cheese. Cover with foil.
Heat oven to 350F.
Bake lasagna, covered, 40 minutes. Uncover and bake until heated through, about 15 minutes longer. Let stand 10 minutes and serve.
Enjoy!

Recipe adapted from Bon Appetit, March 2004
www.epicurious.com › recipes & menus


HAM AND VEGETABLE GRATIN

4 tablespoons butter
1 onion chopped
4 cloves garlic
2 sweet potatoes, peeled and diced
1 10 ounce package of frozen peas
1/4 pound ham, chopped
3 tablespoons flour
1/2 teaspoon dried thyme
1 1/2 cups chicken broth
2/3 cup milk
3/4 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper

Heat oven to 375F.
Melt 1 tablespoon of butter in a large ovenproof skillet. Add the onion, sweet potatoes and peas and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the sweet potatoes are tender, about 20 minutes.
Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet. Add the panko, parsley and salt and pepper to taste and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture, let rest 5 minutes before serving.
Enjoy!

Recipe adapted from the Food Network Magazine, January/February 2013
www.foodnetwork.com › Recipes › Pork


WARM CHICKEN, PEAR AND CHICKPEA SALAD

1 onion, chopped
350 grams chicken, cut into cubes
250 grams cherry tomatoes, halved
1 red pepper, seeded and diced
1 pear, cored and diced
1/2 cup burghul wheat
3/4 cup boiled water
400 gram can chickpeas, drained and rinsed
100 grams baby greens
crusty bread to serve
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon orange juice

Heat a large frying pan, spray with cooking spray.
Saute onion for 2 to 3 minutes until tender. Add chicken. Cook, stirring for 5 to 6 minutes until cooked through.
Stir in tomatoes, red pepper and pear. Saute for 2 to 4 minutes until softened. Remove from the heat and cool slightly.
Place burghul wheat in a small bowl. Cover with water. Set aside for about 5 minutes until all water is absorbed. Fluff with a fork to separate grains.
In a jug, whisk together the olive oil, white wine vinegar and orange juice to make the dressing. Season to taste with salt and pepper.
Add chicken mixture, chickpeas and salad greens to burghul with dressing. Toss to combine. Serve warm with the crusty bread.
Enjoy!

Recipe adapted from Woman's Day
recipefinder.msn.co.nz/womans-day-recipes/


CHEESEBURGER STUFFED BAKED POTATOES

3 large russet potatoes, scrubbed
1 tablespoon olive oil
1 onion, chopped
1 pound ground beef
4 cloves garlic, crushed
2 teaspoons worcestershire sauce
2 teaspoons beef broth
6 ounce can tomato paste
6 tablespoons parmesan cheese
salt and pepper to taste
grated cheese to serve

Heat oven to 450F.
Prick potatoes several times with a fork and place them directly on oven rack. Bake until tender, 45 minutes to an hour.
While potatoes are baking, heat the oil in a skillet over medium heat. Add the onion and cook unit slightly translucent, about 5 minutes. Add the beef, stirring to break it up, and cook about 10 minutes, until browned, add the garlic.
Stir in the worcestershire sauce, tomato paste, parmesan cheese, salt and pepper to taste. Cook another 5 minutes.
Remove potatoes from oven and set aside until cool enough to handle. Cut them in half lengthwise. At this point, you could scoop out the flesh, mix with butter and plain yogurt and then fill the shells with the hamburger mixture and potato mixture. I chose to mound the hamburger mixture onto the plain potato and top with the grated cheese, baking until the cheese was melted, about 5 minutes. Either way is delicious.
Enjoy!

Recipe adapted from Parenting Magazine, May 2009
www.parenting.com/recipes

SMOKED SWEET POTATOES

I was so excited when the opportunity came up to meet and visit with John McLemore, President of Masterbuilt Manufacturing and cookbook author of "DADGUM That's Good!" and "DADGUM That's Good, Too!". He was a lovely guy, and I really enjoyed talking with him and sharing stories about our mutual passion for cooking, entertaining, good food and great people.
Looking through cookbooks is a treasured past time of mine, and there were so many wonderful recipes in "DADGUM That's Good, Too!, I couldn't wait to get cooking. I loved that this book was full of John's personal memories, fun and fabulous people, and loads of interesting, delicious recipes.
John said one of his personal favorites is the Smoked Mac & Cheese, and I was especially intrigued by the Smoked Cabbage, Banana Wontons, and the Grilled Peaches and Plums with Honey-Citrus Sauce! Oh my gosh - so many fantastic recipes to choose from!
Friends were hosting a lobster bake, and asked if we would bring a side dish - I immediately looked through my latest cookbook, "DADGUM That's Good,Too!" and found this tempting recipe for Smoked Sweet Potatoes, which I thought would complement the lobster. We were not disappointed - the potatoes had a delicious hint of smoke, they paired perfectly with the sweet lobster and elicited rave reviews from everyone present.

SMOKED SWEET POTATOES

8 large sweet potatoes
2 1/3 tablespoons extra virgin olive oil
1 1/2 tablespoons sea salt
1 cup butter
1 cup packed dark brown sugar
1 cup smoked or toasted pecans, coarsely chopped

Preheat smoker to 275F.
Wash and scrub each sweet potato well. Baste each with 1 teaspoon of olive oil. Sprinkle outside of each potato with 1/2 teaspoon sea salt. Place sweet potatoes in smoker and smoke for 1 hour. Remove from smoker, double wrap each potato securely with heavy duty aluminum foil and place back in smoker for an additional hour.
Remove potatoes from smoker and unwrap from foil. Slice potatoes in half and score flesh with a fork. Top each potato half with 1 tablespoon of butter, 1 tablespoon of brown sugar and 1 tablespoon of chopped pecans.
Enjoy!

Recipe from "Dadgum That's Good, Too", John McLemore, 2012
dadgumthatsgood.com/

POTATO AND VEGETABLE SALAD WITH MUSTARD RANCH DRESSING

I wanted something quick and healthy as a side for a week night meal, and found this great recipe. It was something I could make with what we had on hand, and paired well with the chicken dish we were having for dinner.

POTATO AND VEGETABLE SALAD WITH MUSTARD RANCH DRESSING

2 pounds of potatoes, unpeeled and cut into bite sized pieces
2 teaspoons salt, divided
1/4 cup plain greek yogurt
1/4 cup buttermilk
1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
3/4 teaspoon freshly ground black pepper
1/2 teaspoon honey
1 garlic clove, minced
1 cup chopped red bell pepper
1 cup chopped celery
1/2 cup finely chopped onion (I left this out)
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons chopped fresh dill

Place potato pieces and 1 teaspoon salt in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are tender but still hold their shape. Drain and rinse with cold water.
Combine remaining 1 teaspoon salt, yogurt, buttermilk, mustard, lemon juice, black pepper, honey and garlic, in a large bowl, stirring well with a whisk.
Add the potatoes, bell pepper, celery, onion (if using) parsley, chives and dill, to the yogurt mixture, and toss gently to coat.
Enjoy!

Recipe adapted from Cooking Light, August 2012
www.cookinglight.com/