Smoky Green Bean and Potato Salad

Looking for something different to do with potatoes as a side? This smoky and light potato and green bean salad can be served warm or chilled and is a wonderful accompaniment to a local chicken dinner.

Ingredients:

1 pound fingerling or small red new potatoes, quartered

1/2 pound green beans, trimmed and cut in half lengthwise

1 tablespoon extra virgin olive oil

2 garlic cloves, thinly sliced

1/2 lemon, juiced

½ teaspoon Smoked Paprika

Sea salt and ground pepper

Fresh-snipped Chives and Parsley

Method:

In a large saucepan, cover potatoes salted water. Bring to a boil and cook until potatoes are almost tender, about 10-15 minutes. Add green beans to blanch: bring back to a boil and cook 2 minutes.  Drain.

In a large nonstick skillet, heat oil over medium-high; add garlic to toast - about 1 minute. Add drained potatoes and green beans, season with salt, pepper, and paprika. Toss to heat thru.  Add lemon juice, chives and parley. Transfer to a serving dish and keep warm or chill until serving.

Herb Yogurt Dressing

This is a light and fresh dressing that pairs wonderfully with the season’s delicate greens, snap peas and radishes.  Try using a plain goat yogurt in place of Greek for a unique flavor.

Makes about 2 cups of dressing

Ingredients: 

1-½ cup of plain Greek yogurt, fat free or low-fat

¼ cup Milk

1 cup fresh Herbs, roughly chopped (parsley, tarragon, cilantro, oregano, chives – or what ever you like)

4 scallions – green tops only, roughly chopped

Ground black pepper and sea salt to taste

Method:

Add all ingredients to food processor or blender and process until smooth.  Keeps in refrigerator 3-4 days

Grilled Vegetables

Does it get any better?  Any easier? Any fresher?

This is summer!  Get the beautiful grill-able vegetables this Saturday at the farmers market; toss them with olive oil, fresh herbs, salt and pepper. Then grill and serve - hot * cold * or room-temp = it's all good!

What are some of the season’s best vegetables to grill?

Summer Squash

Both Zucchini and the Yellow variety hold up famously on the grill – slice them lengthwise or quarter them on a kabob.

Green & Wax Beans

Beans grill very nicely and develop a nutty flavor – just got to use a grilling basket to keep them out of the fire.

Eggplant

Just like squash slice them or skewer them up.  Make sure to marinate.

Bell Peppers

Char them whole for wonderful ‘roasted’ peppers, or grill them up in a medley basket.

Tomatoes

Quickly grill halved tomatoes, mix cherry tomatoes with other veggies, or slice them up and toss them with the hot grilled veggies off the grill – they will hold most of their shape and add flavor and moistness to the bunch (the latter is what I did above)

Mushrooms

Marinate and grill – easy and delicious.

Onions

Grill thick rings for a sweet caramelized flavor, or slice them up with your other veggies.  Grilled Scallions are great too!

Corn

On the cob or shucked – however you like it.  Make extra for a wonderful salad or salsa component.

Potatoes

Yes. Great on the grill.  Parboil first, or slice and wrap in foil.  So good.

This is just the beginning and the possibilities are endless.  Why not carrots, beets, or grilled lettuce?  I would love to hear about your unconventional vegetable grilling success.  Please share.

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And Twitter@LaraMcNeil