Lemon Potato Salad with Mint

This is so simple to prepare and it is simply delicious!

Quoting food writer and cookbook author–and staff reporter for the New York Times Food section, Melissa Clark:

“This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.”

Ingredients:

  • 2 pounds small waxy white or yellow potatoes, roughly about the same size (I used the Dynamic Duo from The Little Potato Company.)
  • Juice of 1 lemon, more for serving
  • 1 ½ teaspoons kosher salt, more as needed
  • ½ cup extra-virgin olive oil
  • ½ cup thinly sliced scallions, white and light green parts, more for serving
  • ¼ cup torn mint leaves, more for serving
  • ¼ teaspoon Turkish pepper, more for serving (I used red pepper flakes.)

Preparation

  1. Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. (I have always cut the potatoes before boiling.)
  2. In a bowl, whisk together lemon juice, salt and olive oil.
  3. Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

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Roasted Chickpea, Carrot and Cauliflower Salad

This is based on a recipe from Better Homes and Gardens.

I made it last week following their recipe (stove-top) and I made it for an Easter dinner and I roasted the ingredients.

I prefer the roasted version.

Ingredients:

3 tablespoons olive oil
2 15 ounce cans chickpeas, drained and rinsed, and blotted dry
3 large carrots, peeled and sliced 1/4 inch thick
2 cups cauliflower florets
1 teaspoon smoked paprika
1 teaspoon cumin
1 1/2 teaspoon salt, divided
1/4 cup chicken or vegetable broth
1/2 cup orange juice
chopped fresh mint

Directions

Preheat over to 450. Combine 1/2 teaspoon salt and 1 tablespoon olive oil with chickpeas. Roast chickpeas for 30-40 minutes until nicely toasted. Keep you eye on these so they do not burn. Removed and set aside. Combine carrots and cauliflower with olive oil and salt and roast for about 30 minutes. Remove from oven. In a large frying pan (I used a wok) heat stock and orange juice with the smoked paprika and cumin. Reduce slightly and then add the chickpeas, carrots, and cauliflower and heat through for about 5-10 minutes. Top with mint. Serve hot or at room temperature.

 

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Jesus Comes to Jerusalem as King

21 As they approached Jerusalem and came to Bethphage on the Mount of Olives, Jesus sent two disciples, saying to them, “Go to the village ahead of you, and at once you will find a donkey tied there, with her colt by her. Untie them and bring them to me. If anyone says anything to you, say that the Lord needs them, and he will send them right away.”

This took place to fulfill what was spoken through the prophet:

“Say to Daughter Zion,
    ‘See, your king comes to you,
gentle and riding on a donkey,
    and on a colt, the foal of a donkey.’”[a]

The disciples went and did as Jesus had instructed them. They brought the donkey and the colt and placed their cloaks on them for Jesus to sit on. A very large crowd spread their cloaks on the road, while others cut branches from the trees and spread them on the road. The crowds that went ahead of him and those that followed shouted,

“Hosanna[b] to the Son of David!”

“Blessed is he who comes in the name of the Lord!”[c]

“Hosanna[d] in the highest heaven!”

10 When Jesus entered Jerusalem, the whole city was stirred and asked, “Who is this?”

11 The crowds answered, “This is Jesus, the prophet from Nazareth in Galilee.”

Matthew21:1-11

Gifts

Yesterday I pruned the hydrangea plants

On Saturday the heather plants bloomed

Today I photographed the flowers in the living room

 

If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.