As Susan was heading out the door on her way to buy Shetland Salmon and Shrimp, she called out to me and said “Bruce, while I am gone why don’t you make a potato salad to have with our salmon?”
I found a recipe online and adapted it to my liking.
- 7-10 small potatoes (We buy these at our local grocery store; brand name is The Little Potato Company.)
- 1 bunch of asparagus
- 2 Tbs minced red onion
- 2 Tbs minced parsley
- 1 large handful of walnuts, chopped
- 3-4 Tbs olive oil
- 2 Tbs red wine vinegar
- 1 tsp dijon mustard
- 1 large clove of garlic, minced
- 6-8 cherry tomatoes, halved or quartered
- 1/2 cup roasted sweet red peppers, chopped
- Salt and Pepper
- Cut off tough ends of asparagus and then slice asparagus into one inch pieces.
- Slice potatoes in quarters and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes – until almost fork tender. Add asparagus and cook for 1-2 minutes more.
- Prepare vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, minced garlic and black pepper. Add onion, parsley, walnuts, tomatoes, and peppers.
- Drain the potatoes and asparagus when ready, add to a bowl, add the vinaigrette to the warm potatoes and asparagus. Toss to coat the potatoes.
We served this with Grilled Shetland Salmon. The Shrimp Cocktail we had while watching The Belmont Stakes.
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From Shape Magazine. They often have great recipes! This soup was delicately delicious!!! My grocery store didn’t have parsnips so I used turnips!
- 3/4 pound parsnips, peeled and cut into 1-inch cubes (I used 3/4 pound turnips)
- 5 garlic cloves, peeled and smashed
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon sea salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper
- 2 medium pears, peeled and cut into 1-inch cubes
- 3 medium leeks, stalks only, sliced (about 3 cups) and rinsed well
- 4 cups chicken stock (I used my homemade stock)
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon dried sage
- 2 medium white or yellow potatoes, peeled and cut into 1-inch cubes
- Preheat the oven to 425 degrees . On a rimmed baking sheet, toss parsnips (turnips) with garlic, 1 tablespoon oil, salt, and pepper. Roast for 15 minutes, stirring once. Add pears to the pan and roast for 15 minutes more, until parsnips are tender.
- Meanwhile, add remaining 3 tablespoons oil, leeks, and a pinch of salt to a 6-quart stock pot or a Dutch oven; saute over medium-high heat until tender, about 6 minutes. Stir in stock, thyme, sage, potatoes, and roasted parsnips and pears. Bring to a boil, reduce heat, and simmer about 30 minutes or until the potatoes are tender.
- Let soup cool slightly. Using an immersion blender (or carefully transferring to a regular blender in batches), puree soup, adding water as needed to thin. Drizzle with fresh herb oil if desired.
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