2 new Recipes for your Summer Time Meals!

I’m not going to lie one of my favorite foods during summertime is Potato Salad. I love a great potato salad but honestly if its always the same mayonnaise based dish it can get heavy and old. So back when I was cooking for “Sunday Night Dinners” with some friends at Southeastern I created this recipe, and it has become one of my favorite “Summertime” side-dishes. It is light and flavorful while still fulfilling that starchy need when eating a burger or grilled chicken, or is delicious just on its own as my friend J.D. who is Vegan can attest to.

Warm Dill Potato Salad with Lemon Vinaigrette.

4 good sized red skinned potatoes (washed and cubed)
1 handfull Dill (minced) and by handfull I mean a good amount enough to coat each potato with a generous amount of lovely green flecks
1 1/2 Fresh Lemon (Juice)
Olive Oil to Coat
Salt and Pepper to taste

1. Cube up your potatoes and get them in some boiling water. Cook for about 15 mins or until Soft.

2. When your potatoes are ready mix the potatoes dill, lemon juice and olive oil in a good sized bowl. You want the potatoes to just start to break apart, creating a slightly “sticky” and thick salad.

4. Season to taste and BAM delicious super easy potato salad.

 

The second recipe I have for you is a new one for me. I have never Roasted tomatoes, never even really considered it. But As I was searching for new things to try for our menu last week, I came across a recipe for these little beauties and the recipe said “they are like sundried tomatoes only better!” I was immediately curious. Making them this week I found that not only are the super easy and make your house smell devine but they do indeed taste like Sundried tomatoes only better! Here is my adaptation of the Recipe I found this week.

8 – 10 “Super Cherry” or Small Beefsteak tomatoes (Cored and de-seeded)
4 Garlic Cloves (Skinned and Cut in Half)
4 Sage Leaves (Ribboned)
Olive Oil to Coat
Salt and Pepper to taste

1. Ok First pre-heat your oven to 325

2. Core and Deseed your tomatoes. To Core the tomato, take a paring knife (or small knife) and cut around the stem at a downward and inward angle. To de-seed the tomato stick your finger in the hole (created by coring) and find the hollow “Seed Cavities” of your tomato, using a hooking motion with your finger loosen up all the gel seed goop from the side and bottom of the tomato, then flip the tomato out so the hole is facing your cutting board and give it a few good shakes (trying not to fling seeds everywhere.) you can also use a bowl to catch the seed goop so it doesn’t run all over your cutting board. Repeat this process with all 4 seed cavities. Depending on how deep you cored your tomato You may have to poke your finger through the meat at the very top to find the cavities.

3. Place your cored and de-seeded tomatoes on a Shallow (1/4 inch or less) baking sheet. And drizzle olive oil on top of them.

4. place a few sage ribbons down in each tomato then sprinkle the rest on the outsides of the tomatoes.

5. Poke a half clove of garlic into each tomato

6. Sprinkle salt and pepper on the outside and down into each tomato (be careful not to over do it)

7. Bake for about 1 1/2 hours or until very soft and shriveled looking.

8. Eat with a delicious sandwich or Salad or pasta or pizza or pretty much ANYTHING or you can puree them up with the garlic you cooked inside them and use them as a lovely paste for sauces, soups or just plain on toast!

I used both these recipes for dinner last week our meal was Light Tuna Melts (which were DELICIOUS), Warm Dill Potato Salad and Roasted Tomatoes. 🙂

 

Enjoy!

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