Tuesday, April 27, 2010

Potato Primavera Ensalta

You have been so patient, waiting for my Episode 2 of Grand Lake Farmers Market Interviews. Well...the footage is still in the editing room. Coming soon!

In the meantime, thought I'd share one of my favorite creations. It started as a left over salad, but now, one of my regular warm side dish. Whenever possible I support local and organic farm fresh produce. You can too!

4 russet style potatoes (or any variety of equal quantity)
2 handfuls of green beans
1 green onion
4 leaves of fresh basil
4 marinated artichoke heart pieces cut
2 handfuls of cheery tomatoes

2 table spoons of olive oil.
2 table spoons of lemon juice fresh squeezed
dashes of oregano,rosemary, and garlic powder, salt and pepper to taste.
1 table spoon of capers optional

First, I like to boil my potatoes, removing from stove before skins start to fall off, and one can stick a fork in with some slight resistance. Cut into bite size cubes. Lightly steam green beans so that they are still crispy, then cut into bite size pieces, cutting off ends (those hurt to eat). Next, cut onion into very small pieces using mostly the green end. Chop basil leaves somewhat fine. Cut artichoke hearts, and slice cheery tomatoes in halves. Place all items in a large mixing bowl. Add olive oil, and spices. Might take your a few tries before you get the combo of seasoning right. Just remember that salt neutralizes the acidity of the lemon and therefore a good balance is advised.

Here is one variation before I added potatoes using cherry tomatoes .



Here is an other version with whole tomatoes cut into small pieces, that serves 4 people. Enjoy your sharing!


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