Thursday, June 18, 2009

Awesome Potato Salad

I love this potato salad! Make a few hours ahead of time or let chill overnight to allow flavors to mingle. If you like sweet, use sweet pickles or add sugar.

Serves 6

5 medium red or new potatoes, boiled until done, chop into bite sized pieces

4 eggs, boil 10 minutes, peel chop into smallish pieces

1 T or so Tabasco

3 ribs celery, chopped fine

3 half sour pickles, chopped fine

Handful of parsley, chopped fine

Small red onion, chopped fine

½ bunch of scallion, chopped fine

1/2-1 cup mayonnaise

1 juice from lemon

Salt and pepper

Black or green olives, chopped (optional)

While potatoes and eggs cooking, mix all vegetables. Cut potatoes and add lemon when hot. Mix Tabasco with a bit of mayonnaise. Mix eggs and potatoes with vegetables, add salt and pepper. Stir in mayo and Tabasco and extra mayo. Chill.

Thursday, June 4, 2009

Kale Pie

Really good and a different way to eat kale. I served with sweet potatoes.
Preheat oven to 375 degrees.

1 large bunch kale, or 2 medium, chopped
1 medium red onion
1 T olive oil
1/4 cup milk
6 oz sheep feta cheese, crumbled
6 eggs, beaten
Pie crust

Saute onions until translucent and add kale. add a bit of water and cover on medium. Stir and watch water. Continue to saute, about 15 minutes or until tender.

Mix remaining ingredients and add kale. Place mixture in pie crust and bake 45 minutes.