Mostly Veggie Potato Salad

Mostly Veggie Potato SaladFrom the recipes on this site, you guys know I love sweet potatoes but I received some red potatoes in my Full Circle box last week so needed to get creative. Aside from the fact that you get fresh local veggies delivered to your doorstep (which is awesome!), I also love getting these CSA boxes because they present me with challenges. I knew I didn’t just want to roast the potatoes so I searched around and came across this recipe in Super Natural Everyday, Heidi Swanson’s cookbook. It is a very easy dish and a different take on the traditional potato salad. Scott and I have been using the leftovers on top of salad all week for lunch and I imagine this would be a great additional to a summer potluck!

Mostly Veggie Potato Salad
 
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Serves: 4-6
Ingredients
  • 4 small pink or red skinned potatoes, unpeeled and quartered
  • 2 cups of green beans, trimmed and sliced into 1 inch pieces
  • ¼ cup whole grain mustard
  • ¼ cup red wine vinegar
  • ¼ cup EVOO
  • Sea salt
  • ¼ cup chopped dill
  • 1 leek, trimmed and chopped
  • 6 stalks celery, trimmed and diced
  • 1 small cucumber, unpeeled and cut into tiny cubes
  • 1 Tbsp chopped chives
Instructions
  1. Bring a pot of water to a rolling boil. Salt generously, add the potatoes and cook until tender but not falling apart (approx 10 minutes). One minute before potatoes are done, add in the green beans. Drain potatoes and beans and set aside.
  2. In a large skillet, sautee the dill in a splash of olive oil over medium-high heat. Add a couple of pinches of salt, stir in the leek and saute until golden and slightly crispy (about 4-5 minutes).
  3. In the meantime, make the dressing by whisking together mustard, vinegar, oil and salt. Taste and adjust as needed.
  4. In a large bowl, gently toss the potatoes, green beans, celery, cucumber, chives and leek with the dressing. Salt to taste. Serve room temperature or chilled.

Photo credit: Hello There Home.

Dilled Green Beans

Dilled Green Beans

Who knew green beans could be so flavorful? I received a copy of Heidi Swanson’s cookbook for my birthday (thanks Nic and Britt), and never have I earmarked so many different recipes to try in one book. This was the first one I made and it was absolutely delicious and tasted so fresh. Honestly, you have to try it. It seems too simple to be true but the combo of the leeks and dill is incredible. Her book gives the option to add some items to make it more of an entree which I tried but below is what I’d suggest as the dish so flavorful that I personally think you don’t want to add much more to it to dilute the flavors. You can check out her blog here. I’m looking forward to trying many more of her recipes and then sharing with you all!

For new and improved recipes, please visit The Simple Kitchen!

Dilled Green Beans
 
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Serves: 4-6
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • fine-grain sea salt
  • 4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into ½-inch segments (see here)
  • ⅓ cup fresh dill, well chopped
  • ¾ pound green beans, tops and tails trimmed and cut into 1-inch segments
  • 4 Tbsp water
  • 2½ cups or 1 can (15 oz) white beans
Instructions
  1. In a large skillet of medium-high heat add olive oil, a pinch of salt and the leeks. Stir until the leeks are browned and glossy, roughly 7 – 10 minutes.
  2. Add the dill, the green beans and 4 Tbsp water. Cook for a couple more minutes then add the white beans and cook until the green beans brighten up and lose that raw bite (you may need to cover to cook the green beans thoroughly).
  3. Serve immediately and enjoy!

Serving Suggestion: Top with some roasted sliced almonds for an added crunch.

Spanakopita with Cucumber Yogurt Sauce

Spanikopita

I’ve tried a couple of different variations of Spanakopita and this blending of several is what I have found to be my favorite. This is absolutely one of those foods where you can taste the freshness of it being homemade, it is worth every effort. Get ready for pure deliciousness!

For updated recipes and photos, head over to The Simple Kitchen!

Spanakopita with Cucumber Yogurt Sauce
 
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Serves: 30 triangles
Ingredients
  • Yogurt Sauce
  • 3 cups Greek yogurt
  • 3 tablespoons lemon juice (about one lemon)
  • 1 garlic clove, minced
  • 1 large English cucumber
  • 1 Tbsp salt
  • 1 Tbsp fresh dill or 1 tablespoon fresh mint, chopped (or both, depending on preference)
  • salt & freshly ground black pepper
  • Spanakopita
  • ¼ cup olive oil
  • 2-4 shallots, diced
  • 2 packages of frozen spinach, thawed and drained
  • ½ bunch scallions, white and green parts, chopped
  • ⅛ cup finely chopped parsley
  • Salt and freshly ground black pepper
  • ¼ pound feta cheese, crumbled
  • 1 egg, lightly beaten
  • ½ cup (1 stick) unsalted butter, melted (can use vegan version or olive oil)
  • ½ pound phyllo pastry sheets
Instructions
  1. To make yogurt sauce, peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
  2. In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. *This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
  3. Remove spinach from package and squeeze out excess liquid, then chop roughly. Heat 2-3 Tbsp of the oil in a large saute pan, and add shallots and scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the mixture, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
  4. Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
  5. Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
  6. Unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle. Using a sharp knife, cut the phyllo into 3 by 11 inch strips, and recover with the towel. Use 3-4 pieces of phyllo dough and use a pastry to brush the top strip of phyllo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
  7. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)