Texas Potato Salad

With Labor Day right around the corner, I thought I would share with you one of my favorite potato salads. It is perfect for picnics because there is no mayo, so you don't have to worry about leaving it out if it is hot. Speaking of hot, the secret ingredient to this delicious potato salad is...wait for it...pickled jalapeños.

This recipe and many more tasty dishes can be found in The Peach Tree Famliy Cookbook by Cynthia Collins Pedregon. 

Grains of Goodness

Quinoa is an ancient grain that has gone retro. You've probably heard about it or seen it, but if you were like me, maybe a little hesitant to try it. Once I found a way to prepare it that I liked, I was hooked. You can feel good about eating it since it packs a punch of protein and is rich in magnesium and iron. 

Quinoa Tabbouleh is my favorite way to enjoy this great grain.

 To get the recipe click here.
 

Liven up a Lentil Salad

I'm continuing on my summer salad theme with a Lentil salad. Lentils are very versatile. You can serve them warm by adding them to soups or serving them under a nice piece of fish like Halibut. They can also make a great side dish or just a meal in themselves. They are high in iron, folate and fiber. 

The key to this likable legume is not to over cook it. You want the texture to be al dente. 

I like to add fresh herbs, like parsley and dill to my salad. I also toss in some raw radishes, black olives, green onion and a bell pepper. The dressing is easy... It is a simple balsamic and olive oil vinaigrette.

You can learn more about lentils here.

Lentil Salad Recipe:

1 cup Lentils, washed and cooked according to the directions on the package 

1/2 cup radishes, chopped

1/4 cup parsley, chopped

1/4 cup fresh dill, chopped
2 green onions, chopped

1/2 cup kalamata olives, pitted or 1/4 cup capers

1 bell pepper (red or green), chopped

3/4 cup feta cheese, crumbled

1/4 cup olive oil

1/4 cup balsamic vinegar

salt and pepper to taste

Cook lentils and let them cool. Combine lentils with remaining ingredients. 

 

Grilled Zucchini Salad

What do you do with all that zucchini from the garden? How about make a grilled zucchini salad. This recipe was adapted from the executive chef's recipe at the Lake Austin Spa Resort. I attended Terry Conlan's cooking class at Central Market and was inspired to make my own version of the grilled salad. 

I started with fresh oregano, black olives and feta cheese.  

I then grilled my zucchini and made my cooked vinaigrette dressing which consisted of Dijon mustard, olive oil and finely chopped onion or shallots. Just combine all the ingredients and you have a great summer salad.