Last night’s dinner

The burgers were terrific but they really needed something fun to go with them so I made…

Potato Salad with Green Peas and Salsa Verde:

1. 1/4 cup extra-virgin olive oil
2. 1/4 cup minced chives
3. 1/4 cup finely chopped parsley
4. 2 tablespoons finely chopped mint or cilantro, or a mix of both, depending on your taste preferences
5. 1 teaspoon finely grated lemon zest
6. 2 tablespoons fresh lemon juice
7. 1 large garlic clove, minced
8. Salt
9. 1 1/4 pounds new red potatoes, peeled and cut into 1-inch cubes
10. 2 tablespoons unsalted butter
11. 1 1/2 pounds green peas, fresh if you can find them! They’re in season.


1.In a medium bowl, combine the olive oil with the chives, parsley, mint or cilantro, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.
2.Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt (Kosher salt, if you have it on hand) and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season to taste with salt.
3.Bring a large pot of salted water to a boil. Add the peas and cook until tender, but not mushy, 3-4 minutes; drain. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.
4.Add half of the salsa verde to the potatoes and half to the peas, stirring to coat. Transfer the peas to a serving bowl. Top with the potatoes, and serve. Keeping this potato salad warm lends the potatoes and added velvety texture, but from my trial experience, it’s just as delicious after being cooled in the fridge!

I loved this potato salad-it was especially great since I was able to dig some of our own potatoes, make the salsa with garden ingredients and even pick peas to finish it off.

The meal was finished off with cucumbers, tomatoes and a nice yellow cake with plenty of chocolate icing.

Tonight we need something light but filling. I’ve been eating this spread in my sandwiches at Bridgehead for awhile and I now need to make this at home. Fingers crossed that it is remotely as good.

Thai Tofu Salad

1 package of extra firm tofu
1/3 cup peanut butter
4 tsp soy sauce
1 tbsp lime juice

1/8 tsp garlic powder
¼ tsp hot pepper sauce
¼ cup chopped red bell pepper
¼ cup sliced green onions
¼ cup chopped cilantro

Drain tofu. Combine peanut butter, soy sauce, lime juice, garlic powder, and hot pepper sauce. Mix well. Add tofu, bell pepper, onions, and cilantro. Stir with fork until well mixed and tofu is crumbly.