Showing posts with label Potato Salad. Show all posts
Showing posts with label Potato Salad. Show all posts

Tuesday, September 17, 2013

Caprese Burgers with Sweet Corn-Potato Salad or the Last Rose of Summer


        After this post, More Time will be on vacation for a brief period.  See you later!

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 The last two days, when Dave and I have gone out to walk the dogs, it's been all of 45 degrees Fahrenheit.  Now, of course, we live in Minnesota; the rest of the country might not have those lows.  We have freeze warnings coming up, so I was out collecting the last of the tomatoes and also enjoying the last blooms in our yard...

Backdoor Italian parsley

Backdoor herb pot--Sage (top), Chives (left), Thyme (right), Rosemary (bottom), Mint (left)

Almost the last of the cherry tomatoes

Saturday, February 2, 2013

Slow Oven BBQ Ribs with Spicy Broccoli-Potato Salad


Barbeque ribs made in my kitchen oven on a cold, cold day made it seem like...well, somewhat nearer to summer, let's say!

 In the middle of of the winter, I become entranced with the idea of summer food.  I crave hamburgers on the grill eaten outside at the picnic table.  I adore the idea of Sangria and a big crab salad.  (I have the opposite reaction when in mid-July I crave beef stew. Every year.)

Sunday, September 2, 2012

38 Power Foods, Week 12 -- Sweet Potatoes -- Warm Two-Potato Salad with Tarragon-Mustard Vinaigrette

from a June, 2012 post


(A note to my readers:  This blog has been publishing with an odd display and, in an attempt to restore its appearance, I've inadvertently deleted all of the comments from this post.  Please accept my apologies and thanks for your lovely comments!  Now on to today's post....)


Necessity is the mother of invention.
As is a determination to use what's available in the larder.
Tonight, I had probably half a pound roasted pork loin and a nice dish of my favorite barbeque sauce leftover from a birthday dinner for my friend, Lani.    I had, however, eaten the side that went with it for lunch.  Of course I knew what I was doing, but I love toasted Israeli couscous with vegetables.

Monday, June 4, 2012

Warm Two-Potato Salad with Mustard-Tarragon Vinaigrette



Necessity is the mother of invention.
As is a determination to use what's available in the larder.
Tonight, I had probably half a pound roasted pork loin and a nice dish of my favorite barbeque sauce leftover from a birthday dinner for my friend, Lani.    I had, however, eaten the side that went with it for lunch.  Of course I knew what I was doing, but I love toasted Israeli couscous with vegetables.