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As a senior medical student, I am learning the foundations of being a good doctor, spending anywhere between 40 and 90 hours each week in the hospital.  While I generally love my work, it often leaves me drained and pinched for time (especially after a 26 hour call shift!)  My meals have therefore become simpler (and make in abundant quantities to last a few days), but I haven’t stopped cooking.  I have been guilty of neglecting Gourm(eh)? over the past year, but hope I can make up for it with a few summer recipes over the next few months!

One of my favourite things is receiving my biweekly organic food boxes from Front Door Organics.  They deliver gorgeous fruits and veggies right to my front door – and in the summertime, I love choosing their local Ontario produce.  It’s always a treat finding veggies you just can’t get at the grocery store, such as sweet purple carrots, colourful watermelon radishes, and tangy micrograms.

I love potato salad all year round, but in the summer I try to avoid heavy mayonnaise dressings. The recipe in my most recent food box caught my eye.  Inspired by local veggies now in season, their potato salad has a light lemony vinaigrette.   Below is a modification of their suggested recipe of the week – Simple Summer Salad with Green Beans & New Potatoes.  Being an omnivore, I substituted their cubed smoked tofu with bacon, but it would be easy to return to their vegan recipe.

This summer salad was delicious.  I was too excited to chill this recipe for 30 minutes before trying it, but it was even better cold as leftovers the next day after the marinade had mellowed the salad.

Summer Potato Salad

Potato Salad with Lemon Vinaigrette

(4-6 generous servings)

Ingredients:

SALAD MAKINGS

  • 1 pound new potatoes, halved
  • 1 zucchini, coarsely chopped
  • 1 cup green beans, coarsely chopped
  • 2 green onions, minced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup olives, sliced
  • 2-3 tbsp capers
  • 5-6 slices of bacon, cut into bite size pieces (or 1 cup cubed smoked tofu)

VINAIGRETTE

  • 1/2 cup olive oil
  • Juice of one lemon
  • 1 tbsp dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup freshly chopped herbs (such as basil, parsley, and tarragon)
  • Freshly ground pepper and salt

Directions:

To prep the salad ingredients, start by boiling the new potatoes in salted water until tender, about 15 to 20 minutes.  Drain and immerse potatoes in an ice bath to cool. Blanch the zucchini and green beans in salted water for 1-2 mins, then drain and also immerse in an ice bath to cool.  Remove veggies from ice bath and allow to air dry (don’t keep them in the ice bath for longer than 2-3 minutes to avoid getting soggy).

Meanwhile, cook the bacon and prep the other veggies.  Place all the salad makings together in a large bowl. Whisk the vinaigrette ingredients together, then pour over the salad.  Gently mix. Refrigerate for 30 minutes and serve.

Bon appetit!

– Catherine

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