Summertime food is the best. Much of it is easy and much of it doesn't involve a lot of time. And if it does, I'm not interested.
While the husband has grill duty, I'm in charge of sides.
On Saturday he slapped some salmon on grill and I made potato salad and basil-argula strawberry salad. And I'm sharing the recipes--which I kinda made up as I went along-- with you.
But before I share the recipe, the husband wanted me to tell you about the bread. Soooooo it caught on fire. Big deal, my mom did the same thing growing up. You decide to broil some garlic bread, forget about it in the oven and then smell smoke. It happens, right people?
OK, fine, the flames were pretty big and we almost grabbed the fire extinguisher (which, we had purchased earlier that day... ironic right?) but I decided to be brave and just grabbed the bed and threw it in the sink. I think my husband is still stressed out by the whole situation...or maybe the fact that I was able to salvage a few pieces and we ate them... (are you judging me right now? I think I would judge me too, it's ok.)
Besides the whole bread-fire-sink incident, dinner was great. And I'm sharing the recipe (but not the recipe for catching bread on fire. You'll have to figure that out on your own.)
Low(er) fat potato salad3 lbs of baby red potatoes, washed & quartered
1/4 cup of non-fat plain yogurt
2 tbs low fat mayo
1 tbs apple cider vinegar
1 tbs dijon mustard
2 tbs chopped fresh dill
1 tbs parsley (fresh is best, but dried works as well.)
1/2 cup chopped white onion
2 tsp salt or to taste
3 tsp pepper
2 hardboiled eggs, peeled & chopped for garnish (optional)
Chop & boil taters until they're done. Meanwhile, in a large bowl mix yogurt through pepper. Add cooked potatoes. Toss. Garnish with eggs. Serve. Eat. Repeat.
Argula Basil Strawberry Salad
2 cups chopped argula leaves
1 cup chopped fresh basil leaves
1/2 cup chopped strawberries
2 tbs balsmic vinegar
1 tbs extra virgin olive oil
1 tsp brown sugar
1/4 tsp pepper (or to taste)
1/4 tsp salt (or to taste)
Throw salad ingredients in a bowl. Whisk dressing ingredients. Pour dressing over salad. Serve immediately and eat instantly.
Goes great with burnt bread and barbecued salmon.