These potatoes were a hit! I made a yogurt sauce with the leftover dill to serve alongside the potatoes, and the combination of the two made for a great side with very few ingredients, maybe even ingredients you have on hand. You can use any type of potatoes for this, but I recommend the red potatoes because they have a sweet flavor that pairs will with the dill.
Ajvar (pronounced eye-var) is a Croatian spread made from roasted eggplant and red peppers. It is actually pretty easy to make, and very very tasty. This goes well on bread, with grilled vegetables, on eggs, or as a dip for fresh veggies. After living in Croatia, I was disappointed that I could not find the spread at my local grocery store, so I made it!
My recipe inspiration: Aida Mollenkamp
I made this salad randomly one night with various ingredients I had in the house, and it came out wonderfully. Since posting, it has consistently been one of my most viewed recipes, and since it is an easy mix of a few gorgeous ingredients for full nutrition, I can see why! The quinoa and almonds provide protein, you get vitamin C from the broccoli, and perhaps most importantly, powerful anti-oxidants from the shallots.
This fresh, hearty salad can be served as a side or main dish, and will have you ready for summer with it’s light, tangy dressing.
This is an easy, crowd-pleasing cold salad. Olive Oil is very important in cold salads where the oil takes center stage. For this salad I used organic koroneiki cold pressed olive oil. Cold pressed oils are extracted by grinding the seed or fruit and retain their flavor, nutritional value, and health benefits. Cold pressed oils are excellent for using in cold salads, and really do make a huge difference in taste.
This salad is so versatile and palate cleaning. It is super tasty paired with a variety of dishes. So how are you going to eat it? Atop a green salad? With some vegetable parkoras (pictured: from Trader Joe’s), or by the spoonful?