Happy Earth Day!
It’s time to get outside and celebrate Mother Nature in all her springtime glory. Make a picnic, go for a hike in the woods, play in the park, stroll a blossoming orchard, or shop at a farmers’ market. Who wants to be stuck cooking in a stuffy kitchen?
Try these terrific no-cook recipes so you can maximize your time outdoors while still enjoying a fresh, nutritious homemade meal. Pre-cook Creamers and store them in the fridge so you can just assemble and go.
Mexican cuisine is en vogue, and this one is a fun, south of the border twist on the traditional potato salad. Combine microwaved and cooled Little Potatoes with cilantro, black beans, red onions, cumin, sweet green chilies, and salsa at your temperature of choice. Toss and serve in a brightly colored ceramic bowl with a dollop of sour cream and sliced green onions. Little Trios in red, yellow, and blue make an attractive dish—perfect for a neighborhood barbecue or al fresco dinner gathering.
Remember fondue? It’s back. And there’s something extra social about sitting around the simmering pot, dipping into the gooey cheese. Cheese Fondue with Little Potatoes is easy, quick and healthy. Use pre-cooked Little Yellows and cut veggies—cauliflower, peppers, carrots—to dunk into the melted Gruyere spiked with white wine and dry mustard. Bacon bits and green onions (or chives) add richness. Make sure to put out a festive tablecloth and lots of napkins. Dig in!
Potato Tabouli salad looks fabulous and will elevate any potluck table. Substitute couscous in this favorite Middle Eastern dish with boiled, quartered Creamers. Then toss with olive oil and lemon juice, plus cucumber, onions, multi-color cherry tomatoes, parsley, and mint. It’s light and refreshing. Make in advance and chill, then garnish with fresh mint leaves and serve in pretty bowls when ready. Tabouli pairs nicely with grilled fish or chicken.
Spring on a dish
Potatoes, Corn, and Tomato Salad is like spring on a dish—colorful, fresh, and light. It’s also as lovely as it is nutritious. Serve with freshly grilled catch of the day or cold BBQ chicken drumsticks. Mix and match pre-cooked red-skinned Little Reds halves with crunchy blanched green beans, cooked corn, quartered little tomatoes, and delicate green onion. Then drizzle in homemade Ranch dressing and sprinkle on fresh-ground black pepper and kosher salt. Serve at room temperature. This recipe packs well for a picnic or potluck.
Enjoy the Earth’s harvest!
WHAT’S YOUR FAVORITE WAY TO COMBINE THE BEAUTIFUL OUTDOORS WITH DINING? ANY TIPS?