New Red Potato Salad

With summer here and the 4th of July around the corner my mind is definitely on picnics with potato salad! In search of the perfect potato salad I must say I believe this is my fav. so far. I am not a fan of the traditional southern potato salad because of the mayo. This recipe has just enough vinegar in it to keep my mind off of the mayo and on to the second helping!! The longer you can refrigerate it the better, over night is best. This is a great day before recipe, give yourself time to allow the potatoes to cool before dicing. Hope you enjoy!

3 lbs. unpeeled red potatoes
4 eggs
1 1/2 c. mayonnaise
2 Tablespoons distilled white vinegar
1/2 c. sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 c. celery, chopped
2 Tablespoons milk

Bring a large pot of salted water to a boil. Add red potatoes, cook until tender but still firm, about 15-2o minutes (be careful to not over cook). Drain, cool and chop into 1 inch cubes. Place in medium bowl, set aside.
Place eggs in a medium sauce pan, cover with cold water. Bring water to a boil, immediately remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and dice.
In a small bowl whisk together mayo, milk, vinegar, green onions, salt and pepper. Pour mixture over the potatoes and mix together with the eggs and celery. Cover and chill in the refrigerator a minimum of 2 hours before serving.
Yields appox. 12 servings

Pan Sauted Spinach

Tried this recipe a few years ago and continue to use it on a regular basis. I added the mushrooms and pine nuts to it on a whim one evening and fell in love with it all over!! Just another way to get in a fantastic veggie! Please note that when cooked the volume of spinach decreases by three quarters. Don't be hesitant to use all of both bags, you'll need them!

2 + 1/2 slices Bacon, cooked and crumbled

1 Tablespoon + 1 teaspoon Butter

1 Tablespoon Olive Oil


2 Tablespoon minced Garlic


1/2 sweet Onion, chopped


2 bags of baby Spinach (6 oz each)


salt + pepper


sliced Mushrooms (optional)


Pine Nuts (optional)



Fry the bacon, drain and crumble, set aside.

Melt butter and oil in large skillet over medium heat. Mix in bacon, garlic, onion, mushrooms and pine nuts. Cook and stir 2-4 minutes, until onions just begin to soften. Next mix in the spinach until evenly coated with oil mixture. Cover skillet, reduce heat to low, cook 5 minutes or until spinach is tender. Season with salt and pepper.

Yields approx. 4 servings

Stonehouse EVOO

My sister recently introduced me to Stonehouse Extra Virgin Persian Lime Olive Oil, which is made by crushing both lime and organically-grown olives at the time of pressing to create a very brilliant, superb flavor. Stonehouse recommends using it in chicken and fish dishes, and a finishing oil for beef stir fry and tacos. I enjoyed it paired with balsamic as a simple dipping for crusty baked bread instead of butter. It adds a lovely, refreshing finish to your summer dishes!

As an added bonus, EVOO contains potent antioxidants, which prevent cell damage from free radicals, leading to better overall health.

Stonehouse offers recipes on their site and you can also order a 7.6 oz. bottle for only $12 plus shipping.

Local vs. Organic

For an interesting read in Time Magazine regarding the debate of local vs. organic, go here.

Fruity Smoothie

On a hot summer day there is nothing quite as refreshing as a fruity smoothie. Have for breakfast or as an afternoon treat!

Fruity Smoothie

1/2 cup Cascadian Farm Organic frozen fruit (strawberries, blueberries or raspberries) or you can use fresh fruit that's in season.

1 cup of low fat Horizon's organic milk

1 cup of Horizon's organic yogurt (plain, vanilla, or fruity)

Bit of honey

1/2 of a banana (tip: cut up a banana and freeze to throw in a smoothie for added frostiness)

Blend and enjoy!