Red, Blue Potato Salad 2 Fingerling Potatoes 2 Small Red Potatoes 2 Small Blue Potatoes 1/8 cup Finely Chopped Red Onion 1 TBSP Chopped Parsley ½ TBSP chopped dill ½ TBSP Chopped 1 Large Hard-Cooked Eggs 1/8 cup Red Wine 1 TBSP Olive Oil ¾ TSP 1 TSP Dijon Mustard ¼ TSP Ground Black ½ clove garlic, minced Instructions: Wash potatoes but do not peel. Cut fingerling potatoes into wedges (halved lengthwise); quarter the red potatoes; cut the blue, small potatoes into halves lengthwise. Begin to boil water for hard-cooked egg (recipe shown in next paragraph). Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly (for about 5 minutes). Place potatoes in a large bowl. While red and fingerling potatoes are cooking: place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly (about 5 minutes). Add potatoes to the large bowl and toss potatoes with onion, parsley, dill, chives, egg (chopped). In a small bowl, combine red wine vinegar, olive oil, salt, Dijon mustard, black pepper and garlic. Pour this mixture over potatoes gently to combine. Put into serving dish, garnish if necessary. (Can be served warm, at room temperature, or chilled). To produce hard–cooked egg: Have the eggs at room temperature. Bring enough water to cover eggs to a boil in a large saucepan. To prevent cracking shells, carefully lower eggs into water with spoon. Reduce heat. Keep simmering 18-20 minutes. Place egg into cold water to cool immediately after cooking. When cool, shell the egg. This recipe provides three consumers with 1 serving of vegetables. Each consumer is given ½ cup of potatoes. Recipe Credit: Recipe Girl (www.recipegirl.com); Edited: Jillian O’Neil Blue Iced Water 3 cups of Water 6 Drops of Blue Food Coloring 1 cup Ice Instructions: Put 3 cups of water to a pitcher and add 6 drops of blue food coloring. If color isn’t distinct enough, add extra drops until desired color is present. Then, add ice to the water. This recipe provides three consumers with a beverage for dinner. Recipe Credit: Jillian O’Neil
Red, Blue Potato Salad 2 Fingerling Potatoes 2 Small Red Potatoes 2 Small Blue Potatoes 1/8 cup Finely Chopped Red Onion 1 TBSP Chopped Parsley ½ TBSP chopped dill ½ TBSP Chopped 1 Large Hard-Cooked Eggs 1/8 cup Red Wine 1 TBSP Olive Oil ¾ TSP 1 TSP Dijon Mustard ¼ TSP Ground Black ½ clove garlic, minced Instructions: Wash potatoes but do not peel. Cut fingerling potatoes into wedges (halved lengthwise); quarter the red potatoes; cut the blue, small potatoes into halves lengthwise. Begin to boil water for hard-cooked egg (recipe shown in next paragraph). Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly (for about 5 minutes). Place potatoes in a large bowl. While red and fingerling potatoes are cooking: place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly (about 5 minutes). Add potatoes to the large bowl and toss potatoes with onion, parsley, dill, chives, egg (chopped). In a small bowl, combine red wine vinegar, olive oil, salt, Dijon mustard, black pepper and garlic. Pour this mixture over potatoes gently to combine. Put into serving dish, garnish if necessary. (Can be served warm, at room temperature, or chilled). To produce hard–cooked egg: Have the eggs at room temperature. Bring enough water to cover eggs to a boil in a large saucepan. To prevent cracking shells, carefully lower eggs into water with spoon. Reduce heat. Keep simmering 18-20 minutes. Place egg into cold water to cool immediately after cooking. When cool, shell the egg. This recipe provides three consumers with 1 serving of vegetables. Each consumer is given ½ cup of potatoes. Recipe Credit: Recipe Girl (www.recipegirl.com); Edited: Jillian O’Neil Blue Iced Water 3 cups of Water 6 Drops of Blue Food Coloring 1 cup Ice Instructions: Put 3 cups of water to a pitcher and add 6 drops of blue food coloring. If color isn’t distinct enough, add extra drops until desired color is present. Then, add ice to the water. This recipe provides three consumers with a beverage for dinner. Recipe Credit: Jillian O’Neil