Original recipe found on Cooking Classy
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Greek Potato Salad
Delicious and unusual take on potato salad
Instructions
Put potatoes in a large pot and cover with water. Add a little salt and bring to boil. Cook about 8-10 minutes until tender. Drain potatoes and then chill.
Meanwhile put cucumber in bowl. Add yogurt, mayonnaise, parsley, dill, lemon juice, garlic and season with salt and pepper. Add in potatoes and red onion and evenly coat. Garnish with parsley, dill and lemon zest.
Easy to make and delicious. Original recipe from Food Network Magazine.
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Pork with Sweet and Sour Squash
All in one meal that is delicious.
Instructions
Preheat oven to 450. Using a baking sheet toss squash with olive oil and salt & pepper. Spread in single layer and cook for 20 minutes.
Using a nonstick skillet season pork with salt and pepper, thyme. Add a tbsp of olive oil to plan and place pork in it. Cook for about 3 minutes until browned on both sides and pork is cooked thoroughly Set aside.
Add 1tsp olive oil to plan and cook celery and red onion. Cook until crisp tender and add garlic, capers, thyme. Garlic should be golden. Add squash, vinegar, sugar, and 1/4 c water and cook down until absorbed.
To serve place pork on plate with some of the squash mixture.
Very flavorful. Original recipe found on Half Baked Harvest.
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Artichoke Ricotta Flatbread
Instructions
Preheat oven to 450. Grease a baking sheet with olive oil.
On a lightly floured surface, push and roll the dough out until very thin. Drizzle olive oil and salt and pepper. Transfer to baking sheet and cook for 8-10 minutes until golden.
While cooking, stir ricotta, basil, honey, salt and pepper. Remove bread from oven and top with the ricotta. Scatter the artichokes and sprinkle with red pepper flakes. Add the fresh arugula and Parmesan. Drizzle with the vinaigrette.
To make the vinaigrette mix all ingredients together.
Quick and delicious meal. Original recipe from Food Network Magazine.
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Instant Pot Salmon with Garlic Potatoes and Greens
Instructions
Put potatoes in the bottom of the instant pot with 1 c water and 2 tbsp butter, a pinch of salt and pepper. Place the pots steam rack over the potatoes.
Rub the sides of the salmon fillets with the paprika and lemon zest. Put skin side salmon on the rack. Put on the lid, making sure the steam valve is in the sealing position and set the pressure cooker to high pressure 3 minutes. Carefully turn the steam value to the venting position to release the pressure.
Remove salmon and rack and set the cooker to saute to normal heat. When the potatoes start sizzling and cook, stirring until softened. 1-2 minutes and season salt and pepper. Smash potatoes with fork until chunky.
Turn off cooker, add the spinach to potatoes until wilted. 1-2 minutes. Season and serve salmon with lemon wedge.
