My big brother Eric is in town from Portland, Oregon – with his wife Annie and two of his three children. Also, my other brother-from-another-mother (my brother’s BFF), Danny is in town from Colorado Springs, Colorado, with his daughter. The cousins are all about the same age as Alex and as far as I’m concerned don’t get to see each other often enough. They enjoy each other’s company and seem to really value their time together. We made a BBQ at my house. Grammy came to see this part of her family and her grandkids. A few others came as well including Annie and Eric’s niece who lives in Pasadena, my step-son Jared and his friend Ryan. I was ambitious and made a big dinner (also made Satsuma jam in the morning – what was I ever thinking….). Woowie – the peds were aching this morning for a bit! We had loads of food and I loved cooking it all. This was what we had and maybe it didn’t all match in terms of a theme but it seemed to be well received. El Menu...
1) Guacamole and chips. Have you noticed how relatively inexpensive the avocados are right now? It’s so much fun. 2) Margaritas. 3) Tequila Lime Chicken (recipe previously posted).
That’s as far as we got with respect to a theme…. Then we also had:
4) Marinated Tofu (recipe previously posted) 5) Grilled baby romaine 6) Kale and Brussels Sprouts salad (recipe previously posted) 7) Potato Salad with Arugula and Dijon Vinaigrette (recipe below) 8) Plum Tart (recipe posted the other day) 9) Fresh fruit and ice cream. I was so proud of myself to remember my brother’s favorite childhood ice cream… Rocky Road. Got a little smile out of him for that remembrance...
I made the Potato Salad with new potatoes from my garden; chives from my garden; new purple onions from my garden; and arugula from the garden. I liked that. I like growing the food. It’s a really sweet recipe that came from Food52 (food52.com) – tweaked just a tiny bit.
Potato Salad with Arugula and Dijon Vinaigrette (by Merrill from Food52 – food52.com)
A bunch of red spring onions (about 4 or 5) or green onions or ½ small red onion peeled and chopped
2 Pounds or more or less of new potatoes, scrubbed and cut into bite-size pieces – skin on.
Freshly ground pepper
1 Tbsp rice vinegar
2 Tbsp chopped chives (fresh chives)
3 cups roughly chopped arugula
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
5 Tbsp your best olive oil
Put the potatoes into a large pot of salted water. Bring to a boil and then reduce heat to a slow quiet simmer. Cook just until the potatoes are done, firm, but not crunchy. Cook for maybe about 10-minutes.
While the potatoes are cooking make the dressing by whisking together the red wine vinegar, mustard and olive oil in a small bowl. Add salt and pepper to taste.
Drain the potatoes and put into a large bowl. Toss gently with the Rice Vinegar, ¼ tsp salt, and ½ tsp pepper. Add the chives, arugula, and red onion and stir to mix (using your hands is perfect)
Toss with the dressing. Serve warm or keep covered at room temperature and serve.
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