Real Food { number 2 }

Hello all! Hope your day has been going pleasantly :)

Todays recipe is extremely simple. And might I add-- delicious. You are more than likely going to eat this as a side, but regardless of how you eat it,  it is excellent.  I found this recipe here.

This recipe is for my pregnant friend (who was craving potato salad). It got me thinking. Cravings are hard to curb, especially if you are grocery shopping while you have them. I have certainly noticed my cravings subdue themselves since I have started to eat healthier. But my friend who is growing the baby, has a whole different set of cravings to deal with. They are a lot more random and certainly out of this world in some cases! Being pregnant is all the more reason to eat healthy. Besides, pregnant women are eating for two. Growing babies are so vulnerable to what their mothers are eating.

Here is the good news. You can turn almost anything you are craving 'bad' to 'good'. What I like to do is take a recipe that doesn't have any 'real' food and then totally turn it around and make it healthy. Thats why I like todays recipe. Its something that almost everyone likes... simply made well.

Potato salad! If you want something good to pair this with, I cooked up some quinoa. Lightly sauteed some garlic and then tossed the quinoa with the garlic, a bit of olive oil, and some fresh herbs ( basil, from the potato recipe). You could also pair this with some roasted peppers! DEEEELISH!

Potato salad
Serves 2

8oz baby red potatoes – halved 
1 garlic clove – minced
1/2 red onion – thinly sliced
3 tbsp olive oil
2 tbsp green onion (scallions) – thinly sliced
S&P

(The recipe called for red potatoes. I could only find local white nuggets. They were just as good. I also used organic local chives instead of the scallions.. hmmmm :D )

Vinaigrette:
1 tbsp whole grain mustard
1 garlic clove – peeled & chopped
1 tbsp fresh oregano
1/2 lemon – juiced
1/2 cup olive oil
S&P to taste

Pop the mustard, garlic, lemon juice and oregano in a food processor (or blender) and with the machine running drizzle in the olive oil. Taste and season with S&P.  Alternatively, if you haven’t got a processor, add the mustard, minced garlic, chopped oregano and lemon juice in a bowl. Stir and whisk in the olive oil to lend. Taste and season. This recipe will make more than you need for this dish so don’t add it all in at once.

DIRECTIONS:

Preheat oven to 400°F. Begin by tossing the potatoes in 1 tbsp olive oil, S&P and garlic. Place on a foiled oven tray in a single layer and roast for approx 20 minutes, or until cooked. Once roasted, let sit on tray for 5 minutes (they’ll be easier to peel off the foil and won’t stick). Meanwhile, saute the onions in 2 tbsp olive oil on medium low heat for 20-25 minutes, stirring occasionally. You want to caramelise them and not burn them on a higher heat. By caramelizing them, the natural sugar of the onions will come out and give your salad a delicious flavor. Once cooked, remove from heat and let cool.

To assemble salad:
Place the potatoes, onions & scallions in a large mixing bowl. Add 1 tbsp of dressing to coat. Toss well. Taste and season with S&P. If you need more dressing, go for it, but keep in mind the potato salad should not be runny or drenched in dressing. A light coating is perfect.

Did you enjoy this recipe? Drop me a comment! 

Peace!

Something to think about { water }