Monday, May 27, 2024

Green Bean and Potato Salad

Today's recipe can be found on the site, Memorie di Angelina. The recipes on Memorie di Angelina feel like a culinary hug. They're full of simple, authentic flavors that remind me of the way my Mom and aunts used to cook. There's a focus on fresh ingredients, traditional techniques, and creating dishes that nourish both body and soul, just like the meals I grew up with.

Green Bean and Potato Salad

500g (1 lb) yellow-fleshed potatoes, preferably small to medium-sized
400g (14 oz) green beans, trimmed
100 ml (1/2 cup) olive oil
2 Tbs white wine vinegar
1 small shallot, finely minced
A handful of fresh green herbs such as parsley, basil, mint, or marjoram or a mix, minced
Salt and pepper

For the vinaigrette:
Place the potatoes unpeeled in a large pot, add enough water to cover them well. 

Bring the water to a boil. 

Cooking until the potatoes are tender but not mushy, usually about 20 minutes for medium potatoes.

Remove the cooked potatoes from the water with a skimmer and place in a colander to cool.

Now add the green beans to the same pot along with a good pinch of salt. Boil them until they are crisp-tender. 

This can take anywhere from 5 to 15 minutes depending on the bean. 

Remove them to another colander and rinse them with cold water to cool them quickly. 

Let them drain.

While the vegetables are cooling/draining, you can turn to your vinaigrette. 

Whisk the oil and vinegar together in a small bowl until they have fully emulsified. 

Stir in the minced shallot, along with the minced herbs and a good pinch of salt and a grind of pepper. 

Taste and adjust for seasoning, then set aside until needed.

As soon as the potatoes are cool enough to handle but still warm, cut them into bite sized pieces and place them in a mixing bowl. 

Add the green beans. 

Pour the vinaigrette over the vegetables then toss well, until they are well covered with the vinaigrette.

Give the salad a final taste and adjust for seasoning if need be.

Let the salad rest for at least 30 minutes before serving.

Sunday, May 26, 2024

First Lettuce


Beautiful! Fresh from my sister and brother-in-law's garden. 

I do love this time of the year.

Saturday, May 25, 2024

Cold Noodle Salad With Spicy Peanut Sauce

The grill is open. Started the season with T-Bone Steaks. But the side was the star!

I found this recipe on the New York Times app.

Similar to cold sesame noodles but a little spicier.

We both went back for seconds, or was it thirds?

Who's counting.



Kosher salt

10 ounces soba noodles

1 medium zucchini or cucumber (about 6 ounces)

5 radishes (about 4 ounces)

1 bell pepper (any color)

1 tbsp sesame oil

1/2 cup roasted salted peanuts (about 2 ounces), roughly chopped

2 scallions, trimmed and finely chopped

1 lime, cut into wedges for serving



1/2 cup smooth peanut butter (not natural)

1/4 cup soy sauce

2 tbsp maple syrup

2 tbsp lime juice (from 1 lime)

1 tbsp sesame oil

2 tsp chile oil or hot sauce, plus more to taste


Step 1
Bring a pot of salted water to the boil. 

Add the soba, stir to prevent sticking, and cook according to package instructions until just tender.

Rinse under cold water until the noodles are completely cold.

Step 2
Meanwhile, make the sauce:
In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. 

Add ¼ to ½ cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. 

Taste and add more chile oil or hot sauce as desired; set aside.

Step 3
Cut the zucchini or cucumber and radishes into -inch thick slices, then cut into thin matchsticks. 

Slice the peppers into -inch pieces. 

Place them all in a large bowl.

Step 4
Loosen the soba noodles by running them under some water, then allow to drain again. 

Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.

Step 5
When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, and scallions. 

Serve immediately, with lime wedges alongside.

Thursday, May 16, 2024

BLT Tortilla

I found this recipe on Instagram at coundown_til_dinner. 

Click here to view the video of the recipe.

Love this! I used regular mayo instead of the spicy mayo.

The bacon was made in the oven. The only way I will ever make bacon. 

Spicy mayo
Crispy bacon
Handful of lettuce & sliced tomatoes
Sliced cheese

Cut a slit in your tortilla (halfway up the tortilla)

Add the different fillings to each quarter
Fold your tortilla
Place in your grill pan until golden and delicious, flip & enjoy!