First of all

Wednesday, September 5, 2007


This morning we received our Timber Creek Farms Goody Box (it's an assortment of different organic fruits and veggies) and this box contained arugula. So I'm making a new recipe tonight to go with baked chicken breasts.

Here is the new potato salad recipe (from ) :

Potato Arugula Salad
Submitted by: Jenny
Rated: 4 out of 5 by 4 members
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Yields: 6 servings
"A different and yummy potato salad; it uses no mayonnaise. This is a nice alternative to use arugula, rather than just adding it to a green salad."
1 1/2 pounds red potatoes, cubed
3 tablespoons white vinegar
2 cloves garlic, minced (optional) (I'm going to use 2 tsp of garlic garlic instead.)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 bunch arugula - rinsed, dried and torn
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

Later this week or early next week they are calling for autumnlike temperatures and I'll be making a batch of my "Mama's Soup" which is just my chicken noodle soup. And I am going to try out a Butternut Squash Recipe AND I found a recipe for Autumn Stew--slow cooker recipe.

Yippee I have some varied recipes to try.

No comments: