Recipe corner: summer potato salad and vinaigrette fruit sundae
July has arrived and cookouts are in full swing! Check out these healthy and tasty alternatives to traditional cookout recipes.
Summer Potato Salad
This is a delicious potato salad with a healthy twist. It is mayo-free and full of great, fresh flavors.
- 2 pounds small red potatoes, scrubbed and sliced
- 1 tablespoon fine sea slat
- ¼ cup olive oil
- 1/3 cup lightly packed fresh flat-leaf parsley, plus an additional 2 tablespoons for garnish
- 1/3 cup chopped green onions, plus an additional 2 tablespoons for garnish
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, chopped
- 3 stalks celery, chopped
- Black Paper, to taste
Using a large saucepan combine sliced potatoes and salt. Cover with water, allowing 1 inch of water to settle above the potatoes. At high heat bring your water to a boil. Once a boil has begun reduce your heat to medium-low, cover with a lid, and cook until potatoes are soft (about 5-6 minutes). Before straining your potatoes from the water reserve ¼ cup. Then transfer your potatoes to a large mixing bowl. Combine the olive oil, ½ cup parsley, 1/3 cup green onions, lemon juice, ¼ cup reserved water, mustard, garlic and black pepper in a food processor or blender. Chop well until the herbs and garlic are in small pieces. Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. To help soak up the drizzle let your potatoes set for about ten minutes. Finally add your celery, 2 tablespoons of chopped parsley and green onions. Toss one last time and enjoy! This recipe can be covered and refrigerated to. It is best if eaten within 3 days.
Vinaigrette Fruit Sundae
Who doesn’t enjoy a sweet treat during the hot summer months? This healthy dessert will satisfy any sweet tooth!
- 1 ¾ pound combination of peaches and cherries (feel free to add or substitute any stone fruit
such as: nectarines or plums)
- ¼ cup Turbinado (raw) sugar
- 2-3 tablespoons balsamic vinegar
- Vanilla frozen yogurt
- Granola topping
Preheat your oven to 350 degrees Fahrenheit. Peel/slice your peaches and peel/pit/halve your cherries. Toss your fruit with sugar and balsamic vinegar. Using parchment paper line a baking sheet. Spread your fruit mixture into a single layer on your baking sheet. Bake for about 15 minutes then toss, then bake for an additional 15 minutes (total baking time 30 minutes). Serve warm, with frozen yogurt topped with granola. This recipe will yield 4 sundaes.
Both recipes were inspired by Cookieandkate.com.
Recipes prepared by Allie Farley, M.S., R.D., L.D., registered dietitian at VCU Health. Visit Allie's blog on Diet and Nutrition for more recipes and information about the connection between diet and cancer survivorship.