By Carla Vigos
Laguna Woods Globe
Summertime brings outside consuming, events, graduations, Father’s Day and Fourth of July celebrations.
I took a visit to Greece about 10 years in the past. Kalamata olives, lemons and olive oils had been in abundance within the meals I loved. This impressed me to make a easy non-mayonnaise potato salad protected for outside events.
Secondly, beforehand I wasn’t a fan of turnips, however this straightforward recipe modified my thoughts. I plated them each on a fantastic dish I had purchased in Corfu. Opa!
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Greek Potato Salad
2 kilos unpeeled crimson potatoes lower into chunks, boiled until cooked however nonetheless agency
1/2 medium crimson onion, halved and sliced into skinny half moons
1 inexperienced onion, thinly chopped
24 pitted Kalamata olives, sliced into quarters
2 tablespoons finely chopped recent dill
2 tablespoons finely chopped recent oregano
1/4 cup olive oil
1 tablespoon crimson wine vinegar
4 tablespoons lemon juice
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon Cavender’s Greek Seasoning (non-compulsory)
In a medium bowl, mix the potatoes, onions, olives, dill and oregano.
In a small bowl, whisk collectively the olive oil, crimson wine vinegar, lemon juice, salt, pepper and Greek seasoning. Pour over the salad, combine nicely and refrigerate.
2 kilos turnips
1 1/4 cups of water plus 3 tablespoons
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon of salt
Peel turnips and lower into bite-size items. Put them in a big skillet and add 1 1/4 cups water, butter, sugar, and salt. Boil over medium excessive warmth lined, stirring often, for 10 minutes.
Boil uncovered for about 5 extra minutes till the turnips are tender and golden and the water has evaporated. Add extra water, about 3 tablespoons, if essential to glaze the turnips.