Sunday, May 5, 2013

Whole Hog - And a Whole Lot of Potato Salad

Last Friday's produce bin from Whole Hog Farms included the following:

green beans, kale, broccoli, cucumber, beets, grapefruit, carrots, potatoes
Meal planning for the week was difficult. I don't think it was the bin selections. It could be that I wasn't sure how our evenings were going to look.  There was the possibility of a change in my work schedule. There were after-work appointments, and we had hoped to get to the Service Canada office to renew our passports. Whatever the reason, it took me three attempts to get our meals sorted out, and even then things didn't quite work out as I had expected. Actually, the plan unravelled pretty early in the week. Hubby participated in Snow to Surf on Sunday. (Running. He did really well.) By the time we got home, neither of us felt like eating the meal I had planned. Still, we were able to prepare the following delicious meals. Items in bold are from the bin.

  • Potato, Green Bean and Tuna Salad served on baby spinach. Avocado and tomato salad. Potatoes and green beans.
  • Pasta with Squash Pesto. Spinach, tomato and cucumber salad. Cucumber.
  • Cannellini and Kale Soup. The Soup Sisters Cookbook. Toast. Kale.
  • Potato Curry. Rice. Cucumber and yogurt. Potatoes and cucumber.
  • Beet Salad with Sheep's Cheese and Olives. Food 2.0Beets and lettuce. (The lettuce came in this week's bin.)
The carrots were eaten throughout the week as snacks, the grapefruit rounded out a couple of breakfasts and most of the broccoli was used last week. Each meal, with the exception of the beet salad, made enough for dinner for two with leftovers for lunch the next day. In fact, the potato salad made enough for a couple of lunches and then some. 

Potato, Green Bean and Tuna Salad

Note: Skip the tuna if you want to go all veggie. We have it that way more often than not. Yummy either way.

Also, this recipe is my adaptation of several long-forgotten recipes. I think it was one of Jamie Oliver's shows that first brought mixing warm potatoes with vinaigrette dressing to my attention. I haven't made creamy, mayonnaise-based potato salad since.


2 small cloves garlic, minced (about 11/2 tsp)
1 tsp dijon mustard
juice of 1 lemon (3 tbsp)
5 tbsp olive oil
salt and pepper
  • Combine the above ingredients in a large bowl. Use the bowl you will be serving the salad in. That large. You'll want a bowl that can handle a bit of heat too, as you'll be adding hot ingredients next.

6 (about 1 lb) potatoes, peeled if desired, and cut into 1 inch chunks
12 oz green beans, ends trimmed and snapped into bite-sized pieces
1-6 oz can tuna
1/4 cup chopped chives
  • Steam the green beans until cooked to your liking. Cool and set aside. (I steamed the beans in the pot I later used for cooking potatoes. Hubby and I are the dishwashers here.)
  • Boil the potatoes until tender.
  • Drain the potatoes, and while they are still hot, mix with the dressing.
  • Chill potato-dressing mix.
  • Once the potatoes have cooled, add the green beans, tuna, and chives and mix well.
  • Serve on greens of choice, or not, though more greens are always a good thing.

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