Ingredients
2½ lb. new potatoes, halved or quartered
1 medium red onion, cut into wedges
¼ cup extra virgin olive oil
2 tbsp. snipped fresh rosemary
2 cloves garlic, minced
½ tsp. salt
½ tsp. coarsely ground black pepper
2 tbsp. balsamic vinegar
1 medium red sweet pepper, cut into bite-sized strips
3 tbsp. pine nuts, toasted Fresh rosemary sprigs
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- Preheat oven to 450°F. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper.
- Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice.
- Transfer roasted potato mixture to a large bowl; set aside.
- In a small bowl whisk together balsamic vinegar and remaining olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.
- Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings.
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Ingredients
½ small white cabbage, shredded
2 carrots, grated
4 celery sticks, chopped
1 crisp desert apple, chopped
50g stoned raisins
50g roasted cashew nuts
juice of ½ lemon
salt and frehsly ground black pepper
3 x 15ml spoons greek style yogurt
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- Mix the vegetables, fruit and nuts in a large salad bowl.
- Stir the lemon juice and salt and pepper into the yogurt then toss the salad in the dressing.
- Cover and chill until required.
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Ingredients
1¼ pounds fresh or frozen skinless salmon fillets
½ cup mayonnaise or salad dressing
½ cup plain yogurt
¼ cup finely chopped red onion
3 tbsp capers, drained and chopped
2 tsp finely shredded lemon peel
¼ tsp salt
24 slices very thinly sliced or thinly sliced firm-textured white sandwich bread, crust removed
watercress
Sliced pimiento-stuffed olives (optional)
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- Thaw fish, if frozen. Measure thickness of fish fillets. Add 1½ cups water to a large skillet or fryingpan. Bring to boiling. Add fish fillets. Return to boiling; reduce heat. Simmer, uncovered, about 4 minutes per ½-inch thickness, or until fish flakes easily when tested with a fork. With slotted spatula, lift salmon to a plate lined with several thicknesses of white paper toweling. Allow salmon to cool for 15 minutes. Remove paper toweling; cover salmon with plastic wrap and chill thoroughly.
- Combine mayonnaise, yogurt, onion, capers, lemon peel and salt; set aside. Remove any dark flesh from chilled salmon. Flake salmon and add to the mayonnaise mixture; stir with a fork to combine.
- Spread each slice of bread with some of the salmon salad. Top half of the slices with watercress. Add remaining slices of bread, spread-side down. Cut sandwiches in quarters to form squares, rectangles, and/or triangles. If desired, top each piece with an olive slice and a decorative pick.
- Makes 48 bite-size sandwiches (8 servings).
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