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Tuesday, February 18, 2014

Post-Valentine's Day Detox

Happy snowy Tuesday! I'm getting tired of saying that - is spring almost here?! My husband and I had a HUGE feast for Valentine's Day! If you haven't seen my pics on Facebook, I made:

Husband-shucked Wellfleet oysters, Greek salad with calamari,
Ladopsomo bread, and dill/mint/lemon meatballs with a tzatziki-like sauce.

Can't forget the wine!

Finished with a hazelnut and chocolate baklava with Tahitian vanilla ice cream.

You can see why we'd need a little detox! Last night we ate a really delicious, mayonnaise-free potato salad with cod baked in parchment. I love baking fish in parchment - you just add whatever you've got in your fridge! A few lemon or lime slices, kalamata olives, red onion, oregano, salt and pepper, EVOO (I had leftover garlic and thyme oil I'd made the other day, so I used that!). Bake at 450 for 12-15 minutes, until the fish easily flakes with a fork. Easy peasy! So for today, I bring you a fabulously different potato salad! Enjoy.

Lemon-Mustard Potato Salad
Giada De Laurentiis

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Zest of 1 large lemon
  • 1 1/2 pounds baby red skinned potatoes, halved
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 yellow or red bell pepper, cored, seeded and cut into thin strips
  • 4 cups arugula (about 4 ounces)
  • 1/4 cup (2 ounces) crumbled gorgonzola cheese, optional
  • 1/4 cup chopped walnuts, toasted, optional
  1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a heavy baking sheet with parchment paper. Set aside.
  2. For the dressing: In a large bowl, whisk together the olive oil, lemon juice, mustard, thyme, salt, pepper and lemon zest until smooth. Remove 3 tablespoons of the dressing and reserve.
  3. For the salad: Add the potatoes to the bowl and toss until coated with dressing. Arrange the potatoes in an even layer on the prepared baking sheet. Season with salt and pepper. Roast until golden and tender, about 40 minutes.
  4. In a large bowl, toss together the reserved 3 tablespoons dressing, bell peppers and arugula. Arrange on a platter. Place the roasted potatoes on top and sprinkle with the gorgonzola cheese and chopped walnuts if using.

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