Warm Herbed Potato Salad w/Sunflower Micro Greens

Nibbles are these tiny, marble sized thin skinned potatoes that I found at Publix. These are perfect….no prep.

Dump a bag of these potatoes (1 lb) in a pot and cover with your favorite store bought chicken stock or broth. I used Progressive Tuscan Herb.

Barely cover the potatoes with broth, add 1 tablespoon of celery salt cover and bring potatoes to a boil then lower to a simmer for about 15 minutes while you prep your other ingredients.

Small Dice here:

Celery

Green Bell Pepper

CHECK THE POTATOES 

In 10 minutes they s/b almost done. If so, remove them from heat, cover off. They will continue to cook. We just don’t want them mushy.

Strain liquid and reserve for dressing.

Take a fork and slightly press and break open potatoes(cracked)so that they can absorb the dressing while warm.

Build your dressing:

To a jar add:

¼ cup each White Wine Vinegar and Apple Cider Vinegar

1 teaspoon Celery Salt, ½ teaspoon black pepper

1 tablespoon Onion Powder

½ tablespoon Garlic Powder

2 teaspoons Dijon mustard

1 tablespoon Greek Seasoning...there are a couple different kinds at most local chain grocery stores. Each very good

Close jar and shake well

½ cup good quality olive oil

Close jar and shake again.

Taste and adjust seasonings

 Add these next ingredients to the pot with the warmed potatoes:

Celery

Green Bell Pepper

Dressing

Gently toss, then add:

A good big handful of Sunflower Micro Greens

Toss again, cover and serve warm table top

Sprinkle with Toasted Sunflower Seeds

This would be fantastic served with grilled or seared diced Bratwurst tossed into the potato salad.

A side that would balance this meal out would be The Holistic Garden’s Orange Fennel Slaw

Warm Tangled Asian Broccoli Micro Green Salad – Summer/Fall

Broccoli Micro greens are the star of this salad but I also utilized end of Summer Cherry Tomatoes. 

Oasis Mini Farm had some beautiful cherry tomatoes this year with thick skins, perfect for blistering whole. 

Utilizing these tomatoes in this Asian inspired salad goes something like this!

#1

Grab a salad or shallow wide soup bowl

#2

Fire up your oven to 400 with your favorite cast iron skilled in it

Add oil to the skillet, then a teaspoon each of salt and celery salt.

Toss in Whole Cherry Tomatoes….6 per lunch, 9 per dinner

Set timer for 15 minutes….they should be crinkled and blistered.

#3 While tomatoes are blistering…..

Add a light layer of shredded Napa Cabbage enough to cover the bottom

Layer a tangled mess of Broccoli Microgreens on top.

#4 Add raw snow peas, trimmed

#5 Remove blistered tomatoes from the oven and place on salad

then prepare the warm dressing

In a jar, add ½ cup Rice Wine Vinegar, the zest and juice of 1 naval orange, 1 teaspoon Celery Salt, 1 tablespoon of Soy Sauce (I recommend a GF Non GMO brand San-J), 1 tablespoon Garlic Powder, juicy freshly grated ginger and juices from the blistered tomatoes. 

Place the lid on the jar and shake.

Then add...

¼ cup of a neutral oil such as avocado or vegetable, ¼ c Toasted Sesame Oil

Shake again. Taste and adjust seasonings. Strain out ginger debris, if bothersome.

This salad is excellent served as an entree salad with seared tuna steak thinly sliced.