I hope you are doing well and not letting the prolonged heat wave get to you. Stay cool. This week we are getting:
For this week’s recipe idea, Beth B writes:
In this heat, nothing’s better than a grilled burger topped with fresh tomatoes, served with cold potato-green bean salad and watermelon for dessert!
Red Potato and Green Bean Salad
Bring a large pot of salted water to a boil. While waiting for the pot of water to boil, trim the beans and cut into 1 to 1-1/2 inch pieces. Cook the beans in boiling water for about 3-4 minutes – They should be crispy but not rock-like. Remove the beans to a bowl of ice water with a slotted spoon, leaving the water boiling.
Scrub the potatoes and cut in half; put in boiling water 10 to 12 minutes, until they are tender. Drain potatoes and sprinkle the vermouth over them, if you’re using it, and toss gently.
In a small bowl, whisk together the vinegar, mustard, and parsley. Slowly add the oil, whisking continually. Or put it all in a blender and blend, but this changes the consistency. Pour the dressing over the potatoes. When the potatoes are cool, add the green beans and parsley and toss.
Best made a day ahead and thoroughly chilled. Season with salt and pepper to taste and sprinkle with paprika. Serves 2.
Tomato and Cucumber Salad
Combine all ingredients and chill. If you’re adventurous, add a chopped jalapeno pepper.