New Polish Potatoes
Courtesy of epicurious
Servings: 4
Prep Time: 10 Min.
Cook Time: 6 Min.
Prep Time: 10 Min.
Cook Time: 6 Min.
What you need:
For the Cucumber Salad:
* 1/2 cucumber, peeled and chopped
* 1/2 c. Greek kefir sour cream (or low-fat sour cream)
* juice of 1 lemon
* 1/2 tsp. salt
For the Vegetable Medley:
* 1 Tbsp. olive oil
* 1 red onion, peeled and diced
* 6 asparagus stalks, cut in 1/4-in. pieces
* 1/2 c. fresh or frozen corn
* 1/2 c. fresh or frozen peas
* 1 beet - peeled, cooked, and cubed
* salt and pepper to taste
For the Potato Mixture:
* 2 medium red-skin potatoes, cooked and cubed
* 1/2 c. cooked quinoa
* 2 slices Muenster cheese
* 1/2 cucumber, peeled and chopped
* 1/2 c. Greek kefir sour cream (or low-fat sour cream)
* juice of 1 lemon
* 1/2 tsp. salt
For the Vegetable Medley:
* 1 Tbsp. olive oil
* 1 red onion, peeled and diced
* 6 asparagus stalks, cut in 1/4-in. pieces
* 1/2 c. fresh or frozen corn
* 1/2 c. fresh or frozen peas
* 1 beet - peeled, cooked, and cubed
* salt and pepper to taste
For the Potato Mixture:
* 2 medium red-skin potatoes, cooked and cubed
* 1/2 c. cooked quinoa
* 2 slices Muenster cheese
What to do:
1. Make the Cucumber Salad: In a medium bowl, mix the cucumber, sour cream, lemon juice, and salt together. Set aside.
2. Make the Vegetable Medley: In a large sauté pan, warm the oil over moderate heat. Add the onion and cook until soft, about 4 minutes. Add the asparagus, corn, and peas and cook for 2 minutes. Add the beet, season with salt and pepper to taste, and set aside.
3. Make the Potato Mixture: In a large microwavable bowl, combine the potatoes and quinoa and top with the cheese. Microwave for 45 seconds on high, until hot and bubbly. Add 1/2 cup of the cucumber salad, using more to taste, and the vegetables, gently stir, and serve.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Andrew Chardack, Age 9
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
2. Make the Vegetable Medley: In a large sauté pan, warm the oil over moderate heat. Add the onion and cook until soft, about 4 minutes. Add the asparagus, corn, and peas and cook for 2 minutes. Add the beet, season with salt and pepper to taste, and set aside.
3. Make the Potato Mixture: In a large microwavable bowl, combine the potatoes and quinoa and top with the cheese. Microwave for 45 seconds on high, until hot and bubbly. Add 1/2 cup of the cucumber salad, using more to taste, and the vegetables, gently stir, and serve.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Andrew Chardack, Age 9
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
Nutritional information:
Calories: 308; Total Fat: 14g; Total Carbs: 38g; Protein: 10g;