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New Polish Potatoes
Courtesy of epicurious
Servings: 4
Prep Time: 10 Min.
Cook Time: 6 Min.
What you need:
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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
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
Nutritional information:
Calories: 308;   Total Fat: 14g;   Total Carbs: 38g;   Protein: 10g;