I am in the process of starting my digital publishing venture, Garden Shorts Publishing. Through it, I hope to bring lots of amazing gardening and food content to those of us who have digital readers, smart phones and tablets.
I've just release two new ebooks about growing, preparing and harvesting beets and potatoes. Both of which have lots of user friendly gardening information and recipes. Next week, I will have a gardening basics ebook up and ready to go...so stay tuned!
This is one of the recipes in the book. Potato and Green Bean Salad is one of my all time favorites!
Potato and Green Bean Salad
Submitted by Gwen Kenneally of Back to the Kitchen
http://www.gwenkenneally.blogspot.com/
3 pounds new or red bliss potatoes
4 cups green beans, trimmed
1 cup walnuts, coarsely chopped
1-teaspoon red pepper flakes
Salt and fresh ground pepper to taste
3/4-cup balsamic vinegar
1 1/2 cups olive oil + extra to coat potatoes for roasting
2 shallots finely chopped
4 garlic cloves, finely chopped
Pre-heat oven to 350°. Prick the potatoes with the tines of a fork and arrange them on a baking sheet. Coat with olive oil and salt and pepper. Bake for 1 1/2 hours. When cool enough to touch. Cut into quarters. Sauté green beans, walnuts and red pepper flakes in 2 tablespoons of olive oil. In a small bowl whisk together oil and balsamic with garlic and shallots in a serving bowl toss the potatoes with the green bean mixture. Pour dressing and gently toss thoroughly. Let stand at room temp for one hour and toss again before serving.
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