Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Another "general" food thread

Mustard Greens are my favorite, Collards and Spinach too but Kale doesn't do much for me. Tonight's fare is PB&J. With two tablespoons of Ground Flaxseed. A lentil soup is coming up soon with root veggies and fresh spring onions from the garden. Collards, Mustards, and Spinach are all ready to pick now I'll chop some of them into the soup.

Last month in this area of the Panhandle (lower south and not coastal)seemed to be collard month and locally grown ones were readily available in the stores. I love 'em chopped and put in soup. Up north on occasion (rare occasion)I'd have a white (no tomato sauce)pizza with spinach on it. Tastes good.

I usually mix chopped hard boiled eggs and sliced green olives stuffed with pimento in my potato salad, but I received the following Barbecue and Grilling Recipe of the Week from Derrick Riches at about.com, and it's good and in time for any Cinco de Mayo BBQ:

Jalapeno Potato Salad

4 large potatoes, cut into small cubes
1/2 cup extra virgin olive oil
1/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup green onions, chopped finely
1/4 cup feta, crumbled
4 jalapenos, seeded and chopped
2 tablespoons white wine vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Boil potatoes in large saucepan for 15 minutes, or until tender. Drain potatoes and allow to cool for about 5 to 10 minutes. Combine mayonnaise, mustard, oil, vinegar, salt, pepper, and garlic in a large bowl. Add potatoes, green onion, jalapenos, and feta to mixture. Mix well and serve.

Oh my gosh. The combination of green onions, jalapeno and feta. I'm just...oh my gosh. That just sounds...I cannot even describe what ecstasy that might bring.

It's good. I wanted to try it, because it was different or at least not something that I'd normally prepare. I didn't get any complaints, either, from those who don't like onions or garlic.

One side-dish/main dish that I enjoy on a hot summer day is a tuna/macaroni salad. I use one 12 oz. can of albacore (drain and flake it)to 8 oz. elbow macaroni. Prepare the macaroni according to instructions. I combine in equal proportions mayo and Good Seasonings Italian Dressing (get the packet mixes and mix your own). BE SURE TO REFRIGERATE! Throw in some black olives, diced celery, and minced onion if you like. This salad is especially good when served cold on hot summer days.

I like that salad. I also like a broccoli/cauliflower/raisin/cheese salad with ranch dressing as the base.

Another summer salad that I like is cukes, onions and feta.

Uno numero summer salad: cukes and sour cream! Do you prepare the broccoli and cauliflower in any way? I'm very partial to broccoli steamed in the pressure cooker and served with BBQ'd chicken severely seasoned with Butt Rub and accompanied by a baked potato, although potato salad may be replacing the baked potato this summer.

Yumm!

For salad, I just use the broc/caul raw. For cooking, I just steam it and mix in some butter and cheese.

Also, I really like potato salad hot. Not room temp - hot. I like to cook the potatoes and mix them up with mayo, mustard, salt, pepper, maybe a boiled egg and eat it right then.