ver high heat. Place sweet potato, eggplant and zucchini in a
Heat a grill pan over high heat. Combine oil and garlic in a large bowl. Season. Add sweet potato, eggplant and pepper and toss to combine. Working in batches, cook vegetables for 2 mins per side, or until tender. Let cool.
Spread pesto over both sides of bread. Sandwich eggplant, sweet potato, pepper, spinach and cheese in baguettes. Wrap in parchment paper or foil and place on a baking tray. Top with another baking tray and a few heavy cans to weigh down the bread. Refrigerate overnight. Keep wrapped until ready to serve.
ver high heat. Toss sweet potato, eggplant and zucchini with olive
oft.
Add the sweet potato and paprika then cook, stirring
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
lightly crispy.
For your picnic, you can bring the cooled
wash the potato well - and boil in enough
/2 of the recipe as this recipe makes 2-9 inch
level cup of prepared Recipe #453973 (without added flour).
ash very well with a potato masher or using a hand
lices similar to the potato. Place the potato starch in a small
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
Grill hot dogs until done. Prepare Idahoan Buttery Homestyle Mashed Potato Cup according to package directions and stir in stone ground mustard. Place not dog on bun and spread potato mixture on top. Add toppings to your taste. No ketchup needed!
creating a bowl. Place the potato skins flesh-side up on
THER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID
ot, and slice the peeled potato and onion over the beans
In a large bowl, combine all of the vegetables. Stir mustard into salad dressing. Pour over potato mixture and toss slightly. Cover and refrigerate several hours. Sprinkle with eggs and paprika.
aking dish, mix the sweet potato, 2 tblsp of oil, cumin
Combine potatoes, onion and Italian dressing; toss gently. Cover and chill for 1 hour.
Combine mayonnaise, mustard and salt. Pour over potato mixture and toss gently.
Add celery, eggs and relish and toss gently.
Chill.
Wash potatoes and cook in skins until done.
Cool.
Remove skins and dice.
Add to potatoes the chopped onions, stuffed green olives, dill weed, mayonnaise and salt and pepper.
(May substitute salad dressing for mayonnaise if taking to a picnic where it can't be kept cold.)