Herbed Potato Salad


  • 3  pounds  Yukon gold potatoes
  • 1  cup  dry white wine
  • 3  tablespoons  white wine vinegar
  • 2  tablespoons  extravirgin olive oil
  • 1  tablespoon  whole-grain Dijon mustard
  • 3/4  teaspoon  salt
  • 3/4  teaspoon  freshly ground black pepper
  • 2  garlic cloves, minced
  • 1/2  cup  thinly sliced chives
  • 2  tablespoons  chopped fresh parsley
  • 1  teaspoon  chopped fresh tarragon


Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.

Spicy Quinoa Salad


  • 1 cup quinoa
  • 3 cups water
  • Salt to taste
  • 2 cups diced cucumber
  • 1 small red onion, finely minced (optional)
  • 2 cups finely diced tomatoes
  • 1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
  • 1/2 cup chopped cilantro, plus several sprigs for garnish
  • 2 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar or sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 avocado, sliced, for garnish


Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.

Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Yield: Serves four.

Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.

Dill Chicken Salad


  • 1/3 cup mayonaise
  • 1/4 cup plain yogurt
  • 1/4 cup chopped fresh dill
  • 1/4 teaspoon salt
  • 2 cups cooked, cubed chicken
  • 1/4 cup onion, diced
  • 2 cups celery, thinly sliced
  • 1/4 cup green pepper, diced


Combine all ingredients, chill

Scalloped Potatoes


  • 5 Yukon Gold potatoes
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup of milk
  • 1-1.5 cup grated gruyere
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2-1 teaspoon nutmeg


Heat oven to 350.

Wash, peel and thinly slice potatoes. 

Melt butter in a sauce pan over medium heat.  Add flour and whisk together, cook for 2 minutes or until the flour browns slightly.  Add milk and stir with whisk until thickened and bubbling.  Remove from heat.  Immediately add gruyere and stir with a spoon.  Add salt, pepper and nutmeg. 

Spray glass baking pan with PAM.  Layer 1/3 of the potatoes evenly in bottom of pan and cover with 1/3 of the cheese sauce.  Repeat with 2 additional layers.  Cover with foil and bake for 75 minutes.  Uncover and bake until browned, about 10 minutes. 

Roasted New Potatoes


  • 6 new red potatoes, quartered
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon rosemary


Heat oven to 400.

Mix potatoes, olive oil, salt and rosemary in a small bowl.  Place in an even layer in a baking dish.  Bake 30 minutes, or until done.

Sauteed Rosemary Mushrooms


  • 1 1/2 tablespoons butter
  • 3 cups button mushrooms, quartered
  • 1/4 teaspoon salt
  • 1 clove garlic, minced
  • 1/2 teaspoon rosemary


Heat butter in a pan over medium heat.  Add mushrooms, salt, garlic and rosemary and saute 5 minutes until done.

Wild Rice Salad

* 7 cups chicken broth
* 2 cups uncooked wild rice
* 1 cup wild rice/brown rice mixture
* 5 green onions, chopped
* 1/2 red pepper, diced
* 1 cup snow peas, cut into one inch bits
* 1/4 cup rice vinegar
* 1/3 cup olive oil
* 2 cloves garlic, minced
* 1 tablespoon dijon
* 1/2 teaspoon salt
* 1/4 teaspoon sugar
* 1/4 teaspoon black pepper
* 1/2 lemon

# Bring chicken broth to a boil and add rices. Cover and simmer for 40-45 minutes. Mix lemon into rice and chill.
# Add vegetables to rice. Mix together rice vinegar, oilive oil, garlic, dijon, salt, pepper and sugar. Add dressing to taste. Chill and eat.

Summer Pasta

* 1 pound fresh pasta
* 1/2 cup white wine
* 2 cloves garlic
* 1/2 pound green beans
* 1 pint cherry tomatoes

# Cook pasta according to directions on package. Blanche the green beans.
# In a sauce pan over medium heat, boil wine until reduced. Add garlic and cook, stirring, for 3 minutes.
# Combine the pasta, vegetables and sauce. Serve with chicken marinated in wine and barbequed.

Streusel-Topped Sweet Potatoes


* 3 1/4 pounds sweet potatoes
* 3/4 cup sweeted cranberries, chopped
* 1/4 cup tart dried cherries, chopped
* 1/2 cup half & half
* 1/3 cup maple syrup
* 1 teaspoon salt
* 1/2 teaspoon cinnamon
* optional: 1/2 teaspoon maple flavoring
* 2 eggs

* 2/3 cup chopped pecans
* 1/2 cup[ brown sugar
* 2 tablespoons flour
* 1/4 cup melted butter
* 1/4 teaspoon cinnamon


Heat oven to 350. Bake sweet potatoes until easily pierced with a fork, about 45-60 minutes. Peel and put pulp into a bowl. Add cranberries, cherries, half and half, maple syrup, salt, cinnamon and eggs and beat with a mixer until smooth. Spoon into 13×9 sprayed pan.

Mix streusel ingredients in a separate bowl. Sprinkle sweet potatoes with streusel and bake for 30 minutes at 350.

Strawberry Avocado Salad


* 1/4 cup olive oil
* 1/4 cup rasberry balsalmic vinegar
* 1 1/2 tablespoons sugar
* 1/4 teaspoon hot sauce
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 teaspoon cinnamon
* 1 head romaine, torn into bite-sized pieces
* 1/2 (11 ounce) can mandarin oranges, drained
* 1 cup strawberries, stemmed and quartered
* 1/2 cup sliced red onion (about 1/2 small onion)
* 1/4 cup coarsely chopped toasted pecans
* 1/2 avocado, sliced


Combine the olive oil, vinegar, sugar, hot sauce, salt, pepper, and cinnamon in a jar. Shake well and refrigerate for 2 hours.

Combine the romaine, oranges, strawberries, onion, pecans, and avocado in a large bowl. Toss with half the dressing; toss well. Serve with the remaining dressing.

From the resources of our very own, world famous Thad Buzolich!