Many thanks to Anne for hosting a great party on Saturday for Plan B people! Since at least two people asked, I'm putting the recipe for my salad on the blog. Rest assured: even people who can't cook can make this! It's EASY.
Depending on the number of people, you'll want 1-3 pounds of small red and or yellow potatoes, a pound of green beans, half a bunch to a whole bunch of green onions, olive oil, salt, and fresh ground pepper.
Cut potatoes in half. Cook in water until tender.
Cook green beans until bright and crunchy. Cut in half.
Cut green onions.
In large bowl, put everything together. Mix. Drizzle with olive oil, salt, and pepper. Mix again, and taste. If it's dry, add more oil. Then, continue to add salt and pepper to taste. Voila.
Note: when my mom makes this, she uses red onion. If you want to go this route, use about a quarter of it, diced. I prefer green onions, because they're not as strong. But, it's up to you.
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Thanks for sharing your salad, Sarah. Since I think I remember you asking for it, here's the quiona & veggie recipe. It's from _Better Homes & Gardens New Cookbook Limited Edition_ (which means it's pink with pink ribbon for breast cancer). The recipe is from the "limited" section, which contains "good-for-chests-anti-cancer" ("healthy") recipes.
The original recipe calls for couscous, but I substituted quiona, which has more protein.
Ingredients:
2 medium yellow onions, silvered
1 T olive oil
2 medium carrots, sliced
1 small sweet potato, cubed
2 t ground tumeric
2 t ground cumin
1/2 t salt
3/4 c water
1 small yellow summer squash, sliced
1 small zucchini, sliced
1 large green sweet pepper, chopped
1 large tomato, seeded and chopped
1 10-oz pkg quick-cooking whole wheat couscous
1/2 c snipped fresh mint
Step 1:
In a 4-qt Dutch oven (I just used a large pot), cook onion and garlic in hot oil over medium heat until tender. Add carrots, sweet potato, tumeric, cumin and salt. Add water. Bring to a boil; reduce heat and simmer covered for 5 minutes, stirring occasionally. Add yellow squash, zucchini and pepper. Cook covered for about 5 more minutes or until vegs are tender. Stir in chopped tomato.
Step 2:
Meanwhile, prepare couscous according to package directions, adding optional salt. Transfer couscous to a very large bowl, add veg mixture, stir gently to combine. Stir in mint and serve immediately.
(To bring to the potluck, I packaged the quiona and hot veggies separately. I didn't cook the tomato with the other vegs at all and transported it packaged with the mint. I layered the three elements (quiona, hot vegs and tomato-mint mixture) when we got to the party. It turned out ok like that, I think.)
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