Health knowledge made personal
 The celebration that day was at our neighbor's house; Uncle Walter and Aunty Sherry.  Basket is ready and primed for Maximum Egg Huntage.  And they're off!WHO will get the golden egg?  ....it will remain a mystery for all time.We got a bit hung up on the first egg. Yes there is candy in there but you're supposed to keep hunting.  Hubby Chris and Walter firing up the grill.  Daisy getting a nice belly rub.  Enjoying a fabulous gluten, dairy and egg free cupcake from Cookie Momsters.  Newlyweds Matt and Kathryn (remember I posted about their wedding in January ?)  A spot of fishing was done on the dock.You all catchin' us some dinner?  And overall a good time was had by all enjoying food, family and friends.  My contribution to Easter consisted of, you guessed it. Potatoes.  But oh no, I couldn't do the standard mayo based potato salad. I got a little crazy with my taters and made a Caribbean potato salad. I thought it was very original if I do say so. This salad is perfect for hot summer days as it is eaten cold or room temp and is vinaigrette based. A honey lime vinaigrette to be precise. With cumin, thyme, coriander and cayenne for a spicy kick. Sweet raisins, creamy avocado and flavorful cubanelle peppers round out the dish. The potatoes, tomatoes, peppers, sweet onions and green onions were all from my csa at KYV Farm.  Caribbean Black Bean Potato Salad with Avocado and Honey Lime Vinaigrette Printable Recipe Ingredients 6 medium potatoes, any color, chopped1 can DressingJuice of 2 limes2 Tbsp honey1/3 cup extra virgin olive oil2 cloves garlicDash each of cumin, thyme, coriander, cayenneSea salt and fresh ground pepper, to taste Directions Heat a large pot of water to a rolling boil, add a tsp salt to the water, drop potatoes in; cook until softened, about 15-20 minutes depending on size of chop. Drain and cool. Whisk dressing ingredients in a small bowl. Add cooled potatoes through cilantro to a large bowl. Pour dressing ingredients over. Mix gently; taste and adjust salt and pepper as necessary. Nutrition FactsEntire Recipe Calories 2,742.1Total Fat 97.3 gSaturated Fat 13.5 gPolyunsaturated Fat 10.5 gMonounsaturated Fat 65.6 gCholesterol 0.0 mgSodium 294.6 mgPotassium 9,098.5 mg Total Carbohydrate 430.0 gDietary Fiber 80.1 g Sugars 77.7 gProtein 68.6 g Nutrition Facts For Estimated 10 1/2 cup Servings Calories 274.2Total Fat 9.7 gSaturated Fat 1.3 gPolyunsaturated Fat 1.1 gMonounsaturated Fat 6.6 gCholesterol 0.0mgSodium 29.5 mgPotassium 909.8 mg Total Carbohydrate 43 gDietary Fiber 8 g Sugars 7.7 gProtein 6.9 g |
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