Green Bean Nicoise Salad
3/4 pound small new potatoes
1 1/2 pounds green beans, trimmed
4 large eggs
1 small shallot, finely chopped
1 teaspoon finely grated lemon zest
1 tablespoon plus 2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
5 tablespoons olive oil, divided
2 tablespoons coarsely chopped dill, divided
1/4 cup drained capers, patted dry
1 bunch breakfast radishes (about 3/4 pound), trimmed, quartered
1/4 cup Niçoise or Kalamata olives, pitted, halved
Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12–15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2–4 minutes. Using a slotted spoon, transfer to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Transfer eggs to ice water and chill until cold, about 5 minutes. Peel; set aside.
Combine shallot, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 3 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. dill.
Heat remaining 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with slotted spoon to paper towels. Let oil cool.
Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Toss radishes with 1 Tbsp. dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with fried capers and remaining 1 Tbsp. dill.
From the Jewish Food Hero Kitchen: Vegan Potato and Spinach Patties
3.5 lbs (1.6 kg) potatoes, peeled and diced small
1 large onion, diced small
3 cups of good water (you do not drain it afterwards so the water stays in the recipe)
2 cups chopped raw spinach
½ tsp salt
⅛ tsp pepper
1 cup bread crumbs
Dice the potatoes into medium sized cubes
Dice the onion super tiny
Place potatoes, onion, water, salt and pepper into large soup pot and simmer until potatoes are well down and mushy and the water is absorbed, approximately 30 min. (Make sure the the bottom does not burn as the water absorbs)
Remove from potatoes from the heat and use the potato masher to mash completely
Preheat the oven 400°F
Chop spinach and measure out 4 cups
Add spinach to mashed potatoes and mix evenly
Taste it! Its yummy! Verify that the salt and pepper levels are right for you.
Form the potato mixture into patties – approximately 2.5in diameter and 3.5 oz. (100 grams)
Coat lightly with bread crumbs on both sides
Place on a non stick cookie baking tray lightly
Bake at for 10 minutes or until the bread crumbs are slightly brown and then flip with a spatula
Bake for another 10 minutes or until the bread crumbs are slightly brown