Corn and Red Pepper Skillet Medley

Katie made this when I was in Austin in March 2013.  We had it as a side dish with baked breaded portabella mushrooms.  Delicious!  Corn and red pepper medley

Judy's Brown Paper Bag Asparagus

The first time I had this at Pat and Judy's, I couldn't believe she was using a brown paper bag.  It took me back - 'in the day' we cooked a whole chicken in a brown paper bag.

The asparagus was delicious, and now this is the only way I cook it.

See link below for the recipe.  You need asparagus, olive oil, a lemon, bay leaves, and salt and pepper.

I do a few things differently:

• I sprinkle the asparagus with olive oil - I do not sprinkle the paper bag on the outside.
• I line a baking pan with foil before placing the bag on it.
• I have squeezed lemon (at least half a lemon) over the asparagus instead of using slices.

The cooking time varies based on the size of the asparagus spears and how tender you want them.

Steamed asparagus - Food Network

Jive Chive Potato Salad

Chive Potato Salad

This is another recipe from my friend Callie-from-Maine.  She made it for me at the family 'camp' on a lovely little lake in Maine.  It is not your mother's potato salad, but it is amazing.

Ingredients:

2 lbs potatoes (I like creamery whites or red salad potatoes)

3 cloves garlic (or fewer if you don’t want it too garlicky).

1 tsp. salt

3 ½ TBSP. fresh lemon juice

1/3 cup mayonnaise

1 TBSP. hot water

¼ cup chopped fresh chives

Instructions:

1. Boil potatoes until just tender (15-20 minutes).
2. Cool to handle.
3. Peel and cut into good-size chunks.
4. Mince garlic and mash into a paste with the 1 tsp. salt.
5. Whisk together paste, lemon juice, mayo, and hot water.
6. Add potatoes and chives to dressing and toss well.
7. Season salad to taste with additional lemon, salt, and pepper

Chill.

May make 1 day before.

Before serving, toss salad with 1 – 2 TBSP water to moisten.