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Time: 20 minutes 1 lb. red potatoes 1 avocado, mashed 1 clove of garlic, minced 1 small serrano pepper, seeded and minced 1 green onion, white part only, finely chopped Salt, to taste |
1) Place potatoes in a microwave-safe bowl. Cover with water and microwave on high for 10 minutes. Test for doneness by piercing one potato with a fork. The fork should slide in with a little resistance. If it is not done, cook it longer.
2) When the potatoes are ready, drain them and refrigerate for a few minutes, until they are cold.
3) Cut the potatoes in bite-sized pieces and place in a large bowl. Stir in the remaining ingredients, adjust salt to taste and serve immediately.
2) When the potatoes are ready, drain them and refrigerate for a few minutes, until they are cold.
3) Cut the potatoes in bite-sized pieces and place in a large bowl. Stir in the remaining ingredients, adjust salt to taste and serve immediately.
Garlic Sauteed Spinach
Time: 10 Minutes
¾ lb. spinach leaves
1 Tbl. olive oil
1 Tbl. chopped garlic
½ Tbl. unsalted butter
Lemon
1 tsp. salt
¼ tsp. pepper
¾ lb. spinach leaves
1 Tbl. olive oil
1 Tbl. chopped garlic
½ Tbl. unsalted butter
Lemon
1 tsp. salt
¼ tsp. pepper
1) Rinse the spinach well in cold water to make sure it is clean. Let it dry enough so only a little water remains on the leaves.
2) In a large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for 1 minute. Add the spinach, salt and pepper, and toss together. Cover the pot and cook for 2 minutes.
3) Uncover the pot, turn the heat on high, and cook the spinach for another minute. Stir with a wooden spoon until all the spinach is wilted. Using a slotted spoon, serve the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a dash of salt. Serve hot.
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2) In a large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for 1 minute. Add the spinach, salt and pepper, and toss together. Cover the pot and cook for 2 minutes.
3) Uncover the pot, turn the heat on high, and cook the spinach for another minute. Stir with a wooden spoon until all the spinach is wilted. Using a slotted spoon, serve the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a dash of salt. Serve hot.
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