Oven-Roasted Potato & Apple Salad

Savory and sweet come together for this summertime fave!

• Prep Time: 15 mins
• Cook Time: 60 mins
• Yield: 4-6 Servings

Ingredients

• 1 pound Yukon Gold Potatoes
• 1 pound Red Potatoes
• 2 large apples (Jazz, Fiji or similar)
• 2 large eggs
• 3-4 sliced green onions, save some for garnish
• 2 cups plain Greek Yogurt
• 1/4 cup Dijon mustard
• 2 tablespoons chopped Italian parsley
• 1/2 bunch fresh dill, chopped
• 1/2 lemon, juiced
• 1/4 cup Extra Virgin Olive Oil, divided, plus more for a drizzle
• Pinch or two of Red Pepper flakes, optional
• Kosher (or Sea) Salt and Pepper, to taste
• Ice Water

Directions

Preheat oven to 375

Chop the potatoes into bite size pieces and place on a parchment paper-lined baking sheet. Drizzle half of the olive oil over them, then salt & pepper. Using your hands, rub the oil and salt and pepper all over the potatoes, then spread them out in a single layer. Put into the oven for 35-45 minutes until tender and golden brown.

Lay the eggs into a pot and fill with cold water so there’s about an inch over them. Place over high heat and bring to a boil, remove from the heat, cover and let sit for 17 minutes (yes 17, don’t argue with me, this is Julia Child’s method), then with a slotted spoon, carefully remove the eggs and place into a bowl of ice water for 2 minutes while bringing the cooking water back to a boil. Transfer the eggs back to the boiling water for a quick 10 seconds, then back into the ice water to cool. Once cooled, peel and chop them, place into a large mixing bowl, cover and set aside (If done right, you’ll see there isn’t that ugly grey membrane around the yoke, instead it’ll be a bright orange-yellow).

Once the potatoes are done, remove from the oven and allow to cool. You’ll probably want to eat the potatoes right now since they smell good, but only one bite to make sure they’re okay for the guests!

Into the bowl, where the eggs have been hanging out, goes the green onions (holding back a tablespoon’s worth or so for garnish), yogurt, mustard, dill, pepper flakes, if using (it just adds a little kick, it won’t burn your mouth, I promise), parsley, the rest of the olive oil, salt and pepper and combine. When the potatoes are cooled, providing you haven’t eaten them all, add them to the mix. 

Core and chop the apples into bite-sized pieces and place into a small bowl with the lemon juice. Throughly coat the apple bits with the juice, then pour the whole thing, including the juice, into the large bowl and gently mix together. 

To serve, drizzle with olive oil and garnish with the remaining green onions.

Note: If making this ahead, wait until just before you are ready to serve to prepare and add the apples, so they don’t turn a yucky brown.

Thirst-Quenching Sparkling Iced Tea

Satisfy your soda cravings with this bubbly and refreshing take on iced tea.

As a kid, the rule was I couldn’t have a “coke” until after 12 noon. Which goes to show that even back before all of the scientific evidence suggesting soda wasn’t all that good for us, my mom knew it was something that shouldn’t be abused. Of course that didn’t mean as a teen and adult I didn’t have my fill of the carbonated beverages. 

But in my infinite wisdom, I’ve tossed out the can of preservatives, salt, chemicals, artificial color (don’t get me started on “fake” sugars) for a healthier alternative. And the recipe couldn’t be simpler. 

Start with your favorite brewed tea. Personally, I like sun tea, but any means of brewing will work. And here’s the secret: You’ll brew it double strength. No, not to keep you up to study for a final, but because you’ll be diluting it with sparkling water and a little sweetener, courtesy of a splash of fresh juice. If you’re caffeine sensitive, try to avoid chemically decaffeinated varieties, instead opt for a naturally stimulant-free herbal choice.

You’ll get the look and feel of a soda, a little pick-me-up if you so desire, minus all of the not-from-this-earth ingredients, and me thinks you’ll never go back to soda again!

Here's the Recipe:

• Prep Time: 5 minutes
• Cook Time: Up to One Hour (depending on brewing method)
• Yield: 4-5 glasses

Ingredients

• 1/2 Gallon Brewed Unsweetened Tea (double the amount of tea, but not the water)
• 1/2 Gallon Sparkling Water (unflavored is best)
• 1/3 cup Fresh Juice (unsweetened is best), or more to taste
• Ice Cubes
• Fresh Mint and/or Lemon for garnish, optional

Directions

Star by brewing your tea, using twice the amount of tea as recommended. Once done, remove the tea bags and allow to cool to room temperature. In a one gallon pitcher or container, fill it half way with ice. Next, pour in your juice. Any juice will work, or even lemonade. But I try to keep it fresh without any added sugar. You can use more juice if you really like it sweet, but I prefer just a hint of sweet. Up to you. Then slowly pour in your sparkling water, followed by your tea. Give it a couple of stirs to combine and you’re ready to go. 

Fill a large glass half way with ice, pour in your sparkling tea, garnish with a sprig of mint, or maybe a slice of lemon and enjoy!

Note: If making it for just yourself or to keep it carbonated longer, combine only the juice and tea and keep the sparkling water sealed tight. When you’re thirsty, add ice to your glass, fill it half full of sparkling water and the rest with your tea and juice combo. Re-seal the sparkling water and you’ll have bubbly tea as you want for a few days in the fridge.