Cooking with Herbs: Baked Potato Salad & Fresh Chives

Happy Thursday Friends! Today I’d like to share a fun spin on the classic summer potato salad recipe. 

I leave the potato skins on because that’s where most of the nutrients are stored, and because I think this adds to the flavor, texture and presentation. If you’re a peeling fiend though, feel free to go skinless!

Rinse and scrub four medium-sized Russets.

"Fork" each potato multiple times to make for a quicker cooking time.

Salt.

Rub all over with Olive Oil. 

Bake on 400 degrees for an hour, or until tender.

In the meantime, boil three large eggs.

Chops a bunch of fresh chives. These are from the farmer's market.

Once potatoes are finished cooking, place in large bowl and mash to oblivion with a fork or masher. Add 3 TBSP butter, 6 oz. sour cream, ¼ cup mayo, ½ cup mayo, chopped boiled eggs, and chives.

Combine.

Serve up in a fancy glass or on your plate. Sprinkle with paprika.

Info on The Mighty Chive, courtesy of Food.com:

An herb which resembles hollow blades of grass, and the smallest member of the onion family. Chives have a mild onion flavor. Their distinctive smell and taste is derived from a volatile oil, rich in sulphur and common to the onion family, but milder and more subtle in chives. Referred to only in the plural, because they grow in clumps rather than alone.

plural: chives

Season: available year-round

How to select: Look for slender green chives with a uniform green color and no signs of wilting or browning.

How to store: Store in plastic in the refrigerator for up to a week.

How to prepare: Often snipped and sprinkled on food just before serving for seasoning.

Matches well with: eggs, fish, potatoes, salads, shellfish, sole, soups

Substitutions: 1 tsp chopped green onion tops = 1 tbsp chopped chives

Read more: http://www.food.com/library/chives-52#ixzz1S5gTwShF

Cooking with Herbs: Simple Salmon & Fresh Oregano

You've probably already heard how good salmon is for your health. It's rich in omega-3 fat and has been proven to benefit not just your cardiovascular system, but your eyes, your joints, your memory and even your mood!

Unfortunately many of us shy away from cooking fish of any kind because we don't know how long to cook it and are afraid of contamination. I've been there and understand, but am eager to share with you that it can actually be easy to prepare delicious, healthy salmon in a flash.

For the above, I headed over to Publix (which has a very nice, fresh seafood selection) and picked up three pieces of Atlantic salmon. Then I:

• Heated my oven to 350 degrees.
• Covered the bottom of my baking dish with about 1/4 cup olive oil.
• Placed the salmon fillets on in the olive oil with the skin up.
• Sprinkled the fish with salt and pepper.
• Place several sprigs of fresh oregano on each piece. You could also use dill or basil if you prefer.
• Then spritzed fresh lemon juice all over.

You can bake the salmon for 15- 30 minutes depending on how well-done you'd like it to be. Simply check after 15 minutes and see if you want less pink. I've known people to eat their salmon raw (ick!) to completed dried out, white and well done. It's all up to personal preference.

To make a meal out of it, spread a bed of spinach on your dinner plate, and then place the cooked salmon on top. Enjoy with a cup of blueberries, a whole grain roll and a small glass of red wine for a heart-friendly dinner. Bon Appetit!