Azoresgal~Life on an Island

  Our red potatoes taters are ready to harvest, after 12 weeks of slumber in the ground. I have to admit these are my favorties, they are "new" potatoes still. They are tender, with a slight crispiness, and the skin is not tough yet, you can scratch it off with a finger nail. This time of year is when I believe we eat the freshest produce possible, from the garden to our table. The lettuce, the peas, the green beans, the cabbage, even the green onions (that I should leave alone, or we won't have onions in the fall). Everything is fresh and vibrant, and smells like the earth, and you just know that it will all taste wonderful with the addition of the simplest ingredients. This potato salad is just that, very few ingredients, just enough to compliment each other, but let the taste of the red potatoes shine! I used greek yogurt instead of mayo,  it is light but still creamy and it tastes amazing. 1 kilo red potatoes, skin-on, 3/4 inch dice 1 cup plain Greek yog...

This salad is easy to make and has a wonderful fresh flavor. It is a great salad to bring to BBQ's or parties, and great as an quick meal. Serve two or serve twenty, just by adding more or less orzo and veggies. Grill up some chicken  or shrimp and add it to the salad to make it a one dish meal. We are still enjoying summer, so after a day at the beach, this salad hits the spot, quick and delicious ! 2 cups dry orzo, cooked in salted water and drained 1 cup quartered cherry tomatoes ½ cup finely diced purple onion 3 Tbsp chopped fresh dill / 1 tsp dry  ½ cup sliced black olives 1 cup crumbled feta Cook pasta according to directions. While pasta is cooking chop vegetables and dill. Toss all ingredients together. Toss with  as much dressing as you like. Dressing: ¼ cup red wine vinegar Juice of one lemon Sea salt and ground black pepper to taste 4 Tbsp of  honey ¾ cup extra virgin olive oil Put all ingredients in a salad dressing bottl...