Recipe: Summer Potato Salad


What You Need:

  • 5 Cups peeled and cubed potaoes
  • 3 Eggs
  • 1/3 Cup lemon juice
  • 1/4 Cup vegetable oil
  • 2 Teasopoons white sugar
  • 1 1/2 Teaspoons seasoning salt
  • 1 1/2 Teaspoons Worcestershire sauce
  • 1 Teaspoon ground mustard
  • 1/4 teaspoons ground black pepper
  • 1/2 Cup mayonnaise
  • 1/4 Cup chopped green onions
  • 1/3 Cup chopped celery
  • 3 Tablespoons chopped fresh parsley


  1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
  2. Place eggs in a saucepan, and cover completely with cold water.  Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.  Remove from hot water, and cool.  Peel, chop, and add to potatoes.
  3. In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well.  Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
  4. Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.

Recipe: Warm Quinoa, Sweet Potato And Kale Salad


What You Need:

    • 1/2 tbsp extra virgin olive oil
    • 1 medium/large sweet potato, peeled, chopped
    • 1 tsp sweet paprika
    • 1 tbsp pure maple syrup
    • 3 packed cups kale, stems removed, chopped
    • 3 cups cooked quinoa or 1 1/2 cups uncooked quinoa
    • 1/4 cup red onion, chopped
    • 1 cup fresh pomegranate arils
    • 1/4 cup fresh orange juice (from about 1-2 oranges)
    • 1 tbsp extra virgin olive oil
    • freshly cracked pepper
    • sea salt

How to: 

  1. If you don’t have cooked quinoa, start with that. Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. Transfer to a saucepan, cover with stock, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and set aside. (This will make a little bit more cooked quinoa than what you will need for the salad).
  2. Heat olive oil in a non-stick skillet. Add sweet potatoes and paprika. Season with sea salt and freshly cracked pepper, to taste. Stir to cover the sweet potatoes with the spice. Cook on medium heat until brown on the outside and soft on the inside, about 10 minutes. When they are almost ready, stir in maple syrup and finish cooking.
  3. Add kale and cook until wilted, about 5 minutes.
  4. Add 3 cups of cooked quinoa, stir and cook until warm.
  5. Turn off the heat and add onion and pomegranate.
  6. In a small bowl, whisk together orange juice and olive oil. Season with sea salt and freshly cracked pepper, to taste. Drizzle over warm salad, toss and serve immediately.