Late Summer Menu

Fresh produce stars in this simple supper. Start the potatoes while the grill preheats. The beans and pork chops will cook in a flash. (Serves 8)

Green and Yellow Bean Salad with Chunky Tomato Dressing and Feta Cheese
Servings

* Place 2 1/2 pounds quartered small red potatoes in a medium saucepan. Cover with water to 3 inches above potatoes; bring to a boil. Reduce heat, and cook 15 minutes or until tender; drain. Return pan to heat. Add 2/3 cup 2% reduced-fat milk and 2 tablespoons butter to pan; cook 1 minute or until heated. Add potatoes to pan; mash with a potato masher to desired consistency. Stir in 1/3 cup sour ream, 1/4 cup chopped green onions, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Cooking Light, September 2007
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