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)
","edit_created":true,"id":10847,"legacy_id":"10000001968732","name":"Late Summer Menu","profile_id":null,"ratings_count":0,"servings":null,"short_url":null,"sortable_name":"late summer menu","total_ratings_score":0,"updated_at":"2011-04-26T17:40:32-04:00","average_rating":0,"permalink":"late-summer-menu-10000001968732","editorial_menu_data":{"ad_key_value_pairs":null,"bitly_url":null,"body":"* 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.
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