Community Recipe
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Late Summer Menu

* 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.

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

Best Salad. Buy the freshest beans you can find for this simple dish. Then combine them with sherry vinegar, extravirgin olive oil, fresh basil, and good-quality feta cheese for a stellar summer salad. --Recipe by Jack Bishop (June 2001)

Photo by: Lee Harrelson

Ingredients

4 cups water
3/4 pound wax beans, trimmed
3/4 pound green beans, trimmed
2 cups chopped tomato
1 tablespoon sherry vinegar

2 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup thinly sliced fresh basil
1/2 cup (2 ounces) crumbled feta cheese

Preparation

Bring 4 cups water to a boil in a medium saucepan. Cook the beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Combine tomato and next 4 ingredients (through pepper) in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 cup tomato mixture. Sprinkle each serving with 1 tablespoon sliced basil and 1 tablespoon cheese.

Cooking Light SEPTEMBER 2007

Smashed red potatoes*

Grilled pork chops

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Late Summer Menu

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

Ingredients

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Smashed red potatoes*

Grilled pork chops

Late Summer Menu

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