I (or technically, John) remembered to pick up my CSA veggie share this week – I really missed what I forgot last week! The treasure this week included lovely new potatoes and spinach, so I made a warm potato-spinach salad, with sweet onions and mustard vinaigrette. Made a tasty snack/dinner. I plan on having it cold tomorrow for lunch, topped with a bit of tuna – a Nicoise-esque sort of thing, mmmm. (Recipe posted in comments, below.)
Hi Lisa! Andrew Zimmern - I don't know how he does it, except that he's open to anything that might be great. What you saw was the pilot for the Bizarre Foods series, shot a couple of years ago now. New episodes, currently in production, will start in the spring, I believe. You can check on his blog, linked in the right-hand column of mine under For Foodies, chowandagain. Should be interesting! And I think he's going to be on The View this coming Tuesday! If I got the date right off his blog. Eeek!
Hope all is well with you! Thanks for checking in! S
I watched your friend Andrew Coonan(?) yesterday on the Travel Channel. Very interesting...but wow, how could he eat some of that stuff? And to think the worst of all was a type of fruit! Tell him it was a great show.
Exacty! That's the suggestion - if you're worried about food safety - eat locally!
Spinach--AAAAK! Well, at least you know you're safe getting it from there! Another reason that's such a good thing, eh??
Warm Potato-Spinach Salad
1 lb. new potatoes, scrubbed, cut into bite-size pieces if necessary
1 bunch spinach, washed, dried, stemmed, and torn into bite-size pieces
½ sweet onion, sliced thin
1/3 c. extra-virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 small clove garlic, minced
1 tsp. dried tarragon
1 tsp. salt
several grinds of black pepper
Top with warm, crumbled bacon (a la a German potato salad) or canned tuna, drained (a la a salad Nicoise)
Serve atop of slices of fresh garden tomato
Serve as a side to eggs
Cook potatoes in boiling salted water until tender. Drain. Meanwhile, whisk together vinaigrette and set aside. In a large bowl, gently toss together warm potatoes, spinach, onion, and enough vinaigrette to coat lightly (the spinach will wilt from the warmth of the potatoes). Season with additional salt and pepper to taste. Serve warm or at room temperature. Chill leftovers.