Posted by Stephanie Meyer on Sep 23, 2006 at 7:07pm

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.)

Print Friendly and PDF

Older Comments

  1. By Stephanie on September 24, 2006 at 8:02PM

    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

  2. By Lisa (Radcliffe) Lorenz on September 24, 2006 at 12:34PM

    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.

  3. By Stephanie on September 23, 2006 at 9:23PM

    Exacty! That's the suggestion - if you're worried about food safety - eat locally!

  4. By Suz on September 23, 2006 at 9:16PM

    Spinach--AAAAK! Well, at least you know you're safe getting it from there! Another reason that's such a good thing, eh??

  5. By Stephanie on September 23, 2006 at 7:40PM

    Warm Potato-Spinach Salad
    Stephanie Levy
    Serves 4-6

    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

    Additional ideas:
    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.