Instant Pot: Four Minute Potato Salad

Made my first batch of summer potato salad in my Multi-Pot. Recipe here.


 

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Sammich Pr0n

Every now and again I make a sub with whatever flat meats and cheese is on hand.  I really like slaw on them and a fresh batch of slaw was the impetus for this ham and Swiss.

Sammich Pr0n

The gas grill sputtered empty mid-cook, we had a spare bottle handy but that one is nearly out, too.  Maybe a trip to town next week to swap them both out for full.  I hate to go during the weekend because crowds.  Those delicious Vidalias are in season – I love a thick slice on my burgers.

Tomato-Pasta Salad

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Yesterday’s bounty from my yard and some bonus homemade salsa

Tomato season is in full swing. Every meal has tomatoes in one form or another. This is a nice combination of flavors to shake things up from the usual pasta salads:

Tomato-Pasta Salad

  • 10 oz dry rotini pasta, cooked, drained, chilled
  • ½ cup red wine vinegar
  • 2 tbsp Dijon or stone-ground mustard
  • ¼ tsp black pepper
  • 1 tsp crushed garlic
  • 1 tsp dried basil, crushed
  • ½ cup olive oil
  • 2 oz fresh basil
  • 4 oz fresh spinach leaves
  • 2 large tomatoes, cut into thin wedges
  • 4 oz Kalamata (Greek green) olives
  • 4 oz shredded parmesan
  • 2 oz crumbled Feta
  • 8 oz diced ham (opt)

serving bowl, bowl, saucepan

In small bowl, whisk together vinegar, mustard, pepper, garlic & basil.  Slowly whisk in oil.  To serving bowl, add pasta, fresh basil, spinach, tomatoes, olives, parmesan, opt. ham and toss with dressing.  Garnish with crumbled feta.



 

Pizza Pr0n – Pastrami and Pickles with Swiss

DSC_1283 (1600x1060)The International Grocery, a store in the next town past the closest, carries a good selection of Lebanese style pitas, delivered from an upstate bakery.  This is a loaf of  tannour bread.  It’s thin and about 14″-16″ across.  When I saw it I thought “instant pizza!”.DSC_1287 (1600x1060)The sauce is a whole grain mustard cut with plain yellow mustard with a ton of minced garlic.  There are provolone and Swiss cheese slices atop the mustard and then a layer of pastrami broken into rough pieces, a little more shredded cheese, and then some of my refrigerator dills.DSC_1286 (1600x1060)We give this two thumbs up – especially given how quickly it comes together using that pre-baked crust.  I did take it out of the oven a little sooner than I would have liked but I feared the crust would turn brittle.  The edge crust – we call that part the “pizza bones” – did get hard but the mustard and cheeses kept the rest pliable.DSC_1290 (1600x1060)