Dill Potato Salad

  • 2lbs Farm fresh potatoes (halved)
  • 1/4C Oil (olive of choice)
  • 1 Onion (chopped)
  • 1/4C  Vinegar (apple cider recommended)
  • Scallions or green onions (chopped)
  • 2T Farm fresh dill
  • Seasonings of choice (caraway seeds, salt, pepper or mustard seeds)

In a large pot cover the potatoes in water, bring to a boil and cook until tender; drain and transfer to a large bowl. While your potatoes are cooking heat your oil in a skillet over medium-high heat. Add the onion and seasonings for about five minutes stirring frequently. Remove your dressing from the heat and mix in your vinegar before tossing it  into your drained potatoes. Stir in your chopped fresh dill, and add in any remaining spices.

Serve chilled.

Broccoli Salad

  • 2-3 Farm fresh broccoli crowns (finely chopped)
  • 5 Bacon slices (crisp-cooked and crumbled)
  • 1 Small onion (chopped)
  • 1/3C Sunflower seeds (optional)
  • 1/3C Dried cranberries (optional)
  • 1/2C Mayonnaise
  • 2T Apple cider vinegar
  • Salt & pepper

In a bowl, mix mayo, vinegar, sugar and any desired spices. Then in another bowl, combine your broccoli, bacon, onion, sunflower seeds, and cranberries. Pour dressing mixture over salad and toss to coat.

Serve chilled.