Potatoes O’Brien

  • 2 pounds potatoes (cubed)
  • 1-2 Pepper (diced)
  • 1 Onion (diced)
  • 2 cloves Garlic
  • 1 tbsp Oil of choice
  • Salt & pepper to taste

Heat half the oil in a large skillet. Once hot, saute the onion, pepper and garlic until softened. Transfer vegetables into a bowl and set aside.

Pour the remainder of the oil into the skillet and toss in potatoes. Cook the potatoes for 15-20 minutes or until tender and crisp. Stir in vegetables and season with salt and pepper to taste.

Serve hot

Beet Cabbage Salad

  • 1 Cabbage (shredded)
  • 1 bunch Beets (shredded)
  • 1 bunch Parsley (chopped)
  • 2 cloves Garlic (minced)
  • 4 tbsp Oil of choice (olive recommended)
  • 2tbsp Apple cider vinegar
  • 1tsp Honey
  • Salt & pepper to taste

In a large bowl, toss together cabbage, beets and parsley.  Set aside.

Whisk together oil, vinegar, honey and garlic. Pour over cabbage mix and toss until well combined.

Serve chilled