New Potato Salad

• 1 lb New farm fresh potatoes
• 2 T Vegetable or chicken broth
• 3 T Olive oil
• 2 T Vinegar of choice (red wine vinegar recommended)
• 1 t Dijon mustard
• Fresh basil (enough for 1-2 T chopped)
• Salt & pepper to taste

Chop potatoes into rough 1/2″ cubes.

Place potatoes in a medium pot, cover with cold water and bring to a rapid boil. Once boiling, leave lid slightly ajar to avoid boil-overs. Cook until potatoes are tender and can be easily pierced with a fork.

Drain potatoes completely. Immediately place in a mixing bowl with broth and spices. Allow potatoes to soak up most of liquid, 10-15 minutes. Toss once or twice during soaking time.

Once potatoes have soaked 10-15 minutes, pour out any excess liquid.

Serve warm, room temperature, or chilled.

Garlic Swiss Chard Saute

• 2 T Olive oil
• 4 Garlic Cloves (chopped) 
• 1 Bunch swiss chard (stems removed and reserved, leaves torn into 2” pieces)
• 2 tablespoons fresh lemon juice
• Salt & pepper to taste

Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden brown (about 2 minutes).  Throw in half of the Swiss chard, season with salt and pepper and cook until wilted–tossing often. Add lemon juice and remaining chard and cook about 1 minute.

Serve hot.

*Recipe can also be prepared with fresh garlic scapes.