While I love pasta primavera, sometimes I don’t want pasta, so I thought I would try the concept on potatoes, hoping that the veggies might reduce the high glycemic index impact. Here is my recipes for spring potatoes. Use whatever vegetables you like, or add more. Maybe try twice as many veggies. The potatoes won’t mind; they will be in excellent company!
Utensils: Cutting board, knife, pot with steamer, fry pan for asparagus, small bow for dressing, larger bowl for tossing the dish, and an attractive serving dish.
Prep. Time: 15 minutes
Cooking Time: 20 minutes
Note: Keep in mind that while the potatoes are steaming, you are preparing the rest of the veggies, which mazimizes the prep. time.
Ingredients (Organic whenever possible)
4-6 medium-sized potatoes (See picture below), scrubbed and cut into bite-sized pieces
6-8 asparagus stalks, washed and bottom ends snapped off
olive oil to grill asparagus
one cup snow peas
1/4 cup minced scallions
1 grated red radish (one for garnish, optional)
Dressing: (Feel free to use your own dressing)
2 T. olive oil
1/2 tsp. mustard
salt & pepper
herbs of choice (I use Trader Joeâ€™s 21 Seasoning Salute)
1. Steam cut potatoes until you can pierce with a fork, but arenâ€™t mushy, about 15 minutes.
2. While potatoes are steaming, bring a small pot of water to boil. Add rinsed snow peas for one minute to blanch. Strain and set aside. (You can cut them in half if they are long.)
3. While steaming the potatoes and waiting for the snow pea water to boil, rinse & snap asparagus end tips; wash, trim and Â dice scallions, grate the radish, and mix dressing in a small bowl.
4. You can either add the asparagus to the potatoes for the last 10 minutes and remove with potatoes, or you can â€œgrillâ€ them on top of the stove. I use a cast iron fry pan, but you can add a little oil to any fry pan and cook the asparagus on a low flame until they are a little crispy. Remove and cut into thirds.
5. Now you are ready to assemble the dish. The potatoes (and asparagus if you steamed them and cut them into thirds) should be cool enough to handle and put into a bowl for tossing.Â Add blanched snow peas, grated radish, and grilled (or steamed)Â asparagus.
6. Toss with dressing and place in an attractive serving bowl. Sprinkle on sesame seeds and add a large radish in the center. I almost always have sprouts growing in my kitchen, so I added clover sprouts around the outer edge of the bowl.
Serves 4 to 6, depending on what else you are serving. Can also be served chilled.