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Every night your family will
be wishing for these lightened up baby red potatoes prepared with
the added flavor and punch of herby dill and broccoli.
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Ingredients:
4 medium red potatoes cut into
1-inch chunks
1/2 C fresh dill sprigs
1 lb. Andy Boy broccoli cut in small florets
3 scallions, sliced
5 T lemon juice
2 T olive oil
1 T fresh dill, minced
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Directions:
| 1. |
Steam potatoes over boiling
water containing the dill sprigs for about 5 minutes. Add Andy
Boy broccoli and steam until vegetables are tender, about 5
minutes |
| 2. |
Place potatoes and broccoli in large bowl. |
| 3. |
Mix scallions, lemon juice, olive oil and
pepper. Season with salt and pepper. Add to the potato and broccoli
mixture and toss well. |
| 4. |
Serve warm as a side dish or chill for
about 1 hour and serve as a salad. |
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Serves 4 |
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