My New Favorite Veggie: Purple Potatoes

We started growing these last year, and all winter long when I'd go to the potato boxes I would reach for the purples before any other. These relatively uncommon tubers have flesh that ranges in hue from dark blue to lavender, sometimes mixed with a little white. They have a subtle nutty flavor; we think they taste even more "potato-y" than many white or yellow potatoes. Microwaving preserves the color the best, but steaming and baking are also favorable methods of preparation. When boiling, it's fun to watch the water change color! In fact, if you leave the skin on, prepare to see your potato water become a lovely shade of green. Since it's purple inside and out, the pigments make it very high in antioxidants - more, I've heard it said, than blueberries, pound for pound!

Here are a few ideas for adding this tasty, nutritious spud to your menu:

Combine it with other potatoes and veggies when doing roasted veggies

Mash some of these babies, and separately mash a lovely orange-colored winter squash, or sweet potatoes. Serve them side by side, or gently swirled together in a serving bowl.

Roast a couple and toss them with a baked spaghetti squash.

Prepare them as you would any other potato and surprise the family!

How about a specific recipe? This one's Fork Crushed Purple Potatoes

Enjoy!

Zucchini (Thanks to the Dinner Diva, Leanne Ely)

While Leanne's article is about zucchini, I bet any of the summer squashes would be great with both this trick and the recipe!

From Tips, Tricks and a Recipe
Today's focus is on Zucchini
I am lucky enough to have some planted in my garden and it's going crazy. I've had about 4 zucchini so far and YUM, delish! Here are some things you need to know about zucchini:

Massively low in calories--one large zucchini is only 16 calories!

Plenty of phyto nutrients including beta-carotene, B vitamins, a little vitamin C and plenty o' potassium!

Here's Today's TRICK:
To change things up, I grate my zucchini, sautéing it in garlic and olive oil, topping it with a little freshly grated Romano cheese and fresh ground pepper. Nice side dish and almost rice-like or pasta-like in texture.

Here's a TIP:
Small to medium sized zucchinis are most tasty. Look for a smooth, unblemished skin and nice dark green color. Tasty zucchs skin should feel soft, but the zucchini itself should be hard and not squishy (that means its past its prime, yuck!)

And your RECIPE:
(from Saving Dinner the Vegetarian Way)

Mediterranean Orzo Salad
Serves 6

2 1/4 cups orzo
2 medium zucchini, quartered lengthwise and thinly sliced
15 Kalamata olives, pitted and sliced
6 green onions, thinly sliced
2 stalks celery, thinly sliced
1 large tomato, seeded and cubed
1 1/2 green bell pepper, seeded, deribbed and chopped
1/2 cup olive oil
3 tablespoons balsamic vinegar
4 cloves garlic, pressed
1 1/2 teaspoons oregano
1 1/2 tablespoons fresh dill, minced
Salt and pepper to taste
6 ounces feta cheese, crumbled
3 tablespoons mayonnaise

Prepare orzo according to package directions; Drain and rinse under cold water. Drain again very thoroughly. Place in a large bowl.

Stir in the zucchini, olives, green onions, celery, tomato, and green bell pepper.

In a small bowl, beat together the olive oil, vinegar, garlic, oregano, dill, salt and pepper. Pour over the salad and toss to coat well. Sprinkle on the feta cheese and toss again. Add the mayonnaise and toss gently. Chill at least for 2 hours and bring to room temperature before serving.

Per Serving: 575 Calories; 34g Fat; 14g Protein; 57g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 528mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 5 1/2 Fat.

SERVING SUGGESTION: Serve with a simple caprese salad: sliced ripe tomatoes, layered with fresh basil leaves, sliced mozzarella and drizzled with extra virgin olive oil. Fresh ground pepper over the top finishes it beautifully.
Copyright (C) 2010 www.savingdinner.com Leanne Ely, CNC All rights reserved.