Olive Oil Mashed Potatoes

Olive Oil Mashed Potatoes
By Joanne Weir
This Recipe Is:
(Serves 8)
3 pounds starchy baking potatoes, peeled and quartered (I leave the skins on and just cut them a little smaller to make them easier to mash)
1/4 cup extra-virgin olive oil
1/2 cup 2 percent milk
2 tablespoons white wine vinegar
1/4 cup snipped fresh chives (or 1 T. dried chopped chives)
Coarse salt and freshly ground black
1. Boil the potatoes in salted water until tender, 20 to 30 minutes. Drain and return to the saucepan.
2. Add the oil and milk to the potatoes. Mash the potatoes while the pan is still over the heat, then add the vinegar, chives, salt, and pepper. Taste and season with additional oil, vinegar, or salt as needed to desired consistency.

Nutrients per serving calories 185, protein 3g, carbohydrates 28g, fiber 4g, fat 7g (saturated fat 1g), cholesterol 1mg, sodium 309mg

Grilled Romaine Salad

That's right ladies, I grill MY lettuce! The blog has been a bit lonely of late, so here's something for you to sink your teeth into.

• Hearts of romaine
• Olive Oil
• Fresh Diced Tomatoes
• Finely Grated Parmesan Cheese
• Bleu Cheese Crumbles (if you so desire)
• Balsamic Vinegar
• Salt & Pepper to taste

Cut hearts of romaine in half length-wise. Brush the cut side of each half-heart with olive oil. Dredge in parmesan cheese. Place oil-side down on a heated grill or pan for about 1-2 minutes...just long enough to brown the cheese. You will still want the outside of the romaine to be crisp and cool.

Remove from heat. Garnish with bleu cheese and diced tomatoes (of course you can use any garnishes you choose, but I find that less is more with this scrumptious side). Drizzle with balsamic vinegar. Sprinkle with salt and pepper. Enjoy!