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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 1/2 lbs. red potatoes, cut into 3/4” cubes 3 tablespoon white wine vinegar or regular vinegar 2 tablespoon of minced fresh tarragon or 2 teaspoon of dried 2 cloves minced garlic 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup olive oil 1 bunch arugula, about 1/2 lb. 1 pint of cherry tomatoes-halved or grape tomatoes Instructions: This is a great summer alternative to the usual potato salad with mayonnaise. I sometimes roast asparagus or blanch fresh green and toss with the salad. Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 minutes. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, arugula. Serve at room temperature. |
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