Just answer the following question in the Comments section of this post:
“What is your favorite Clean Food/Recipe? ”
One entry per person, please. Let’s keep it clean, people(get it? get it?).
The CLEAN FOOD GIVEAWAY will end January 30th, 2013 at midnight CST. Winners will be announced on Thursday, January 31st, 2013. Entrants limited to US and Canada. They will be chosen randomly using http://www.random.org/
with Fresh Herbs
THIS RECIPE SATISFIES THOSE IN MY FAMILY who crave traditional potato salad, and the fresh herbs make me feel like I’ve added my own special touch and a little extra love. The first time I made it was with the most beautiful purple carrots from the farmers market. When I sliced them into rounds, I discovered that their insides were orange. What a gorgeous potato salad that was!
1 pound French fingerling potatoes (or small potato variety of choice)
3 carrots (vary color if possible), peeled and cut into 1⁄4-inch slices
2 large garlic cloves, minced
1⁄4 cup minced red onion
3 tablespoons chopped chives
2 tablespoon minced sage
2 tablespoon thyme leaves (or lemon thyme leaves)
3 tablespoons grapeseed oil mayonnaise
Sea salt and freshly ground black pepper
Extra virgin olive oil
Fill Dutch oven or medium pot half way with water. Wash potatoes, cut into bite-size pieces and place immediately in pot of water (to prevent browning). Place pot on stove over high heat, cover partially
and bring to boil. Reduce heat and simmer 15 minutes. Add carrots and simmer 5 minutes longer or until potatoes are tender (time will vary according to size of potatoes). Drain potatoes and carrots in a colander and rinse with cold water to stop vegetables from cooking further. Set aside to cool slightly.
In large bowl, combine garlic, onion, chives, sage and thyme. Add cooled potato mixture and mayonnaise and fold to combine all ingredients. Season to taste with plenty of salt and pepper and drizzle with olive oil as desired. Toss one more time and serve at room temperature or chilled slightly.