#1. Suggest a question for FFOF. Something fun is in store for the one whose question is chosen.
What is your favorite memory associated with the smell of a certain food? As in, you smell it, close your eyes and are instantly drawn back to a magical moment in time....
#2. Share instructions on how to make your favorite smoothee or shake.
Breakfast in a Glass~my banana mango smoothie
2 frozen, ripe bananas (freeze WITHOUT the peel!!)
1 mango, peeled and sliced
1 cup orange juice (any kind will do- I prefer tropicana light plus calcium or fresh squuezed)
1 cup fat free vanilla yogurt
*1 tsp of vaniila extract and a dash of cinamon can be added to enhance the flavors*
Cut banana into chunks. In a blender, combine all ingredients and blend until smooth.
If the smoothie is too thick, thin with a little more orange juice. Pour into 4 glasses.
#3. What’s in your favorite panini?
Eggplant, portabella, zucchini, roasted red pepper, and goat cheese
#4. Share a recipe for potato salad.
For all those of us who aren't big on mayo!
Roasted New Potato Salad
2 pounds new potatoes, cut into chunks
6 tablespoons plus 1 teaspoon extra virgin olive oil
Salt and pepper to taste
1/4 pound green beans, stemmed and sliced
2 tablespoons red wine vinegar
1/2 cup basil
1 garlic clove, finely chopped
2 medium tomatoes, chopped
1 cup salad greens
12 pitted Kalamata olives
Preheat oven to 400°F. Toss potatoes with 1 teaspoon of the oil, salt and pepper and transfer to a roasting pan. Cover and roast until tender, 35 to 40 minutes. Set aside to let cool.
Meanwhile, bring a large pot of water to a boil. Add green beans and cook until just tender, 3 to 4 minutes. Rinse in cold water and set aside.
Put vinegar, remaining 6 tablespoons oil, basil, salt, and garlic into a blender and purée until smooth to make a vinaigrette. Toss potatoes, beans, tomatoes with vinaigrette together in a large bowl, then spoon mixture onto a plate arranged with salad greens. Garnish with olives and serve.