For July’s Secret Recipe Club, I was paired with of Kelsey and Kim of K&K Test Kitchen. They are a mother-daughter duo who started off testing recipes they had collected and come across and sharing them on their blog, which then opened the door to much more experimenting the kitchen. Despite claiming that they aren’t gourmet chefs, they cook meals for everyday, which focus on quality, using common ingredients and everything delicious.
Both of them have lots of wonderful recipes, including the tasty looking Raspberry and Apricot Crostata, Potato, Corn and Green Bean Salad with Chipotle Honey Vinagrette, Street Slaw (slaw made without mayo – my kind of thing!) and their family recipe for Chocolate Peanut Butter Balls. Ultimately, I ended up choosing their Warm Fingerling Potato and Green Bean Salad and it did not disappoint!
I did make a few changes.
- I didn’t have any shallots, so I sauteed up some white onion with garlic. I also added some green onions.
- We couldn’t find any fingerling potatoes, so I used baby yellow potatoes instead.
- I’m not a huge sauce person, so I only made half the sauce the recipe called for and didn’t use all of it and found it to be plenty saucy.
- It’s been quite hot, so I didn’t want to turn on the oven, so I cooked the potatoes on the BBQ.
I made it for dinner and served it with grilled pepper and chicken bratwurst from a local European Delicatessen. It was definitely a wonderful summery dinner!
I imagine you could also make it a meal by itself by adding some bacon or prosciutto and/or Parmesan cheese for some protein.
Have you tried any good summery salads or meals lately? Please Share!