The busier I am, the faster time seems to speed by. That’s the way it is for everybody, right? The past two weeks I’ve spent the majority of my time preparing for presentations, writing my thesis, and reading classical philosophical works. Even though all of those things are…umm…nice, my favorite part of the past few weeks was watching this cutie:
Besides being over the top adorable and sweet, Neelia is a very special puppy. She is being raised as a service dog in training for a wonderful organization called Canine Companions for Independence. I have been raising service puppies for CCI since I was 12, but stopped once I got to college so that I could focus on school. Lucky for me, Neelia’s parents went out of town last weekend and gave me the opportunity to watch her. We had a blast and took
way too many tons of pictures. Neelia also gave me a bad case of puppy fever. Needless to say, I’ve been thinking about getting a puppy ever since. After all, graduation is only 4 weeks away…
So you’re probably wondering where the recipe in this post is. Or maybe you just want to see more puppy pictures (I don’t blame you). Don’t worry! I wouldn’t make you read all about my studies and leave you with nothing.
I came up with this recipe on St. Patrick’s day when I was trying to combine potatoes with something green for a festive side dish. I don’t know about you, but I’m not a fan of food dye so I moved passed the dyed-green potato idea pretty quickly. After scavenging my tiny kitchen, I came up with green beans, baby red potatoes, and green onions.
Never a fan of mayo, I went right into brainstorming vinaigrette ideas. I just so happened to have fresh rosemary, an herb that perfectly complements potatoes, and on a whim I decided to make a rosemary-mustard vinaigrette. This dressing really brings out the flavors of the vegetables and transforms this dish into a vibrant spring salad. It would work well as either a side dish or a main course and is wonderful the next day!
- 1.5 lb. Baby red potatoes
- 1 Cup green beans, cut into 1-inch pieces
- 2 green onions, chopped
- Rosemary Vinaigrette:
- 1 Tablespoon white wine vinegar
- 1 Tablespoon white balsamic vinegar
- ¼ Tablespoon dijon mustard
- ¼ Tablespoon whole grain mustard
- ½ Tablespoon honey or pure maple syrup
- 1 Small clove of garlic
- ½ Tablespoon fresh rosemary
- ⅛ Teaspoon sea salt
- Freshly ground pepper
- 3 Tablespoons extra virgin olive oil
- Wash potatoes and place them in a pot of water.
- Put the pot on the stove with a lid and turn the burner to a medium-high heat.
- Once the water is boiling, cook the potatoes for 20 minutes, or until they are fork-tender.
- Meanwhile, steam the green beans for 5 minutes, or until they are fork-tender.
- Let the potatoes cool for 15-20 minutes, or until they are cool to the touch.
- Cut the potatoes in half (or into quarters if they are large).
- Add potatoes, green beans, and green onions into a bowl and toss with dressing.
- For Vinaigrette:
- Add vinegar, mustard, honey or maple syrup, garlic, rosemary, salt and pepper into a blender. Blend until all ingredients are combined, about 30 seconds. Add olive oil and blend for another 30-60 seconds, or until combined.