Potato Salad with Peas

My Italian grandmother never used mayonnaise in her potato salads. She always used good olive oil instead.

In this version, I added some green peas to her basic potato salad recipe. It's a delicious and healthy side dish for spring, summer, or anytime!

RECIPE:

1 pound medium-size red potatoes, unpeeled
1 cup frozen peas, thawed
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Boil the potatoes, uncovered, in enough salted water to cover until tender (approx. 15-35 minutes, depending on the size of the potatoes).

Rinse the cooked potatoes in cold water to stop the cooking process, and let sit until cool.

Once the potatoes have cooled, cut them into 1-inch cubes.

Gently toss the potato cubes with the peas, olive oil, parsley, salt, and pepper.

Serve at room temperature or slightly chilled.

-- 3-4 servings

Grand Marnier French Toast

This recipe was inspired by my friend Shirley, who suggested adding Grand Marnier orange-flavored liqueur to the custard mixture when making French Toast. So here is my version, which turned out great!

I like it with maple syrup; however, like most French Toast recipes, the topping possibilities are virtually unlimited.

RECIPE:

4 large eggs, or equivalent in egg substitute
1/2 cup milk
1/4 cup Grand Marnier
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
Pinch of salt
6-8 slices bread
1 tablespoon vegetable oil
Powdered sugar, syrup, fruit, and/or other toppings, as desired

In a large bowl, beat the eggs with a whisk, and then whisk in the milk, Grand Marnier, sugar, vanilla, and salt.

Add the bread slices to the bowl, toss so that each slice is covered with the custard mixture, and let it sit for several minutes so the bread can absorb the custard.

Heat the oil on a griddle or skillet over medium heat. Place the coated bread slices on the griddle and cook, turning once, until golden brown on both sides.

Top with powdered sugar, syrup, fruit, and/or other toppings, as desired.

-- 3-4 servings (2 slices per serving)