Take this potato salad to the beach in a cooler, to a picnic, anywhere. Super great for large scale events.

6 hard boiled eggs
1/2 small onion
1/2 red bell pepper
3 tbs – yellow mustard
Medium jar of mayonnaise
Relish (or pickles)
Salt/Pepper/favorite seasoning

Cut all of the potatoes in half and, in a large pot of water, boil them until they reach the level of tenderness you would like. For potato salad you want the potatoes to be soft but not mushy so that they still hold their shape in the salad.
Strain and the potatoes …

This side is great to make if you’re making an entree that takes more than 30 minutes to prepare. Since it takes a little less than an hour to finish the potatoes, by the time the main course is all set – you should be able to pull these right out of the oven!

3 lb bag – small red potatoes
EVOO
Pepper
Paprika
Parsley
Garlic salt
Basil
Crushed red peppers

Preheat oven to 350F.
Thoroughly clean the baby potatoes in the sink, using a knife of the end of a vegetable peeler to remove any eyes that may have …

This light healthy cold salad is a perfect side for almost any meal – especially as we get closer to summer time – or if you live in Miami like I do – all of the time!

3 – Large plum tomatoes
1 bag of sweet corn (or for a shortcut – two of those single sized steamers in the freezer section)
Balsamic Vinegar
EVOO
Salt
Pepper

Cook sweet corn, drain, and set aside in fridge or freezer (as long as you don’t forget that it’s in there!)
Chop up tomatoes into bite sized pieces and …

I mostly make this recipe when I make the Bruschetta topping that you see below in my last post. It’s super easy to make and and could really work as a part of a ton of different appetizers. (Think – Shrimp Scampi on top… )

1 loaf of fresh FRENCH bread … not Italian or Cuban (no offense to those fine nations – I’m a big fan of your work… )
1/2 stick – butter @ room temperature
2 tablespoons – your favorite pesto with Basil
1/4 cup – Johnny’s Garlic Spread …

I had some girlfriends over for wine and hors d’oeuvres the other night and called my mom to get her recipe for bruschetta topping. She’s the best cook I know. This recipe is super easy to prepare ahead of time and just let sit in the fridge until it’s ready to be served! I make it a day ahead of time so that all the juices and vegetables have time to get to know each other and get juuuicy. One thing you’ll notice about my recipes is that they are …