Kid's cooking birthday party

"Thank you for doing Tanisha's party. She and her friends had an amazing time.”

Amita R., Westborough, Massachusetts

Chicopee Public Library

"I was so glad you could come. The patrons who took part were thrilled with the program and loved being able to taste the recipes. Thanks so much for making such delicious food for us.”

Carol L., Chicopee Public Library, Massachusetts

Red Potato Salad a la Moutard

© "So Easy, So Delicious"
 
1½ lbs red potatoes
2 scallions, chopped
2 T Dijon mustard
1 T Pommery mustard
¼ C olive oil
2 T red wine vinegar
3 T parsley, chopped
Salt and pepper, to taste

Scrub the potatoes and cut in half. Boil just until tender, about 15 minutes. Drain and cool well. Slice into ½-inch pieces. In a jar, combine both mustards and oil. Add red wine vinegar, scallions and parsley and shake well. Add salt and pepper, to taste. Pour this mixture over the potatoes and toss until potatoes are coated with dressing. Serve at room temperature or chill for a few hours or up to 2 days before serving.

Hint: This potato salad is low in fat and is very flavorful!

Grilled Tuscan Salmon

 
2 tsp Italian seasoning
1 tsp paprika
1/2 tsp coriander
1/4 tsp black pepper
1/2 tsp salt
1 tsp garlic powder or finely minced fresh garlic
(4) 6 oz salmon filets
4 tsp olive oil

In a small bowl, combine spices. Brush each skinless side of fillet with 1 teaspoon olive oil. Sprinkle a quarter of the spice mixture on each fillet and press into oil. Allow this to stand for about 15 minutes. Place salmon, skin side up on a well-greased grill. Cover grill and cook over high heat for about 3 minutes. Flip over and cook, skin side down, for about 5 to 6 additional minutes, or until done. Grilling time depends on the heat of the grill and the thickness of the fillet.

Hint: To prevent fish from sticking to the grill, before cooking make sure the grill grids are very clean. Scrape grids with a brush and then wipe with a damp cotton rag. Then apply oil to the grids before heating the grill.