Nibbles of Tidbits, a Food Blog

Lemon Zest adds so much flavor to food.  It can be magical in some dishes.  I often make Lemon Zest Potatoes as a side dish.  To vary the flavor, I’ll usually toss in whatever herb(s) I have on hand.  This time it was Cilantro, one of my favorites.  It’s a punch of flavor.

This is simply a combination of Red Potatoes, Lemon Zest, Butter, Cilantro, Salt, and freshly ground Pepper.  Toss all together lightly, so not to mash.  Sometimes I put them in a skillet to fry the outsides a bit, and other times I’ve made a soup out of it.  Both ways it’s been delicious.

* I partially peel the Potatoes, mostly to cut off the weird parts.  If I have a perfect Red Potato, I usually don’t peel it at all — Mostly because I just don’t find it aPEELing.  Sorry.

The last couple times I made a Salad for dinner, I made one for tomorrow’s lunch.  I figure WHY NOT, since I already have everything out, and I generally prepare more than I can eat.  So I put together a smaller Salad without the dressing to bring to the office the next day.  I’ve appreciated having it — I know that it’s fresh.  To make sure it stays crisp, I don’t cut all the Tomato until I’m ready to eat, plus I make sure the Lettuce is completely dry.  And I transport the dressing in a small plastic cup.

The Salads featured in this post contain variations of Romaine, Roma Tomatoes, Grated Carrots, Cilantro, and Green Onions.