Tuesday night, I was exhausted after a long day of child-rearing, and not really feeling up to going to our church women's function. I ended up dragging myself over anyway, and I am so glad I did! We had a night all about cooking with herbs, and I walked away with plans for an herb garden brewing in my mind, and a stack of delectable recipes burning a hole in my pocket. Yesterday, I purchased some fresh herbs from the local market {picking up some of my own plants tomorrow though!}, and today I tried out my first recipe- Dilled Potatoes with Feta, which was... AMAZING! Even my picky-eater husband loved them :)
Here's the super simple {I don't use any other kind} recipe, courtesy of Mrs. Vivian Bronec:
1 lb. small red potatoes, halved
1 cup (4 oz) crumbled feta cheese
1/4 cup snipped fresh dill
2 tbsp. olive oil
1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
In a serving bowl, combine the cheese, oil, lemon juice, salt and pepper. Add potatoes and toss gently to coat.
I was told that these were to be served at room temperature, but loved them hot and cold as well. Enjoy!
