Side Dish Sunday is the perfect way to ease your way into eating healthier. We all can’t go cold turkey. Some of us need a little hand-holding and daily encouragement. If you resolved to eat healthier or test your principles with being a vegetarian, start by adding vegetarian or plant-based side dishes to your meals. Spend Sunday afternoons testing new flavors and ingredients. Invite friends and family over to share in the experience. Make it fun. Try something new. The more you play around with new recipes, the easier it will be to go the distance and embrace being a vegetarian. Who says you have to go to a fancy restaurant for an incredible culinary experience? For those of you who have already adopted the vegetarian lifestyle, Bon Appétit!
Today’s recipe is provided by Mooney Farms. Family owned Mooney Farms was founded in 1987 as a family owned kiwi farming operation. They began selling their products at Northern California farmer’s markets, but when they added sun dried tomatoes, their first sale to Price Club South San Francisco changed everything. The family’s Bella Sun Luci Sun Dried Tomatoes in Olive Oil & Herbs sold out in a record 4 hours! Sun dried tomatoes had become mainstream and the Mooney Family had the winning recipe.
With an affinity of the Sonoma County natural beauty and landscape, The Mooney Family has created a beautiful rustic Italian style tasting room and storefront, which welcomes you to their family business.
(Full disclosure: I received samples of Mooney’s sun dried tomatoes. However, all of my reviews, opinions and/or other commentary expressed here are my own and based on my experience with a product. I am not affiliated with any brands mentioned in my column nor do I endorse them and they do not endorse me.)
Mediterranean potato salad
- 1 russett potaoto, peeled and cubed
- 1 cup garbanzos, canned or cooked from fresh, drained of any liquid
- 2 cups cleaned spinach leaves
- 1 3.5 oz bag Bella Sun Luci Sun Dried Tomato Halves
- Sea salt and fresh cracked black pepper to taste
- In a pot with a steamer basket and tight-fitting lid, cook the cubes of potato, until just soft.
- Add the garbanzos, sun dried tomatoes and spinach.
- Cover again and steam 1-2 more minutes.
- Remove all and toss in a bowl with the salt and pepper, and any olive oil you might choose to drizzle on top (1 or 2 TB should do it).
Simplicity expert, A.Michelle Blakeley is The Vegetarian Aficionado™ – a purveyor of provocative and beautifully prepared vegetarian fare. Connect with her on Instagram at @vegetarianaficionado and check out her online magazine The Vegetarian Aficionado