This is a salad my Lebanese friend used to make from me. It’s amazingly fresh and everyone I serve it to never goes back to mayo-based potato salads. It’s also healthy and nicely incorporates veggies from this week (and some leftovers from last week!).

LEBANESE POTATOES
* 8-10 small red new potatoes, washed and cut in 1.5 inch pieces, skins on (just use this week’s share)
* 1 bunch parsley, washed and chopped
* juice of 1-½ lemons
* 1 cup peas, lightly cooked (optional, not traditional, but a nice addition)
* 1 bunch scallions, chopped whites only (can substitute 2 of the small onions, chopped, from last week)
* 2 cloves garlic, crushed
* 4 Tbl olive oil
* salt/ pepper to taste

1) Cook potatoes until tender, about 20 minutes. Run cold water over to stop cooking and begin cool down.
2) In a medium sauté pan, flash-cook the peas with a small amount of water, about 4 minutes until peas turn dark green.
3) Place all ingredients into a large bowl. Mix well and refrigerate until cool, about 1-½ hours. Serve at room temp/ cold.

Kale Salad

Dairy-Free, Gluten-Free, Vegan

The key to this salad is finely chopping the kale leaves. The finer they are, the more they will absorb the dressing and the easier they will be to eat. This salad is a great opportunity to practice good knife skills.
Serves 6

* 2 bunches kale leaves, very finely chopped
* 1/4 cup extra virgin olive oil
* 1/4 cup freshly squeezed lemon juice
* 1 teaspoon chili powder
* 1/2 teaspoon sea salt

Place the kale leaves in a serving bowl. In a small bowl, whisk olive oil, lemon juice, chili powder and salt. Pour over kale and toss to combine well. Taste and adjust seasoning before serving.