<\/p>\n
from “What the Bible Says About Healthy Living Cookbook” by Hope Egan and Amy Cataldo<\/p>\n
Makes 6 servings.<\/p>\n
2 pounds unpeeled potatoes
\n2 tablespoons extra virgin olive oil
\nseveral dashes of salt
\nseveral generous grindings of pepper<\/p>\n
\u00bd pound green beans
\n1 small red onion
\n\u00bd pint grape or cherry tomatoes<\/p>\n
BASIL VINAIGRETTE<\/strong><\/p>\n 1 garlic clove Preheat the oven to 400 degrees. Depending on the size and type of your potatoes, the total cooking time will range from 30 to 45 minutes. They are done when they turn golden brown and are tender when pierced with a fork. Divine Design: Green Beans<\/strong> Love Thy Leftovers<\/strong> This is a very versatile recipe. I’ve served it warm , room temperature, and cold. Even my picky eaters ask for this often!<\/p>\n","protected":false},"excerpt":{"rendered":" from “What the Bible Says About Healthy Living Cookbook” by Hope Egan and Amy Cataldo<\/p>\n","protected":false},"author":2,"featured_media":513,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-409","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/posts\/409","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/comments?post=409"}],"version-history":[{"count":0,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/posts\/409\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/media?parent=409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/categories?post=409"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/tags?post=409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n6 tablespoons extra virgin olive oil
\n2 tablespoons white wine vinegar
\n20 to 30 fresh basil leaves (about \u00bc cup firmly packed)
\n\u00bc to \u00bd teaspoon salt
\nseveral generous grindings of pepper<\/p>\n
\nCut the potatoes into \u00bd-inch cubes and put the potatoes, olive oil, salt and pepper into a large bowl. Toss to completely coat and transfer the potatoes to a shallow roasting pan or a jelly roll pan.
\nBake the potatoes for 20 minutes, stir with a rubber spatula or wooden spoon, and return to the oven. Then begin checking them every 10 minutes or so.<\/p>\n
\nWhile the potatoes cook:<\/strong>
\nBreak off the stem ends from the green beans and add to the potatoes during the last 5 to 7 minutes of baking.
\nDice the onion and add to a large bowl; add the tomatoes to the bowl.
\nPrepare the dressing: chop the garlic in a food processor, add the remaining dressing ingredients, and process until smooth.
\nAfter the potatoes and green beans have cooked and cooled, add them to the bowl with the onions and tomatoes. Add the dressing and toss. Serve at room temperature.<\/p>\n
\nGreen beans are an excellent source of vitamin K. God designed this important vitamin to give you strong bones. Vitamin K also helps stop the bleeding after you cut yourself, since it aids blood coagulation and clotting.<\/p>\n
\n~Toss in a can of tuna (drained and flaked) with leftover potato salad; serve on a bed of greens.
\n~Add extra tomatoes, onions, diced carrots or other vegetables to leftover potato salad. If the salad needs more dressing, add a dash of olive oil and white wine vinegar.<\/p>\n