When my friend and fellow food enthusiast Chrissy asked me if I could develop a seasonal recipe for the Morning Glory Yoga newsletter, I squeaked like a squirrel and giggled like a little school girl.
That Saturday I headed to the farmers' market to find the perfect ingredient for a delicious vegan dish. I found some gorgeous eggplants, but what really grabbed my heart were the red potatoes. They were all over the market. I love potato salads, especially ones that are not mayo based, so it was no surprise that I ended up with a delicious Red Potato and Fennel Salad.
Head over to Morning Glory Blog to view the recipe on their newsletter.
I hope your Saturday is lovely!
E.
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5 comments:
Nice recipe and great newsletter too. Congrats on both!
Thank you Eralda for the recipe for the Butter and Cardamon Cookies. I need to bake two dozen cookies for the Nutcracker Ballet production that my daughter Kayle (Elizabeth's little sister) will perform in this December. Now I know exactly what I'll bake for the audience to enjoy during intermission!
Karen Lareau
redkathy, thank you!
Karen, what fun occasion to bake cookies for. The snow-like powdered sugar on top is perfect for a Nutcracker intermission. I bet Kayle will be the star of the show. :)
Congrats on the newsletter! This looks like a lovely potato salad - I start craving roasted potatoes this time of year :)
Congrats on your delicious recipe being in the newsletter!
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