Today Chef Nancy and I took a group of Cancer Wellness participants on a tour around the Buford County Farmers Market. It was wonderful! Taste testing new vegetables, fruits, spices, and drinks makes me love what I do even more! I continue to challenge cancer survivors to eat something new, something fresh, and something vibrant each day. That way your meals do not get boring and you get a variety of cancer fighting plants chemicals each day. During the tour we were able to taste test anything you wanted complements of the market. Here is a recipe that Chef Nancy came up with and made for us after the tour. Enjoy this vinaigrette, it is great!
Smoky Baby Potato and Artichoke Skewers
2 LBS Small Red or Gold Potatoes
24 Artichoke Hearts (canned or better yet, frozen)
If necessary, cut your potatoes in smaller chunks. You want them to be bite size for your skewers. Place them in a pan and cover with water. Bring to a boil, salt the water, and cook for about 10 minutes or until they are just barely done.
Place the warm potatoes and the artichoke hearts in the vinaigrette for at least 30 minutes – up to overnight. Grill until crusty grill marks appear. 1 potato and an artichoke heart go on every skewer.
Zest of 1 Orange
1/2 Cup orange juice
1/4 Cup lemon juice
1/3 Cup lime juice
1 Tsp Agave
1/2 Tsp Smoked Salt
1 Tsp Cumin
3/4 Tsp onion powder
3/4 Tsp garlic powder
1/4 Tsp ground ginger
2 Tsp thyme
2 TB Apple Cider Vinegar
1 TB Dijon Mustard
1 Cup EVOO
Whisk together all the ingredients in a bowl. Drizzle in the oil and incorporate well. (this makes a lot of dressing – use the rest for an baby lettuce salad with thinly sliced onions, orange segments and boiled shrimp.