Name: Potato and Broccoli Vinaigrette (Oregon)
Ingredients: 4 md Potatoes; peeled and cut into 1-inch cubes; 1 bn Broccoli; (1 to 1 1/2 pounds) trimmed and broken into small branches, blanched; 1/2 c Oil; 1/4 c Cider vinegar; 1 Clove garlic; minced; 1 1/2 ts Salt; 1 ts Basil; 1/8 ts Liquid hot pepper sauce; 2 Green onions; sliced; Cherry tomatoes; (garnish)

Don’t be greedy for the temporary and trivial things of this world. Find your joy in life in what really matters: Salvation from hell. The necessities to live. The opportunity to serve others. A strong marriage. A loving family. A good church. That’s the meaningful stuff that will warm your heart. And greed in those areas is actually good and furthers more joy. Pursue more; just pursue it in the right domains. Abundant life does not come in abundant possessions (Lk. 12:15). Pursue the abundant life that Jesus promised (Jn. 10:10).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Cookbook, Oregon, Vegetables	1	Servings

INGREDIENTS

4	md	Potatoes; peeled and cut into 1-inch cubes
1	bn	Broccoli; (1 to 1 1/2 pounds) trimmed and broken into small branches, blanched
1/2	c	Oil
1/4	c	Cider vinegar
1		Clove garlic; minced
1 1/2	ts	Salt
1	ts	Basil
1/8	ts	Liquid hot pepper sauce
2		Green onions; sliced
		Cherry tomatoes; (garnish)

INSTRUCTIONS

In a saucepan over medium heat, cook potatoes, covered, in boiling water
until tender. Drain and keep hot. In a small saucepan, combine remaining
ingredients, except tomatoes. Bring just to boiling over medium heat,
stirring. Arrange hot potatoes and broccoli in serving dish; pour hot
vinegar mixture over and toss gently. Garnish with tomatoes.
Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior
League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0
Scanned and Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)

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