3 Hungry Families: 7.22.13

With our vegetarian friends out of town, and grilling season upon us, this Monday's meal is meaty.

Potato Cobb Salad
Ingredients

3 pounds Yukon gold potatoes
3/4 teaspoon salt $
1 (16-ounce) bottle olive oil-and-vinegar dressing, divided $
8 cups mixed salad greens $
2 large avocados $
1 tablespoon fresh lemon juice $
3 large tomatoes, seeded and diced $
12 small green onions, sliced $
2 cups (8 ounces) shredded sharp Cheddar cheese $
4 ounces crumbled blue cheese
6 to 8 slices bacon, cooked and crumbled $
Freshly ground pepper to taste
Preparation
Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.
Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens. Sprinkle with pepper. Serve with remaining dressing.

1/2 cup unsalted butter $
1 cup all-purpose flour
2 cups sugar, divided $
1 tablespoon baking powder
Pinch of salt $
1 cup milk $
4 cups fresh peach slices
1 tablespoon lemon juice $
Ground cinnamon or nutmeg (optional)
Preparation
Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

3 Hungry Families