Potato Salad with Hard Boiled Egg

I was in the mood for a potato salad, however I find most deli and supermarket varieties are not that tasty. I had a bag of small Yukon gold potatoes that I thought would make this salad delicious.

As you all know by now, I dress every inspired salad lunch, and everything I make with Pink Himalayan Salt and Fresh Ground Pepper. I happened to have left over fresh ham which I shredded and added a simple BBQ sauce to make slider to go along with this potato salad. Serve with any sandwich and enjoy! Here is my inspired recipe. Express Your Love Through Food!

INGREDIENTS

1 Bag Small Yellow or Red Potatoes (24oz)

1/2 cup of Red or White Onion chopped

1/4 cup of Celery chopped

1/2 cup Mayonnaise

2 Hard Boiled Eggs chopped

1/2 cup of chopped flat leaf parsley

1/4 teaspoon celery salt

Salt & Pepper to taste

INSTRUCTIONS

Steam potatoes according to bag directions. Let cool completely and cut into quarters.

In a bowl add potatoes, onions, celery, eggs, mayonnaise, parsley, celery salt, salt and pepper and gently toss to combine. Taste and adjust seasoning.

ENJOY!! #myinspiredrecipes #potatosalad #sidedish #lunch

Ragu alla Bolognese... A slow cooked meat sauce.

An Italian ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. Tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.

This wonderful slow simmered meat sauce that has so many uses, pastas, braises, soups and much more. I used leftover sauce for another inspired main dish my easy Lasagna. This sauce freezes very well, I ladle it into a large muffin tin and freeze so I can use one or two individual sauces as needed. There are optional ingredients listed which you can use or eliminate. Either with or without these ingredients the sauce is just as delicious. Expressing Your Love Through Food!

INGREDIENTS

4 oz Pancetta chopped

1 lb Meatloaf Mix (Veal, Pork, Beef)

1 lb Chopped Beef

Olive oil

1 large onion chopped

2 large carrots chopped

2 stalks of celery

4 garlic cloves

2 tablespoons of tomato paste

10 cups of home made tomato sauce or 3 (28oz) cans San Marzano Italian Plum Tomatoes

4 sprigs fresh basil (you can substitute 1teaspoon dried)

2-3 sprigs fresh oregano (you can substitute 1 teaspoon dried)

1 sprig fresh rosemary (if using dried use just a pinch)

2 beef bullion cube

1 cup water if sauce is too thick

1 teaspoon Salt

1 teaspoon fresh ground Pepper

Optional Red pepper flakes - a sprinkle (more if you like it spicy)

INSTRUCTIONS

Place onions, carrots, celery and garlic in a food processor and pulse until finely chopped. Do not over process or you will end up with a paste. Alternatively you can finely chop the vegetables.

Heat olive oil in an stock pot or dutch oven over medium heat add soffritto of onions, carrots, celery and garlic and sauté for a few minutes until tender and fragrant. Add pancetta, meatloaf mix and ground beef. Cook until meat is no longer pink.

Add the tomato paste and anchovy if using and cook for a minute to release the flavor.

Add the tomatoes. If using canned whole tomatoes, crush the whole tomatoes by squeezing them with your hand, this keeps some of the tomatoes "chunky". Add the spices, bouillon cube, water, salt and pepper and increase heat to bring to a slight boil. Once you reach a slight boil reduce to a simmer. Taste and adjust seasoning as needed. Simmer for 2-3+ hours.

(Note: You can always add more seasoning in you can't take it out.)

Enjoy! #myinspiredrecipes #tomatosauce #sundaytomatosauce

Carrot Ginger Soup with Garlic and Lemon... Healthy and Delicious!

This delicious and simple Carrot Soup, takes advantage of the affordable veggie the simple carrot. This mostly overlooked vegetable is turned into a delicious soup, full of flavor and nutrients. Currently carrots are $0.69 a pound and this recipe calls for three pounds, so for a few dollars you can make enough soup for dinner and the rest is frozen for another day! Take advantage of this versatile vegetable.

Just a few simple ingredients, this soup is so easy and fast to make. A few ingredients and you are off to the stove! Express Your Love Through Food!

This soup can be served hot or cold. Finished with a dollop of Greek yogurt or sour cream and sprinkled with fresh parsley and a drizzle of EVVO, this soup will quickly become a favorite. Express Your Love Through Food. Enjoy!

INGREDIENTS

3 pounds Carrots rough chopped

2 Large Onions rough chopped

2 Celery Stalks rough chopped

¼ Cup Extra Virgin Olive Oil

4 Cloves Garlic Minced

1 Tbsp. Fresh Ginger Minced

Zest of 1 Lemon

Juice of 1/2 Lemon

1 Tsp Salt

1/2 Tsp Pepper

2 Knorr Chicken Bouillon or 6 cups Chicken Stock

If using bouillon cups use 6 Cups Water

FOR SERVING

Serve with heaping dollop of Whole Greek Yogurt or Sour Cream

Sprinkle with Fresh Parsley and drizzle of Extra Virgin Olive Oil

INSTRUCTIONS

Heat olive oil in a stock pot until shimmering and add chopped onion, salt and pepper. Sauté on medium high until onions are beginning to become transparent. Do not burn or brown. Reduce heat to medium and add sliced garlic and ginger and sauté for a few minutes until garlic is fragrant. Add celery and carrots and sauté for a few minutes, Add two bouillon cubes. Sauté for 1 minute to melt bouillon. Stir in 6 cups of water or chicken stock. Bring to a boil and reduce heat to a simmer. Simmer until carrots and veggies are soft, about 30 minutes. Taste and adjust salt and pepper to your liking. With an immersion blender, blend until smooth and serve.

Serve with a dollop of sour cream or Greek yogurt.

Add your favorite crusty bread! Express Your Love Through Food!!! ENJOY!

#carrotsoup #gingercarrotsoup #soup #simpledelicioussoup #heartydinnersoup #carrotsoup #onionsoup #summersoup