Sesame Green Beans

• 1 lb of green beans, end trimmed
• 2 tsp rice vinegar
• 2-3 tsp soy sauce
• 1/2 tsp sesame oil
• 2 tsp sesame seeds
• Sea salt and freshly cracked pepper, to taste

Bring a pot of water to boil over high heat. Add the green beans and cook for 4-5 minutes or until just tender. Drain the water.

While the beans are cooking, combine the vinegar, soy sauce, sesame oil, and sesame seeds together and mix until well combined. Add the mixture to the cooked & drained green beans and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste and serve immediately. 

Roasted Red Potato Salad

Ingredients

• 2 pounds small red potatoes, quartered
• 1/4 cup olive oil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 package (3 ounces) cream cheese, softened
• 1/2 cup sour cream
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 small red onion, finely chopped
• 1 small sweet red pepper, finely chopped
• 1/3 cup minced fresh cilantro

Directions

• Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30-35 minutes or until tender, stirring once. Cool slightly.
• For dressing, in a small bowl, beat cream cheese and sour cream until smooth. Stir in the chilies, paprika, garlic powder and remaining salt and pepper.
• In a large bowl, combine the corn, onion, red pepper and potatoes. Add 1 cup dressing and cilantro; toss to coat (save remaining dressing for another use). Yield: 8 servings.

Tater Tot Casserole

Ingredients:

1 (30-ounce) package frozen potato rounds
1 (16 ounce) container sour cream
1 cup shredded Cheddar cheese

4 or 5 green onions chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch-baking dish. In a mixing bowl, combine sour cream, cheese, green onions, and mushroom soup and two cans (mushroom soup can) of water. Then add the potato rounds.  Pour mixture in the pan.

Sprinkle onions and extra cheese over the top of the casserole.

Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes

Submitted by Dana