Grilled Potato Salad with Fresh Oregano

Ingredients:

• 6 medium Yukon Gold potatoes, halved lengthwise
•  1/4 cup olive oil, divided
•  1 teaspoon Dijon mustard
•  2 tablespoons red wine vinegar
•  2 tablespoons chopped fresh oregano leaves
•  1 tablespoon coarsely chopped capers
•  1/2 teaspoon red chile flakes
•  2 teaspoons minced oil-packed anchovies
•  1/2 cup pitted oil-cured olives
•  1 1/2 cups halved cherry tomatoes
•  1/2 cup flat-leaf parsley leaves

Instructions:

• Heat grill to medium (350° to 450°) with an area left unheated for indirect heat. Toss potatoes in 1 tbsp. oil; grill flat side down until marks appear, 8 minutes. Turn over, moving to indirect area. Cook until tender, 10 minutes. Let cool, then cut into chunks.
• Whisk remaining 3 tbsp. oil, mustard, vinegar, oregano, capers, chile flakes, and anchovies in a large bowl. Gently mix in remaining ingredients.

https://www.sunset.com/recipe/grilled-potato-salad

Spicy Coconut Salmon Curry with Bok Choy

Ingredients:

• 2 tablespoons extra-virgin coconut oil or vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 piece fresh ginger (1 inch), peeled and thinly sliced
• Coarse salt
• 2 tablespoons Thai green curry paste
• 1 can (14 ounces) unsweetened coconut milk
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices
• 2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed
• Lime wedges, for serving

Instructions:

• Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
• Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

https://www.marthastewart.com/1151544/spicy-coconut-salmon-curry

Collard Green Dip

Ingredients

• 1 Tablespoon Olive Oil
• 2 bunches Fresh Collard Greens, Rinsed And Chopped
• 5 slices Bacon, Chopped (or, try vegetarian bacon!)
• 1/2 Sweet Onion, Chopped
• 2 cloves Garlic, Chopped
• ¼ cups Dry White Wine
• 12 ounces, fluid Cream Cheese, Cut Into Pieces
• 8 ounces, weight Sour Cream
• ½ teaspoons Red Pepper Flakes
• Kosher Salt And Pepper To Taste
• ¾ cups Freshly Grated Parmesan, Divided

Instructions:

• Heat olive oil in Dutch oven at medium heat. Add collard greens and cover, allowing to wilt for about 10 minutes, stirring as necessary. Remove to a separate bowl.
• Cook bacon in the same Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in the Dutch oven.
• Sauté onions in hot drippings until tender, about 4 – 5 minutes. Add garlic and saute for another 30 seconds. Pour in wine and cook 1 to 2 minutes, stirring to loosen particles from the bottom of the Dutch oven. Stir in collard greens, cream cheese, sour cream, red pepper flakes, and 1/2 cup Parmesan cheese. Season liberally with salt and pepper. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish (I used a sour dough bread bowl). Sprinkle evenly with remaining 1/4 cup Parmesan cheese.
• Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon. Serve with toast points, pita bread, or tortilla chips. Yields 4 cups.

http://tastykitchen.com/recipes/appetizers-and-snacks/collard-green-dip/