Grilled Potatoes and Peppers

Ingredients:

• 8 medium red potatoes, cut into wedges
• 2 medium green peppers, sliced
• 1 medium onion, cut into thin wedges
• 2 tablespoons olive oil
• 5 garlic cloves, thinly sliced
• 1 teaspoon paprika
• 1 teaspoon steak seasoning
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation:

1. In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal.
2. Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.

https://www.tasteofhome.com/recipes/grilled-potatoes-peppers/

Mediterranean Tuna Salad with a Zesty Dijon Mustard Vinaigrette

Ingredients:

For the Zesty Dijon Mustard Dressing

• 2 1/2 tsp good quality Dijon mustard
• Zest of 1 lime
• 1 1/2 limes, juice of
• 1/3 cup Early Harvest extra virgin olive oil
• 1/2 tsp sumac
• Pinch of salt and pepper
• 1/2 tsp crushed red pepper flakes, optional

For the Tuna Salad:

• 3 cans tuna, 5 ounces each (use quality tuna of your choice)
• 2 1/2 celery stalks, chopped
• 1/2 English cucumber, chopped
• 4–5 whole small radishes, stems removed, chopped
• 3 green onions, both white and green parts, chopped
• 1/2 medium-sized red onion, finely chopped
• 1/2 cup cup pitted Kalamata olives, halved
• 1 bunch of parsley, stems removed, chopped (about 1 cup chopped fresh parsley)
• 10–15 fresh mint leaves, stems removed, finely chopped (about 1/2 cup chopped fresh mint)
• Six slices heirloom tomatoes for serving
• Homemade Pita chips or pita pockets for serving

Preparation:

1. To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
2. To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
3. Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.
4. Serve in pita pockets for a sandwich dinner. Or to serve as an appetizer, transfer to a serving platter and add pita chips and sliced heirloom tomatoes on the side. If you like, serve a portion of the tuna salad over the sliced heirloom tomatoes. Enjoy!

https://www.themediterraneandish.com/mediterranean-tuna-salad/

Creamy Dijon Dill Potato Salad

Ingredients:

• 3 pounds Yukon gold potatoes, peeled
• Kosher salt and freshly ground black pepper
• 2 stalks celery
• 1 cup mayonnaise
• 1 small red onion, finely chopped (about 1/2 cup)
• 1/4 cup tightly packed chopped fresh dill
• 1 to 2 tablespoons vinegar
• 1/2 lemon, juiced
• 1 tablespoon grainy or regular Dijon mustard

Preparation:

1. Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
2. Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
3. Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
4. When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will loose their rich, smooth texture.

https://www.foodnetwork.com/recipes/dave-lieberman/creamy-dijon-dill-potato-salad-recipe-1916486