coconut side dish

Asparagus Hash

photo by recipe author

Servings: 2
Preparation Time: 20 minutes

1 tablespoon coconut oil

1 cup potatoes, diced

1 cup vegetables, diced (zucchini, turnips, etc.)

1/2 cup asparagus, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried rosemary

1/4 teaspoon dried oregano

In a large skillet, melt coconut oil. Add in potatoes, vegetables and asparagus. Sprinkle with salt, pepper, rosemary and oregano. Sauté for about 15 minutes or until vegetables are soft.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Lemon Potato Salad

photo by recipe author

Servings: Approximately 8
Preparation Time: 30-35 minutes

3 pounds organic red potatoes
home made coconut oil mayonnaise*
5 tablespoons freshly squeezed organic lemon juice, approximately 3-5 lemons
1 tablespoon organic raw apple cider vinegar
20 leaves fresh organic basil, minced
1/4 organic onion, chopped
3 organic celery stalks, sliced
1/4 jalapeño, de-seeded and very finely diced
sea salt, to taste
organic ground black pepper, to taste

Scrub potatoes and then bring to a rolling boil in a large pot, reduce heat to low and cook for 15-20 more minutes (until a fork pokes through). Remove from heat, drain and allow to cool completely.

Meanwhile, prepare the coconut oil mayonnaise according to recipe *here.

In a large serving bowl, add lemon juice, apple cider vinegar, basil, onion, celery, jalapeño, sea salt and black pepper.

Cut potatoes into 1 1/2 inch pieces, add to bowl, along with prepared mayonnaise. Mix until well incorporated. Serve warm or cold, as a light and refreshing side dish to many meals.

Recipe and photo by Orissa. Submit your own coconut recipes and photos here!