I have had the pleasure in getting to know Kristy a little from http://gastronomicalsovereignty.blogspot.com .The instant I read some of her posts I knew I wanted her to Co-Host with me because I actually laughed out loud! She cracks me up! Even though it was 13 years ago that Kristy ate what we all eat as teenagers, Kraft Mac N Cheese, her flavors for food have since broadened. (Thank god!) At the young age of 25 Kristy moved west and Attended Victoria University where she discovered her love for local, organic and fresh foods.  As an outlet, Kristy started her blog in 2010 and she’s happy to report that it’s going well, she enjoys sharing the recipes that indulge our lives with goodness, the restaurants that inspire her, and the random musings involving food politics. Join me in visiting her blog and checking out some of the great recipes she has chosen to share with us. I have chosen an awesome Spring recipe, well it reminds me of spring!! Her French Potato Salad w/Feta & Lemony Green Beans! Maybe because I’m on a cheese kick who knows!! THE SURPRISE IS…………..wait for it…………….wait for it…………..I made two recipes from this awesome blog!!!! So make sure you scroll down to see Kristy’s Pannetone French Toast too!!

French Potato Salad W/Feta & Lemony Green Beans
Ingredients:
 
1 lb new baby potatoes, gently scrubbed.
Large Handful of Green or Yellow Wax Beans.
1/3 C Feta.
1/4 C Dry White Wine.
2 Tbsp Chicken or Veggie Stock.
2 to 3 Tbsp White Wine Vinegar.
1 Tbsp Dijon Mustard.
Handful of Chives, finely chopped.
Small Handful of Parsley, roughly chopped.
Lil Basil, roughly torn.
Juice & Zest of 1 lemon.
Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.
 
What to Do:
 
Place the potatoes in a large pot of salted water and bring to a boil. Cook for 5 – 10 minutes, depending on size until just fork tender but still holding their shape. Drain and allow to cool for a few minutes until you can handle them. (I boiled the potatoes and green beans at the same time in a seperate pot to save time)
 
As they cool, rinse and refill that pot with a little water and a bit a of salt. Bring to a boil and add the beans. Cook for about 4 minutes or until brilliant in color and still slightly crisp. Drain and immediately rinse with cold water (or give them an ice bath) to retain color and crispness. Set aside. I’ve never given string beans “an ice bath” before but it sure works look how green they came out! They tasted awesome too!
 
 
Slice the potatoes in half and gently chuck em in a large bowl.
 
 
Toss with the white wine, vinegar, lemon juice, and stock and let sit about 2 minutes to absorb all the liquid.
 
 
Next, add the mustard, chives, parsley, basil, feta, and a good helping of salt and pepper. Mix well to combine.
 
 
Add the beans and the lemon zest and toss.  
 
 
Mix really well and refridgerate for at least 30 minutes. I put them in the fridge, hopped in the shower and had an AMAZING lunch! Yup this is all I had!
 
 
The way the lemon zinged in my mouth was awesome, the feta cheese offset that tang in the perfect way! I feel like I’m doing a commercial for Food Network!!!
 
Ok so this is a real treat for you guys this Friday!!! Two recipes from our Featured Co-Host!!! I was looking for a breakfast recipe to try something new for my daugther, I chose this one because I wasn’t sure if I was going to have time to make the potato salad above, luckily I had time for both!!!
 
Ingredients:
 
 
1 Loaf of Panettone Bread (or if unavailable, any “fruity” bread would do – i.e. raisin bread).
1 C Milk.
3 to 4 Free-Range Organic Eggs.
2 Tsp Cinnamon.
Dash of Nutmeg.
2 Pears (or fruit of your choice) (optional).
 
What to Do:
 
Heat a large nonstick skillet over medium heat and grease lightly; pre-heat your oven to 250 degrees F.
 
While that heats, whisk together the milk, eggs, cinnamon, and nutmeg in a medium sized bowl. Set aside.
 
 
If your bread isn’t sliced, slice it about 1″ thick.
 
Your pan should be hot by now. One piece at a time, dip it into the milk/egg mixture on both sides (no need to soak it – just dip), and place as a single layer in the skillet. Only dip the pieces as they are about to go into the skillet. If you dip them all and they sit waiting for their turn to cook, they’ll just sog up and fall apart on the cutting board. Allow to brown thoroughly on one side, flip, and allow to brown on the other. Silly me used a bowl that wasn’t big enough so I had a hard time dipping my bread, well……………..I used a tiny tupperware cup and scooped the eggs and poured it on top to sink into the holes into the bread!! Such a smart move on my behalf! :)
 
 
Once cooked, place in a baking dish and keep warm in pre-heated oven. When all your toast is cooked, serve with syrup, whipped cream, butter, fruit, jams, nut-spreads or anything else you like on your french toast. I chose strawberries and blueberries since they are my daughters favorite!!
 
 
SHE LOVED IT!!! Here is her plate!
 
 
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