Cook in a large pot of boiling salted water until tender, about 20 minutes:
6 small new potatoes
Remove with a slotted spoon and let cool. Meanwhile, add...
I had the pleasure of writing a guest blog post for October Unprocessed this month, and it went live today! I made a simple but very delicious roasted squash and tahini dip with crunchy squash seeds. Visit Eating Rules to check out my post and to participate in October Unprocessed--a celebration of delicious whole foods.