INGREDIENTS
6 large eggs, lightly beaten
2 tbsp. heavy cream
1/2 tsp kosher salt, divided
1/4 pound fingerling potatoes, cut into 1/4-inch-thick slices
2 tbsp. canola oil
1 tbsp. butter
2 cups zucchini, cut into 1/4-inch-thick slices
4 tbsp. freshly grated Parmesan cheese
Garnishes: chives, parsley, basil and pepper
 
DIRECTIONS
Preheat oven to 350 degrees.  Whisk together eggs, cream, and 1/4 tsp. salt.

Cook potatoes in hot oil in a 10-inch ovenproof nonstick skillet over medium-high heat, stirring often, 1 minute.  Sprinkle with remaining 1/4 tsp salt.  Reduce heat to medium, and cook, stirring often, 3 to 4 minutes or until light golden brown on both sides.  Transfer potatoes to a bowl.

Return skillet to heat; melt 1 tsp butter in skillet.  Add zucchini; cook, stirring often, 2 to 3 minutes or until crisp-tender.  Add remaining 2 tsp. butter to skillet; let melt.  Add potatoes, stirring to coat.

Pour egg mixture over potatoes.  Reduce heat to medium-low; cook 1 minute.  Sprinkle with cheese.

Bake at 350 degrees for 8 to 9 minutes or until center is set. 

​Remove from oven; invert onto a serving plate.
 

INGREDIENTS
12 small new potatoes
4 tea. Butter
4 tea. Minced fresh parsley
4 tea. Minced fresh chives
Fresh Parsley for sprigs, for garnish
 
DIRECTIONS
Wash potatoes. Peel 1/2 inch strip around the center of each potato and place potatoes in a medium saucepan of cold water. Add enough additional water to pan to cover potatoes by 2 inches. Bring to a boil over medium heat until potatoes are easily pierced by a fork but still firm. Approx. 20 minutes. Place butter in microwave safe bowl and melt. Stir in parsley and chives. Pour over drained potatoes and toss to coat. Garnish with more parsley and serve.
 
​Serves 4

INGREDIENTS
6 cups water
6 cups potatoes, in 1-inch cubes
8 oz. light sour cream
2 teaspoons fresh dill, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons brown mustard
 
DIRECTIONS
In a saucepan, bring the water to a full boil and add cubed potatoes.  Cook over high heat until tender, 15-18 minutes

Drain and rinse in cold water.
 
In a large bowl, stir together sour cream, dill, parsley, pepper, salt, and mustard.  Add potatoes and toss until evenly coated.
 
Cover and refrigerate 2 hours.