I’m visiting my family in Canada this week, and wouldn’t you know it, an historic ice storm is happening. When booking my flights, I didn’t think I’d need to factor in winter weather mid-April, but here we are. With ice pelting down, I channelled somewhere warmer with a Greek-inspired dinner, complete with mini turkey patties, pita, tzatziki, hummus, roasted tomatoes, a springtime salad made by my sister-in-law, and this, an asparagus and new potato salad with feta, black olives, mint, and a tangy vinaigrette. We served red wine (juice for the kids!), and, for dessert, a beautifully light and airy chocolate pavlova with a mountain of whipped cream, which my amazingly talented and beautiful sister-in-law also made.
Here’s the Greek-inspired, Canadian Ice Storm Menu. It turned out a treat. Guests can build their own pita or enjoy it freestyle, mixing and matching with each bite:
- Dill and mint Greek turkey patties (inspired by this recipe from Martha Stewart; I tripled the quantities and made them fully gluten-free)
- Warm pita
- Slow-roasted grape tomatoes, peppers, and onions with oregano, red wine, and balsamic vinegar
- Greek Asparagus and New Potato Salad (recipe below)
- Spring greens salad with strawberries, dried fruit, cucumber, and sunflower seeds (thank you, Katie!)
- Chocolate pavlova (thanks again, Katie!)
I’m heading back home to London, UK, at the end of this week, and I plan on bringing this good vibes Greek menu with me, inclement weather or not.
Greek Asparagus & New Potato Salad Recipe
This bright and beautiful asparagus and new potato salad is punctuated with a sharp vinaigrette, salty feta and olives, and refreshing mint. I opted to steam the potatoes and asparagus, as the toppings and dressing are quite bold, but you can also roast or grill them instead.
Serves 6 to 8
1 1/2 lbs baby new potatoes
2 lbs asparagus, tough ends removed
1/3 cup extra-virgin olive oil
3 Tbsp white wine vinegar
1 Tbsp maple syrup
1 Tbsp dijon mustard
1/4 clove garlic, grated
1/4 tsp salt
1/3 cup kalamata olives, pitted and halved
1/2 cup crumbled feta
3 Tbsp fresh mint leaves, torn
Coarsely ground black pepper, to taste
- Place potatoes in a large high sided skillet and add 1/2-inch of water. Bring to a boil, reduce to a simmer, cover, and allow to steam until just tender but not falling apart, 10 to 15 minutes; replenish water if it’s boiling off. Add asparagus on top if your pan allows, or remove potatoes and add asparagus. Cover, bring to a boil, then simmer, and steam until asparagus are tender and bright green, about 2 to 4 minutes.
- Drain potatoes and asparagus and refresh with ice-cold water or plunge into an ice bath. Once cool, drain, and spread out on a large baking sheet with a clean towel to dry completely. If you’re making this ahead, refrigerate the potatoes and asparagus at this point.
- Meanwhile, in a jar to shake or bowl to whisk, shake or whisk to combine oil, vinegar, maple syrup, mustard, garlic, and salt.
- To assemble, arrange asparagus on a large platter. Halve or quarter potatoes and evenly arrange them over top of asparagus, followed by kalamata olives. Sprinkle feta down the centre, scatter over mint and pepper, and drizzle all over with dressing. Serve room temperature or chilled.