Purple Potato salad with Raw Sheep Cheese, Sweet Bell Pepper, Cherry Tomato, Sage, Lentil Sprouts And Balsamic Vinaigrette

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Food Photography, Food Styling And Recipe by Chef Momo

There is another recipe under this dish

Everybody likes potato and we have so many potatoes to chose from : fingerling, russet, yukon gold, sweet potatoes ( beauregard, garnet ), Idaho, butter cream, round red and white ,long white, etc..
So, i picked the purple because of a nutty taste and also the color.I was thinking first boiling them and add all the rest of the ingredients raw products. I went to the market and picked , purple potatoes, scallions, yellow sweet bell pepper,organic fresh sage, fresh lemon,cherry tomatoes, alfalfa-green lentil, snow pea sprouts and wanted to use raw cheese i found the raw sheep cheese, and for the vinaigrette to make i had already organic olive oil, organic balsamic vinegar, Celtic sea salt, pepper.
I went home and made this salad :
Purple Potato Salad With sweet Yellow bell Pepper, Cherry Tomato, Raw Sheep Cheese And Balsamic Vinaigrette
Ingredients: serves 2
2 medium sizes of purple potatoes, pealed
10 pieces of cherry tomatoes
1 tbs of fresh organic chopped sage
Juice of half of lemon
Salt, pepper
3 tbs of balsamic vinegar, 3 tbs of olive oil
1 small yellow bell pepper, cut in half and seeded
Some sprouts as , snow pea, green lentils, alfalfa
2 tbs of shaped raw sheep cheese
In a boiling hot water cook the cubed purple potatoes for 20 to 25 minutes , season with salt ,pepper,, olive oil,lemon juice, set aside.In a mixing bowl add olive oil, salt, pepper, balsamic vinegar and set aside.Mix the tomato,with fresh sage a little bit of olive oil, salt,pepper.
In a plating dish, display the purple potatoes around, add the sprouts, stuffed yellow bell pepper with cherry tomatoes, raw sheep cheese, snow pea sprout and drizzle with the balsamic vinaigrette.

2-Today i was talking to few friends at the gym and we were sharing some ideas about it’s nice after a workout and specially dinner time will be very nice to have a chef on the food network to do demonstration how to make easy dinners with just few ingredients.
I went to a market and was feeling to make a fish with tomato salad because this is the season where you can find all sorts of tomatoes for salad, roasting, making sauce, dry them etc..So, i found wild striped bass, fresh oregano, garlic, cherry tomatoes,
green beans, lemon.
This is the recipe:
Wild  Baked Striped 
Bass and Tomato salad:
Ingredients: serves 2
2 filets wild striped bass 5 to 6 oz each
20 pieces cherry tomatoes, cleaned and cut into halves
Salt, black pepper
2 tbs fresh oregano, cleaned and chopped
2 garlic cloves, pealed and chopped
1 cup green bean, cleaned and cut into any shape you desire
3 tbs balsamic vinegar
5 tbs olive oil
In a 400 F hot oven, in a baking dish arrange the 2 filets, spread the crushed garlic, drizzle with some olive oil, salt, black pepper and bake for 12 to 15 minutes, set aside.In hot boiling water add the green beans and cook for few minutes . Make sure the beans are crunchy, so i cook them in general 2 minutes maximum, remove and set aside.In a mixing bowl add, cherry tomatoes, salt, black pepper, fresh chopped oregano, balsamic vinegar, olive oil , mix and set aside.
In a dinner plate one piece of wild striped bass, green beans than cover the fish with the tomato salad.
You can serve this dish with White beans as a side dish ( cooked white beans:salt, black pepper, olive oil, red onion, green bell pepper)
White beans: 1cup 1/2 cooked white beans, 2 tbs chopped red onions, 1/2 green bell pepper cut into small cubes, salt, black pepper, 2 tbs olive oil, 1/2 tsp cumin powder as an option,2 tbs chopped chives. In a mixing bowl add all the ingredients , mix and serve .

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