Ska Mom's
Easy Soups & Salads

Not Your Usual Potato Salad

The salad dressing part:

• 1 Tbsp. olive oil
• 1 clove garlic, minced 1/2 tsp. finely grated lemon zest 1/4 cup red-wine vinegar (add 1 tablespoon water)

The salad part:

• 2 lbs. small red potatoes potatoes (cut into 1" chunks)
• 1/2 lb. baby carrots
• 1/2 lb. green beans (cut into bite-size pieces
• 2 small zucchini squash, cut into 1/2" chunks
• 1 summer squash, cut into 1/2" chunks
• 1 bunch scallions, chopped (optional)

Make the dressing: mix together the olive oil, garlic, lemon zest, and the red-wine vinegar.

Steam the potatoes and carrots until tender (this will take about 12-15 minutes, depending on the size of the pieces).

Steam the beans, zucchini, and summer squash until crisply tender (about 3-5 minutes).

Put all the veggies in a large bowl. Add the scallions. Drizzle the dressing over the salad.

Flu-Fighting, Body-Warming, HOT Chicken Soup

• 1 pound boneless, skinless chicken breast (or whatever chicken bits you have)
• 2 teaspoons cayenne pepper (or as much (or little) as you want)
• Juice of one lime
• 1 Tablespoon chili-pepper oil (again, as much or as little as you want. Suggestion:start with a little -- you can always add more if you want.)
• 1 small onion, diced
• 2-3 cloves garlic, finely minced (keeps away vampires too!)
• 4 teaspoons peeled and minced fresh ginger root (or grated up)
• 2 -3 cans chicken broth

This is a very flexible recipe. Proportions can be dramatically altered to suit your fancy. There's a lot of heat here... remember that it's easier to add than try to take it away, so maybe start with less and add as you go.

1. Cut chicken into bite-sized pieces. Sprinkle with cayenne (hot) pepper and lime juice.
2. Heat oil in a saucepan, add onion, and saute until soft.
3. Add the chicken, ginger, and garlic. Cook until chicken is almost done.
4. Add chicken broth. Bring soup to a boil and simmer until chicken is done.

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