I based this dish on the old southern favorite of new potatoes and green beans, in itself an option in the food desert - but I dressed it up a bit with some Mediterranean flair. It's a lovely light salad I hope you'll enjoy.
1 tbsp minced dried onion
1 tbsp dried parsley
1 tsp dried oregano
2-3 tbsp white wine
1 box dehydrated casserole-style potatoes, "flavor packet" discarded
Salt for the cooking water
1 can french-style green beans, drained and rinsed
1 can quartered artichokes, drained and rinsed
1 canned red pepper, drained, rinsed and minced
1 tbsp apple cider vinegar
1 tbsp extra-virgin olive oil
1 tsp salt
red pepper flakes to taste
Soak the onion, parsley, and oregano in the white wine overnight. Cook the potatoes as you would pasta, in a large amount of salted boiling water (use the recommended cooking time on the box.) Drain and rinse with cold water.
Put the potatoes in your serving bowl and add the green beans, artichokes, and red pepper. Drain the onion mixture and add the vinegar, salt, olive oil and pepper flakes to make a dressing. Pour over the vegetables and toss lightly. Serves 8. Nutrition information.