Rishi’s potato and peas salad and Nandita's egg nog

Guess who made dinner at my house today! My kids! Yes my 9 year old made potato and peas salad and my 8 year old made Egg nog smoothie! I'm not saying this because they are my kids....but both were pretty darn tasty!

Ingredients

2 pounds small red potatoes (cut into 1/4-inch slices)

1⁄4 cup olive or canola oil

3 tablespoons white vinegar

1 teaspoon dijon mustard

1 garlic clove (put through a garlic press or peeled and minced)

1/4 teaspoon salt

1⁄4 teaspoon freshly ground black pepper (if you like pepper)

1cup peas (fresh or defrosted frozen)

14 cup chop, fresh mint and/or basil leaves (if you like mint or basil)

1⁄3 cup crumbled feta cheese.

Instructions

Put the potatoes in a medium pot and cover with cold water.

Bring the potatoes to a boil, then lower the heat to medium-low and cook until the potatoes are firm but slightly tender, about 7 minutes.

Pour the potatoes into the colander and set them aside for 10 minutes.

Put the oil, vinegar, mustard, garlic, salt, and pepper in the bowl and mix with a fork.

Add the potatoes to the bowl with the vinaigrette and gently mix with a rubber spatula. Stir in the peas, mint and/or basil, and feta right before serving.

Serve right away or cover and refrigerate up to overnight.

We did eat it and finished it right away! It was delish!

Nandita's Eggnog Smoothie

Ingredients

1 small, ripe banana

1 cup plain low-fat yogurt

4 ice cubes

1 tablespoon raw almonds

1 teaspoon honey or maple syrup (if you like it sweet)

1⁄4 teaspoon vanilla extract

1 pinch ground nutmeg

Instructions

Peel the banana and break into pieces, then put it in the blender with all the other ingredients. Turn the blender to medium, and blend until the mixture is smooth and frothy. Pour into 2 glasses and serve right away.