The Other Woman Cooks

This panfried smashed potatoes recipe is my interpretation of the flattened lemon oregano potatoes served at Oleana in Cambridge. Chef Ana Sortun’s cookbook, Spice , is sold at the restaurant but alas has no flattened potato recipe. So here’s my version, and of course, me being me I added my own twist. Crunchy potato skin, spicy oregano, flavor-boosting parsley, freshly cracked black pepper, course ground sea salt and a squeeze of lime…every ingredient plays a big part in the flavor department.  By the way, I loved the restaurant and the food was amazing. Thanks to my pal Amy for introducing me to Oleana's magical garden patio dining experience. I am not at all sorry about buying the cookbook. There are lots of great Arabic influenced dishes worth trying. Judging from the looks of our backyard garden, the eggplant souffle recipe on page 265 will come in handy by the middle of next week!   PANFRIED SMASHED POTATOES 1 1/2 pounds skin on whole baby white or gold p...

Strip steak sizzled to medium rare perfection on the backyard grill needs only simple accompaniment. This quick cooking summer squash and a side salad makes a company ready casual dinner. So low in fat and calories, you'll have more than enough room for dessert. Fresh picked strawberries and whipped cream, anyone? EASY DOES IT SUMMER SQUASH 1 tsp olive oil 1/4 cup thinly sliced yellow onion  2 cups thinly sliced yellow summer squash  Dash freshly ground sea salt Dash of freshly-ground black pepper Heat the olive oil in a medium-sized skillet over medium heat. Add the yellow onion slices, and saute for 1 minute.  Add the sliced squash, salt and pepper to the pan, and saute an additional 3-4 minutes, or until the vegetables are fork-tender. Serve immediately. Serves 4 -- approximately 25 calories per serving and takes ten minutes total, 5 minutes prep time, 5 minutes to cook!