Cauliflower Salad with Tuna and Chickpeas
This potato casserole in the style of northern Italy is best made with red skin, new, or small white potatoes. These are low in starch and hold up well in baking. Serve this as a side to baked fish, chops or roasted meats.
SERVES 4 to 6
This recipe was featured on Season 21 - Episode 2101.
I would like to have the potato recipe from last week (Central Wisconsin) for the green beans and the riced potatoes that were in the program on our Charter station either Friday, August 12 or Saturday, August 13 or Sunday August 14 (last week) Thank you for your help. I could not locate this on the recipe site
The amazing Mary Ann has done it again! Easy, always delicious and reminiscent of family times eating together, enjoying the food and each other. It doesn’t get any better than that!