Yukon Gold Love

Once again, it's been too long! I didn't think that the end of our season would be so busy but IT IS!!! We've been prepping for our last show of the year in Salt Lake City. Having Saturday rehearsals and working new repertory has made my body so tired that when I come home I go straight for the pajamas and watch a TV show and go to bed. There have been a few good recipes but not too many blog worthy menus lately. I promise after my seven weeks in France there will be more!

The other thing taking up my time recently was preparing for (not enough) and running my first Half Marathon!!! My husband and I did this together and let me just say it was one of the hardest things I've ever done! We didn't really train that much because of time constraints and busy schedules. The most I had ever run before Saturday's race was 6.5 miles!! So I'm very sore today but we did and it was a great feeling of accomplishment at the end. We finished in about 2:09 and my body definitely knew it never been pushed like that before! My husband was so sweet to stay with me! This was his second time doing this race but his first time doing it in his Vibram Five Finger shoes! I only got one blister on my foot but my calves are killing me today! I wore my pink Nike Free shoes. I'll try to get some pictures of us running eventually.

For now enjoy this quick weeknight recipe for Yukon Gold baked potatoes that have a some added ingredients to make them a little more exciting! I have special love for Yukon Gold potatoes. Maybe it's because I'm from Alaska and since they are originally from Canada, we have that special connection! They have a delicious buttery taste that makes me never want to eat a regular baked potato again. First you make the yummy spinach and t



Mediterranean Baked Yukon Gold Potatoes 
4 servings

Ingredients

• 1 1/2  tablespoons  extra-virgin olive oil
• 1  tablespoon  white wine vinegar
• 1/2  teaspoon  Dijon mustard
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  salt
• 3  garlic cloves, thinly sliced
• 1/4  cup  vertically sliced red onion
• 1 package baby spinach leaves (about 9 ounces)
• 1 cup Fat Free Feta cheese
• 1 cup sun dried tomatoes in oil
• 1 cup artichoke hearts, chopped  
• Parsley, to garnish
• 
  

Preparation

1. Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Heat vinaigrette in a large skillet over medium-high heat. Add onion and garlic; saute 2 minutes. Gradually add 1 (9-ounce) package fresh spinach; toss until wilted.

2. Meanwhile, microwave 4 (6-ounce) Yukon gold potatoes 13 minutes or until tender. Divide spinach among potatoes. Top each with 1 1/2 tablespoons feta cheese, 2 tablespoons sun dried tomatoes, 1/4 cup artichokes. Garnish with parsley.