Potatoes: Put 2 pounds of peeled russet potatoes in a pot and cover with cold water, season generously with salt. Bring to a simmer and cook potatoes until tender about 45 minutes.
Zucchini, corn and onions combined with chopped bacon and cheese. A quick and easy way to use some fresh veggies from your garden!
This completely vegan recipe was recently served backstage at Verizon Wireless and was a hit! What a great dish to utilize fresh herbs and vegetables on a hot summer day!