Yummy Balsamic Potato and Green Bean Salad

I hope to make this for Shabbos lunch soon, whenever we decide to stay home for Shabbos. For some reason the invitations have been flowing in. Anyway, this looks perfect for a light summer lunch (not sure if it goes well with cholent though!)

--from Everyday with Rachel Ray

Ingredients:

• 1 1/2 pounds small new potatoes
• Salt
• 10 ounces green beans, trimmed and halved crosswise
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sugar
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon pepper
• 1/2 cup extra-virgin olive oil
• 4 scallions, thinly sliced
• 2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

Directions:

1. In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.

2. Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.

3. Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

Berry Cakes with Cinnamon Whipped Cream

--Refreshing summer treat from Rachel Ray

Ingredients:

• 1 stick (4 ounces) unsalted butter, softened
• 3/4 cup plus 1 tablespoon granulated sugar
• 2 large eggs, at room temperature
• 2 tablespoons plus 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup flour
• 1 cup mixed fresh berries, plus more for garnish
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 350°. Lightly grease a muffin pan. Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl. Add the eggs and beat until fluffy, about 2 minutes. Add 2 tablespoons cream, the vanilla and the salt and mix until combined, scraping as necessary. Beat in the flour until incorporated. Using a spatula, gently stir in the berries.

2. Spoon the batter into each muffin cup, about three-quarters full. Top each cake with a few berries and sprinkle the remaining 1 tablespoon granulated sugar over the cakes. Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Let cool in the pan, then run a knife around the edges and remove.

3. In a small bowl, whip the remaining 1 cup cream with the confectioners' sugar and cinnamon until soft peaks form. Serve with the cakes.