Welcome to the first episode of Capital Current’s Cooking in Quarantine, which will show you how to make fun and easy recipes on a budget. In this episode, Kate Schellenberg and Eden Suh tackle a tasty herbed potato salad and some delicious tomato tarts.

Potato salad recipe:

  • Two pounds of small red potatoes, scrubbed and sliced into one-quarter-inch thick rounds
  • One tablespoon of fine sea salt
  • One-quarter cup of olive oil
  • One-third cup of lightly packed fresh flat-leaf parsley, roughly chopped, plus about two tablespoons more for garnish
  • One-third cup of roughly chopped green onions, plus about two tablespoons thinly sliced for garnish
  • Two tablespoons of fresh lemon juice
  • Two teaspoons of dijon mustard
  • Two cloves of garlic, roughly chopped
  • Freshly ground black pepper, to taste
  • Three stalks celery, chopped

Tomato tart recipe:

  • All-purpose flour, for work surface
  • Two sheets frozen puff pastry (from one 17.3-ounce package), thawed
  • Two tablespoons of dijon mustard
  • Three ounces of manchego cheese, grated (about three-quarters of a cup)
  • Four small to medium tomatoes (about one pound), sliced into 24 slices
  • Four teaspoons of extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • Chopped chives, for garnish
  • For an extra kick, Kate and Eden recommend topping the tarts with balsamic glaze
  • Bake at 375ºF for 28 to 32 minutes, rotating the cooking sheets halfway through

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