Boiled Potatoes with Parsley and Salad

Ingredients: 

Potatoes (firm)

Butter (or a good quality Italian Olive Oil)
Fresh Parsley
Sea Salt
Ground Black Pepper

Boil the unpeeled potatoes, with salt for +/- 20 minutes. Remove the water and let them cool off, or simply peel them under the tab. Put some butter in a pan (or simply use a good Italian Olive Oil), and melt it slowly, add the Potatoes, add a little Sea Salt and a tiny bit of Ground Black Pepper. Stir lightly. Now add the Fresh Parsley and stir once more.

Serve with Avocado salad, and Iceberg Salad with Roasted Sunflower Nuts.

Ingredients:
Fresh Lemon
Olive Oil
Black Ground Pepper
Iceberg Salad
Dandelion Salad
Avocado

Sunflower Nuts

Bake the sunflower nuts in a pan.
Salad dressing: Mix Fresh Lemon with Olive Oil (never put salt as it makes the salad soggy).
Cut the Iceberg Salad, and mix in with the dressing. Add the Baked Sunflower Nuts. Mix again.

Cut 1 or 2 avocados in small pieces and put in a bowl, add Black Ground Pepper, Sea Salt, Olive Oil, Lemon Juice (of half a lemon), mix in the Dandelion Salad.

Serve with Pepper and Salt.