16 small new red potatoes
2 tablespoons olive oil
1/4 cup green onions, chopped
1/4 teaspoon black pepper
1 teaspoon dill weed, dried

Thoroughly clean the potatoes with a vegetable brush and water. Boil potatoes for 20 minutes or until tender. Drain and cool potatoes for 20 minutes. Cut potatoes into fourths and mix with olive oil, onions, and spices. Refrigerate and serve.

Nutritional facts: Calories: 187; Total fat: 6 g ; Saturated fat: less than 1 g

Olive Oil Dip

1/4 cup Olive oil
1 teaspoon dried red pepper flakes
1/2 teaspoons dried thyme leaves

Combine olive oil, red pepper flakes and thyme in a shallow saucer. Serve as a dip for the whole wheat French bread.