What do you think of when you hear someone is from Idaho? If someone doesn't start by asking, "you mean Iowa," the first question is typically, oh, "potatoes right"?! And true to form, I did actually grow up on a potato farm and my family ate some sort of potato dish basically every day. Potatoes get a bad wrap from some Californians due to a variety of reasons but I disagree -- WHOLEHEARTEDLY. There are very few REAL foods that are as easy, filling, and as healthy as a good potato. Anytime I'm buying fresh food from the Farmer's Market, it's a win in my book of healthy foods to feed your family!

This weekend, I was able to combine two things I love -- shopping at the Santa Monica Farmer's Market and spending time with a good friend, Kate. I met Kate through a running club hosted by Lululemon when I first moved down to California. She happens to be a photographer and offered to help take some photos for me to use on my blog. It was an absolutely beautiful day and perfect for shopping and taking pictures, although most days tend to be beautiful in SoCal. The best comment of the day was Kate saying, "I love to take kids to playgrounds when I'm doing pictures because it's easy and they instinctively know how to react -- this is kind of like your playground!" If you're looking for an amazing photographer, or just want to see some great photos, check out Kate's Instagram, Facebook, or blog at www.katevodaphotography.com

I picked up some beautiful tri-colored potatoes, squash, and bell peppers and put them to great use. This is my version of scalloped potatoes with a few new twists. It was a favorite as a child and something I requested often for my mother to make. It turned out delicious and got 2 thumbs up from my husband and I, which means it qualifies for my blog -- let me know what you think!

Creamy Scalloped Potatoes and Squash
Makes: 8 servings     Takes: 1 1/2 hours
Ingredients:
8-10 small red or tri-colored potatoes     1 zucchini     1 yellow squash
1 can cream of mushroom soup     1/2 c. sour cream     1/2 c. plain Greek yogurt     1/2 bunch green onions
1 tsp. smoked paprika     1/2 tsp.(or to taste) cayenne pepper     salt & pepper
1/2 red bell pepper     1 c. shredded cheese     1/4 c. milk     2 Tbsp. butter

To Make:
Slice thinly (~1/4") using mandolin or food processor:
8-10 small red or tri-colored potatoes, scrubbed (don't peel or you lose the vitamins in the skin!)     1 zucchini     1 yellow squash
**Between the potatoes and squash, I tried to end up with approximately 5 baking size potatoes worth of starch**
Combine in mixing bowl:
1 can cream of mushroom soup     1/2 c. sour cream     1/2 c. plain Greek yogurt     1/2 bunch green onions, chopped
1 tsp. smoked paprika     1/2 tsp.(or to-taste) cayenne pepper     salt & pepper

Layer in 9x13 pan (greased with butter):
1/2 of potatoes/squash slices     salt and pepper     1/2 of cream mixture     1/4 red bell pepper, chopped          1 Tbsp. butter, cut in 1 inch squares     1/2 c. shredded cheese
Repeat layer. Add 1/4 c. milk by pouring in a little on all 4 corners of pan.
Cover pan and bake at 350 for 1 hour or until potatoes are not hard when poked. Uncover and bake for another 15-20 minutes or until golden brown.

Leftover tip: Re-heat and use 1 serving as a base, add 2 fried eggs, and a big spoonful of fresh salsa on top -- delicious, quick dinner with a whole new twist.