Grilled New Potatoes and broccoli with Greek garlic sauce

1-1/2 lb. tiny red- or white-skinned potatoes, cooked until tender

1 lb. broccoli rabe, trimmed

1/3C olive oil missed with 1 tsp. spice rub of choice

salt and pepper to taste

3 Tbsp. Italian parsley, coarsely chopped

Greek garlic sauce

1 medium red-skinned potatoes, cooked, peeled and chopped

1C day old crustless bread

1/2C blanched almonds

4 garlic cloves, peeled

3 Tbsp. fresh lemon juice

1 Tbsp. red wine vinegar

salt and pepper to taste

1/3C olive oil

2 Tbsp. Italian parsley

1/3C kalamata olives, chopped

In a food processor, combine the potato, bread, almonds, garlic, lemon juice, vinegar, salt and pepper and 2 tablespoons of water.  Process until fairly smooth.  Add more water if necessary.  With the machine running, gradually add the oil.  Season with salt and pepper to taste.  Stir in Italian parsley and olives.

Divide the potatoes among 5 or 6 flat metal skewers and brush with ½ of the olive oil/spice mixture.  Grill, turning occasionally, until the potatoes are crisp and brown on all sides, about 12 minutes.  Toss the broccoli rabe with remaining olive oil/spice mixture.  Grill until tender, turning occasionally.  Spoon the garlic sauce into the center of a serving platter and drizzle with olive oil.  Slide the potatoes from the skewers and arrange them around the sauce along with the broccoli rabe and olives.  Season with salt and pepper and sprinkle with Italian parsley.

MAKES:  6 servings

Potato Salad w/broccoli rabe and ricotta mint pesto

1 lb. red skin potatoes, cut in half, roasted in a 400F oven until tender

½ lb. broccoli rabe, grilled, cut in one-inch pieces

1/2C fresh corn

2 Tbsp. sherry wine vinegar

3/4C cucumber, seeded, coarsely grated

1C baby arugula

Ricotta pesto

1C packed mint leaves

1C whole-milk ricotta cheese

1/4C olive oil

1/3C grated Parmesan cheese

2 Tbsp. toasted pine nuts

salt and pepper to taste

Process the mint leaves, ricotta, olive oil, Parmesan, pine nuts, salt and pepper in a food processor; set aside.  Toss the cucumber with a generous pinch of salt in a small strainer.  Drain 15 minutes.  Squeeze well to remove excess moisture.

Toss warm potatoes and vinegar together and let stand until room temperature.  Add the broccoli rabe, corn and some of the pesto to coat.  Add the arugula and cucumber and more pesto if necessary.

MAKES:  6 servings