Roast Potato salad with grilled corn and red onions

16 small red potatoes, unpeeled, cut in half

olive oil

2 ears corn, silk removed

spice rub

thyme sprigs

1 jar grilled artichokes, sliced

1 red onion, peeled and thickly sliced

2C arugula

5 oz. goat cheese

Vinaigrette

1/2C pitted kalamata olives

2 Tbsp. sherry wine vinegar

2 Tbsp. champagne vinegar

2 tsp. honey mustard

½ tsp. spice blend of choice

6 Tbsp. olive oil

salt and pepper to taste

Shake all the vinaigrette ingredients in a jar and set aside.  Preheat oven to 400F.  Toss the potatoes with olive oil, salt and pepper, thyme sprigs and spice rub and roast until tender.

Place each ear of corn on a piece of foil, top with thyme sprigs and a drizzle of olive oil, salt and pepper and grill about 15 minutes until tender.  Remove kernels.  Toss the onion slices with olive oil and grill along with the corn.  Toss the potatoes in a bowl with some of the vinaigrette while warm.  Add the remaining ingredients except goat cheese and toss again.  Sprinkle with goat cheese and toss lightly.

MAKES:  8 servings

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 and Yam Soup with spinach

6 slices bacon, cut crosswise into ½-inch pieces

1 large onion, peeled and chopped

2 garlic cloves, peeled and finely chopped

1 Tbsp. fresh thyme leaves

1 tsp. spice rub of choice

1C pureed tomatoes

10 oz. sweet potato, peeled, cut into cubes

10 oz. Yukon gold potatoes (about 2 medium), cut into cubes

10 oz. red-skinned potatoes (about 2 medium), cut into cubes

4 – 5C chicken stock

1/3C cream

5 oz. package baby spinach leaves

salt and freshly ground pepper to taste

Sauté bacon in a large pot over medium heat until crisp.  Transfer to paper towels.  Add onion to drippings and sauté until beginning to brown.  Add spices, garlic and thyme and stir one minute.  Add potatoes and stir to coat.  Add 4 cups of stock and pureed tomatoes and bring to a boil.  Reduce heat to medium-low, cover with lid slightly ajar and simmer until potatoes are very tender, adding more stock as necessary.  Gently mash with a potato masher.  Stir in the spinach until wilted.   Add the cream and bring to a simmer.  Season with salt and pepper to taste.  Divide among bowls and sprinkle each with some of the bacon.

MAKES:  6 – 8 servings

Fingerling Potato Salad w/grilled onions

1-1/2 lb. fingerling potatoes, roasted, cooled and cut in half

  crosswise

2 red onions, grilled, slices separated and cut into one-inch pieces

½ lb. asparagus spears (optional), roasted in a 400F oven until tender,

  cut in half

1/3C toasted walnuts

1/2C sour cream

2 Tbsp. honey mustard

3 oz. creamy blue cheese

2 Tbsp. white wine vinegar

salt and freshly ground pepper

1C baby arugula

Combine the sour cream, mustard, blue cheese and vinegar together and season with salt and pepper to taste.  Toss the potatoes with the dressing, grilled onions and roast asparagus.  Add the walnuts and arugula and toss again.

MAKES:  6 – 8 servings

Pee Wee Potato Salad

3 - 4 lb. pee wee potatoes, pricked with a fork

2 red onions, peeled and thinly sliced

2 bunches asparagus, stems broken where they naturally break

olive oil

salt and pepper to taste

1/2C oil packed sun-dried tomato slices

1 Tbsp. capers, drained

10 pitted Kalamata olives, pitted and sliced

2C baby arugula (optional)

Vinaigrette

2 Tbsp. Sherry wine vinegar

2 Tbsp. balsamic vinegar

2 tsp. honey mustard

salt and freshly ground pepper to taste

4-1/2 Tbsp. olive oil

Heat 2 tablespoons olive oil in a sauté pan, add the red onions and cook until slightly caramelized – about 40 minutes.  Let cool.  Shake the vinaigrette ingredients together in a jar and set aside.  Preheat oven

to 400F.  Place the pricked potatoes on a cookie sheet and bake until soft – about 20 minutes.  Let cool slightly.  Place the asparagus on a cookie sheet, toss with olive oil, salt and pepper and roast until

tender – about 15 minutes.  Let cool.  Cut into 2-inch pieces.

Add ¼ cup of the vinaigrette to the potatoes and toss while they are still warm.  Add all the remaining ingredients and toss, adding additional vinaigrette as necessary.  Serve at room temperature.

MAKES:  6 – 8 servings