Roasted Fall Vegetables

• 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
• 2 pounds red new potatoes (12 to 14), well scrubbed and quartered
• 1 pound medium red onions (about 2 to 3), peeled and quartered
• 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
• 4 to 6 garlic cloves, peeled and smashed
• 3 tablespoons olive oil
• Coarse salt and ground pepper

1. Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

Winter Minestrone

Ingredients

• ¼ cup olive oil
• 1 onion, chopped
• 2 carrots, peeled, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 medium yellow onion
• 1 large potato (skin on), cubed
• 8 ounces (or one big bunch) Swiss chard, stems trimmed, leaves coarsely chopped
• 1 28-ounce can diced tomatoes, fire roasted preferred
• 1 ¼ cup dry cannellini beans, cooked (or 3 cups canned cannellinis)
• 1/2 cup dry barley, cooked (it will yield about 1 ½ cups cooked)
• 6-7 cups vegetable broth (water may also be used)
• 2 tablespoons dried Italian basil
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme, or 1 tablespoon fresh
• If meat eater- add bacon or pancetta (traditional recipe) for more flavor 
• ¼ cup fresh Italian parsley, chopped
• Salt and pepper

[Cook's Illustrated adds Parmesan rind for more flavor- cook with stock/water then remove at end.]

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery and garlic. Sauté until the onion is translucent, about 7 minutes. Add the potato and sauté for 2 minutes. Stir in the Swiss chard and cook for two more minutes. Add canned tomatoes, heat until tomatoes begin to break apart and then add 6 cups of the broth. Stir in beans, barley, and all of the seasonings except parsley. At this point you may want to add the other cup of broth, depending on how thick or thin you like your soup - entirely up to you. Simmer for about 15 minutes, until potato cubes are soft. Give the pot a good stir so that the beans and tomatoes begin to break apart, adding a nice texture to the broth. Stir in fresh parsley, salt and pepper, then serve. Grate some fresh Parmesan/Reggiano to garnish.

Salad with New Potatoes and Pickled Spring Onions

From the Smitten Kitchen

I realized as I was editing photos for this post that they reminded me of something else, and that I’d likely been inadvertently influenced by Heidi Swanson’s Mostly-Not-Potato Salad from her incredible book, Super Natural Everyday. Great minds think alike! Heidi’s version is a bit different, including tofu, celery, cucumber, green beans, chive and dill, but I love that it also gives a the classic potato salad a makeover, and reprioritizing. I could imagine delighting in them both all summer.

Ingredients

2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
1 pound asparagus
1/4 pound sugar snap peas, green beans or other spring pea
4 small-to-medium radishes, thinly sliced

Pickled spring onions
3 spring onions (about 6 ounces)
1/4 cup white wine vinegar
1/4 cup water
1 tablespoon kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
1 1/2 teaspoons sugar

Sharp mustard vinaigrette
1/4 cup olive oil
2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
2 teaspoons smooth Dijon mustard
2 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste

Directions

Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.

Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.

Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Trim the tough ends off the asparagus. Once the water is boiling, add the asparagus. One minute later, add the sugar snap peas. Two minutes later, drain both together then dump them in the ice bath until chilled. Drain the vegetables and spread them out on towel to absorb excess water.

Slice the cooked asparagus spears and sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big (mine were), you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.

When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest for anything and everything. Season with salt and freshly ground black pepper, o taste. Eat and enjoy!.

Do ahead: Pickles can be started in the day or days before. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I might wait until the last minute to toss it with the vegetables as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of the asparagus and beans.

Purple Potato Salad

Ingredients

2 pounds small purple potatoes
1 purple onion, diced
2 celery stalks, chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon celery seed
1 teaspoon cayenne
1 tablespoon white vinegar
1 lemon, juiced
Salt and pepper, to taste

Directions
Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/purple-potato-salad-recipe/index.html?oc=linkback

Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche

Ingredients

• 1/2 cup crème fraîche or sour cream
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon finely grated lemon peel
• 2 tablespoons (1/4 stick) butter, divided
• 1 tablespoon extra-virgin olive oil
• 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
• 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
• 3 large garlic cloves, pressed
• 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
• 1 2 x 2-inch piece Parmesan cheese rind (optional)
• 1 Turkish bay leaf
• 6 cups (or more) low-salt chicken broth
• 2 tablespoons chopped fresh chives (for garnish)

Directions

Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill.

Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.

Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper. Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

Leek, Potato and Celeriac Soup

Ingredients

• ¼ cup Butter 
• 4 Leeks; roots & tops removed 
• 3 mediums Potatoes; scrubbed and cut into 1/2" slices 
• 1 Celeriac knob; peeled and cut into 1" chunks 
• 4 cups Chicken or vegetable stock 
• Thyme, basil and/or marjoram (Fresh), to taste

Directions

Melt butter in stockpot. Slice leeks into 1/4-inch slices and add to stockpot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat. Pour vegetables and stock into a food processor or blender and puree. Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot.

Mustard Roasted Potatoes

From Smitten Kitchen

Adapted from Gourmet, December 2007

Ingredients

• Nonstick vegetable oil spray
• 1/2 cup whole grain Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon finely grated lemon peel
• 1 teaspoon coarse kosher salt
• 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Directions

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

Transfer potatoes to serving bowl. Makes 10 servings

Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.

Salad with New Potatoes and Pickled Spring Onions

From the Smitten Kitchen

I realized as I was editing photos for this post that they reminded me of something else, and that I’d likely been inadvertently influenced by Heidi Swanson’s Mostly-Not-Potato Salad from her incredible book, Super Natural Everyday. Great minds think alike! Heidi’s version is a bit different, including tofu, celery, cucumber, green beans, chive and dill, but I love that it also gives a the classic potato salad a makeover, and reprioritizing. I could imagine delighting in them both all summer.

Ingredients

• 2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
• 1 pound asparagus
• 1/4 pound sugar snap peas, green beans or other spring pea
• 4 small-to-medium radishes, thinly sliced

Pickled spring onions

• 3 spring onions (about 6 ounces)
• 1/4 cup white wine vinegar
• 1/4 cup water
• 1 tablespoon kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
• 1 1/2 teaspoons sugar

Sharp mustard vinaigrette

• 1/4 cup olive oil
• 2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
• 2 teaspoons smooth Dijon mustard
• 2 tablespoons white wine vinegar
• Salt and freshly ground black pepper to taste

Directions

Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.

Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.

Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Trim the tough ends off the asparagus. Once the water is boiling, add the asparagus. One minute later, add the sugar snap peas. Two minutes later, drain both together then dump them in the ice bath until chilled. Drain the vegetables and spread them out on towel to absorb excess water.

Slice the cooked asparagus spears and sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big (mine were), you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.

When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest for anything and everything. Season with salt and freshly ground black pepper, o taste. Eat and enjoy!.

Do ahead: Pickles can be started in the day or days before. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I might wait until the last minute to toss it with the vegetables as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of the asparagus and beans.

Potato Leek Soup

There are about as many recipes for the classic potato leek soup as there are for Butternut squash soup...here is a very simple version

Ingredients

• white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
• 1 tablespoon unsalted butter
• 1 1/2 cups water
• 1 cup chicken broth
• 1 pound boiling, potatoes
• 2 tablespoons minced fresh parsley leaves

Directions

In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper.

Leek, Potato and Celeriac Soup

Ingredients

• ¼ cup Butter 
• 4 Leeks; roots & tops removed 
• 3 mediums Potatoes; scrubbed and cut into 1/2" slices 
• 1 Celeriac knob; peeled and cut into 1" chunks 
• 4 cups Chicken or vegetable stock 
• Thyme, basil and/or marjoram (Fresh), to taste

Directions

Melt butter in stockpot. Slice leeks into 1/4-inch slices and add to stockpot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat. Pour vegetables and stock into a food processor or blender and puree. Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot.

Medley of Greens with Potatoes & Leeks

Ingredients

• 1 bunch chard or kale
• 1 bunch beets, tops only [can omit, or add chard, spinach etc.]
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 large leeks, white and tender green, thinly sliced crosswise
• 2 cloves garlic, thinly sliced
• 1-1/2  cups chicken or vegetable stock
• Salt and pepper
• 1-1/2  pounds Yellow Finn potatoes or German Butterball potatoes

Directions

Bring a large pot of water to a boil and add some salt. Cut the chard and beet greens into 1-inch ribbons and wash them thoroughly. Add the greens to the pot and cover. As soon as the water returns to a boil, drain the greens in a colander and pat dry. Preheat the oven to 375 degrees. In a large skillet, heat the olive oil. Add the leeks and garlic and cook over moderate heat until just beginning to brown, about 10 minutes. Add the chicken or vegetable stock and bring to a boil. Season with salt and pepper and remove from the heat. Peel the potatoes and slice them 1/4-inch thick. In a large bowl, toss the potatoes with the greens and leeks. Season with salt and pepper. Transfer the mixture to a large baking dish and press the vegetables down firmly. Dot with 2 tablespoons of butter. Cover the pan tightly with foil and bake for 1 hour. Uncover and bake for about 15 minutes longer, or until the potatoes are very tender. Serves 6.

Mashed Potatoes and Kale Cakes

from Martha Stewart

• 2 pounds russet potatoes (about 6), peeled and cut into 1/2-inch pieces
• Coarse salt and ground pepper
• 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
• 1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
• 1/2 pound bacon, diced medium
• 2 tablespoons unsalted butter

1. In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.

2. In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.

3. Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.

Turnip Hash with Broccoli Rabe (or Kale)

Ingredients

• 1/2 pound plum tomatoes (use canned or omit) 
• 1/2 pound medium turnips, peeled and cut into 1/2-inch dice
• 1/2 pound carrots, peeled and cut into 1/2-inch dice
• 1/2 pound fingerling potatoes, peeled and cut into 1/2-inch dice
• 1 bunch broccoli rabe, cut into 1/2-inch pieces (about 6 1/2 cups) or sub kale 
• 1 1/2 tablespoons extra-virgin olive oil
• 1 medium onion, coarsely chopped
• 4 garlic cloves, smashed
• 3/4 teaspoon coarse salt
• 1/4 teaspoon crushed red-pepper flakes
• 1 teaspoon coarsely chopped fresh thyme

Directions

Heat oil in a large, heavy skillet over medium heat until hot but not smoking. Add onion, garlic, salt, red-pepper flakes, thyme, and reserved turnips, parsnips, and potatoes; spread evenly to cover bottom of skillet. Cook, without stirring, until vegetables begin to brown on bottom, about 15 minutes.

Add reserved tomatoes and broccoli rabe to skillet. Stir once; cook until vegetables are very tender and browned, about 25 minutes. Serve hot.

Add reserved tomatoes and broccoli rabe to skillet. Stir once; cook until vegetables are very tender and browned, about 25 minutes. Serve hot.

Caldo Verde

From Cook’s Illustrated Magazine Soups and Stews

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped medium
• 4 medium garlic gloves, minced or pressed through garlic press (about 4 teaspoons)
• 6 cups low sodium chicken broth
• 1 pound Red Bliss Potatoes (the banana fingerling is a waxy potato and can easily be subbed in this recipe)
• 8 ounces chorizo, linguica, or kielbasa sausage, halved lengthwise and cut cross-wise into 1/4 inch pieces
• 1 sprig fresh savory or oregano (we used oregano)
• 6 ounces kale, stems removed and leaves cut crosswise into 1/4 inch strips
• All shelled cannellini beans (about 1.5-2 cups)

Directions

Heat oil in large stockpot or Dutch oven medium heat. Add onion and cook until softened. Add garlic and cook until fragrant, about 30 seconds. Add 3 cups broth, potatoes and 1/2 teaspoon salt. Increase heat to medium-high and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender about 15 minutes. Remove pot from heat and mash potatoes in liquid with potato masher until no large chunks remain and potatoes thicken stew slightly. Return pot to medium high heat, add remaining 3 cups broth, sausage, savory/oregano and cannellini beans and bring to a boil. Reduce heat to medium-low and cover and simmer to blend flavors, about 15-20 minutes (check beans for tenderness, if over-cooked they will begin to fall apart.) Remove and discard savory. Stir in kale and summer until tender, about 5 minutes. Adjust seasonings with salt and pepper to taste. Serve immediately, drizzling each portion with olive oil, if desired.

Ribollia

From Epicurious

Ribollita is a classic Tuscan soup that's made up of vegetable soup mixed with pieces of rustic bread. This version is packed with veggies—white beans, kale, chard, potatoes, tomatoes—and served with a drizzle of extra-virgin olive oil

Ingredients

• 13 cups (or more) water, divided
• 1 1/4 cups dried cannellini (white kidney beans; about 8 ounces) (or sub canned, cooked beans-add at end)
• 12 large fresh sage leaves
• 8 garlic cloves; 5 sliced, 3 chopped
• 2 teaspoons (or more) fine sea salt, divided
• 6 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
• 1 large onion, chopped
• 2 large celery stalks, diced
• 1 medium carrot, chopped
• 1 large unpeeled Yukon Gold potato, scrubbed, cut into 1/2-inch cubes
• 1 small fennel bulb, trimmed, quartered through core, sliced crosswise
• 1 large pinch of dried thyme
• 1 small bunch black kale,* cut crosswise into 1-inch ribbons (about 6 cups)
• 1 small bunch green chard (about 4 large leaves), center stem removed, cut crosswise into 1-inch-wide          ribbons (about 6 cups)
• 4 cups thinly sliced savoy cabbage
• 5 large plum tomatoes, chopped
• 1 2-inch square Parmesan cheese rind
• Pinch of dried crushed red pepper
• 2 cups (or more) Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)
• 6 1/2-inch-thick slices country white bread, coarsely torn with crusts

Directions

Combine 8 cups water, beans, sage, and sliced garlic in large saucepan. Bring to boil; reduce heat to low, cover, and simmer until beans are tender, stirring occasionally and adding more water by 1/4 cupfuls to keep beans submerged, 2 to 2 1/2 hours, depending on age of beans. Add 1 teaspoon sea salt; simmer 10 minutes. Uncover and cool beans in liquid. DO AHEAD: Can be made 1 day ahead. Cover and chill in cooking liquid.

Heat 3 tablespoons oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cook until onion is translucent, stirring often, about 5 minutes. Add chopped garlic; stir 2 minutes. Add celery, carrot, potato, fennel, and thyme; cook until vegetables are tender and begin to turn brown in spots, stirring often, 15 to 18 minutes. Add kale, chard, cabbage, tomatoes, Parmesan rind, 5 cups water, and 1 teaspoon sea salt. Bring to boil; reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 1 1/2 hours. Add beans with cooking liquid and crushed red pepper. Add 2 cups broth. Season with salt and generous amount of pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.

Add bread to soup and simmer, stirring often to break up bread into smaller pieces and adding more broth by 1/2 cupfuls to thin, if desired. Season with sea salt and pepper.

Divide ribollita among bowls, drizzle with oil, and serve.

Green Beans Stewed with Tomatoes and Potatoes

I learned this dish in Calabria (the toe of the Italian boot) many years ago. When all the ingredients are at their peak it’s a wonderful, simple dish. Serve with bread and some cheese and you have dinner. And the vegetables need to be cooked until they are quite soft. It’s much more flavorful this way so be patient. 

Ingredients

• 2 Tablespoons olive oil, and a bit more for finishing
• 2 garlic cloves, smashes with the side of a knife and roughly chopped
• 1 lb green beans, tipped and cut into 2-3 inch lengths
• 2 large ripe tomatoes, diced
• 2-3 medium potatoes, scrubbed and cut into about ½ inch cubes
• Salt, freshly ground pepper,
• 1 tablespoon chopped parsley (optional)

Directions

Heat the olive oil in large, sauté pan. Add the green beans and sauté for a few minutes on high heat add the potatoes, tomatoes, salt and garlic and cook on med-high to high heat, stirring frequently. When the potatoes and beans are quite tender (about 15 -20 minutes) add the pepper, parsley if using and cook for another minute or two. Serve hot or at room temperature with a generous drizzle of good olive oil.

Salad Nicoise

Absolutely one of Chris and my’s favorite meals- we made it earlier this week with our new potatoes, fresh tomatoes and yellow beans- quite simple to prepare and delicious!

Ingredients

• 5 fingerling potatoes
• 1 cup vinaigrette- (the Joy of Cooking recipe we used called for a dressing with red wine vinegar, olive oil, and Dijon mustard, we added some herbs of choice).
• 1 pound steamed green beans
• 1 head butter or red leaf lettuce, washed, dried, and chilled (any lettuce will do really, but butter lettuce in the best.)
• 3 ripe tomatoes, quartered
• 3 hard-boiled eggs, halved
• 1 cup canned or cooked tuna, chilled
• 6 (approx.) canned anchovy filets
• 1/2 Greek cup olives

Directions

Boil whole potatoes until just tender. Drain; rinse in cold water & slip off skins. While still warm, cut into 1/8-inch slices & gently toss with about 1/3 cup of vinaigrette in a bowl. Place steamed beans in another bowl & toss with enough vinaigrette to coat. Just before serving, toss lettuce leaves with vinaigrette to coat & arrange on a platter or plates. Arrange all ingredients in distinct clusters on the lettuce, drizzling on remaining vinaigrette & garnish with fresh herbs. Serve with French bread. Serves 6. 

Potato, Green Bean and Cherry Tomato Salad

Ingredients

• 1-1/4 pounds slender green beans, trimmed
• 2 tablespoons chopped fresh Italian parsley
• 2 pounds small red-skinned new potatoes, quartered
• 1/3 cup olive oil
• 6 tablespoons drained capers
• 8 tablespoons fresh orange juice
• 3 tablespoons white wine vinegar
• 1- 1-pint basket cherry tomatoes, halved 

Directions

Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well. Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently. Add green beans, tomatoes and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.) 

New Potatoes in Lemon Dill Sauce

From Taste of Home

Ingredients

• 12 small red potatoes (1 pound)

• 2 fresh dill sprigs

• 2 tablespoons butter

• 1 tablespoon all-purpose flour

• 1/2 cup half-and-half cream

• 2 tablespoons snipped fresh dill

• 1 tablespoon lemon juice

• 1/8 teaspoon salt

Directions

• Place potatoes and dill sprigs in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Transfer potatoes to a serving bowl; keep warm.

• In a small saucepan, melt butter. Stir in flour until smooth; gradually add cream and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the snipped dill, lemon juice and salt; pour over potatoes and toss to coat. Yield: 4 servings.

Roasted Potato Salad with Bell Peppers, Roasted Corn, and Tomatoes

From Fine Cooking

Ingredients

• 1/4 cup plus 1 tsp. extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 2 cups red, yellow, or orange cherry tomatoes (or a combination), halved

• 1/2 red bell pepper, cut into 1/4-inch dice

• 1/2 green bell pepper, cut into 1/4-inch dice

• 1/2 small red onion, cut into 1/4-inch dice

• 1/2 yellow bell pepper, cut into 1/4-inch dice

• 1/2 cup chopped fresh basil

• 2 small cloves garlic, finely chopped

• 1 recipe Simple Roasted Potatoes

• 3 Tbs. red-wine vinegar

Tip: Roast the corn while you roast the potatoes.

Directions

Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.

Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately.