We'll be posting recipes here and online to help you find new ways to use your veggies each week. You can always look up recipes on our website by season or ingredient. New recipes will be added throughout the season.
Tricolor Potatoes with Pesto and Parmesan
From Bon Appetit
8 tablespoons olive oil
1 cup (packed) fresh basil leaves
2 large shallots
4 garlic cloves
Nonstick vegetable oil spray
1 1/2 pounds red-skinned new potatoes
1 1/2 pounds yellow potatoes (each about 1 1/2 inches in diameter)
1 pound purple potatoes (each about 1 1/2 inches in diameter)
3/4 cup freshly grated Parmesan cheese
Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)
Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer.
Transfer potatoes to serving bowl. Add cheese and toss to coat.
Ikarian Potato Salad with Purslane
3 medium yellow potatoes, peeled and sliced 1/3 inch thick
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 pound plum tomatoes, chopped
1/4 pound purslane or arugula, torn
1 large cucumber-peeled, halved, seeded and cut into half-moons
1 medium red onion, thinly sliced
1 jalapeņo, seeded and minced
1/2 cup chopped parsley
1/2 cup chopped mint
Bring a medium saucepan of salted water to a boil. Add the potatoes and cook until tender, about 12 minutes. Drain and let cool.
In a small bowl, combine the olive oil and vinegar and season with salt. Break the potato slices into quarters and spread on the bottom of a large, shallow bowl. Season with salt and drizzle with 3 tablespoons of the dressing. Layer the tomatoes over the potatoes, followed by the purslane, cucumber, onion, jalapeņo, parsley and mint. Just before serving, pour the remaining dressing over the salad and toss well.