German Potato Salad

This ultra-flavorful and satisfying side dish is best served warm.

Ingredients:
1½ pounds baby red or fingerling potatoes, washed and cubed into 1-inch pieces (no need to peel)
8 bacon slices, diced
1 yellow onion, diced
2 cloves garlic, minced
½ cup chicken stock
¼ cup apple cider vinegar
Fresh chives, minced
2 tablespoons chopped parsley
Extra-virgin olive oil
Sea salt

Method:
1. Bring a medium-sized pot of water seasoned generously with salt, to a boil. Toss in the potatoes and reduce to a simmer, cooking until the potatoes are just barely fork tender, about 10 minutes. Drain and reserve the potatoes.

2. Coat a large sauté pan lightly with olive oil. Toss in the bacon and bring to medium heat. When the bacon is getting brown and crispy, toss in the onions and cook until they are very soft and aromatic, 7 to 8 minutes ; add the garlic and cook until soft but not browned

3. Add the stock and vinegar. Toss in the cooked potatoes while they are still warm; mix together and cook until the liquid has absorbed into the potatoes. Taste and season with salt and pepper if needed. Garnish with chives and parsley and serve warm or at room temperature.

Sausage & Arugula Breakfast Frittata

Spicy, tender arugula brings a pleasant bite to this baked dish with savory sausage and potato rounds.

Ingredients:
10 eggs
8 ounces breakfast sausage
½ pound fingerling or baby potatoes, washed and thinly-sliced into rounds
4 cups packed arugula
½ cup Grana-style cheese, grated
¼ cup milk
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 350°. In a large bowl, lightly whisk together the eggs, cheese, milk, salt and pepper. Set aside.

2. In an ovenproof fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Toss potato rounds into the pan and sauté until tender, seasoning generously with salt and pepper Add sausage meat to pan and cook, breaking up the meat into small pieces, until nicely browned and cooked, 3-4 minutes. Add the arugula and stir just until evenly wilted, about 1 minute. Add the sausage-potato mixture to the bowl with the egg mixture.

3. Wipe the pan clean and return it to medium-high heat. Add the remaining 1 tablespoon olive oil and spread to coat the pan bottom. When the oil is hot, pour the egg mixture into the pan and smooth the top, making sure the potato slices lay flat.

4. Transfer the pan to the oven and bake until the frittata is set in the center and slightly puffed, 25 to 30 minutes. Let cool for 5 minutes in the pan. Carefully run a paring knife or sharp-bladed spatula around the inside edges to release the frittata. Cut into wedges and serve warm or at room temperature.

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Roasted Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil

This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)

Ingredients:
3 pounds fingerling potatoes, scrubbed and halved or quartered if large
¼ cup minced parsley
2-3 tablespoons olive oil
2 cups sweet corn kernels, cut from the cob
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 bunch fresh basil leaves, chopped
¼ cup feta cheese, crumbled
¼ cup toasted pine nuts

For dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 400°. Place the potatoes in a heavy roasting pan, drizzle with olive oil, stir to coat. Salt and pepper generously and add chopped parsley. Roast the potatoes until tender and starting to brown, turning once or twice, about 20-25 minutes. Remove from oven and cool to room temperature.

2. When potatoes have cooled, combine together with the corn kernels and sun-dried tomatoes.

3. For the dressing, combine the ½ cup of olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl. Toss the potato mixture enough dressing to coat lightly. Stir in the basil and feta cheese gently, season with salt and pepper and garnish with toasted pine nuts. Serve at room temperature.

Gather ‘Round the Raclette Recipes

This week, gather around to share a rustic and homey meal by the way of the Swiss Alps: Traditional raclette cheese draped over farm-fresh favorites including German Butterball potatoes, smoky Italian speck and our housemade cornichons and pickled onions. Also included: Raspberry-streusel shortbread, a medley of produce like apples, red beets and leeks, plus your own mini raclette-maker to melt that ooey, gooey cheese right at the table.

Here are a few recipe ideas for the week:

How-To: Make Raclette
Let everyone assemble their own platter of provisions to top with melty raclette cheese!

Red Beet Salad with Cara Cara Orange Vinaigrette
This stunning salad is infused with bright, citrusy flavor.

Roasted Beets
This method creates tender, delicious beets that are easy to peel and serve in a salad.

Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.

Broccolini with Vin Cotto
Coated in a Balsamic vinegar glaze, garlic-flecked broccolini make for a warm, homey side dish.

Brown Sugar-Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.

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