Sweet Corn & Roasted Potato Salad with 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.

Cauliflower Pesto

Serve this ingenious spread from The Smitten Kitchen Cookbook atop slices of toasted Kalamata olive bread.

Ingredients:
4 heads baby cauliflower
1 medium shallot
Pinch of red pepper flakes
½ cup toasted almonds
¼ cup Grana-style cheese
4 sun-dried tomatoes, dry variety
1 tablespoons drained capers
2 tablespoons chopped fresh parsley
½ cup olive oil
1 teaspoon sherry vinegar
Sea salt and fresh ground pepper

Method:
1. In a small bowl, place sun dried tomatoes and add boiling water to cover. Let stand 5 minutes to soften, then drain.

2. Rinse the cauliflower, cut off the leaves and hard stalks. Cut the rest into chunks, and put in the bowl of a food processor fitted with the steel blade. Process until florets are thoroughly chopped, about the size of couscous. Transfer to a bowl.

3. Without rinsing the bowl of the processor, add the shallots, pepper flakes, almonds, cheese, drained and chopped sun-dried tomatoes, capers and parsley. Process until fine. Add oil and vinegar and pulse until a paste forms.

4. Transfer to the bowl with the cauliflower, mixing gently. Check for seasonings, adding more salt and pepper as necessary. Refrigerate in a covered container until ready to use.

Greek Feast Recipes

The light and bright flavors of Greece lend themselves beautifully to this week’s box as luscious produce like heirloom tomatoes, frying peppers, zucchini and cucumbers continue to ripen during the warm days of August. Take advantage of this bounty with a menu starring a trio of Greek staples for cooking—meaty garbanzo beans, flavorful sun-dried tomatoes and briny olives—plus miniature pears for poaching in crisp, dry Prosecco and savory Halloumi cheese for frying or grilling. Luscious fig jam and a sun-dried tomato-kissed Pomodoro loaf complete this feast of Mediterranean delights.

Here are a few recipes ideas for the week:

Tzatziki Sauce
This signature Greek condiment is wonderful served with a side of freshly-sliced heirloom tomatoes and cucumbers.

Garlic & Sun-Dried Tomato Hummus
This incredibly-flavorful spread is excellent spread on toasted slices of this week’s Pomodoro loaf.

Fried Jimmy Nardello Peppers with Halloumi Cheese
Golden, gooey cheese nuggets are tossed with peppers and lemon for this flavorful starter.

Grilled Halloumi Salad
This simply-perfect salad is tossed with ripe heirloom tomatoes and topped with grilled halloumi and bright herbs.

Minted Cucumber Salad
Tossed with extra virgin olive oil and fresh mint, this cool salad is an easy summertime side.

Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

Prosecco-Poached Pears
This simple poaching method produces a beautifully-light dessert.

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hello, february

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