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.

Summer Grilling Recipes

Honey Sweet corn to smoky-spicy peppers, this week’s array of local summer treasures invites you to bust out the barbecue and get to grilling. Highlighted by other summery produce such as zucchini, cucumbers, melon, Walla Walla sweet onions and a plethora of sun-ripened heirloom tomatoes, plus fresh focaccia bread, fragrant herbs and edible flowers, this box is fit for lingering on the patio, all the way down to the gourmet s’mores kit to enjoy at night’s end.

Here are a few recipe ideas for the week:

Grilled Summer Vegetable Focaccia Sandwich
This satisfying sammie is extremely adaptable: Tuck in some grilled chicken, add a little spicy salami or throw in even more veggies.

Lemon-Herb Mayonnaise
In addition to a sandwich spread, this zingy mayo is also fantastic on grilled corn (trust us!).

Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.

Grilled Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil
The combination of sweet corn and grilled potatoes is a hit here.

Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.

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.

Pear Crostata with Blueberries
This rustic tart is fantastic served for dessert—and then breakfast the next day.

Fresh Fourth Recipes

recipes-june-30-2016-archived

Fire up the grill and gather family and friends round this week for a flavorful Fourth of July spread highlighted by crisp, cool summer salads. With produce ranging from striped green zucchini and sweet corn to fresh fennel and juicy blueberries, the summery lineup also features a locally-made BBQ dippin’ sauce and our housemade mustard to slather on grilled bratwurst sausages—so pour a glass of wine, tie on an apron and enjoy your Independence Day!

Here are some recipe ideas for the week:

Chili-Lime Sweet Corn Salad
Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.

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.

Lemon-Dill Vinaigrette
This versatile dressing pairs well with roasted or grilled carrots.

Potato Salad with Whole Grain Mustard
Adapted from Alice Water’s The Art of Simple Food, this classic recipe gets an added kick from our housemade Whole Grain Mustard and garlicky scapes.

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