Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until a paring knife can easily be inserted into the potatoes, about 12 to 14 minutes. Meanwhile, whisk the oil, shallot, vinegar, mustard, 1 teaspoon of the measured Read More…
potatoes
Baked Tomatoes, Squash and Potatoes
Shared by subscriber Robin Rosen.
Source: marthastewart.com
Cucumber Soup
Yes, Virginia, you can eat cooked cucumbers. (Goodness, am I the only one old enough to get that reference?)
Probably 2 years ago I put out a recipe that called for adding peeled chunks of cucumber to a stir fry. You put them in just at the last minute and cook only until the cucumbers are heated through, stopping before they lose their crunch. Really delicious.
And we’ve a recipe or two for cold cucumber soups, usually yogurt- or buttermilk-based, and with the cucumbers used raw. This recipe for a soup with cooked cucumbers is from Paige Witherington of Serenbe Farms. She adapted it from “Home Made” by Yvette Van Boven.
Fresh Herb Potato Salad
A classic potato salad recipe from Southern Living. Sometimes it’s good to be reminded that there’s a reason the classics are just that.
Grilled Chicken and Potatoes with Tomato and Cucumber Salad
This recipe comes from the March 2013 edition of Fine Cooking magazine. The combination of olive oil, lemon, anchovy and garlic is one of my favorite marinades for any kind of grilling. If you have a little time, you can use the vinaigrette to marinate the chicken for up to 4 hours before grilling. Delicious.
Potato and Green Bean Salad
Today’s box held the first potatoes of the season – always a big hit in our household. With the green beans, tomatoes, zephyr squash and cucumber, it totally looks like summer now in my kitchen.
This recipe is adapted from “Herbivoracious” by Michael Natkin. Got basil pesto on hand, or some other version? Use that.
‘Mother-in-Law’ Beet Salad
This last recipe is an adaptation of one from Marc Sommers, executive chef of Parsley’s Custom Catering in Kennesaw, who demonstrated it at the Morningside Farmers Market a year or so ago. He says he “borrowed” this recipe from his Belarusian mother-in-law. I just had a beet-and-potato salad at an Ethiopian restaurant last night and I can’t wait to try this one.
Herbed Summer Squash and Potato Torte
This recipe came from this June’s Bon Appetit. Feel free to chop up one of your Riverview onions in place of the green onions called for here.
Grilled Salt and Vinegar Potatoes
This recipe comes from Martha Stewart by way of Serious Eats. Love the idea of grilling potatoes.
Sunnyside Eggs on Potato Pancakes
Adapted from a recipe that came originally from The Splendid Table.