Scalloped Yukon Potatoes with Sun-dried Tomato Pesto & Cheese

Scalloped Yukon Potatoes with Sun-dried Tomato Pesto & Cheese

Serves: 8 

Difficulty: Moderate

Vegetarian option

Scalloped Yukon Potatoes with Sun-dried Tomato Pesto & Cheese

Before you say “Ack! Too fattening!” and move on – these are relatively healthy scalloped potatoes made with broth, no cream or milk, and get extra flavor from the sun-dried tomato pesto. Take the chill off any blustery day and make something special to accompany meat entrees.  They are a fabulous side dish to serve with roast chicken, grilled pork chops or lamb chops. Unlike some other potato varietals, the Yukon Gold can stand up to both dry heat and wet heat-cooking methods. Its moist flesh and sweet flavor make it ideal for boiling, baking and frying but these potatoes will also withstand grilling, pan frying, and roasting.

Cedar Planked Salmon with Vinaigrette

Cedar Planked Salmon with Vinaigrette 

Serves: 4-6

Difficulty: Easy

 

Cedar Planked Salmon with Vinaigrette 

How many times have you walked by those cedar planks at the grocer, but then hesitated.  Next time grab the planks and give it a go  I have posted many fish recipes, many salmon recipes and many methods: grilled, poached, baked, sautéed and smoked.  This is a classic BBQ method maximizing the smoky sweetness of the cedar into the fish.  It will become a classic in your home as well.

Edamame, Corn & Tomato Sauté with Cilantro & Cumin

Edamame, Corn & Tomato Sauté with Cilantro & Cumin

Serves: 6 as side dish

Difficulty Level: Easy

Edamame, Corn & Tomato Sauté with Cilantro & Cumin 

Yes, another easy side dish – colorful and delicious - reminiscent of succotash. This is wonderful as is or topped with grilled shrimp, salmon or chicken as an entrée. It can prepared in a pinch by keeping frozen corn and edamame handy in the freezer. If fresh edamame and corn are handy – by all means use them. 

End of Winter Hiatus!! Persimmon Salad with Arugula

Persimmon Salad with Arugula

Serves: 4

Difficulty: Easy

Persimmon Salad with Arugula 

If you have not discovered persimmons…this is the time. This salad cannot get any simpler, but of course that means the ingredients have to be spot-on. Between the two most widely available persimmon varieties, Fuyu is what you want for this recipe; not Hachiya. There is a world of difference between them.  The ruby-red, teardrop shaped Hachiya is unpalatable if it’s anything but completely ripe. When it reaches this stage, is almost soupy and best eaten with a spoon or used in purees and puddings.  The squat, orange Fuyu, has silky flesh that similar to a mango, though its flavor is considerably less acidic. Available October through February, persimmons are sometimes compared to apricots or plums in flavor and texture, and when fully ripe have cinnamon, clove and sweet undertones.

 

Fuyu Persimmons & a lemon