THE RECIPE CORNER
This week's box lends itself to quick, easy side dishes, salads, and appetizers:
1 slicer tomato, chopped
Handful of cherry tomatoes, de-stemmed and cut in half
2 stems of basil, leaves removed, then chiffonade
2 cloves garlic, minced
Sliced Italian white bread or baguette
Prep all the veggies; then combine in a bowl. Drizzle liberally with olive oil and salt. Serve over toasted baguette or Italian bread as a delicious appetizer.
Roasted Potatoes with Rosemary & Garlic
This is a classic flavor combination and will really showcase how delicious Shone Farm potatoes are!
1 ½ lb potatoes,
3 cloves garlic, minced
2 Tbsp minced fresh rosemary
Preheat oven to 400 degrees. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.
Place the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for about 40 minutes, or until browned and crisp. Flip at least with a spatula during cooking to ensure even browning.
Tip: Do not flip the potatoes too early. When the potatoes are ready to be flipped, they will "release" from the pan. If you try to flip them and they are stuck to the pan, give them a few more minutes. This will prevent the delicious crunchy skin from sticking to the bottom and burning.
Watermelon, Goat Cheese & Basil Salad
1 small watermelon, or half of a large one, diced
3 leave of basil, leaves removed and then chiffonade
Salt & pepper
Sprinkle of goat cheese
Prepare the produce. Then combine everything in a large bowl. Add more or less olive oil, basil, salt, and pepper. Then top with a sprinkle of goat cheese. Serve by itself, or over lettuce.
Roasted Potatoes and Apples in Dijon Mustard Sauce
2 teaspoons minced garlic
1/4 cup whole-grain Dijon mustard
1 1/2 tablespoons cider vinegar
3 tablespoons olive oil
Salt and pepper, to taste
1 -2 apple, cored and cut into large dice
1 lb potatoes, washed, patted dry and diced in 2-inch pieces
Preheat oven to 400º F. Line baking sheet with parchment paper.
Mix garlic, mustard, vinegar, oil, salt and pepper together in a large bowl. Add the apples and potatoes to the large bowl mixture, and toss to coat. Then transfer to the parchment-lined baking sheet and bake for 20 minutes.
Add apples to potatoes and mix around on the baking sheet. Bake for 10 to 15 minutes, until the potatoes and apples are tender. Serve hot and top with feta cheese if desired. This is a great side dish with green salad and sausage.