by Heather Harris Brady
I did break down and turn the oven on for these potatoes because they are one of my husband’s favorites. They’re based on a recipe from Ina Garten’s Barefoot Contessa Parties cookbook, so they’re super easy and delicious.
Mustard Roasted Potatoes, Serves Four
Four medium Russet potatoes
One medium onion
1/2 c. Dijon mustard
1/2 c. olive oil
2 t. kosher salt
I usually peel the potatoes but you could leave the skins on if you like. Cut them into medium dice. Slice the onion thinly and combine it in a bowl with the potatoes. Preheat the oven to 375, use convection if you have it.
Whisk the mustard and oil together, pour it over the potatoes and onions.
Spread them out in a thin layer on a greased baking sheet.
Roast for about 25 minutes, or until the potatoes are tender all the way through. The onions will get dark and crispy. Sprinkle with the kosher salt and serve.
For the strawberry salad I played with the idea of strawberries, balsamic vinegar and pepper. There really aren’t any set ratios here, just use whatever you prefer.
Quartered fresh local strawberries
Salt and pepper walnuts (I bought these at Whole Foods.)
Balsamic vinagrette: 1/2 c. olive oil, 3 T. balsamic vinegar
Toss the greens, strawberries and walnuts. Whisk together the dressing and toss it with the salad just before serving.