Roasted & Fried Smashed Potato with Almond Gremolata 18 oz baby Yukon gold potatoes, or fingerling potatoes1 Tbsp salt4-6 cups vegetable oil (for frying)4 Tbsp lime juice½ cup olive oil½ clove garlic (minced finely)1 shallot (finely minced)1.5 cups almonds (toasted and finely chopped)1 cup freshly grated parmesan cheese1 cup parsley (chopped finely)¼ cup fresh cilantro
Boiling the spuds whole, before they are cut into thick slices and pan-fried, results in potatoes with a crispy exterior and fluffy interior.
Feta, Watermelon, and Mint Salad ¼ watermelon (rind removed, cut into 1” cubes)2 navel oranges (peel & pith cut off, flesh cut into small sections)½ shallot (finely minced)1 Tbsp champagne vinegar1 tsp Dijon mustard2 tsp honey2 Tbsp Extra Virgin Olive Oil1 Cup Feta cheese (crumbled)10 fresh mint leaves (thinly sliced)½ Cup peanuts ( toasted and
Tarragon Chicken Salad 2 whole chicken breasts2 Tbsp olive oil2 tsp salt2 celery stalks, ( rinsed & finely chopped)½ cup + 2 Tbsp mayonnaise1/3 cup plain Greek yogurt1 tbsp tarragon vinegar3 scallions, green tops removed, (bottoms thinly sliced)5 sprigs fresh tarragon, (leaves only, finely chopped)Salt and freshly ground pepper, to taste Preheat oven to 350F.Coat the
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