GC loves roasted and crispy potatoes, so I’m always looking for new recipes. This recipe for roasted potatoes with a mustardy vinaigrette and jalapeños is from the July 2014 issue of Bon Appétit was delicious. I didn’t have fingerling potatoes, so used baby potatoes.
I love slow-roasted tomatoes. They’re simple to prepare and a delicious addition to sandwiches, salads, cheese plates, and the like. Today I used sweet cherry tomatoes from the farmers’ market.
I tend to be fairly traditional when it comes to preparing Mexican dishes, but this twist on guacamole by Chef Roberto Santibañez caught my attention. Blue cheese and avocado make for a great flavor combination.
I came across this recipe on the beautiful blog, The Year in Food. I served for dinner accompanied with grilled salmon and red quinoa.
GC loved this recipe from Yotam Ottolenghi’s book Plenty. I’ve never cared much for fennel’s taste of black licorice, but this recipe is really lovely. The secret is also to use really high-quality goat cheese.
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