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.