Cool mornings, steamy afternoons, with isolated downpours daily,
have been the recipe for a lush, dense, almost tropical backyard,
and a happy garden plot:
Chest-high tomato plants are laden with the promise of abundance;
Prolific golden-bloomed squashes double in size overnight, hidden under their great leaf umbrellas;
Aggressive cucumber vines amble over stakes and wires, ever-seeking new places to latch on and climb.
June is done. Summer is here in full regalia.
And, the cookbook is out! Between tending my garden and teaching teen cooking camp, I’ve been making presentations–in book stores, at two restaurants, our farmers’ market, on local television: demonstrating recipes, reading, signing, answering questions, telling our story. The response has been wonderful.
And, it is just the beginning.
In the meantime, I wanted to check in with you and share a recipe. This one is of the quick-and-easy variety: a kind of potato salad (I know, another potato salad recipe?)
New potatoes and string beans are dressed in a Greek yogurt sauce folded with charred red onions. There’s something about it that harkens to old school tastes in an appealing way–however updated. The combination of sea salt, cayenne, a dash of Worchestershire sauce with those crispy onion pieces in thick yogurt cream reminds me of “French Onion Dip.” Only I think you’ll find this one to be much, much better—and certainly healthier.
Stirred into a mixture of petite new potatoes (still slightly warm!) and whatever young string beans you can find (I am partial to yellow wax beans.) the charred red onion dressing (and, yes, it doubles as a dip. Get out your sweet potato chips!) creates a delicious picnic side dish. It is a different take on potato salad.
And goodness knows, as long as there are potatoes and ingenuity, there will always be yet another take on potato salad. Embrace variety!
Thank you all for your interest in and support of my cookbook.
For those of you who have asked “How Can I Buy It?”
Here are the possibilities:
Online at Amazon, Barnes&Noble, Books-a-Million (links are upper right on this page)
In Tennessee: All of the SAM’S CLUBS are stocking the book.
In Nashville: These independent booksellers: Bookman Bookwoman Books in Hillsboro Village and Parnassus in Green Hills.
You may also ask your local bookstore to order the book for you.
Garden New Potatoes with Yellow Wax Beans and Charred Red Onion
1 1/2 pounds new potatoes, halved or quartered depending on size
1/2 pound yellow wax beans (or young green beans), ends snapped
charred red onion dressing (recipe below)
Place potatoes into a large saucepan and cover with water. Add a pinch of salt and a bay leaf. Bring to a boil over medium high heat. Simmer and cook until tender—about 12 minutes. Drain and set aside.
Fill a skillet with water, add a pinch of salt, and bring to a boil. Blanche the beans in batches (do not overcrowd) for 3-4 minutes.
Fill a bowl with ice water. Plunge cooked beans into the ice water bath to chill and stop the cooking.
In a large bowl, fold the potatoes, beans, and charred onion dressing together until well-coated. Serve room temperature or chilled.
Charred Red Onion Dip/Dressing
adapted from Cooking Light
1 cup chopped grilled red onion
1 cup plain lowfat Greek yogurt
1/4 teaspoon Worchestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
Preheat oven to 425 degrees. Cut the onion into chunks and place onto a baking sheet. Brush with olive oil, sprinkle with salt. Roast until the onion edges become dark brown and crispy.
Remove from oven and cool. Chop coarsely.
Combine the onion with the remaining ingredients in a mixing bowl. Stir until well combined.