Pesto Potato Salad MAKES 6 SERVINGS
Summer is the best time to whip up a batch of pesto: Basil is at its peak and its prices are low. In its birthplace of Genoa, Italy, pesto is often served with potatoes and pasta, so why not use it to dress cold potatoes? This side can serve more like a main dish with the optional addition of grilled shrimp.
Cantaloupe Caprese on a Stick MAKES 12 SKEWERS
The classic flavors of a Caprese salad are just as delectable with juicy cantaloupe in place of tomatoes. Shaking it up a little with the fruity melon balls, skewered on sticks, will make sure everyone wants one—or two. Boiling balsamic vinegar for about 10 minutes allows you to create a simple, syrupy glaze to drizzle over the skewers for a tangysweet finish. 1 cup balsamic vinegar 12 (6-inch) wooden skewers 3 pounds cantaloupe 1 pound fresh mozzarella balls (1-inch wide “cherry size”) 48 fresh basil leaves
2 pounds Yukon Gold potatoes 1 cup fresh basil 1 cup fresh parsley 2 cloves garlic, sliced 1/4 cup pine nuts
1/2 teaspoon salt 1/2 cup shredded Parmesan cheese 1/2 cup extra-virgin olive oil 2 large tomatoes, chopped 1 pound large shrimp, optional
1. Place the whole potatoes in a large pot. Add cool water to cover by 1 inch, and place over high heat. Bring to a boil and cook for about 20 minutes, depending on the size of the potatoes. When the potatoes are tender when pierced with a knife, drain and let cool. When cool, cut in cubes and place in a large bowl. 2. While the potatoes cook, place the basil, parsley, garlic, pine nuts, salt and Parmesan cheese in a food processor or blender. Process to make a smooth paste, scraping down as necessary. Add the olive oil and process to make a smooth pesto. 3. Scrape the pesto into the bowl with the potatoes and toss gently to coat the potatoes evenly. Serve topped with chopped tomatoes. 4. If serving with shrimp, peel and devein shrimp, then either grill or sauté until pink. Arrange the shrimp on top of the potato salad. Cook’s Note: For additional ideas, vinaigrettes and other dressings we usually pour over greens are good on potatoes, too.
NUTRITION
1. Place the balsamic vinegar in a small pot and bring to a boil over high heat. Once it comes to a boil, reduce to a vigorous simmer and cook until reduced by half, about 10 minutes. Let cool completely. 2. Make 36 melon balls. On each skewer, thread 1 cantaloupe ball, 1 basil leaf and 1 ball of mozzarella, and repeat until each skewer has 3 melon balls and 2 mozzarella balls, with a total of 4 basil leaves between them. Place on a platter or in a storage tub. Can be tightly covered and refrigerated for up to 24 hours. 3. Just before serving, drizzle the skewers with the balsamic reduction and serve immediately.
CAVATAPPI W. CREAMY CHEVRE & VEGGIES: PER SERVING: CALORIES 353; FAT 11g (sat. 3g); CHOL 6mg; SODIUM 422mg; CARB 52g; FIBER 4g; ADDED SUGARS 0g; PROTEIN 12g
LEMONY QUINOA KALE SALAD: PER SERVING: CALORIES 283; FAT 13g (sat. 2g); CHOL 0mg; SODIUM 313mg; CARB 35g; FIBER 5g; ADDED SUGARS 1g; PROTEIN 8g
CHEESY STUFFED ZUCCHINI: PER SERVING: CALORIES 182; FAT 7g (sat. 3g); CHOL 14mg; SODIUM 285mg; CARB 25g; FIBER 2g; ADDED SUGARS 0g; PROTEIN 6g
ELOTES RICE SALAD: PER SERVING: CALORIES 393; FAT 23g (sat. 6g); CHOL 26mg; SODIUM 618mg; CARB 40g; FIBER 3g; ADDED SUGARS 0g; PROTEIN 9g
CANTALOUPE CAPRESE ON A STICK: PER SERVING: CALORIES 110; FAT 5g (sat. 3g); CHOL 19mg; SODIUM 149mg; CARB 11g; FIBER 1g; ADDED SUGARS 0g; PROTEIN 6g
PESTO POTATO SALAD: PER SERVING: CALORIES 365; FAT 25g (sat. 4g); CHOL 6mg; SODIUM 326mg; CARB 31g; FIBER 5g; ADDED SUGARS 0g; PROTEIN 8g
summer 2020 real food 37
