Herb-Vinaigrette Potato Salad

Ingredients:

• 3 pounds small red potatoes, quartered
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 2 cups sliced radishes
• 6 green onions, sliced
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• VINAIGRETTE:
• 3/4 cup olive oil
• 1/4 cup champagne vinegar or white vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper

Instructions:

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
2. Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.

https://www.tasteofhome.com/recipes/herb-vinaigrette-potato-salad/

Flash Fried Cherry Tomatoes with Garlic Scapes

Ingredients:

• 3 tablespoons extra virgin olive oil
• 8 young garlic scapes – cut on the diagonal in 1/8″ slices (1 cup) (see Cook’s note)
• 1/2 small bunch fresh chives – cut in 1/4″ pieces using kitchen scissors (1/4 cup)
• 1 1/2 lbs (680 g) assorted cherry tomatoes (4 cups) – halved
• 1/2 teaspoon sea salt or to taste
• freshly ground black pepper to taste

Instructions:

1. Heat a large heavy-bottomed skillet over medium-high heat.
2. Add the olive oil and garlic scapes and sauté for 2 to 2 1/2 minutes, until garlic scapes are tender and just begin to turn dark green, stirring frequently.
3. Add the chives, tomatoes, salt and pepper and sauté for 30 seconds shaking the pan vigorously so they warm up evenly (The tomatoes should not cook or the skins will get tough. They should be barely warmed).
4. Remove from heat, transfer to a serving platter and serve immediately, as a side vegetable.

https://foodandstyle.com/flash-sauteed-cherry-tomatoes-with-garlic-scapes-and-chives/

Roasted Kohlrabi

Ingredients:

• 4 whole Kohlrabi (about 3/4-pound each)
• olive oil for the pan
• sea salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 450 degrees F, and adjust a rack to the top third.
2. Cut off the stems and greens from the Kohlrabi (saving them for another use, like stock and/or a stir-fry), and then peel them. Cut about 1/2-inch off each end, and then cut them into approximately 1/2-inch slices, horizontally. It’s important that they’re not too thin!
3. Generously drizzle olive oil on a sheet pan and then dredge each Kohlrabi slice in the oil to coat both sides. (They should not be “swimming” in the oil — just well coated.) Season both sides with salt and pepper, arranging them on the pan with about an inch between them.
4. Place the sheet pan in the preheated 450 degree F oven and roast until golden brown on the surface, and tender on the inside, about 8 to 10 minutes on the first side, and about 4 to 6 on the second. You can test them with a fork -- it should slid out easily when they're done.
5. Serve!

https://cookingontheweekends.com/simple-perfect-roasted-kohlrabi/