29 September 2009

fall cleaning (out the fridge, that is)

We've been roadtripping for the past 10 days and I'm finding it hard to get back into the swing of things. Routines flew out the window, Jules OD'd on TV and candy and new toys and treats from Grandma, and we all returned with sniffles. Some of us even returned with new teeth and a newfound (albeit wobbly) ability to toddle.

Now we're home and I'm resisting the urge to run to the store and stock up on the million things I think we need. I tried to empty the fridge of most of its contents before we left. We'd just gotten a delivery from New Roots Organics, and all of it would sit, rotting in the fridge until we got back unless I got creative.

We had three different kinds of potatoes (purple, red and fingerling), green
beans, a big bounty of yellow grape tomatoes from our garden, red onion, corn on the cob...

So I settled on roasted potato salad. What I'll whip up this week is anyone's guess.

It started out pretty...
And mixed up a little bit homely...
But it tasted just right. And even better the day after.

Rainbow Roasted Potato and Green Bean Salad (adapted from this recipe in Gourmet)
3 pounds small potatoes (purple, red, fingerling, knock yourself out picking)
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
1 red onion, halved lengthwise and sliced thin lengthwise
2 pounds green (or yellow, or both) beans, trimmed and cut into 1-inch pieces
1 pint cherry tomatoes (red, yellow, orange, etc.), halved

Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 20-30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the cherry tomatoes, add the dressing, and toss the salad gently. Serve the salad at room temperature.

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