Fried Potato Salad

We started a new activity at church called a Sup-N-Swap where we all bring a dish to try and exchange the recipes. This month our theme was salads. I ended up with a yummy plate of food and a stack of recipes to try. The dish I decided to bring was one that looked so yummy. Thanks Jenni for the great idea. It was delicious. You can follow the link to the recipe.

http://atasteofjennskitchen.blogspot.com/2009/03/fried-potato-salad.html

Roasted carrots.

These carrots turn out quite yummy. Roasting them really brings out the natural sugars and they come out of the oven super-sweet. I’ve become a little addicted. And keep in mind that roasting them also shrinks them down, so they don’t seem like much when they are done.

Recipe
From Everyday Food

2 pounds carrots, thick pieces halved lengthwise
1/2 pound shallots, peeled and halved if large

1 T fresh rosemary leaves

1 tablespoons olive oil
coarse salt and ground pepper

Directions

Preheat oven to 450. On a large rimmed baking sheet, toss carrots, shallots, rosemanry and oil; season with salt and pepper.

Bake until brown and tender, 20 to 25 minutes, tossing once halfway through.

Carrot & Zuccini scapece

This side dish needs to be started the night before so it can sit overnight. A little bit of planning, and it's actually a really easy recipe. The flavors are a bit strong if you have family members that are sensitive to that (the kids don't like this as much as I do).

Recipe
From Food Network

1/3 cup plus 1/4 cup extra-virgin olive oil
5 large zucchini (about 2 pounds), cut into 1/4-inch rounds
Salt and freshly ground black pepper
3 garlic cloves, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
10 medium carrots (about 1 pound), peeled and cut into 1/4-inch rounds
1/4 cup red wine vinegar

Directions

Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side.

Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.

Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini.

Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over.

Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter.

Garlic Roasted Potatoes

These are a yummy twist on a potato side dish. They are soft and crispy at the same time.

Recipe
Adapted from Everyday Food

2 garlic cloves
coarse salt (like kosher) and fresh ground pepper
1/2 tsp dried thyme
1 1/2 - 2 T olive oil
1 1/2 pounds small gold potatoes sliced 1/4 inch thick (you can use a mandolin to make the slicing easier if you have one)

Directions

Preheat oven to 475. Finely chop garlic and sprinkle with salt. Press the flat side of a chef's knife back and forth across garlic to make a paste. Transfer to a small bowl and add the thyme and olive oil and stir to combine. On a large rimmed baking sheet, toss potatoes with garlic mixture. Bake until browned on underside, 20-25 minutes, mixing halfway through.