These perfectly tender crisp potatoes are deliciously complimented with fennel and shallots for a mild and savory flavor; Great for a beef or lamb side dish.

Ingredients:

2 pounds baby gold potatoes, halved
2 pounds baby red potatoes, halved
1 cup thinly sliced fennel stalks with fronds, about 2 fennel stalks
¼ cup finely minced shallots, about 1-2 shallots
½ cup extra virgin olive oil
Sea salt and freshly ground black pepper

Preparation:

Preheat oven to 400 degrees with rack in center. Toss potatoes in olive oil on a non-stick large baking pan. Generously sprinkle potatoes with sea salt and freshly ground black pepper and mix. Bake potatoes for 30 minutes, gently tossing as needed (once or twice) to prevent sticking.

Add fennel and shallots and toss. Continue to roast potatoes until tender and crisp, about 20 minutes longer, tossing as needed to prevent sticking. Remove from oven and serve immediately.

Serves 8-10

Recipe courtesy of Melody Shammam at www.cookingwithmelody.com

This healthy side dish is great for entertaining. The vegetables are quickly blanched in simmering water to create a slightly cooked texture with a lot of crunch. The vegetables are then tossed in a shallot vinaigrette for a light tasty flavor. It’s a perfect side dish to accompany meat and potatoes, or can be served as an appetizer in place of a veggie tray. The portion is large enough to feed a crowd!

Ingredients:

2 pounds cauliflower, cut into florets (about 1 head)
2 pounds broccoli, cut into florets (about 2 heads)
2 pounds carrots, peeled, cut into 3- inch pieces, halved lengthwise
1 pound green beans, ends trimmed

Shallot Vinaigrette:

¾ cup extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons finely minced shallots
1 teaspoon dried tarragon
1 teaspoon Dijon mustard
¼ teaspoon salt + additional
¼ teaspoon black pepper

Preparation:

Heat large pot of water with a pinch of salt and bring to a boil. Reduce to a medium simmer. Add cauliflower and cook for 30 seconds, remove from water with a large slotted spoon into a colander and run cold water over to stop from cooking. Drain and transfer to a large mixing bowl. Repeat the same process with the broccoli then carrots. Repeat process with green beans cooking 30 seconds longer to equal one minute total cooking time. Let vegetables cool then cover and refrigerate until cold.
Whisk all ingredients for the shallot vinaigrette in a small mixing bowl. Gently toss shallot vinaigrette over vegetables, mix thoroughly and serve.

Serves 8-10

*Vegetables can be prepared one day ahead and stored in a large airtight container. The shallot vinaigrette can be prepared one day ahead as well. Toss together before serving.

Recipe courtesy of Melody Shammam at www.cookingwithmelody.com

If you want to impress your guests (especially the guys) this rack of lamb recipe will do the trick! Simple with few ingredients, this dish is great to make as an appetizer or a main entrée. The secret to this recipe is the homemade breadcrumbs made with a good loaf of rosemary bread. You can find it at most specialty stores.

Ingredients:

2 french cut racks of lamb, about 1 ½ pounds each with a thin layer of fat
1 loaf rosemary bread, crusts removed to make 2 cups bread crumbs
¼ cup + 2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
½ cup Dijon Mustard
sea salt and fresh ground pepper

Preparation:

Preheat oven to 450 degrees.

Generously salt and pepper the rack of lambs on both sides. Set aside and bring to room temperature, about 30 minutes to 1 hour.

Tear bread and place in food processor. Pulse until bread crumbs form. Pour 2 cups of the bread crumbs in a medium bowl and mix in garlic powder and ¼ cup olive oil. A wet consistency will form.

Heat 2 tablespoons olive oil in a large cast iron or other heavy large pot over moderately high heat until hot but not smoking. Sear lamb one at a time fat side down first until nicely browned turning once, about 5 minutes total per rack. Add additional oil if needed. Place rack of lamb on a foiled oven proof pan. Spread mustard on both sides of the meat part of the lambs, excluding the bones. Gently pack the bread crumb mixture evenly on both sides of the racks over the mustard coating. Roast lamb racks in the center of the oven side by side fat sides up until thermometer inserted into center (away from the bone) registers 130 degrees (for medium-rare), about 15 minutes. Transfer to a cutting board and let it rest, loosely covered with foil for 10 minutes. Carve into chops and serve.

Makes 4-6 servings

Recipe courtesy of Melody Shammam at www.cookingwithmelody.com

Ingredients

2 tablespoons fresh lemon juice
2 tablespoons minced red onion
1 tablespoon olive oil
1 tablespoon drained capers, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon peel

1 1 1/2-pound skinless salmon fillet (1 1/4 to 1 1/2 inches thick)
1 pound asparagus, trimmed
1 tablespoon extra-virgin olive oil

Directions

Whisk first 6 ingredients in small bowl to blend. Season sauce with salt and pepper. Preheat oven to 450°F. Cut three 1/2-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through). Arrange asparagus in even layer on rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle with salt and pepper. Place salmon atop asparagus; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.
Transfer asparagus and salmon to platter. Spoon sauce over salmon. Cut into 4 pieces along slits and serve.