Red Potato & Green Bean Salad with Dijon Vinaigrette
• 3 pounds small red-skinned potatoes, unpeeled, halved
• Green beans – cut into 2-3” pieces
• 2 tablespoons dry vermouth
• 2 tablespoons white wine vinegar
• 1 large shallot, chopped
• 1 Tbsp. coarse-grained Dijon mustard
• 2/3 cup extra-virgin olive oil
• 2 tablespoons chopped fresh parsley
Cook beans in large saucepan of boiling water 4 minutes. Drain. Transfer to bowl of ice water. Drain; dry with paper towels. Cook potatoes in large pot of boiling water 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
Berry Lemonade
• 1 cup freshly squeezed lemonade
• 1 1/2 cups mixed berries
Place berries in ice cube tray, cover with water and freeze overnight or until solid. When ready to serve, add berry ice cubes to lemonade. Lemonade will turn red when the ice cubes begin to melt
Watermelon Salad with Feta, Arugula & Herbs
• 4 cups watermelon, cubed
• 3 tbsp. olive oil
• 4 oz. feta cheese
• Zest 1 medium lemon
• 1 tbsp. lemon juice
• mint, dill, oregano, basil, parsley
• 3 cups arugula or spinach leaves
• black pepper & salt to taste
Optional: cucumber & roasted pumpkin seeds
INSTRUCTIONS
In large bowl combine olive oil, lemon zest & juice and mint. Stir to combine. Add watermelon chunks and gently stir to coat the dressing in the watermelon. Add feta cheese, arugula, black pepper. Serve chilled.
Grilled
• 1/2 cup packed light brown sugar
• 1/4 cup soy sauce
• 2 tbsps. Dijon mustard
• 1 tbsp. hot sauce
• 1 teaspoon toasted ground coriander black pepper & salt to taste
• 2 lbs. pork tenderloin (2 pieces), trimmed and silver skin removed
In a mixing bowl, whisk together the brown sugar, soy sauce, mustard, hot sauce, coriander, pinch of salt and pepper. Place pork in a gallon ziptop bag and pour in the marinade. Allow to marinate, refrigerate for 2 -8 hours. Allow the chill to come o the pork prior to cooking. Set up a grill for indirect heat by building the coals on one side only. Remove the pork from the marinade, letting excess drip o . Place the pork on the direct-heat side of the grill and char on all sides, about 4 min. per side. Move the pork to the indirect-heat side of the grill and cover the grill with the lid. Cook the pork until it reaches an internal temperature of 145O, about 15 min. Let rest for 10 min. before slicing and serving. Cook’s Note: If using the oven, after charring the pork on the stovetop, roast at 400O until it reaches an internal temperature of 145O about 15 min.
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