HARICOT VERT AND ROASTED FINGERLING POTATO SALAD WITH ROSEMARY VINAIGRETTE Serves 8 to 10 Ingredients: 3 pounds red fingerling potatoes 2/3 cup olive oil 1 clove garlic 1/4 cup red-wine vinegar 1 Tbs fresh rosemary leaves (or 1 teaspoon crumbled dried), plus rosemary sprigs for garnish 1 medium red onion, halved lengthwise and sliced thin lengthwise 2 pounds haricot verts, cut in half crosswise 24 Kalamata or Niçoise olives, pitted and halved Preparation: Halve each potato crosswise, unpeeled. In a large roasting pan, heat 1/3 cup of the oil in the middle of a preheated 425F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender puree 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. Into a kettle of boiling salted water, toss in the beans and cook for 5 minutes, or until they are crisp-tender. Drain them in a colander. Immediately refresh the beans under cold water and pat them dry. In a very large bowl, combine the potatoes, the onion, the beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature. ROASTED MIXED BABY VEGETABLES Serves 6-8 Ingredients: 1/2 pound baby beets (red or gold or candy striped), peeled 1/2 pound baby carrots 1/2 pound fingerling potatoes, cut in half if large 1/2 pound cipollini onions olive oil salt several sprigs of thyme Preparation: Toss the vegetables with enough olive oil to just coat. Spread out in a single layer on a baking sheet and sprinkle with salt and add the thyme sprigs. Roast, covered, at 375°F until easily pierced with a knife (about 50 minutes, depending on size of vegetables). Toss with another touch of salt. Serve warm or cold. HONEY-DIJON ROASTED FINGERLINGS Serves 6 Ingredients: 2 lbs fingerling potatoes (any kind or mixed) 2 Tbs olive oil 1 tsp kosher salt 1 Tbs fresh ground black pepper 1 Tbs Dijon mustard 1 Tbs honey 1 Tbs chives, fresh, chopped Preparation: Preheat oven to 425°. Wash fingerling potatoes in cool water, pat dry, and set aside. In a large mixing bowl toss together olive oil, salt, pepper, mustard and honey. Add fingerlings to mixture and coat each potato well. Transfer fingerlings to a 13 x 9 baking dish. Place in center of oven and bake fingerling potatoes uncovered 25 minutes or until easily pierced with a fork. Garnish with chopped chives and serve immediately. Joe

Sooooooo good! Have served quite a few times. Baked Sweet Potatoes with maple-jalapeno sour cream Rub oil and salt on 4 scrubbed, sweet potatoes and dried Place on rack and take 450 for 40-45 minuts or until soft (I wrap mine in foil) Topping Combine 1/2 c sour cream 1 Tbl maple syrup 2 tsp seeded and minced jalapeno ***I use canned minced green chiles, drained 1 tsp lime juice salt and tobasco to taste chill Serve potatoes with: maple-jalapeno sour cream bacon bits sliced scallions ----------------------------------------

Paula Deen's cocoa chicken-----on my must try soon list 4 boneless, skinless chicken breast halves 1/2 teaspoon salt, plus 1/2 teaspoon salt 1/4 teaspoon pepper, plus 1/2 teaspoon pepper 3 tablespoons olive oil, for cooking 1 cup chopped onion 1 teaspoon minced garlic 1 pint tomato sauce 1 pint diced tomatoes 1/2 cup chicken broth 1 tablespoon unsweetened cocoa powder 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon sugar Yellow rice, cooked and kept warm Directions Season both sides of chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a cast iron skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook until browned, about 10 minutes on each side. Remove the chicken from pan to a plate and set aside. Add the remaining 1 tablespoon olive oil, onion, and garlic to the skillet and cook for 2 minutes, stirring frequently. Add the tomato sauce, diced tomatoes, chicken broth, cocoa, oregano, basil, sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir until well blended. Return the chicken to pan, cover and simmer for 15 minutes. Turn chicken over and continue cooking, covered for 15 minutes. Arrange the chicken on a serving platter and serve over rice.

i hope you have a large family or a few friends you want to share a meal with because is sounds as if you have a bumper crop! daisy just posted this recipe very recently and i had to try it out ASAP--we're glad we did! Parmesan Sage Potatoes Daisy 4 large potatoes, peeled, cut into 8 wedges 2 tablespoons butter, more if needed 1 1/2 teaspoons dried sage leaves 1/2-1 cup Parmesan cheese, grated salt and pepper In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak. and if you are hoping for something that is a little more seasonal, this from ruthanna is terrific: MRS. CHANDLERÂS POTATO SALAD (Ruthanna) 8 boiled medium potatoes (in jackets) 1 ½ tsp. horseradish 1 cup chopped fresh parsley* 2 medium onions, finely minced or 1 onion and ¼ cup minced chives 1 ½ cups mayonnaise 1 tsp. celery seed 1 cup sour cream ½ tsp. salt Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings Recipe can be doubled or tripled. * - do not omit or decrease i love this recipe from my aunt and you don't need to worry about it possibly going bad in a short period of time. enjoy! Aunt KittyÂs Italian Potato Salad Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces To the potatoes, gently stir in: 2 or 3 stalks chopped celery ½ chopped green pepper 1 small chopped onion 2 chopped tomatoes Stir together and then pour over the vegetables: 1/3 C vegetable oil 4 T cider vinegar ½ tsp dried oregano ½ tsp dried basil 2 or 3 cloves chopped garlic salt and pepper Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I donÂt like what refrigeration does to the texture and flavorÂ)