Paul and I spent part of the weekend up in the Blue Ridge Mountains, shooting a farm to table event by Sprig Restaurant and enjoying some amazing food with great company.
It was so soothing to spend time in the mountains, away from the busyness of work and normal life. I grew up in the mountains of Southwest Virginia, so I’m always reminded of “home” when I do manage to get away to the mountains of north Georgia.
Beautiful, isn’t it?
It really was a great evening. I only wish I could have joined in on the wine *grin*
We enjoyed some amazing Southern dishes made with locally grown ingredients, and while I am certainly not skilled enough to recreate Chef Britt’s masterpieces, I thought that I would share a fresh spring salad that we enjoyed for dinner a couple days ago.
When I saw this recipe in my new Vegetarian Times magazine, I knew I had to try it out. We love our roasted red potatoes in this house, And while I love potato salad, Paul is not a fan because he can’t stand mayonnaise. Which made this recipe perfect for us.
Roasted red potatoes, no mayo, and cantaloupe!
Roasted Potato Salad with Cantaloupe – adapted from Vegetarian Times, June 2012
3lb. small red potatoes, cut into eighths
4 Tbs. olive oil, divided
1/2 small yellow onion, thinly sliced
2 cloves garlic, minced
2 Tbs. red wine vinegar
1 Tbs. apple cider vinegar
1/2 cantaloupe, peeled and cut into 1 inch chunks
1 cup parsley leaves, roughly chopped.
Preheat oven to 400˚F. Toss red potatoes in 2 Tbs. olive oil, onion and garlic, season with salt and pepper. Roast on a baking sheet for 40 minutes, or until the potatoes are golden brown.
Remove potatoes from the oven, and transfer to a large bowl. Whisk together 2 Tbs. olive oil, red wine vinegar, apple cider vinegar in a small bowl. Then add the dressing to the potatoes, toss to coat.
Stir in cantaloupe and parsley. Spoon over a bed of arugula and serve warm.If you enjoyed this post, Get free updates via RSS or Email and connect with me on