Edible Omaha

Roasted Young Potatoes with Broccolini

By Chef Dario Schicke, Dario’s Brasserie and Avoli Osteria Yield: 3–4 servings 1 pound young potatoes, cut as desired 1 tablespoon extra-virgin olive oil Chopped chives and fresh parsley to taste Salt and pepper to taste 1 tablespoon unsalted butter 6 ounces broccolini, trimmed Toasted hazelnuts Preheat oven to 375°. Toss potatoes in a bowl … Read moreRoasted Young Potatoes with Broccolini

Roasted Fingerling Potato Salad

By Diana Browder, Guckenheimer Executive Chef, Holland Performing Arts Center Yield: 4 servings 1 pound fingerling potatoes, cut into even-size pieces ½ pint grape tomatoes 1 teaspoon chopped garlic 3 tablespoons extra-virgin olive oil Salt and pepper to taste Mint Gremolata Dressing 3 ounces goat cheese (Place goat cheese in the freezer before starting the … Read moreRoasted Fingerling Potato Salad

Pea Salad

Yield: 8 servings 2 pounds fresh peas, shucked and rinsed ½ cup sharp cheddar cheese, shredded or finely diced ½ cup mozzarella, shredded or finely diced 1 cup chopped red onion 1 cup homemade mayonnaise (see recipe) ⅓ cup bacon, cooked and chopped (optional) Salt and pepper to taste Combine ingredients, stir gently and cover. … Read morePea Salad

Spicy Carrots, Parsnips and Sweet Potatoes

Yield: 4 servings 2 pounds sweet potatoes 6 medium parsnips, about 6 inches in length 6 medium carrots, about 6 inches in length 1 teaspoon kosher salt ½ teaspoon ground black pepper ½ teaspoon cayenne pepper ¼ cup plus 2 tablespoons extra-virgin olive oil Preheat oven to 400°. Line a baking sheet with parchment paper … Read moreSpicy Carrots, Parsnips and Sweet Potatoes

Roasted New Potatoes with Garlic Scapes

Yield: 8 servings 1 pound new potatoes, cleaned and dried 1 bunch garlic scapes, chopped into 1-inch pieces (about ½ cup) 4 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice, optional Kosher salt and pepper, to taste Preheat oven to 450°. Cut potatoes evenly into pieces roughly the size of your thumb. Put potatoes … Read moreRoasted New Potatoes with Garlic Scapes