Shallot, Anyone?

As many of my readers know, we get a home delivery of organic fruits and vegetables every other week.  It's nice to come home to a box filled with a wide array of local, fresh produce.  The best part is experimenting with food items that I normally don't buy - and learning how to add them to our diet.

However, I've found that if I don't start using the food right away, it will go bad and then I am just tossing money down the drain.  So, when today's box arrived, I decided to put off making enchiladas and whip up some things from our box of goodies. 

Here was dinner tonight:

* Leafy Green Salad with Poppyseed dressing and sliced almonds

* Fresh Corn on the Cob

* Roasted Yukon Gold potatoes and Shallots

* Grape, Strawberry and Peach salad

And yes, besides being a healthy & light summer dinner, it was absolutely delectable!

For those interested, here is the recipe for the potatoes and shallots:

Roasted Potatoes and Shallots

Ingredients:

0.2 lbs shallots, peeled and quartered

3 T extra-virgin olive oil, divided

1.5 lbs potatoes, quartered

1 t salt

1/2 t freshly ground black pepper

Preparation:

Preheat oven to 400 degrees with rack in lowest position.  Toss shallots with 1 1/2 T oil, 1/2 t salt, & 1/4 t pepper in a 9x13" baking pan, spreading evenly.  Roast, stirring occasionally, until shallots are golden (about 30 minutes).  Toss potatoes with remaining 1 1/2 T oil, 1/2 t salt & 1/4 t pepper, in a bowl, then add to shallots.  Roast, turning occasionally, for approximately 40 minutes.

Enjoy!