Potatoes Fontecchio

This recipe, from the Silver Palate Good Times cookbook is one of my all time favorites. You may remember it from our last BBQ!

5 1/2 pounds red new potatoes

8 cloves garlic, finely minced

1 1/2 cups best quality olive oil

1 large or 2 small bunches fresh mint, stems removed, leaves finely chopped

2 tablespoons coarse (kosher) salt

freshly ground black pepper, to taste

Preheat oven to 350.

Scrub the potatoes and prick each one about 6 times with a fork (this may take longer than you think!). Place in a shallow roasting pan and roast for 2 hours. Cut each potato in half.

Toss the potatoes with the garlic, oil, mint, salt and pepper to taste in a large bowl. Let stand for 30 minutes before serving.

Serves 8 (at least!)

Strawberry Rhubarb Sangria

Many of our recipes are packed, but this one isn't!

you can make the rhubarb syrup a day or 2 ahead, then it's pretty fast.

1 C. granulated Sugar
1 whole vanilla bean, halved and scraped
5 stalks Rhubarb- 4 coursely chopped, 1 cut into 1/4" slices
1 pint fresh strawberries, hulled and halved
4 oz brandy
1 bottle sparkling Rose
1 C. red wine
1 T. powdered sugar
2 limes juiced

In a saucepan, combine granulated sugar, 1 C water and the vanilla bean. Simmer until sugar dissolves, turn off heat, and add chopped rhubarb. Cover for 5 minutes. Break up rhubarb with a spoon, and set aside for 30 min, then strain.

Crush 12 berries into the brandy in a bowl; let sit for 30 minutes. Strain. Combine brandy mixture, rose, red wine, powdered sugar, lime juice and the rhubarb syrup in a pitcher, and stir in rhubarb slices and rest of strawberries. Serves 6.

**note** Sparkling rose can tend to be sweet. If the rose is sweet, you may not need to add all of the rhubarb syrup. We have also made this with prosecco instead of sparkling rose and it turned out quite yummy!

Mama Z's Coleslaw

A great addition to a BBQ or potluck dinner

Slaw Ingredients:
1 package (1 lb) coleslaw cabbage (or 1 pound shredded cabbage with some shredded carrots in it)
1/2 c. slivered almonds (i usually add more)
1 bunch scallions
2 tsp. sesame seeds (again, i add a LOT more)
2 packages ramen noodles without the flavor package

Dressing Ingredients:
4 tbs sugar
1/2 c. oil
6 tbs. white vinegar
2 tsp salt
1 tsp pepper
Directions:
1. brown almonds and sessame seeds and let cool
2. slice scallions into discs
3. mix slaw and scallions
4. add almonds and sesame seeds once cool
5. in a seperate container mix together dressing ingredients
6. pour the dressing onto the slaw mixture
7. break up uncooked noodles.
8. add ramen to slaw right before serving

ps--this usually tastes better when chilled, so if you have time, do that!