An autumnal take on potato salad, roasted blue potatoes and caramelized shallots are paired with crisp-tender green beans and balsamic vinaigrette. Blue cheese lends a lively tang to earthy vegetables and balsamic vinegar is sweet and mellow. Rosemary is a natural partner to balsamic vinegar, and its evergreen aroma reinforces the feeling of fall. If you can’t find the blue potato variety, small golden or red ones are just fine.

Ingredients

• 1 pound small blue potatoes
• 5 ounces shallots
• 2 tablespoons fresh rosemary leaves
• Olive oil
• 1 garlic clove, finely chopped
• 4 ounces green beans
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper
• 4 ounces blue cheese

Heat the oven to 400 degrees Fahrenheit. Slice the potatoes in half (or fourths) to form bite-sized pieces and place them on a baking sheet. Cut the shallots into bite-sized wedges and add to the potatoes. Sprinkle over the rosemary leaves and toss all the ingredients with 1 tablespoon olive oil. Season with 1/8 teaspoon salt and some freshly ground black pepper. Place the baking sheet in the oven and roast, stirring every 15 minutes, until the potatoes are tender, about 30 minutes.

Prepare the green beans by cutting off the tips and slicing the pods into 2-3 inch pieces. Bring a medium pot of water to a boil, then drop in the green beans and cook for 3 minutes. Transfer the green beans to a bowl of ice water to stop the cooking and set their vibrant green color. After the green beans have cooled, drain them and pat them dry.

Once the potatoes and shallots are finished roasting, remove them from the oven and set them aside to cool slightly. Finish cooking the green beans by heating 1 tablespoon olive oil in a medium skillet. Toss in the garlic and cook it over medium heat for 1 minute, then add the green beans. Sauté the green beans, stirring occasionally, until heated through. Transfer the green beans onto a serving platter along with the roast potatoes and shallots.

Make the vinaigrette. Whisk together 1 tablespoon balsamic vinegar with ¼ cup olive oil and drizzle over the potatoes, shallots, and green beans. Toss the warm potato salad well, and season with salt and pepper to taste. Sprinkle over crumbled blue cheese to garnish and serve warm.

Ingredients:

• 2 pounds potatoes, peeled, cubed
• 2 pounds sweet potatoes, peeled, cubed
• 1 pound turkey bacon
• 1  small head cabbage, chopped
• 1 large onion, chopped
• 1 cup  skim milk
• salt and pepper to taste
• 1/8 cup butter, melted

Directions:

Boil potatoes with a pinch of salt until tender. In a large skillet, brown bacon and drain drippings. Set aside to cool. In the same pan, add diced onion and cabbage to saute. After 8 minutes, add 1/4 cup of water and let simmer for another 3 minutes. Drain potatoes and mash will milk. Add crumbled bacon and vegetables. Add butter on top, if desired.

Ingredients:

Halibut :

• Approximately ½ cup orange juice
• 3-4 tablespoons lime juice
• Zest of one lime
• 3-5 garlic cloves, minced
• 1 tablespoon brown sugar
• 2 tablespoons olive oil
• ½ teaspoon salt
• 4 halibut pieces

Salsa:

• 2 cups chopped fresh or frozen peaches
• ¼ cup chopped sweet onion
• 2-3 garlic cloves, minced
• 1-3 jalapeno pepper, seeded and chopped
• 2-4 tablespoons minced fresh cilantro to taste
• 2- 4 teaspoons lime juice to taste
• ¼ teaspoon salt

Halibut: Combine all ingredients except fish, mix well. Remove approximately ¼ cup of marinade to use for basting. Place fish in shallow container, pour marinade over and allow fish to marinate in the refrigerator for at least one hour. Combine all salsa ingredients in a bowl, mix well. Cover and refrigerate until you’re ready to use. Spray grill with non-stick cooking spray. Grill halibut over medium heat, basting occasionally with reserved marinade, until fish reaches 140 degrees or flakes apart easily with a fork. Halibut can also be broiled, approximately 4-6 minutes, until fish reaches 140 degrees or flakes apart easily with a fork. Spoon peach salsa over halibut and enjoy!

Ingredients:

• 4 large sweet potatoes
• 2-3 tablespoons unsalted butter
• 4-6 cloves diced garlic
• Pepper, salt

Directions:

Chop sweet potatoes into inch sized cubes. Boil potatoes until they fall off your fork easily when stabbed.  Drain off water, remove from pan. In that pan, sauté garlic and butter until garlic gets soft and slightly brown. Return the potatoes to the panwith the garlic and butter and mash until smooth.  Pepper and salt to taste.

Ingredients:

• Brussels Sprouts – 1 pound
• Garlic (minced) – 3 cloves
• Vegetable Stock – 2 ½ cups
• Olive oil – 1 tbsp
• Salt & Pepper – to taste

Directions:

Heat sauté pan on medium high. Add oil, garlic, and Brussels sprouts and mix well.

Add 1 cup of vegetable stock and reduce. Once the stock is almost cooked off add another cup. Reduce again. W

hen that is cooked off, add last ½ cup and reduce. Season with salt and pepper.

Light, easy foods cooked on the grill are one of the best parts of summer. This month, we’ve included foods that are not only grilled, but are combination of benefits –  anti-inflammatory, high in vitamin D, and high in calcium! Note: when using bamboo skewers, be sure to soak them in water for 30 minutes so they don’t burn on the grill.

Ingredients:

Shrimp are not only anti-inflammatory, but they are high in vitamin D!

• 1 teaspoon cider vinegar
• 1 teaspoon Tabasco®
• 1 teaspoon Worcestershire sauce
• Juice of large orange
• Juice of large lemon
• 1/3 cup Dijon mustard
• 4 cloves garlic, diced
• 3 heaping tablespoons dry jerk seasoning
• ½ teaspoon fresh black pepper
• ½ teaspoon cayenne pepper
• 1 pound shrimp [For the easiest preparation, look for large, fresh, shelled and de-veined shrimp. If using frozen shrimp, still look for large, shelled and de-veined – and then just float in a bowl of water to quick-defrost.]
• ¼ cup olive oil

Directions:

Whisk together all ingredients except shrimp in a shallow bowl. Place shrimp in the bowl, and marinate in the refrigerator for at least 10 but no more than 30 minutes.

Thread shrimp onto skewers, or create a foil “pan” to be placed on the grill.

Cook shrimp for approximately 2 minutes per side – shrimp will be pink and will curl. Take care not to overcook.