Recipes of the Week - July 23rd

Crisp Garlic Yukon Gold Potatoes 4 Tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 pound small Yukon Gold potatoes, halved 3 medium garlic cloves, thinly sliced 1 tablespoon finely chopped flat-leaf parsley Preheat the oven to 400°. Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper. Arrange the potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl. Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter. Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once. Warm New Potato Salad w/Chives 1/2 pound red new potatoes 2 Tbsp cider vinegar 1 Tbsp cup olive oil Seasoned salt and freshly ground pepper, to taste 1 Tbsp cup chopped fresh chives Cook potatoes in boiling salted water in a large saucepan for 20 to 25 minutes, until tender when pierced. Drain the potatoes and cut them in half (if potatoes are large, cut into wedges) and place in a shallow serving bowl. While potatoes are warm, sprinkle with vinegar and oil, toss well and season to taste with salt and pepper. Toss again with chives and serve immediately. Tasty Collard Greens "A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes." 1/4 cup olive oil 1 tablespoon minced garlic 2 cups chicken stock 1 smoked turkey drumstick collard greens - rinsed, trimmed and chopped salt and black pepper to taste 1 tablespoon crushed red pepper flakes (optional) Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes. Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers. Shanghai Cabbage Stir-Fry Shanghai cabbage bunch 2 Tb peanut oil 1 tsp sugar 1 tsp minced garlic salt or soy sauce to taste Cut stems into 1-inch pieces and slice leaves coarsely. Heat wok or heavy frying pan. Pour oil in. Add stems and toss over moderately high heat until somewhat softened, about 2 minutes. Add sugar, garlic, salt and soy sauce. Add reserved leaves. Toss another 2 minutes. Serve.