• This Pistachio Asparagus Pesto on Linguine from Serious Eats uses spinach and asparagus instead of basil and pistachios instead of pine nuts. And I can’t wait for asparagus season to start so I can make it.
• I saw blood oranges at the coop last week, and wanted something to make with them. This Warm Rice Salad with Chard, Feta, Walnuts and Blood Orange from Yummy Supper might just fit the bill.
• I see signs of a chard phase on the horizon, because this Peppery Whole Wheat Pasta with Wilted Chard from the Kitchn also sounded delicious to me. And it’s a good excuse to try a new soft creamy cheese to incorporate into the sauce.
• I am totally making this Kale, Carrot and Walnut salad from Vampire Gran once we start seeing more kale.
• We get lots of celeriac from our CSA, and I use it almost all winter in lieu of celery with onions and carrots as the foundation for recipes starring other ingredients. But I look forward to making the humble, cthulu-looking celeraic the star of the show, as in this Celery Root Remoulade from David Leibovitz.
• These Garlic and Sun Dried Tomato Corn Muffins from Eat, Drink, Pretty look like a great side to the zucchini-riffic soup I’ll start making once we start getting a majillion zucchini from our CSA in a few months.

The quantities in this recipe sound very precise, but it’s pretty flexible. It’s really “as many potatoes as will fill a 12-inch skillet and a good size bag of green beans.” Potato recipe based on a skillet-roasted potatoes recipe from Cook’s Illustrated (June 2005). The rest of the recipe from the weekly newsletter from Spring Hill Community Farm.

• 1.5 lb small or medium red bliss or yukon gold potatoes (this is good with every little potato I’ve tried)
• 2 tb olive oil plus enough olive oil to equal the amount of juice you get from the lemon
• 3/4 lb green beans
• 1/3 c chopped fresh basil
• juice of 1 lemon
• Salt and pepper
• 1/4 lb crumbled feta

1. Heat first 2 tb of olive oil in a heavy-bottom 12-inch non-stick skillet over medium-high heat. If you have cast iron, this is an awesome time to use it.
2. While the oil and skillet heat up, cut your potatoes. If using small potatoes (1.5 to 2 in diameter) halve the potatoes. If using medium potatoes (2-3 in diameter), quarter them.
3. Once the oil in the skillet is shimmering, add your potatoes, cut side down, in a single layer – you might want to use tongs.
4. Cook potatoes without stirring until golden brown (5-7 minutes).
5. Turn the pototoes (I suggest using tongs again), either to second cut side down (medium potatoes that you quartered) or skin side down (small potatoes that you cut in half).
6. Cook without stirring until golden brown on second side (probably another 5 to 6 minutes)
7. Stir potatoes, then redistribute in a single layer. Reduce heat to medium low, cover, and cook until potatoes are tender (try one) – this will probably be 6-9 minutes.
8. Once you get your potatoes in the pan, put a pot of salted water to boil over high heat.
9. While the water boils and the potatoes cook, trim the ends off of your green beans and cut into 1-1.5 inch pieces
10. When the water is boiling, add the green beans and add until they are crisp tender or just shy, 4-7 minutes (take them off the heat when they are a little less done than you like; they’ll keep cooking after they’re removed from the heat). Drain.
11. While the green beans are cooking, chop your basil.
12. Juice your lemon. When it’s juiced, whisk the lemon juice together with an equal amount of olive oil. You can also add some lemon zest from your lemon if you’re feeling sassy. I’m becoming a huge fan of zesting, because it is a little bit of effort to add a lot of flavor.
13. Put the potatoes and green beans in a large boil as they finish cooking. When both are done, add your basil, olive oil/lemon juice, and feta. Season with salt and pepper as you like.
14. Oh man, yum.