Grilled potatoes with rosemary and garlic-coarse sea salt

Potatoes and rosemary – a marriage made in food heaven, for sure! And although I love making the classic dish in the oven all year long, come summer I turn to the grill. One twist, though: here, the potatoes are marinated with the rosemary and garlic for 30 minutes before they’re grilled. And once they’re done, they’re returned to the marinade and tossed in it while hot – in essence, getting a double flavor-boost.

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Sautéed haricots verts with fresh corn and chives

This is the ultimate summer side dish! It’s quick and easy to make, amazingly fresh-tasting and, of course, delicious! Plus, it makes a great addition to all the summer meals you already know and love.

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Baby red potatoes with sweet peas and pan-fried mint

Here’s a wonderful way to enjoy sweet peas! First, fresh mint leaves are pan-fried until crisp. While they cook, the leaves release their flavor right into the butter, which is then used to sauté the baby potatoes and the sweet peas – thus infusing the whole dish with a subtle minty aroma. As a last touch, the pan-fried leaves are scattered on top of the veggies just before serving, adding a delicate, crisp bite to the dish.

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Root vegetable hash browns with scallions

Potatoes might be the most popular vegetable to make hash browns, but other root veggies lend themselves marvelously to this beloved comfort food. Here baby potatoes are mixed with sweet potatoes, carrots and parsnips – giving these hash browns heaps of texture, color and flavor.

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Roasted cauliflower with Za’atar and lemon

My first introduction to Za’atar was during my college years. On weekends I would get together with friends and explore Los Angeles’ ethnic restaurants. It was on one such excursion that I discovered “Lebanese pizza” or Man’oushet Za’atar: a flatbread lavishly topped with Za’atar and olive oil. It was served right out of the oven with a squeeze of lemon juice. The aromatic Za’atar and the lemon juice was a revelation to my 18-year-old taste buds.

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