NewburyportNews.com, Newburyport, MA

PortWatch

February 20, 2013

Warm up with a salad

(Continued)

Bake for 30 to 45 minutes, flipping the potatoes over about halfway through so they brown on both sides.

While the potatoes are cooking, fry bacon till crispy, draining on paper towels. Crumble bacon.

Divide the romaine among plates and top with potatoes, bacon crumbles and green onions. Drizzle chipotle buttermilk dressing on top and serve right away.

CHIPOTLE BUTTERMILK DRESSING

Makes about 11/2 cups

1 clove garlic, minced

2 chipotle chiles in adobo, finely chopped

A handful of fresh cilantro, finely chopped

1/2 cup good mayonnaise, such as Hellmann’s

1/2 cup sour cream

1/2 cup buttermilk

Pinch of sea salt and pepper

Whisk together ingredients and refrigerate for half an hour before serving. Taste for seasonings.

ROASTED HARICOTS VERTS WITH

TOMATOES CONFITES AND ARUGULA

Makes 2 dinner-size or

4 first course salads

1 pound haricots verts (long, slender “French-style” variety, see note), stems removed but ends left untrimmed

12 ounces cherry tomatoes, halved

2 tablespoons olive oil

Sea salt and pepper

2 big handfuls arugula

Sherry vinegar

Preheat oven to 450 degrees and line a large cookie sheet with foil. Place haricots verts and cherry tomatoes on cookie sheet and toss with olive oil and a big pinch of sea salt and pepper.

Cook till the green beans begin to brown on the tips and the tomatoes soften, about 30 minutes.

Mix the warm vegetables with the arugula, add a splash of sherry vinegar and additional sea salt and pepper if needed, and serve immediately.

This salad is also lovely at room temperature, and packs well for picnics.

Note: Regular green beans will work just as well.

BROCCOLI WITH CRANBERRIES AND PECANS

Makes 4 servings

2 large heads of broccoli, florets removed (about 4 cups)

Small handful dried cranberries

Small handful pecans, toasted

About 1 tablespoon grated Parmesan

1 squeeze fresh lemon juice (about 1 tablespoon)

Sea salt and pepper

Put steamer basket in medium saucepan along with about ½ cup of water. Place broccoli in basket, cover with lid and turn heat to high.

It will only take a few minutes to steam once water boils. Place steamed broccoli in a large bowl.

Add cranberries, pecans, Parmesan and lemon juice, and toss. Season with salt and pepper to taste. Serve warm or at room temperature.

Serve this with a poached egg on top for a light lunch or dinner.

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