BloggerAid Mystery Recipe

I am very excited to tell you that I have written a recipe for a cookbook that is being produced by BloggerAid.  BloggerAid is a “growing group of international food bloggers who are determined to make a difference in aid of world famine.”  This is an exciting opportunity to link with a group of members who share a passion for food and ending world hunger.

Currently BloggerAid is planning to publish a cookbook that will be sold on Amazon by the end of this year.  This is BloggerAid’s biggest fundraiser to date and all proceeds of sales of the cookbook will be directed to the World Food Programme which targets children and education through their School Meals program.  All the recipes will be original contributions by foodbloggers and passionate cooks from around the world.

The one caveat is that the recipe we write is top secret.  I cannot divulge its details until the cookbook has been published, but I can show you a picture.  I can also tell you that it is a savory, light dish, perfect for an easy weekday dinner or lunch.  It’s easy to prepare, elegant to serve and fresh with seasonal produce.  And to tide you over in the recipe department, I will give you 2 other recipes for the side dishes I prepared to accompany my Mystery Recipe.  Equally simple, fresh and satisfying, Roasted Baby New Potatoes with Mint and an uncomplicated Green Salad with Dijon Vinaigrette, are no-fail additions to any menu.

Roasted Baby Red Potatoes with Garlic and Mint

2 lb. (1 kg.) baby red potatoes
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/4 cup fresh mint, chopped

Preheat oven to 375 F. (190 C.)
Toss potatoes with oil, garlic, salt and pepper.  Arrange in one layer in a baking pan.  Roast in oven one hour.  Transfer potatoes to serving bowl.  Toss with mint.  Serve.

Green Salad with Dijon Vinaigrette

For the Vinaigrette:
1 small garlic clove, minced
2 tablespoons red wine vinegar
1 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

One head butter lettuce

1-2 tablespoons grated Parmigiano-Reggiano cheese

Make the vinaigrette:
In a small bowl whisk together garlic, vinegars, mustard, salt and pepper.  In a steady stream slowly pour olive oil into mixture, whisking until emulsified.  Add additional salt or pepper to taste.

Place lettuce leaves in a large bowl.  Drizzle vinaigrette over.  Toss to coat.  Sprinkle with cheese.