INGREDIENTS:

3 T                   olive oil

1 C                   onion, thinly sliced

1 C                   red or yellow bell pepper, thinly sliced (or a combination of both)

1 T                   garlic, minced

3 baskets         cherry tomatoes

1 ea.                anchovy filet, minced (or to taste)

½ C                  kalamata olives, sliced

¼ C                  golden raisins

½ C                  white wine (or substitute vegetable or chicken stock)

3 T                   capers

¼ C                  fresh basil, minced

¼ t                   crushed red pepper flakes

3 T                   unsalted butter

½ #                  fusilli pasta

¼ C                  fresh parsley, minced

½ C                  feta cheese, crumbled

METHOD:

Heat 2 T olive oil in a sauce pan over medium high heat.  Add onions, bell peppers, and garlic and sauté until garlic is fragrant but not browned, about 10 minutes.  Add the cherry tomatoes, anchovy, olives, raisins, wine (or stock), capers, basil, crushed red pepper flakes.  Bring up to a simmer and cover the pot. Reduce the heat slightly and simmer 12-15 minutes.  Stir periodically to make sure tomatoes are bursting and releasing their juices. You may need to add extra stock or wine if tomatoes are not particularly juicy.  Remove lid and simmer until sauce is slightly thickened. Add butter and stir to combine. Season well with salt and pepper.  

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente.  Drain well and toss with sauce.  Top with feta, chopped parsley and lemon zest. 

Serves 2-4

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INGREDIENTS:
1 # small new potatoes, washed
3 T olive oil
2 t kosher salt
1 t freshly ground black pepper
2 cloves garlic, peeled and smashed but left whole
3 T apple cider vinegar – you can use white wine vinegar for a more pronounced vinegar flavor
2 T chopped parsley, dill or thyme
Flaky sea salt and additional vinegar for serving

Optional: Yogurt dill dip for serving. ( Combine ½ C Greek yogurt, 2 T mayonnaise, 2 t fresh lemon juice and 1 t lemon zest, 3 T minced fresh dill in a bowl and whisk to combine)

METHOD:
Preheat oven to 400 degrees.

Whisk vinegar and oil in a large bowl. Add salt, pepper, garlic and washed new potatoes. Toss gently to coat.

Place a large sheet of parchment on your counter and fold in half and then place on a rimmed baking sheet. Open the parchment like the pages of a book. Place potatoes on the bottom ‘page.’ Top with herb sprigs and then crimp the edges of the parchment to completely seal the packet. Place in preheated oven and roast for 40-45 minutes.

Remove from oven and let rest for 5-10 minutes. Carefully open the packet and sprinkle with additional vinegar, chopped herbs and flaky sea salt to taste.

Potatoes may be served directly from the parchment packet or placed in a serving bowl. Passing yogurt dill sauce separately, if desired.

Serves 2-4

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