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Summer Sides

    Rick Lozier

Greek Potato Salad

3 lbs. small red potatoes, sliced 1/4” thick

1/4 cup red wine vinegar

1/4 cup extra virgin olive oil

1/2 teaspoon kosher salt

2 teaspoons minced garlic

1/2 cup sliced green onion

2 Tablespoons chopped fresh parsley

2 Tablespoons chopped fresh oregano

1 12-ounce jar roasted red peppers, drained,

patted dry and chopped

1/2 cup chopped Kalamata olives

6 ounces crumbled feta cheese

Place potatoes in a large saucepan and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat. As soon as the potatoes come to a boil reduce the heat to medium and simmer until just tender; from start to finish this should take about 25-30 minutes. Gently pour the potatoes through a colander and then spread them out on a large platter to cool completely. Cooking the potatoes until they are done but not overcooked, and handling them with care are the most critical parts of this recipe so be thoughtful and gentle with this step.

In a large bowl combine the vinegar, olive oil, salt, garlic, green onion, parsley, oregano, red peppers, olives and cooled potatoes. Gently toss to combine and then top with feta cheese and, if desired, additional chopped oregano and/or parsley.

Serves 6-8 as a side.

Basil Pesto and Tortellini Pasta Salad

4 ears sweet corn, husks and silk removed

1 20-ounce package refrigerated cheese tortellini

1 cup purchased basil pesto

1 Tablespoon red wine vinegar

½ teaspoon kosher salt

1 pint cherry tomatoes, halved

¼ cup pine nuts, toasted

Fresh basil, optional

Bring a large pot of salted water to a boil. Add the corn to the water and cook for 6 minutes; remove the corn and set aside to cool. Add the tortellini to the water and cook according to package instructions. Gently drain the tortellini and spread out on a large plate or platter; cool completely.

Cut the corn kernels off of the cobs and discard the cobs. In a large bowl combine the pesto, vinegar and salt. Add the cooled tortellini, corn kernels and cherry tomatoes to the bowl and gently toss to combine. Top the pasta salad with pine nuts and, if desired, fresh basil.

Serves 6-8 as a side.

About the Creators

Greg Luna (left) is the senior food stylist for Meredith Corporation and contributes to a variety of national publications including Better Homes and Gardens, Eating Well and Allrecipes.

Rick Lozier (right) is a commercial photographer who loves good food and taking pictures and frequently takes picture of good food. Rick’s clients include Kellogg’s, Publix, WebMD, Pratt Institute, Lowe’s and Von Maur.


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