Pesto Potatoes ~ adapted from Carlsbad Cravings

2 lb red potatoes, cubed
1/4 c prepared pesto
1 T olive oil
1 T dry ranch dip mix
1/4 t onion powder
1/4 t garlic powder
1/2 t kosher salt, more or less to taste
bacon bits, optional

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper and set aside.

Place potatoes in large mixing bowl. Add remaining ingredients, except bacon bits, and toss to combine. Place in single layer on prepared baking sheet. Roast 40 minutes, stirring once halfway through cooking, or until golden brown. Top with bacon bits if desired, serve immediately. Serves 6 as a side dish.

Chef's Note: To reheat leftover potatoes, heat 1 t olive oil in non stick skillet over medium high heat. Add potatoes and sauté until warmed through, approximately 3 minutes, stirring constantly. Sprinkle with kosher salt and bacon bits (potatoes will have absorbed all the salt from cooking when cooled, additional salt will be needed after reheating).

Steak and Spinach Salad Sandwich

This recipe may be one of my favorite summer sandwiches. It was inspired by the popular steak and blue cheese salads appearing recently in restaurants. I didn't have any blue cheese on hand (or even any blue cheese dressing) so I substituted Havarti. I have to say, I think I liked the result better than if I had used blue cheese.

I still love blue cheese in salads, especially with spinach, but it might have been difficult to work with on a sandwich.




Steak and Spinach Salad Sandwich
4 slices extra-sourdough bread
4 slices Havarti cheese
4 oz roast beef, deli sliced
1 T dijon mustard
2 c fresh baby spinach, thoroughly washed
1/2 c ranch dressing (recommended: Litehouse Homestyle Ranch)

In a medium bowl, mix spinach and ranch dressing thoroughly and set aside. Place two slices Havarti cheese on two slices of sourdough bread. Divide roast beef equally and place on cheese, also divide spinach salad and place on roast beef. Spread dijon mustard on remaining two slices of sourdough and top each sandwich. Slice and serve along with crunchy pita chips. Serves 2 to 3.

Ranch Fries

1 lb frozen french fries
2 T ranch dressing mix, recommended: Hidden Valley Ranch

Preheat oven to 400°. Place frozen fries in single layer on foil lined baking sheet. Bake 20 to 25 minutes or until desired brownness. Immediately transfer hot fries to large bowl and sprinkle with dry ranch mix. Toss well to coat. Serve immediately, serves 6.

Chef's Note: Be sure to add the dressing mix while fries are still hot, the heat helps the seasoning stick to the fries.