Black Bean and Manchego Cheese Empanadas with Chimichurri Sauce

Looking for a delicious, easy and quick recipe with ingredients that you may actually already have? Look no further, I’ve got you! I love these Black Bean and Manchego Empanadas, that are made with minimal prep time because the 7-ingredient filling is folded into puffed pastry, which only takes a little plan ahead time to defrost. The vibrant chimichurri sauce takes these tasty pockets to the next level, and leftovers top off grilled steak, fish or chicken in your next meal. Truth: my family and I just dip crusty baguette slices into the chimichurri as a snack!. As I said, you may already have the puff pastry in the freezer, a can of beans in the cabinet, and a bunch of herbs ready in the fridge. You could also fill these empanadas ahead of time, and store them in a plastic freezer bag before baking to have a go-to appetizer or snack. The chimichurri can be frozen for up to three months as well! Cook along with me in the YouTube video below, and I’d be so grateful if you subscribe to my Kids Cook Along with Chef Diane channel!

Black Bean and Manchego Cheese Empanadas with Chimichurri Sauce

makes 12 empanadas

  • 1 cup black beans, rinsed and drained
  • 1 green onions, finely sliced (whites and greens)
  • 1 tsp smoked paprika (or regular paprika)
  • 1/2 tsp ground cumin
  • 1 clove garlic, grated
  • 1/2 cup shredded manchego or shredded mozzarella
  • Optional ½ pound ground beef, chorizo or ground turkey, cooked and cooled
  • 1 sheet frozen puff pastry, defrosted but still cold
  • 1 egg, beaten
  • 1 cup parsley leaves
  • 1/2 cup cilantro or mint leaves
  • 1 whole garlic clove 
  • 1 tsp red chili flakes
  • 1/4 cup white vinegar
  • 1/2 cup olive oil
  • salt and pepper


Preheat oven to 375 degrees. In a bowl, combine the beans, green onions, paprika, cumin, grated garlic and cheese. Season with a few pinches of salt and pepper. Add the ground meat, if using. Cut the dough into 12 squares. Fill each square with about 2 tablespoons of the bean mixture and fold into a triangle. Use a fork to seal the edges and brush the tops with the egg wash. Place on a baking sheet and bake for 15-20 minutes or until golden.

While the empanadas bake, combine the parsley, mint or cilantro, garlic clove, red chili flakes, vinegar and olive oil in a food processor and pulse until it is a chunky mixture (don’t process until smooth). Season well with salt and pepper. Serve the empanadas warm with the sauce for dipping.

Baked Pretzel Chicken Nuggets with Honey Mustard Dipping Sauce

I’m cooking with kids all summer long, and I can promise you, this recipe brings them all to the kitchen! From cracking and mixing eggs, to bashing a bag of pretzels for the crunchy coating, to snipping chives with scissors, all ages can participate in making this dish. The crispy chicken is perfect with the zesty, sweet honey mustard sauce, and makes a great snack, lunch or appetizer. Be sure to check out my Kids Cook Along with Chef Diane video on YouTube to get all of the steps!

Baked Pretzel Chicken Nuggets with Honey Mustard Dipping Sauce

Serves 4 as a snack or appetizer

Ingredients for the chicken nuggets:

Olive oil cooking spray

2 tablespoons all-purpose flour, or flour alternative (gluten free, almond, coconut, etc.)

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 egg

1 teaspoon yellow mustard

1/2 cup crushed plain, salted pretzels

1/2 pound chicken tenders, cut into 1-inch pieces

Ingredients for the dipping sauce:

3 tablespoons yellow, Dijon or grainy mustard

1 tablespoon mayonnaise

1 tablespoon honey

1 teaspoon chives, snipped into small pieces with scissors

1/2 teaspoon Siracha or hot sauce (optional)


Preheat oven to 450°F. Line a sheet pan with aluminum foil, then spray with nonstick spray.

In a wide shallow bowl, combine flour, salt, and black pepper. In another wide shallow bowl, beat the egg and mustard. In third wide shallow bowl, place crushed pretzels. Dip each chicken tender in flour, shaking off any excess. Next, dip chicken into egg, allowing excess to drip back into bowl. Dip chicken into crushed pretzels, turning until coated and pressing so crumbs adhere. Arrange chicken in single layer on prepared rack. Repeat with remaining ingredients. Spray chicken with nonstick spray. Bake chicken until golden on the outside and cooked through, about 7 minutes. Carefully open the oven, turn chicken over and cook on opposite side for about 7-8 minutes, until nuggets are cooked all of the way through.

Meanwhile, in small bowl, whisk mustard, mayonnaise, honey, chives and Siracha, if desired. Serve chicken with dip.

Sticky Fried Rice with Edamame and Seaweed

Every summer, I hold Farm Box Kids Cooking Camp, where we have a few weeks of lessons, from-scratch cooking with summer produce, lots of recipes, walks to the farmer’s market, and tons of creative fun. Last summer, we had to cancel camp, and this summer we didn’t have enough information about Covid 19 to make it a go. But I have still kept in touch with my students by starting a Facebook Live class, Kid’s Cook Along with Chef Diane. Every Wednesday, I cook a delicious, family-friendly recipe that can be made in 30 minutes or less, while kids at home cook along. I adore the photos the proud little chefs take of their creations, and I love the chance to connect with them.

There are so many great things kids learn from cooking! Confidence, independence, creativity and cultural diversity are just a few. If you have kids ages 4 through teen, I’d love to invite you to this private group. If you have children ages 8-teen who want to learn a foundation of skills that will give them a lifetime of cooking chops, check out my Farm Box Kitchen Skills. In this online class, I teach knife skills, working with dry cooking methods, sauce making and baking the perfect dessert. Are you a busy family who would like to have all hands on deck for dinner prep? Both of these programs are made for you.

This week, in our Kid’s Cook Along, we made the most simple and delish Sticky Fried Rice with Edamame and Seaweed! It’s so easy to make, you can work along with ages 4-8, or ages 8+ could make it all on their own. The veggies are all grated to make it safe for little hands. If you don’t have a microplane, it’s a must-have kitchen tool! Check out the recipe below or scroll down for the video.

Sticky Fried Rice with Edamame and Seaweed

Serves 4


2 cups of COOKED short grain rice: You can make it in a rice cooker or purchase it from a Japanese restaurant. The rice should be chilled and is best the next day. See the notes below for Instant Pot sticky rice cooking instructions

1 Tablespoon toasted sesame oil

1 carrot, peeled and grated on the large teeth of a box grater

1-inch piece of fresh ginger, grated

1 garlic clove, grated

2 to 3 Tablespoons soy sauce or tamari

1/2 cup edamame

3 Tablespoons crumbled seaweed snack

Instructions: Heat a large saute pan or wok over medium high heat until you can feel the heat radiating by holding your hand 3 inches above the pan. Add the sesame oil, and put a small bit of the grated carrot into the pan to see if it sizzles. If the oil is sizzling hot, add the carrots and cook, moving constantly in the pan, for one minute. Add the ginger and garlic, and stir for 30 seconds. Add the sticky rice, and continue to stir until the rice is coated with sesame oil and all of the ingredients are combined, for about 2 minutes. Add two tablespoons of soy sauce and stir together for a minute, then taste the rice for seasoning. Add another tablespoon of soy sauce, if desired (but remember the seaweed snack will add more salty taste to the rice.) Stir in the edamame until heated through, then tear up the seaweed snack sheets, stir to incorporate, and serve.

*Sticky Rice Instant Pot Instructions: Rinse two cups of short grain rice in a fine mesh strainer for a minute. Drain and add to the pot. Add two cups of water and 1/4 teaspoon salt, then twist the lid into place. Program to 12 minutes on the rice setting and then allow pressure to manually release, about 10 minutes. Chill the rice overnight to use for the stirfry.

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Harissa Roasted Chicken with Garlic Shallot Sauce and Radish Microgreens

I was excited to tune into Cherry Bombe’s Julia Jubilee, where the country’s top chef, bakers, writers and food stylists celebrated the legend of Julia Child. Food Stylists & Secrets with Susan Spungen, the food stylist who brought on all the food in the movie Julie & Julia, was a conversation and demo with Mariana Velasquez. As Susan talked about her experiences filming the movie and her real life encounters with Julia Child, she whipped up an easy cheese souffle, and this gorgeous Rosy Harissa Chicken. Rosy harissa is a spice created by and has delicate rose petals blended with sundried chili peppers. In styling the chicken, Susan amped up its beauty with a sprinkle of dried roses. I was inspired by her easy. rustic presentation, and by the simple, yet flavorful, ingredients of the recipe, so I made it! On the left is the Rosy Harissa Chicken, next to my Roasted Harissa Chicken with Garlic Shallot Sauce and Radish Microgreens. I made a few substitutes from her original recipe, using paprika in exchange for the rosy harissa spice blend, radish microgreens instead of rose petals, and employing a mini-prep food processor to put the sauce together. I loved the succulent chicken, soaked overnight in kefir the harissa spiced crispy skin and the silky, pungent sauce. I served this with thyme roasted yellow Finn potatoes and carrots from the farmers market, but it would be equally delicious with Israeli couscous or toasted country bread.

Roasted Harissa Chicken with Garlic Shallot Sauce and Radish Microgreens


1½ tablespoons plus 1 teaspoon salt
2 teaspoons freshly ground black pepper
One 4- to 5-pound chicken
2/3 cup kefir

1/4 cup fresh lemon juice
4 garlic cloves, grated on a Microplane
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
3 tablespoons harissa, plus more to taste
2 large or 4 small shallots, cut in half with skin removed (about 4 ounces)
1 head garlic
1/2 lemon to roast, 1/2 lemon to serve
3 to 4 sprigs fresh thyme
1½ tablespoons NY Shuk brand Rosey Harissa or paprika
Radish microgreens


Combine 1½ tablespoons of the salt and the black pepper in a small bowl. Place the chicken in a wide, shallow work bowl and season it inside and out with the mixture.

In a separate bowl, combine the kefir, lemon juice, grated garlic, the remaining 1 teaspoon salt, the thyme leaves, and plain harissa. Place the chicken in a 1-gallon resealable plastic bag. Pour the mixture over the chicken and use a rubber spatula to help coat the chicken all over, inside and out, with the mixture. Squeeze as much of the air out of the bag as possible. Refrigerate for at least 8 hours and up to 24 hours, turning occasionally.

Preheat the oven to 400°F. 

Scatter the shallots in a small roasting pan or other heavy 9 by 13-inch pan. Remove the chicken from the marinade and let the excess coating drip off, leaving a thin coating, and put it in the pan. Cut off the top third of the garlic head. Put the large part facedown in the pan and the small part in the cavity. Put the lemon half cut-side down in the pan. Sprinkle the thyme sprigs on top. Add ¼ cup water to the pan.

Roast the chicken for 45 minutes, then reduce the oven temperature to 350°F. 

Sprinkle the chicken with the Rosey Harissa or paprika and start basting with whatever juices have collected in the pan and in the cavity. Roast, basting every 15 minutes or so and adding ¼ cup water if the pan looks dry, until the leg feels very loose when jiggled, 1 hour and 30 minutes to 1 hour and 45 minutes. The idea is to let it dry a little so the flavors and juices caramelize but do not burn. Always add ¼ cup water before it starts to burn.

Transfer the chicken to a carving board to rest. Squeeze the lemon and garlic into the pan juices. Place the pan juices, garlic and shallots into the cup of a food processor or blender. Process until smooth, and whisk in extra harissa if you want extra heat. 

Pour the sauce on a platter. Carve the chicken and arrange it on the platter to soak up the sauce but maintain the crispy skin. Sprinkle the radish microgreens over the top of the chicken and on the serving platter to wilt. Serve with additional fresh lemon.

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Pumpkin Cranberry Pecan Energy Bites

When your fitness goals and pumpkin cravings are neck in neck, here’s a quick, easy fix: Pumpkin Cranberry Pecan Energy Bites. Food is fuel for my active family, as well as something we all love! We have our favorite sports: My husband loves tennis, my daughter hits the surf, and I’m an avid runner. When we need a little healthy boost, these tasty bites, at about 100 calories each, deliver. They are packed with nutty protein, vitamin A-rich pumpkin, Omega-3 and fiber-filled chia seeds, and just a touch of tart and sweet to make the perfect on-the-go snack. They are also gluten and dairy free!

Pumpkin Cranberry Pecan Energy Bites

Makes about 18 bites


I cup all natural pumpkin puree, with no other listed ingredients, just pumpkin (organic is great!)

1 cup nut butter: peanut, almond, cashew, etc

1 cup almond flour

1/2 cup of cranberries, very finely chopped

1/2 cup of pecans, very chopped

3 Tablespoons chia seeds

3 Tablespoons maple syrup (Grade A preferred)

1/2 teaspoon of cinnamon, nutmeg and vanilla extract, each


In a large bowl, mix all of the ingredients together until fully incorporated and smooth. Alternately, put into the bowl of a food processor and process until smooth. The mixture should ball together and should not be very sticky to touch. Mix in more almond flour, a tablespoon at a time, if the mixture is too wet.

Using a small cookie scoop, form the nut mixture into balls and place on a sheet pan lined with parchment paper. Place in the refrigerator for 20 minutes, and then, using your hands, roll the balls into a uniform round shape. You could also press on more nuts, chopped fruit, cocoa nibs or coconut flakes on the outside of the bites.

These energy bites can be made with lots of substitutions! You could use any type of nut butter, flax seed instead of chia, ground oats instead of almond flour, honey instead of maple syrup, pumpkin pie spice instead of cinnamon and nutmeg. Feel free to make them your own!

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Butternut Squash with Roasted Garlic and Spinach

This one-sheet-pan side dish comes together in a snap. You can use pre-cut butternut squash and bagged, clean baby spinach to make it even easier! I do like freshly-cut butternut squash, so here are my tips: choose a squash with a long, wide neck and narrow, small bottom. Use a heavy and very sharp knife to cut the neck and base in two pieces, and then use the knife to cut off the skin. You can then cut the neck into a one-inch dice, and then cut the base into half, cut away the skin and scoop out the seeds to continue to cut it into one-inch cubes. I like to use a spring-loaded scoop to scrape out the seeds, it gets down deep and the seeds release quickly. After the muscle work, all you have to do is put it on a sheet pan!

Butternut Squash with Roasted Garlic and Spinach

Serves 4


1 whole butternut squash, about 1 1/2 pounds, cut into a one-inch dice, or a pound of fresh packaged diced butternut squash

5 cloves of garlic, skins removed

1 bunch of fresh spinach, washed and chopped, or one 12-ounce bag of washed baby lettuce

Good quality olive oil, kosher or sea salt and freshly ground pepper


Heat your oven to 350 degrees and line a sheet pan with parchment paper. Place the cut butternut squash on the sheet pan and drizzle with about 1-2 tablespoons of olive oil, then season generously with salt and pepper. Toss together and distribute evenly around the sheet pan.

Place the garlic cloves on a small sheet of aluminum foil, about 3-inches by 3 inches. Drizzle with a bit of olive oil and sprinkle with a pinch of salt and pepper. Wrap the garlic up in the aluminum foil like an envelope, bringing the sides in and the top over. Place the aluminum packet on the sheet pan with the butternut squash. Place the sheet pan in the oven and roast for about 35-40 minutes, turning the butternut squash halfway through with a spatula and checking the garlic packet. If the garlic packet turns golden brown before the butternut squash does, remove it from the oven (this could depend on the size of your garlic cloves.)

When the butternut squash is evenly browned and the garlic is soft and golden, remove the sheet pan. Take the garlic out of the packet and place on a cutting board. Quickly chop the garlic and put it on the sheet pan with the butternut squash. Put the spinach on the hot sheet pan, season with a pinch of salt and pepper, and turn it with the butternut squash using a spatula until the spinach has wilted. The heat of the sheet pan should be sufficient to wilt the spinach, but if not, place it in the oven again for a minute. Serve warm.  

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Italian Wedding Soup with Italian Chicken Sausage Meatballs

My family loves a hearty, soulful supper- soup on chilly fall and winter evenings, and this is one of our favorites. It’s named for it’s perfect marriage of flavors, packed with herbs, greens, and satisfying meatballs. I made it first inspired by Ina Garten’s recipe, which is amazing! But I started to have fun making it with more vegetables and herbs, leaving out the dairy and gluten, and making my own sweet Italian chicken sausage instead of adding in one from the deli case. You could add in small pasta (gluten free if that’s how you roll) that you’ve cooked in advance to the pot in the last minute of cooking and top with with a generous heap of cheese (if that’s your thing!) You could switch out the greens, throw in some basil, use ground turkey. This soup has plenty of ways to make it your own marriage of deliciousness. For the brightest, freshest flavor, stir in the dill at the very last minute.

Italian Wedding Soup with Italian Chicken Sausage Meatballs

Serves 6-8

Ingredients for the meatballs:

2 garlic cloves

8 fresh basil leaves

3 tablespoons fresh parsley leaves, removed from stems

1 teaspoon fennel seeds

A pinch of red chile flakes

1 teaspoon of kosher salt

1/2 teaspoon of freshly ground pepper

1 pound ground chicken

1 egg, whisked

Ingredients for the soup:

About a tablespoon of best quality olive oil

1 cup of sliced carrots

1 cup of sliced celery

1 cup of diced fennel root

1 cup of diced white or yellow onions

2 cloves of garlic, chopped

1 bunch of red, Swiss or rainbow chard, leaves stripped from the stem and roughly chopped, stems chopped

Kosher salt and freshly ground pepper

1/ 2 cup dry white wine

1 tablespoon of tomato paste

1 28-ounce can of whole tomatoes, broken up into pieces, or diced tomatoes

6 sprigs of fresh thyme

3 sprigs of fresh rosemary

2 bay leaves

6 cups of best quality chicken stock

1/4 cup of chopped fresh dill

Optional add ins: Small pasta, like orzo or pastina, cooked al dente and freshly grated Parmesan cheese

 Instructions for the meatballs:

Heat oven to 350 degrees and line a baking sheet with parchment paper.  Put the garlic, basil, parsley, fennel seeds and chile flakes in the bowl of a food processor, mini processor or bullet, and pulse until very fine. Put the ground chicken into a large bowl and add the herb and spice mixture, egg, 1 teaspoon salt and 1/2 teaspoon of pepper, then mix thoroughly to combine. Using a 1-ounce scoop, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 20 meatballs. They don’t have to be perfectly round.) Bake for 25- 30 minutes, until cooked through and lightly browned. Set aside.

While the meatballs cook, prepare the soup: heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the carrots, celery, fennel, onion, garlic, and chard leaves and stems and sauté until softened, 5 to 6 minutes, stirring occasionally. Season the mixture with a generous pinch of salt and pepper. Add the wine, tomato paste and canned tomatoes. Reduce the wine and tomatoes, stirring frequently, for about 5 minutes. Add the thyme, rosemary, bay leaves and chicken stock and bring to a boil. Cook the soup until the carrots and celery are tender, about 10 minutes. Add the meatballs (and small, cooked pasta, if adding) to the soup and simmer for 1 minute to heat all of the way through. Taste for salt and pepper and adjust if more is needed. Turn off the heat and add in the fresh dill. Ladle into soup bowls and sprinkle each serving with grated Parmesan cheese if desired.

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Baba Ganoush with Fresh Herbs and Scallions

Endlessly scoop-able, silky and smokey, baba ganoush is one of my favorite ways to eat eggplant (although there are so many ways to love eggplant!) What makes this one a family go to? First, it’s so easy; just score, season and roast the eggplant (no peeling required!) Second, your food processor makes it a cinch to create a creamy, lemony, nutty puree, perfect for dipping or spreading. I like to give it a hit of fresh flavor by adding whatever herbs I have in the garden or left over from other dishes, and there is no chopping required! Third, you can endlessly customize this as a snack, lunch or light dinner by adding pita bread or chips, fresh veggies, Mediterranean-style meatballs or grilled chicken skewers.

Baba Ganoush with Fresh Herbs and Scallions

Makes about 6 servings (about 2 cups)


3 medium-sized eggplant

Olive oil to drizzle over eggplant, plus 3 tablespoons to add to the eggplant puree

Kosher or sea salt, freshly ground pepper to taste

2 garlic cloves, drizzled with olive oil and wrapped in aluminum foil

1/2 cup tahini

3 tablespoons fresh lemon juice (about 2 lemons)

2 tablespoons extra-virgin olive oil, more for serving

1/4 cup of fresh herbs such as parsley, cilantro, dill or basil

2 scallions, greens sliced, whites reserved for another use

1 teaspoon of toasted sesame seeds

Pita and veggies, for serving or serve spread on a platter with Mediterranean meatballs or grilled chicken skewers on top.


Preheat the oven to 400 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise, and then score hash marks with the tip of a knife into the flesh. Drizzle olive oil over the cut side, and generously season with salt and pepper. Place them in the prepared pan with the halved sides down. Place the garlic foil packet on the baking sheet with the eggplant.

Roast the garlic until lightly brown and soft. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 40 to 50 minutes (this might take longer if you are using larger eggplants). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh, discarding any seed pods, with a large spoon, leaving the skin behind. The eggplant should have very little liquid because of the oven’s heat, but should it be watery, place the flesh in a strainer and shake away the liquid.

Place the eggplant flesh (discard the skin), roasted garlic, tahini, lemon juice, 3 tablespoons of olive oil, and fresh herbs in a food processor. Season the mixture with a pinch of salt and a few cranks of pepper, and then pulse until smooth. Taste for additional seasoning and add more salt, pepper or lemon juice if needed. Transfer to a serving dish, sprinkle with sliced scallions and sesame seeds. Serve with pita and veggies or grilled or roasted meats.

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Roasted Broccoli with Charred Cherry Tomatoes and Fresh Basil

Packing in all of the summer goodness I can with my two favorite veggies that make perfect sense together: broccoli and cherry tomatoes. Throw in a bunch of basil and the tang of a good-quality Balsamic, and you’ve got an easy, and so tasty, summer side dish.

Roasted Broccoli with Charred Cherry Tomatoes and Fresh Basil

Serves 4 as a side dish


1 head of broccoli, about 1 1/2 pounds, cut from the stem into florets

1 pint of cherry tomatoes, any variety

Olive oil, sea salt and freshly ground pepper

1 tablespoon Balsamic vinegar

8 large fresh basil leaves, torn into pieces


Heat your oven to 375 degrees. Line two baking sheets with parchment paper. Put the broccoli on one of the sheet pans, the cherry tomatoes on the other sheet pan, and then drizzle generously with olive oil, salt and pepper. Distribute the broccoli and cherry tomatoes evenly on the sheet pans. Cook the cherry tomatoes for about 30 minutes, until the tomatoes release their juice, shrink slightly and char on the outside, turning over at about 15 minutes. After 15 minutes, place the broccoli in the oven, turning with a spatula occasionally, for about 15 minutes, until the broccoli is tender and golden brown in places. When both of the vegetables are cooked and browned, remove them from the oven and mix together with the Balsamic vinegar. Transfer the broccoli and tomatoes to a serving platter and top with the freshly torn basil. Serve right away, or this dish can be served on a buffet at room temperature.  

Serve this up with a pasta dish, grilled chicken breasts or roasted salmon filets. You could make it a vegan main by adding pine nuts, white beans or a good quality vegan cheese.

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Roasted Fingerling Potatoes with Summer Corn, Smoked Applewood Bacon and Thyme

This dish is perfect for my meat and potatoes loving family and supports my mission: veggies first! Simply roasted, tender fingerling potatoes, corn straight off the cob, top-quality smoked bacon and thyme create an end-of summer-almost-fall combo. We love this as a side dish to any grilled meat, foil wrapped fish or shrimp thrown on the grill, or roasted chicken thighs.

Roasted Fingerling Potatoes with Summer Corn, Applewood Smoked Bacon and Thyme

Serves 4 as a side dish


1 pound fingerling potatoes, cleaned and cut into halves

Olive oil, kosher salt and freshly ground pepper

3 slices of applewood smoked bacon, cut into small pieces

2 ears of fresh corn, cut from the cob

1 tablespoon of fresh thyme leaves, chopped


Heat your oven to 375 degrees and line a sheet pan with parchment paper. Distribute the potatoes on the sheet pan and drizzle with olive oil to coat (about 1 tablespoon), then season with salt and pepper to taste, about 1 teaspoon of salt and 4 cranks of pepper. Using a spatula, turn the potatoes until well coated with olive oil, salt and pepper, and then distribute evenly without crowding. Roast the potatoes for about 10 minutes, then turn with a spatula to brown on both sides. Cook the potatoes until they are golden brown and easily pierced with a fork, about 20 minutes total. Remove the potatoes from the oven.

While the potatoes are roasting, heat a skillet over medium-high heat and add the bacon, distributing evenly around the pan, and cook until the bacon’s fat has rendered and the bacon is golden brown, about 10-12 minutes. Place a sheet of paper towel on a plate and remove the bacon from the pan with a slotted spoon.

When the potatoes and bacon are cooked, mix them together with the corn and thyme on the warm baking sheet. Taste for seasoning, and add more salt and pepper if needed. Serve immediately.  

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