Enjoying the Bounty

Thanks to our exciting first real farmers' market experience, the stage was set for our big Sunday night meal.

It must be said, if quickly, that Sunday nights have become one of the only nights (aside from entertaining) that I find the time to really put together a full meal for us, so they are eagerly awaited each week. This time, it seemed that our stock of frozen salmon cut into individual fillets and some deveined shrimp was just begging to be included in this weekend-ending fest.

Allrecipes was the winning source providing two great recipes for grilling our salmon and shrimp. I had all of the ingredients in the pantry (or in our herb garden), which undoubtedly made these recipes a cinch, so for once, I actually followed them to the letter... which leads me to think that I might just be heading back down the road of being a loyal recipe-follower. The marinade carmelized absolutely perfectly on the salmon and the mustardy shrimp marinade had a wonderful flavor; admittedly, a soy-brown sugar and mustard marinade on the same plate isn't conventional but we enjoyed it nonetheless.

Since I'd been adventurous with new recipes for our seafood entrees, my creativity waned in the preparation of our market bounty, my cute red potatoes.

This is a recipe that everyone probably knows in some form and is certainly not from a reputable source (except my head and palate), but I thought it might be helpful to record it somewhere... for posterity if nothing else. It seems, however, that there is delicious-ness in simplicity! Thank goodness for that.

Fresh-from-the-Market Red Potatoes (this is easily adaptable to your quantities so be flexible!)

Handful of medium to little red potatoes, cut into equal sized portions (no smaller than halved or quartered)
olive oil
2-3 tsp fresh rosemary, chopped
1 tsp garlic powder (can substitute fresh, minced garlic)
kosher salt to taste
1/2 TBSP cold butter, cut in pieces

Pre-heat oven to 375 degrees.

Wash and scrub your potatoes carefully (so as to not scrub off the skin). Drizzle olive oil over your potatoes. Sprinkle chopped herbs, garlic powder and salt over potatoes and toss with your hands so all pieces are equally coated. Bake for 10 minutes and then quickly add pats of butter to the potatoes (will make a nice buttery skin on the potatoes) and bake for 15-20 more minutes until desired doneness.