Simple dinner last night--I rubbed a mahi mahi fillet with olive oil, salt, and pepper and grilled it for 3 to 4 minutes per side. I used the same preparation for sweet onion wedges (4 to 5 minutes per side) and green onions (1 to 2 minutes per side). I tossed together a salad of lettuce, tomato, cucumber, and goat cheese with a vinaigrette made up of red wine vinegar, olive oil, minced shallots, salt, and pepper. Finally, I roasted Yukon gold potatoes, adding a dollop of garlic scape pesto during the last few minutes to mellow the raw garlic flavor that was so prominent. Basil pesto would work just as well to liven up the potatoes.
Roasted Potatoes with Pesto
1 pound baby Yukon gold potatoes, quartered
1/2 tablespoon olive oil
Salt and pepper
1/4 cup garlic scape pesto (or basil pesto)
Preheat oven to 450° F.
On a large rimmed baking sheet, toss the potatoes with olive oil to coat. Season with salt and pepper. Roast until golden and tender, about 25 to 30 minutes, stirring occasionally. Stir in the pesto, and continue roasting for another 4 to 5 minutes.
Makes 4 servings.