Old MacDonald's Potato Box Recipes
Roasted Potato and Bean Salad with Basil and Walnuts Ingredients 3 lbs (1.5 kg) new red potatoes (about 16 to 20) 1/3 cup (75 mL) olive oil Salt and freshly ground pepper to taste 3/4 cup (175 mL) walnut pieces 1 1/2 lbs (750 g) green beans, trimmed and cut into 1 1/2-inch (4-cm) lengths 6 green onions sliced 1 cup (250 mL) packed fresh basil 1/3 cup (75 mL) walnut or olive oil 1/4 cup (50 mL) white wine vinegar 2 cloves garlic, coarsely chopped Directions Preheat oven to 400°F (200°C). Scrub potatoes (do not peel) and cut each into 6 to 8 wedges. Place on a large heavy baking sheet. Drizzle with half of the olive oil; season with salt and pepper. Roast in oven, stirring occasionally, for 30 to 35 minutes or until tender. Let cool. Place in a large serving bowl. Meanwhile, place walnuts on a baking sheet and toast in oven for 5 to 7 minutes or until fragrant. Set aside. Cook beans in a large saucepan of boiling salted water for 3 to 5 minutes or until just crisp-tender. Drain and rinse under cold water to chill. Drain well and wrap in a clean dry kitchen towel to absorb moisture. Add to potatoes along with onions. Purée basil, remaining olive oil, walnut oil, vinegar and garlic in a food processor until smooth. Transfer to a bowl and season with salt and pepper. Pour over potato mixture and toss to coat well. Sprinkle with walnuts.

Old MacDonald's Potato Box Recipes

Roasted Potato and Bean Salad with Basil and Walnuts

Ingredients

3 lbs (1.5 kg) new red potatoes (about 16 to 20)
1/3 cup (75 mL) olive oil
Salt and freshly ground pepper to taste
3/4 cup (175 mL) walnut pieces
1 1/2 lbs (750 g) green beans, trimmed and cut into 1 1/2-inch (4-cm) lengths
6 green onions sliced
1 cup (250 mL) packed fresh basil
1/3 cup (75 mL) walnut or olive oil
1/4 cup (50 mL) white wine vinegar
2 cloves garlic, coarsely chopped

Directions

Preheat oven to 400°F (200°C).
Scrub potatoes (do not peel) and cut each into 6 to 8 wedges. Place on a large heavy baking sheet. Drizzle with half of the olive oil; season with salt and pepper. Roast in oven, stirring occasionally, for 30 to 35 minutes or until tender. Let cool. Place in a large serving bowl.
Meanwhile, place walnuts on a baking sheet and toast in oven for 5 to 7 minutes or until fragrant. Set aside.
Cook beans in a large saucepan of boiling salted water for 3 to 5 minutes or until just crisp-tender. Drain and rinse under cold water to chill. Drain well and wrap in a clean dry kitchen towel to absorb moisture. Add to potatoes along with onions.
Purée basil, remaining olive oil, walnut oil, vinegar and garlic in a food processor until smooth. Transfer to a bowl and season with salt and pepper. Pour over potato mixture and toss to coat well. Sprinkle with walnuts.