Good Dinner Mrs. Mellen

As summer ends in New England with cool mornings feeling like rich jewel colors, awaking, bursting like ripe grapes, I stroll through my town's farmers market on a mission to capture the last remnants of Summer's golden rays ripening garden fresh produce. No I am not disappointed as a choice, multi colored cherry tomatoes with dew glistening skin, deep hewed potatoes, red, purple and white, mini gems, soil crusted onions picked this morning and fresh herbs that I can smell even without bring to my nose. I am captivated by the array of gorgeous fresh product still available today. Leaving with my basket full and heavy I race home to create not only a delicious vegetable roast but a world class visual of Summer's best bounty!   End of the Summer Vegetable Roast 8 oz multi color Gourmet potatoes 4 cups whole heirloom cherry tomatoes 1 large onion, thinly sliced 2 cloves minced garlic 1/4 cup extra virgin olive oil 2 tablespoons fresh thinly slice basil ...

What could be more appropriate for a 4th of July party than red, white and blue potatoes on the grill. Oh, did I mention delicious and easy. You can make these potatoes ahead and serve them at room temperature or hot off the grill. Either way they taste wonderfully delicious. Ingredients 3 packages(8-oz) gourmet tricolor potatoes 1/4 cup olive oil 4 cloves garlic, minced 2 tablespoon fresh thyme, finely chopped  2 teaspoon sea salt 1 teaspoon fresh ground pepper Scrub potatoes, dry thoroughly. Place in large bowl. In a small bowl combine oil, garlic and thyme. Toss over potatoes. Set aside for 30 minutes. Preheat grill. Place potatoes on a grill pan, top with salt and pepper. Close lid grilling for 30-45 minutes until potatoes are soft. Test potatoes by piercing with a knife. Make ahead and serve at room temperature or serve immediately. Serves 20-25.  

  What could be more appropriate for a 4th of July party than red, white and blue potatoes on the grill. Oh, did I mention delicious and easy. You can make these potatoes ahead and serve them at room temperature or hot off the grill. Either way they taste wonderfully delicious. Ingredients 3 packages(8-oz) gourmet tricolor potatoes 1/4 cup olive oil 4 cloves garlic, minced 2 tablespoon fresh thyme, finely chopped  2 teaspoon sea salt 1 teaspoon fresh ground pepper Scrub potatoes, dry thoroughly. Place in large bowl. In a small bowl combine oil, garlic and thyme. Toss over potatoes. Set aside for 30 minutes. Preheat grill. Place potatoes on a grill pan, top with salt and pepper. Close lid grilling for 30-45 minutes until potatoes are soft. Test potatoes by piercing with a knife. Make ahead and serve at room temperature or serve immediately. Serves 20-25.