Brittany gave me a gorgeous new cook book for my birthday, called the Forest Feast. The vegetarian menus designed for entertaining are created and exquisitely photographed by the lovely Erin Gleeson, who moved with her husband from New York City to a cabin in the northern Santa Cruz mountains. This setting for her parties is both rustic and sophisticated, and you will wish you could step right into the pages of this book.
This is the first recipe I’ve made,and it’s easy, attractive and delicious. The potatoes and garlic can be roasted a day ahead, and I highly recommend you try her recipe for an Asian inspired vinaigrette, which would be good with just about anything.
3 lb. mini red potatoes, halved
olive oil
salt and pepper
15 whole cloves garlic, peeled
16 oz. marinated artichoke hearts, sliced
2 big handfuls of arugula
Dressing:
3/4 cup olive oil
1/4 cup balsamic vinegar
2 Tbs. soy sauce
2 Tbs. sesame oil
Shake together in a jar
Roast potatoes and garlic with olive oil, salt and pepper at 450 degrees for 25 minutes, until tender and golden. This can be done the day before.
Toss cooled potatoes and garlic with sliced marinated artichoke hearts and 3 oz (about 2 big handfuls) arugula. Dress with your favorite vinaigrette or use mine. This can also be served warm , but toss with arugula right before serving to minimize wilting. Otherwise serve room temperature. Serves 6-8.
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