Winter CSA – Week of March 1st

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!

80z Maple Syrup, Weeping Willow Farm
hydroponic lettuce, Harmony Grove Farm
3# Rome Apples, Dawson’s Orchard
3# white Potatoes, Blue Goose Farm (CNG)
1# rolled Oats, Weatherbury Farm (OG)
1/3# White Gold Cheese, Hidden Hills Dairy
Chopped Tomatoes, Penns Corner Farm Alliance
2# Watermelon Radishes, Clarion River Organics (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN share will substitute 2oz Pea Shoots for the cheese.

**This week’s GLUTEN-FREE share will have 2 bulbs of Garlic from Riverview for the Oats.


 syrup 80z Maple Syrup

Grower: Weeping Willow Farm

Store: Refrigerate after opening

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm

Store: Refrigerate in a plastic bag.

 

 idared 3# Rome Apples

Grower: Dawson’s Orchard

Store: Refrigerate

 russetpotatoescrop 3# white Potatoes

Grower: Blue Goose Farm (CNG)

Store: Cool dark place

 RolledOats 1# rolled Oats

Grower: Weatherbury Farm (OG)

Store: 

 Gouda Gold 1/3# White Gold Cheese

Grower: Hidden Hills Dairy

Store: Keep refrigerated

 chopped tomatoes Chopped Tomatoes

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

 watermelonradishcrop 2# Watermelon Radishes

Grower: Clarion River Organics (OG)

Store: Refrigerate

Fall CSA – Week of November 9

Well, CSA members, this is our second to last CSA box for the season! Thanks for going on this local food journey with us. We hope you’ve enjoyed all of the fruits, vegetables, and treats of the season. We have been especially excited about the diverse variety of squash and apples we have been able to source from Western Pennsylvania farmers this year. A few weeks back, we shared a helpful infographic for distinguishing squash varieties, and here is another one for PA apple varieties. Our farmers have an even larger spread of apples that can be purchased through our online farmstand, including Cortland, Jonagold, Northern Spy, and Macoun, if you would like to deepen your local apple research before the season runs out!

Just as a reminder in case you missed the post last week, you can still order your Thankgiving turkey from Penn’s Corner until November 10th! Check out our last blog post or read more here. We are happy to be supporting local farmers using sustainable and humane practices!

Also, keep in mind that our Winter CSA sign-ups are still open until midnight on November 20th. We hope to continue bringing local goods to you and your family through the off-season!

THIS WEEK’S HARVEST

A Route Z Route
Half gallon apple cider, Kistaco Farm 2 lb sweet potatoes, River View Dairy
2 lb potatoes, Weeping Willow Farm 8 oz. honey*, Bedillion Farm
1 lb small red beets with tops, Nu Way Farm 1 head hydroponic lettuce, Harmony Grove
1 lb carrots, River View Dairy 1 lb watermelon radishes (OG), Clarion River Organics
3/4 lb green kale (OG) or 1/2 lb tatsoi, Clarion River Organics or Blackberry Meadows 2 lb candy onions (OG), Clarion River Organics
2 lb candy onions, Clarion River Organics Farmers market salsa, Penn’s Corner
1 lb large salad turnips, Nu Way Farm 3 lb Rome apples, Dawson’s Orchard
Farmers market salsa, Penn’s Corner 3/4 lb green kale (OG), Clarion River Organics
2 bulbs large garlic, Blue Goose Farm *1/2 lb spinach for vegans, Blackberry Meadows

If you are unsure of your delivery route, click HERE.

OG = Certified Organic, CNG = Certified Naturally Grown


Tatsoi

Grower: Blackberry Meadows

Store:  Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag.

Recipe: Tatsoi Saag Paneer (Indian Greens & Cheese), Potato, Tatsoi & Caramelized Onion Enchiladas, Stir-fried Tatsoi with Crispy Tofu and Sweet & Sour Sauce

 

Sweet Potatoes

Grower: River View Dairy

Store: If stored in cool dark area, sweet potatoes will last about 1 month. Store sweet potatoes in a loosely covered bag to allow for air circulation. Do not refrigerate raw sweet potatoes, as doing so can alter their taste and flavor during cooking.

Recipe: Smokey Sweet Potato Burgers with Roasted Garlic Cream, Vegan Sweet Potato Gnocchi, Warm Roasted Sweet Potato Salad with Apple-Smoked Bacon, Roasted Sweet Potato Sandwiches with Pesto, Apple & Kale

Beets with Greens

Grower: Nu Way Farm

Store: To keep the beets dry, store them and the leaves, unwashed, in separate plastic bags in the vegetable drawer.

Recipe: Winter Beet Salad with Goat Cheese Dressing, Pumpkin Polenta with Roasted Beets, Roasted Green Bean with Beets, Feta & Walnuts

 

Candy Onions

Grower: Clarion River Organics

Store: Candy onions are not cured and therefore must be stored in the refrigerator.

Recipe: Baked Blooming Onion, BBQ Green Beans with Candy Onions & Bacon, Grilled Candy Onions

 

Garlic

Grower: Blue Goose Farm

Store: Garlic bulbs can be kept in a mesh or wire basket, a small bowl with ventilation holes or even a paper bag. Do not store fresh garlic bulbs in plastic bags or sealed containers. This can cause mold and sprouting.

Recipe: Garlic & Thyme Quinoa Patties, Garlic, Rosemary & Chili Almonds

Watermelon Radishes

Grower: Clarion River Organics

Store: Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

Recipe: Watermelon Radish, Orange & Goat Cheese Salad, Ahi Tuna Salad with Watermelon Radish & Snap Peas, Vegan Freekah & Turmeric Salad with Watermelon Radish

Rome Apples

Grower: Dawson’s Orchard

Store: Apples are one of the few fruits that really do benefit from being stored in the fridge as quickly as possible. Keep them in the crisper drawer in a plastic bag.

Recipe: Jewish Apple Cake, Apple-Bourbon Country-Style Pork Ribs, Brown Sugar Baked Apples

 

Spinach

Grower: Blackberry Meadows

Store: Rinse and dry the leaves before refrigerating. Line a plastic storage container with paper towels. Dump in the leaves in an even layer on top, add more leaves and cover until the box is full but not jam packed.

Recipe: Vegan Spinach Dip, Spinach & Potato Curry, Spinach & Garlic Potato Patties, Spinach & Mushroom Quinoa

Potatoes

Grower: Weeping Willow Farm

Store:  New potatoes can be stored at room temperature, but because they have not been cured, they won’t last as long as regular potatoes — several days instead of several weeks. When refrigerated, the starch will begin to convert to sugar, so if they’re chilled for very long they’ll taste sweet.

Recipe: Crispy Potato Roast, Herb Roasted Potato & Arugula Salad, Oven-Roasted Beets & Potatoes

Lettuce

Grower: Harmony Grove

Store: Make sure the lettuce is dry and store it in an open bag in your refrigerator.

Recipe: 10 3-minute DIY Salad Dressing Recipes

 

 

Green Kale

Grower: Clarion River Organics

Store: Store kale in the coldest part of your refrigerator. Wash as you’re using it. If it begins to wilt, give the ends a chop and place it in a container filled with luke warm water until the leaves are crisp. 

Recipe: Butternut & Kale Saute, Detox Kale Salad with Watermelon Radish, Apples & Almonds, Simple Kale Salad with Lemon Vinaigrette

Carrots

Grower: River View Dairy or Hostetler’s Farm

Store: Carrots will keep in the refrigerator washed, with the tops cut off for 2 to 4 weeks.

Recipe: Honey Sriracha Roasted Carrots, Carrot Cake Oatmeal Cookies, Roasted Carrots & Red Onions with Fennel & Mint

Turnips

Grower: Nu Way Farm

Store: Cut the greens off and store in a cool spot.

Recipe: Slow Cooker Turnip, Kale & Lentil Soup, Roasted Potato & Turnip Mash, Balsamic Roasted Carrots & Turnips

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Summer CSA – Week of September 7

THIS WEEK’S HARVEST

September brings us the best of both worlds on the farm: the peak summer superstars and the fall early risers. These shares are still full of the juicy tomatoes we’ve been enjoying all summer, but we are getting our first fall favorites: apples and winter squash! Our apple season this year is opening with the classic McIntosh, a sweet and juicy early season variety. The small and tender delicata squash is one of our favorites because its thin skin allows it to cook into a quick meal. Check below for some great recipes. Both routes can look forward to more of these cold season treats as the leaves start to turn!

A Route Z Route
1 pint sun sugar tomatoes, Nu Way Farm 2 delicata squash, River View Dairy (OG)
1 lb green beans, Blue Goose Farm (CNG) or Kistaco Farm 2 lbs red or white potatoes, Weeping Willow Farm or Nu Way Farm
1 pint ground cherries, Clarion River Organics (OG) 1 lb green beans or rattlesnake beans*, Hostetler Farm or Grow Pittsburgh
1 medium-large eggplant, Matthews Family Farm 1.5 lbs heirloom tomatoes, Weeping Willow Farm or Nu Way Farm
1.5 lb fingerling potatoes, Hostetler Farm 1 pint sun sugar tomatoes, Nu Way Farm
1 lb tomatillos, Sunny Meadow Farm 2 lb red cabbage, Blue Goose Farm
4 carmen peppers, Weeping Willow Farm 2 lbs McIntosh apples, Kistaco Farm
6 jalapenos, Matthews Family Farm or Blue Goose Farm (CNG) 1 large garlic bulb, Clubhouse Gardens
   

If you are unsure of your delivery route, click HERE.

*** OG = Certified Organic, CNG = Certified Naturally Grown

*Some Z Route members will be receiving Penn’s Corner Jarred Dilly Beans instead of green beans this week


Fingerling Potatoes

Grower: Hostetler Farm

Store:  Fingerling potatoes can be stored at room temperature, but because they have not been cured, they won’t last as long as regular potatoes — several days instead of several weeks. When refrigerated, the starch will begin to convert to sugar, so if they’re chilled for very long they’ll taste sweet.

Recipe: Garlic Herb Roasted Potatoes & Green Beans, Warm Mustard & Herb Fingerling Potato Salad, Fingerling Potato-Leek Hash with Greens & Eggs

sunsugarcropSun Sugar Tomatoes

Grower: Nu Way Farm

Store: Store on your counter at room temperature with the stem side down out of direct sunlight.  They’ll last longer and taste better than storing them in the refrigerator.  Refrigerating tomatoes changes both their taste and texture because it damages the membranes inside the fruit walls and changes the chemical structure.

Recipe: Pasta with 15-minute Burst Cherry Tomato Sauce, Garlic Roasted Cherry Tomatoes, Quick Pickled Cherry Tomatoes

greenbeans_sunshine_printGreen Beans

Grower: A Route – Blue Goose Farm or Kistaco Farm; Z Route – Hostetler Farm or Grow Pittsburgh

Store: Store unwashed fresh beans in a reusable container or plastic bag in the refrigerator crisper. Whole beans stored this way should keep for about seven days. Freezing Green Beans: Rinse your green beans in cool water and then drain. Cut the ends of the beans off and then cut the beans to whatever length you prefer.

Recipe: Southern-Style Green Beans & Potatoes, South African Stewed Green Beans, Chinese Dry-Fried Green Beans

heirloom_tomatoHeirloom Tomatoes

Grower: Weeping Willow Farm or Nu Way Farm

Store: At room temperature on a plate not in plastic, keep out of sunlight.  Keep in mind that storing in a refrigerator can make tomatoes mealy and the skin dry. If you find that your tomatoes are not yet ripe, let them ripen on your counter top for a few days.

Recipe: Heirloom Tomato & Ricotta Tart, Heirloom Tomato Salad with Cucumber & Onion, Open Faced Heirloom Tomato Sandwich with Garlic Aioli, Grilled Lemon, Herb Mediterranean Chicken Salad

Tomatillos

Grower: Sunny Meadow Farm

Store: Refrigerate in a paper bag.

Recipe: Roasted Tomatillo Salsa Verde, Fried Green Tomatillos, Enchiladas in a Tomatillo Sauce

 

 

Delicata Squash

Grower: River View Dairy

Store: Although its storage life is a little shorter than hard skinned varieties of winter squash, Delicata can be stored for about 6 weeks at room temp in a cool, dry area. Avoid refrigerating.

Recipe: Breakfast for Dinner Delicata, Roasted Delicata Squash & Quinoa Salad, Chipotle Black Bean Stuffed Delicata

 

Red or White Potatoes

Grower: Weeping Willow Farm or Nu Way Farm

Store: Fingerling potatoes can be stored at room temperature, but because they have not been cured, they won’t last as long as regular potatoes — several days instead of several weeks. When refrigerated, the starch will begin to convert to sugar, so if they’re chilled for very long they’ll taste sweet.

Recipe: Indian Potatoes & Spinach (Aloo Palak), Potato & Soy Sauce Side Dish, Crash Hot Potatoes

Red Cabbage

Grower: Blue Goose Farm

Store: Store in the refrigerator and keep it wrapped. Wrapping cabbage in plastic and storing it in the crisper section of your refrigerator limits its exposure to air flow, and thus reduces spoilage. Plastic wrap keeps external moisture out, preventing mold and rot, while helping the cabbage to maintain its internal moisture—without which, the cabbage leaves lose their firmness and begin to wilt.

Recipe: Apple, Kale & Cabbage Salad, Thai Crunch Salad with Peanut Dressing, Easy Sweet & Sour Red Cabbage

McIntosh Apples

Grower: Kistaco Farm

Store: Apples are one of the few fruits that really do benefit from being stored in the fridge as quickly as possible. Keep them in the crisper drawer in a plastic bag.

Recipe: Chicken & Apples in Honey Mustard Sauce, Cupcake Tin Apple Pies, Israeli Couscous & Apple Salad

sweetcarmenCarmen Peppers

Grower: Weeping Willow Farm

Store: Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.

Recipe: Sweet Pepper Chicken Nachos, Grilled Eggplant & Pepper Pizza, Roasted Red Pepper Carrot Pesto, Tomato-Mozzarella Salad with Sweet Peppers

Garlic

Grower: Clubhouse Gardens

Store: Garlic bulbs can be kept in a mesh or wire basket, a small bowl with ventilation holes or even a paper bag. Do not store fresh garlic bulbs in plastic bags or sealed containers. This can cause mold and sprouting.

Recipe: How to Roast Garlic & Many Ways to Use It, Homemade Garlic Naan, Ultimate Cold Killer Shots

 

Jalapeno Peppers

Grower: Matthews Family Farm or Blue Goose Farm

Store: Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.

Recipe: Quick Pickled Jalapeno Slices, Jalapeno Cornbread, Baked Stuffed Jalapenos, Roasted Jalapeno Hummus

ground_cherriesGround Cherries

Grower: Clarion River Organics 

Store: Remove the husks and rinse the fruits before preparing. Husked fruits keep in the refrigerator for five to seven days. To freeze ground cherries, simply spread the husked, washed fruits on a rimmed cookie sheet and place them in the freezer. Once they’re hard, package them in plastic bags.

Recipe: Ground Cherry Compote, Cherry Tomato & Ground Cherry Salsa, 10-minute Ground Cherry Coffee Cake

Eggplant

Grower: Matthews Family Farm

Store: If you don’t intend to eat the eggplant within 2 days, it should be refrigerated. To refrigerate, wrap in a paper towel and place in a reusable container or perforated plastic bag in the crisper section of your refrigerator for use within 5 – 7 days.

Recipe: Eggplant with Yogurt & Tomato Relish, Smoky Baba Ghanoush, 3 Turkish Eggplant Specialties

Spring CSA – Week of May 4

THIS WEEK’S HARVEST

 

A Route Z Route
green onions, Nu Way Farm green onions, Nu Way Farm
boltonfeta,*** Hidden Hills Dairy boltonfeta,*** Hidden Hills Dairy
hydroponic lettuce, Harmony Grove Farm hydroponic lettuce, Harmony Grove Farm
apple butter, Penn’s Corner applesauce, Penn’s Corner
chopped tomatoes, Penn’s Corner chopped tomatoes, Penn’s Corner
1 dozen eggs,*** Jubilee Hilltop Ranch spinach, Nu Way Farm
green garlic, Clubhouse Gardens red potatoes, Blue Goose Farm

*** OG = Certified Organic, CNG = Certified Naturally Grown  

*** A route vegan members will receive carrots and sage.

*** Z route vegan members will receive rhubarb jam.



greenonions2cropGreen Onions

Grower: Nu Way Farm

Store: Refrigerate. 

Recipe:  Breakfast Stuffed Peppers

 

 

boltonfetaBoltonfeta

Grower: Hidden Hills Dairy

Store: Refrigerate

Recipe: Spinach Stuffed Chicken

 

 

applebutterpcfaApple Butter

Grower: Penn’s Corner

Store: Refrigerate after opening.

Recipe: 

 

appleproductsApplesauce

Grower: Penn’s Corner

Store: Refrigerate

Recipe: Apple Pie Oatmeal Cookie

 

 

bibb lettucecrop Hydroponic Lettuce

Grower: Harmony Grove Farm

Store: In the crisper drawer of your refrigerator. If the roots begin to look dry, add some water to help them stay moist.

Recipe: 

 

 

chopped tomatoesChopped Tomatoes

Grower: Nu Way Farm

Store: Refrigerate after opening.

Recipe: Balsamic Chicken with Spinach

 

 

Farm-fresh-local-eggs-POST1 dozen eggs

Grower: Jubilee Hilltop Ranch

Store: Refrigreate

Recipe: Bacon Gouda and Spinach Fritata

 

carrotscropCarrots

Grower: Blue Goose Farm

Store: Keep covered and store in the crisper drawer.

Recipe: Carrot, Apple, Spinach Smoothie

 

 

spinach2Spinach

Grower: Clubhouse Gardens

Store: Keep covered and store in the crisper drawer.

Recipe: Spinach Pesto Nut Free

 

 

 

rhubarb jamRhubarb Jam

Grower: Penn’s Corner

Store: Refrigerate after opening.  

Recipe: 

 

 

greengarlic3Green Garlic

Grower: Clubhouse Gardens

Store: Keep covered in the crisper drawer. 

Recipe: Green Garlic Recipes What It Is and How to Store It, Green Garlic Toast

 

 

redpotatoesRed Potatoes

Grower: Blue Goose Farm

Store: Keep in a cool, dark place.

Recipe: Salty Herb Smashed Potatoes

 

 

 

Summer Corn Chowder

from Food52

Summer Corn Chowder

  • 6 medium ears of corn
  • strips of bacon, cut into 1/2-inch pieces 
  • small onion
  • medium poblano, finely chopped
  • jalapeño pepper, seeded and finely chopped
  • small celery rib, finely chopped
  • tomatoes, peeled, seeded and finely chopped 
  • medium boiling potatoes (about 1 pound), peeled and cubed
  • teaspoon salt
  • 1/8 teaspoon ground allspice
  • Pinch of sugar
  • small bay leaf
  • cups light cream, at room temperature
  • cup milk
  • Freshly ground black pepper
  • Chopped parsley, for garnish
  1. Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the “milk”; set aside.
  2. In a large saucepan, fry the bacon over moderately high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and reserve.
  3. Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the poblano pepper, jalapeño and celery and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, allspice, sugar, bay leaf and the reserved corn kernels and their “milk” and stir well. Cook over moderate heat until mixture begins to sizzle.
  4. Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.

Artichoke, Leek and Potato Casserole

adapted slightly from Good Life Eats

artichoke leek and potato casserole

 

Yield: serves 6

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 65 minutes

A wonderful twist on a potato casserole where the artichokes and leeks are the star

 ingredients:

1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for baking dish
2 leeks (white & light-green parts only), sliced into thin half-moons and rinsed well
3 celery stalks, thinly sliced
14 ounce can of artichokes, drained and coarsely chopped
1/2 cup low-sodium chicken broth (to make this a vegetarian recipe use vegetable stock)
8 oz. Neufchatel cheese or cream cheese, room temperature
2 tablespoon fresh lemon juice
salt & pepper
2 medium (or 1 large) potatoes, very thinly sliced (or more depending on the size of your baking dish)

directions:

Preheat oven to 425 degrees. Add oil to a large pan or skillet and bring to medium high.

Add leeks and celery. Cook for 8 minutes, until softened and a little browned. Add artichokes, chicken broth and cheese. Stir thoroughly until combined. Take skillet off heat and add the lemon juice.

Rub oil on the inside of a 1 or 1 1/2 quart gratin or baking dish with a paper towel.

Place half of the potato slices in the baking dish, allowing a little overlap, and arrange in a single layer. Season with salt and pepper and add all of the artichoke-leek mixture on top of the potatoes. Arrange the rest of the potato slices on top in the same manner as the bottom layer.

Season the top potato layer with salt and pepper and brush with the remaining 2 teaspoons of oil.

Bake for 40-45 minutes, until the sauce is bubbling and the potatoes are tender and golden brown. Allow the casserole to rest for 10 minutes before serving.

Tuscan Potato Salad

from The Hungry Hounds

EDIT--6613.jpg

 

Yield: Serves 6-8 as a side

Ingredients:

   Potato salad

  • 2 pounds new potatoes, scrubbed, left whole
  • 1/2 medium red onion, cut into thin slices
  • 3 tablespoons fresh basil leaves, thinly sliced
  • 2 roasted red peppers, drained from jar and cut into thin strips
  • 1/2 cup Parmesan cheese, coarsely shredded

   Garlic Vinaigrette:

  • 4 garlic cloves, crushed
  • 4 tablespoons red wine vinegar
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

   Dijon Vinaigrette:

  • 2 teaspoons Dijon mustard
  • 4 tablespoons red wine vinegar
  • 1/4 cup olive oil

Steps:

  1. Fill a large pot with cold water, add a large pinch of salt and potatoes. Make sure the water is covering the potatoes. Bring to a boil over high heat. Once boiling, reduce to a simmer and cook until done (about 10-15 minutes). The easiest way is to test for doneness is to taste the potatoes (they should smooth and creamy, without a crunchy texture or harsh raw flavor).
  2. While the potatoes are cooking, whisk together garlic vinaigrette ingredients (garlic, vinegar, rosemary, salt and pepper). Add the red onion strips to the vinaigrette, allowing them to marinate while you prepare the rest of the dish. This will help to reduce the sharp raw onion flavor.
  3. When the potatoes are done cooking, drain the hot water. As soon as the potatoes are cool enough to handle, cut them into large thick slices.
  4. Put the cut potatoes in a large bowl and pour the garlic vinaigrette with red onions over the warm potatoes.
  5. Mix together Dijon Vinaigrette (mustard, vinegar, oil) ingredients in a separate bowl.
  6. Once potato mixture is cooled (15 minutes), add the red peppers and Dijon vinaigrette to the potatoes and mix gently.
  7. Immediately prior to serving, add the Parmesan and basil to the potato salad, mix briefly and serve.  Salad ingredients (with the exception of basil) will keep for up to 2 days in the refrigerator, bring to room temperature prior to serving.

time: 7 min