Ingredients:

5 cups broccoli slaw
1/2 cup dried cranberries
1/3 cup rice vinegar
1/3 cup sugar
2 tablespoons white wine vinegar
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon coarse cracked black pepper
2 1/4 cups thinly sliced tart apples
1/4 cup chopped pecans, toasted

Procedure:

In a large bowl, toss together broccoli slaw and cranberries. In a small bowl, whisk together rice vinegar, sugar, white wine vinegar, olive oil, salt and pepper. Drizzle over broccoli mixture and toss gently to coat. Cover and chill 2 hours. Mix in apple slices. Scatter the top with the toasted pecans.

Here’s a colorful new side of potatoes. It’s as simple as tossing an assortment of specialty potatoes—red, purple, yellow—with fresh herbs, and roasting. Serve as an accompaniment to just about any entrée or as a small plate with a drizzle of aïoli or other flavored mayonnaise.

Ingredients:

4 ½ pounds small red bliss potatoes
4 ½ pounds small purple peruvian potatoes
4 ½ pounds small yukon gold potatoes
¾ cup olive oil
1/3 cup parsley, chopped
1/3 cup tarragon, chopped
1/3 cup thyme, chopped
3 tablespoons rosemary, chopped
1 ½ tablespoons salt
1 tablespoon black pepper

Procedure:

Cut potatoes in half. Simmer until tender; drain and cool. In large sauté pan, heat oil over high heat. Add potatoes, herbs, salt and pepper; toss briefly to coat potatoes. Transfer to sheet pan; roast in 500°F oven about 5 minutes or until golden. Makes 24 servings.

Ingredients:

Grilled potato and endive:
4 heads endive
8 slices pancetta, very thinly sliced
salt and pepper to taste
12 ounces fingerling potatoes, medium
2 tablespoons olive oil

Tomato concassé:
2 tablespoons olive oil
1 tablespoons shallots, minced
garlic clove, minced, 1 each
tomatoes, peeled, seeded, diced, 4 each
1 teaspoon thyme, fresh chopped
bay leaves, 3 each
salt and pepper to taste

Parsley salad:
1 bunch curly parsley
garlic clove, minced, 1 each
2 tablespoons extra virgin olive oil
juice of lemon, 1 each
salt and pepper to taste
1/3 cup parmesan cheese, grated

Procedure:

For the endive: Preheat a grill on medium. Cut each head of endive in half lengthwise and season with salt and pepper. Wrap each half loosely in a slice of pancetta. Overlap the pancetta about 1/8 inch with each turn. A single slice will leave both ends of the endive exposed, which is fine. Grill the endive until the pancetta browns and just begins to crisp. The endive should be tender, about 3 minutes per side. Reserve the grilled endive warm.

For the potatoes: Cook the potatoes in simmering salted water until just tender. Drain and allow the potatoes to cool. Cut them lengthwise in half. Season the potatoes with salt and pepper and drizzle with olive oil. Grill the potatoes over moderate heat until hot, crispy and golden brown.

For the tomato concassé: Heat the oil in a medium skillet and sauté the shallots and garlic briefly until aromatic. Add the tomatoes, bay leaves, and the thyme. Reduce the heat and simmer for 10 minutes. Discard the bay leaves and reserve at room temperature.

For the pulled parsley salad: Pluck the curly tops from the parsley stems into ¼- to ½-inch tufts. Mix the garlic, oil and lemon juice into a simple dressing. Mix the parsley, cheese and dressing, and adjust the seasoning with salt and pepper.

For the final presentation: On a warmed platter lay down a bed of tomato concassé and top this with the grilled endive and potatoes alternately. Sprinkle the dish with the parsley salad and an optional drizzle of good olive oil.