FINGERLING POTATO
SALAD WITH LEMON AND
FRESH DILL
2 lbs. small white fingerling
potatoes (halved or quartered
lengthwise if large)
1 /3 cup fresh lemon juice
1 /4 cup extra-virgin olive oil
kosher salt and pepper to taste
1 tsp. finely grated lemon zest
or peel
3 Tbsp. fresh, chopped dill
GRILLED PINEAPPLE
WITH RUM SAUCE
Sauce:
1 Tbsp. margarine
1 /3 cup brown sugar
1 /4 cup dark or light rum
2 Tbsp. half-and-half or non-
dairy creamer
Pineapple:
6 1-inch slices fresh, peeled, ripe
pineapple (leave the core intact for
easier handling)
Canola oil
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Make the sauce: Combine all
the sauce ingredients in a small
saucepan over medium-high heat.
Cook, stirring frequently, until the
sauce is thickened. Reduce by about
a third. Set aside.
Pineapple: Heat grill to high.
Brush the pineapple slices with oil
on one side and place, oil side down,
on the hot grill. While one side of
the pineapple is grilling, brush the
other side with more oil. When the
pineapple is lightly charred, turn
over and grill the other side. Wrap
the slices in foil and keep warm.
Serve the pineapple with sauce
drizzled over. Makes 6 servings.
IONS TO SERVE
0
Place the potatoes in a large pot and
cover with water. Bring to a boil over
high heat. Cook for 12-15 minutes,
until the potatoes are just tender.
Drain well and transfer to a large
bowl. While the potatoes are still
warm, add the lemon and oil and
toss well. Season with salt and pep-
per to taste, add lemon zest and dill
and toss well. Serve warm.
(If serving cold, allow the potatoes
to cool completely before adding
the other ingredients and chill until
ready to serve.)
Makes 6 servings.
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