Roasted Rosemary Fingerling Potatoes

Ingredients

2 pounds fingerling potatoes, halved
2 tablespoons olive oil
1 teaspoon Garlic Powder
1 teaspoon  Crushed Rosemary
1/2 teaspoon  Sea Salt
1/4 teaspoon  Black Pepper

Directions

1. Preheat oven to 425°F. Toss potatoes and oil in large bowl. Sprinkle with seasonings; toss to coat well.

2. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.

3. Roast 35 to 40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.

Heirloom Tomato and Watermelon Salad with Ricotta Salata

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons raspberry vinegar
1/4 teaspoon  sea salt
1/4 teaspoon  black pepper, course grind
2 tablespoons julienne-cut fresh basil
2 tablespoons julienne-cut fresh mint
2 to 3 cups loosely packed arugula leaves
4 large heirloom tomatoes, assorted varieties, cut into 1/4-inch thick slices (about 3 pounds)
16 wedge-shaped slices ricotta salata, 1/4-inch thick (about 6 ounces)
16 wedge-shaped slices seedless watermelon, 1/4-inch thick
1/4 cup thinly sliced red onion
8 diagonally sliced French bread slices, 1/2-inch thick, grilled (optional)

Directions

1. Mix oil, vinegar, sea salt and pepper in small bowl until well blended. Mix basil and mint in small bowl. Set aside.

2. Arrange 1/4 cup loosely packed arugula leaves on each of 8 plates. Divide tomato slices, ricotta salata and watermelon among plates. Arrange decoratively as desired.

3. Sprinkle basil-mint mixture and red onion evenly over each salad. Drizzle with dressing. Sprinkle with additional sea salt and pepper, if desired. Serve with grilled bread slice, if desired.