Serves 6, about 1 cup each.
1 cup fresh corn kernels (about 2 ears)
2 pounds fingerling potatoes, cut into 1-inch pieces
4½ tablespoons olive oil, divided
2 tablespoons chopped fresh tarragon
2 tablespoons cider vinegar
2 tablespoons whole-grain Dijon mustard
½ teaspoon hot pepper sauce (such as Tabasco)
¾ teaspoon salt
½ teaspoon black pepper
¾ cup vertically sliced red onion
¾ cup diced zucchini or other summer squash
1 cup cherry tomatoes, halved
Preheat oven to 425 degrees. Place potatoes on a jelly-roll pan (cookie tray with sides). Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425 degrees for 30 minutes or until potatoes are tender.
Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add 1½ tablespoons oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.
Heat a large skillet over medium heat. Coat pan with olive oil on medium high. Add onion, zucchini, and corn to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.
— Adapted from www.cookinglight.com
Photo by Alison Penn
Cook’s Note: A gem variety of fingerling potatoes, sunset cherry tomatoes, and rainbow corn were used in the photographed recipe. Farmers’ markets and other local food outlets are the best places to find varieties of produce that aren’t typically available at a standard supermarket. Use varieties to add the rainbow to your meals and to deepen the fresh fall flavors.