It is by far my favorite time of year, as far as cooking goes – yes, I love apple season and I love holiday baking, but grilling season is the best. I love the fact that I can take something as basic as a potato (which is, by the way , an awesome ingredient) and make it into something interesting and special by adding a little flavor and some flame.
Here’s what I do:
Step 1 – Cooking is tough if you are hungry. I almost always start by making a green salad to nosh on while I’m cooking the rest of dinner. Make a salad with whatever you have – just keep it simple.
Step 2 – Par-cook your potatoes, by either boiling them or microwave “baking” them. Then slice them in half, drizzle with olive oil, sprinkle with salt and pepper, then grill until they have a little char. Then pull them off and let them cool.
Step 3 – While the potatoes are cooking, make your dressing (I went with a simple homemade lemon-olive oil- herb-garlic dressing on this one, but you could use a store-bought dressing of almost any type here, as long as its oil-vinegar based).
Step 4 – Then prep the rest of your ingredients. For this dinner, I went with 16 frozen shrimp and a bunch of local ramps, but you could change it up. Thaw and peel the shrimp, then skewer them – 4 to a stick. Pour half of the dressing over the shrimp and ramps, then turn your focus back to the potatoes.
Step 5 – Roughly chop the potatoes into bite-sized pieces and toss with the remaining dressing.