Summer delight

What a wonderful din din we had on this gorgeous Tuesday summer evening. It really hit the spot. And I just couldn't stop awing over these perdy palmetto onions!
 What's a palmetto onion?

• It's like a vidalia onion, sweet, but more white in color, & more delicate
• Home grown in South Carolina
• Did I say perdy?!
• Farmers are actually hoping these start to sell well because most people want Vidalia onions--be willing to try something new! They are good!

Grilled chicken with grilled veggies and smashed potatoes (literally)

                                                                 

      Grill up some chicken with your favorite marinade or rub. I often use Weber's Garlic & Herb rub, but I have been on a hunt for something new.
Marinate or season rub on your chicken before you grill. Heat grill on medium-low heat and cook until done. (The trick is to only cook it on each side ONCE. 10-15 min both sides

Grill up your favorite veggies. Toss them in olive oil and salt & pepper, to taste. I used palmetto onions (the pretty picture at the top), Roma tomatoes & zucchini. Grill on low for about 20 minutes, toss around occasionally.

                   

Smashed potatoes (literally!!!) These are incredibly tasty. Think of a french fry mixed with a baked potato.

2 pounds red small potatoes (~15-18), scrubbed clean
6 T olive oil
1 tsp fresh thyme leaves, chopped
salt & pepper

1. Adjust rack to top & bottom positions. Preheat oven to 500. Arrange potatoes on a rimmed baking sheet, pour 3/4 cup water onto the sheet & wrap tightly with foil. Cook on bottom rack 25-30 min.

2. Remove foil and cool for 10 minutes. If any water remains, blot dry with paper towel. Drizzle 3 T olive oil over potatoes & roll to coat. Space potatoes evenly on sheet & use a second baking sheet or potato masher to press down until the potatoes are 1/3-1/2'' thick. Sprinkle with thyme leaves & season generously with salt & pepper. Drizzle 3 T olive oil on top of potatoes.

3. Roast on top rack for 15 minutes, covered with the foil. Transfer to bottom rack & cook until browned, 15-20 minutes. Serve immediately!

**If you are in a hurry, I found that roasting on the top rack for 15 minutes, uncovered, works fine too. In fact, I do that often!

You have got to try these potatoes. I love them!!!

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