Dinner from the Garden

Tonights dinner was inspired completely by my garden! I picked large basket of green beans, several zucchini, a couple of radishes, and a bunch of new potatoes. I love a dinner harvested nearly completely from the garden! The menu consisted of New Potatoes with Fresh Dill, Sauteed Green Beans, and Oven Roasted Zucchini with Crispy Prosciutto.
To make the zucchini, I simply sliced it about 1/2 inch thick. Lightly brush a sheet pan and each zucchini slice with some olive oil. Sprinkle with garlic salt (I used roasted garlic salt). Roast in a 400 degree oven about 15 minutes, until zucchini is tender and lightly golden or longer for more pronounced color. In the meantime, sauté prosciutto in a small amount of butter until crispy. Drain on a paper towel. Top Roasted Zucchini with Crispy Prosciutto.
If you are wondering what Prosciutto is, it is a spiced, dry-cured, aged ham from Italy. Prosciutto means "ham" in Italian. This is usually sliced thin and served raw, but is also great crisped up as in this recipe!


Oven Roasted Zucchini with Crispy Prosciutto

To make the potatoes, place 4 cups of scrubbed small potatoes. Cover with cold water, and inch above the potato level. It's very important to use cold water instead of warm or hot water so that the potatoes cook evenly. Cook over medium heat until potatoes are tender. Toss with 2 tablespoons of butter and 2 tablespoons of chopped fresh dill. Season with salt (I used Murray River Salt) and pepper to taste.



Butter and Fresh Dill



Red, Yellow, and Purple New Potatoes with Butter and Fresh Dill