Recipe by Brian Lenihan, Executive Chef of The Dwight School in New York City, New York.
1 (16-ounce) package fresh Brussels sprouts, halved
1 cup fresh corn kernel
1 cup frozen edamame
24 grape tomatoes
2 medium Idaho® potatoes, skin on, cut into large dice
1 head cauliflower, cut into spears
1/4 cup olive oil
2 tablespoons fresh thyme
1 lemon, juice
1/2 cup red onion
Salt and ground black pepper, taste
2 tablespoons red wine vinegar
- Cook the Brussels sprouts and cauliflower in boiling salted water until tender. Drain and cool in ice water.
- Cook the corn and edamame in boiling water. Drain and cool.
- Cut potatoes into cubes and cook in water until tender. Drain and cool.
- Combine all cooked/cooled ingredients, add all remaining ingredients and toss to mix well; adjust seasoning as needed.
Makes 6 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.