BOREAL FEAST NEW POTATOES TOSSED IN WILD ONION PESTO

In The Boreal Feast, Michele Genest includes this recipe as part of a menu for a summer solstice meal, along with a whole grilled stuffed salmon and panna cotta made with birch syrup and rhubarb compote. But she says it would make a great addition to any Canada Day feast. “It would be beautiful with anything barbecued — steak, or grilled chicken or grilled portobello mushrooms.”

Makes: 8 servings Preparation time: About 45

minutes 2 lb (910 g) new potatoes Olive oil Sea salt to taste Wild Onion and Pumpkin Seed Pesto (see recipe, below)

1. Preheat oven to 375 F (190 C) and line baking sheets with parchment paper.

2. Wash potatoes, pat dry and cut each one in half. Toss with olive oil, sprinkle with sea salt to taste and spread out on lined pans, skin side down.

3. Bake until surfaces are slightly browned and insides are soft, about 30 to 35 minutes.

4. Toss hot potatoes with Wild Onion and Pumpkin Seed Pesto, and keep warm until you’re ready to serve.