Well, we at Local Dish have a family function this week and will be away from the computer. And from my kitchen. Sniff. I shall keep calm and carry on, as they say.

But before I leave the keyboard, I’ll leave you with some yummy new recipes to try out for yourself this weekend, all fresh and fast and fun.

Especially, OMG, Salsa Verde with Roasted Potatoes.

OMG. Did I say that already? It deserves repeating. These potatoes are fantastic. The two of us could not stop eating them until we saw the bottom of the bowl and we’re usually not quite that piggish. I kicked myself for letting this recipe linger on my to-do list for more than a year because we could have been eating these for the past year! The small amount of chopped capers — if you don’t tell anyone they’re there, they’ll never know — gave an amazing tartness to what’s basically a roasted potato with some sauce. Oh no, it’s so much more. Please make these this weekend.

Then there’s the Mediterranean Stuffed Zucchini:

Have a garden overflowing with zucc? This is a great change of pace from zucchini bread. You can serve them either sliced into appetizer pieces, as a side or as a vegetarian main dish. Cheesy, fresh and delicious.

And the perfect accompaniment to any meal this weekend, Spinach Salad with Warm Caramelized-Onion Dressing

Love warm bacon dressing but not the fat? Try caramelized onions instead. You still get that decadent warmth slightly wilting your spinach, but in a much healthier form. Definitely worth a try.

So happy weekend, everyone, and happy cooking! (Of potatoes. With salsa verde. I command it.)

Related Recipes

• Salsa Verde for Potatoes
• Mediterranean Stuffed Zucchini
• Spinach Salad with Warm Caramelized-Onion Dressing