November?

Wow, how is it November already? It's supposed to hit freezing tonight in the suburbs of NYC.

So, if I'm correct, there are no Bryant events this week. How did that happen? Don't worry though, next week there are four . . . any guesses?

In the meantime, I'll leave you with a great fall recipe devised by my chef-in-residence, Arthur. It's very forgiving, so just use the following as a guide.

Warm Fall Potato Salad with Greens

Boil 1-1 1/4 lbs small potatoes until tender (we used a bag of baby ones from Trader Joe's).

Make the vinaigrette while the potatoes are cooking, :

• 6 - 8 T extra virgin olive oil
• Juice of one lemon, more if lemon is not particularly juicy (can substitute red wine vinegar)
• 1 tsp French Dijon mustard (more to taste)
• salt & pepper

For the salad, combine:

• Boiled potatoes
• 4 oz crumbled feta
• 8 - 10 Greek olives
• 3 T finely chopped fresh parsley
• 2 - 3 handfuls of any fresh green (I used arugula but baby spinach would be great.)

Toss with vinaigrette & serve with a piece of grilled chicken or fish and a nice red wine like Montepulciano.

You can also add (we didn't):

• 3 - 4 chopped green onions
• 1 T rinsed capers
• 2 T finely chopped mint

What is your favorite fall food? Bon appetit!