Many barbecues will be in use on Memorial Day, mostly to grill the protein of the day. This week's recipe can make use of the coals just before they're ready for the main course and be served room or outdoor picnic temperature. The main ingredients are available from the Happy Boys Farm at the Friday Fresh market.
Preheat oven to 350°. Toss the potatoes with 1 Tbsp olive oil. Roast until tender in a shallow baking pan, about 45 to 50 minutes, remove, then grill the roasted potatoes, turning once until browned. Set aside.
Drizzle 1 Tbsp olive oil, more if needed, to lightly coat the red onion slices. Grill them oiled side down until browned and just tender. Arrange around the edge of a platter.
Whisk together 2 Tbsp olive oil, red wine vinegar and white wine. Add salt and pepper to taste. Add 4 Tbsp chopped parsley. Cut the potatoes in half. Toss with the vinaigrette. Arrange in the middle of the platter. Sprinkle the red onions with salt, pepper and remaining parsley.
Grill your protein source and some extra vegetables. Make an arugula salad with a very simple dressing of 1 tsp lemon juice, 2 Tbsp olive oil and 1/8 tsp salt.