YIELD: 1 SERVING
2 oz. olive oil
2 oz. red pepper
1½ oz. yellow pepper
1 oz. orange pepper
1 oz. summer squash, sliced
2 oz. red onion, sliced
1 oz. zucchini squash, sliced
12 oz. fresh Russet potato
2 oz. leeks, fine dice
2 oz. fresh spinach
¼ oz. garlic, minced
1 plum tomato, fine dice
1½ oz. kosher salt
½ oz. black pepper
1 oz. white wine
¼ oz. parsley, chopped
Lightly coat the peppers, onion slices, summer squash and zucchini with olive oil; season with salt and pepper. Grill until al dente.
Remove skin from peppers. Julienne vegetables, and set aside.
Grate potato and combine with diced leeks, salt and pepper. Divide into 3 equal portions; form 3 round cakes. Cook in olive oil on both sides until golden brown. Place cakes on sheet pan and bake at 350°F until crisp. Wilt spinach in sauté pan over high heat (1 minute). Remove spinach, add garlic and tomato. Cook 1 minute.
Add white wine, salt and pepper. Reduce until dry.
To assemble: Place 1 cake on base of plate, top with spinach, onions and squashes. Place 1 cake on top of vegetables, top with peppers. Place 1 cake on top of peppers, top with ¼ of tomato mixture. Using remaining tomato, divide into ⅓ and place tomatoes around plate in 3 areas.
Chop parsley, sprinkle over plate and serve.
Photo: Idaho Potato Commission Recipe: Chris Eisenn, chef, Boston College