Roasted Corn and Potatoes:

• 2 medium ears of corn, shucked (husks removed), cut in half
• 4 medium new potatoes (about 1 pound total), with peel, diced (try Yukon gold or red-skinned)
• 2 cloves garlic, minced
• 2 tablespoons mixed fresh herbs (i.e., dill, oregano, parsley)
• 1 tablespoon extra virgin olive oil
• Sea salt and black pepper (to taste, optional)

Salad:

• 1 cup frozen shelled edamame, thawed
• 2 stalks celery, diced
• 3 green onions, sliced
• 1/3 cup fresh cilantro, coarsely chopped
• 1 cup cherry tomatoes, halved

Vinaigrette:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon seasoning blend (i.e., low-sodium, such as Mrs. Dash)
• Salt and pepper (as desired)