Pea and New Potato Salad
- 2 pounds new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
- 2 teaspoons extra-virgin olive oil, or canola oil
- 1 bunch scallions, white parts only, finely chopped
- 2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas (thawed)
- 1/4 cup water
- 1 1/2 cups thinly sliced small radishes
- 1 tablespoon butter
- 2 tablespoons finely chopped fresh herbs, such as parsley, chervil and/or savory
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.
Farmers’ Market Potato Salad
- 1 cup fresh corn kernels (about 2 ears)
- 2 pounds fingerling potatoes, cut into 1-inch pieces
- 2 1/2 tablespoons olive oil, divided
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons cider vinegar
- 2 tablespoons whole-grain Dijon mustard
- 1/2 teaspoon hot pepper sauce (such as Tabasco)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 3/4 cup vertically sliced red onion
- 3/4 cup diced zucchini
- 1 cup cherry tomatoes, halved
- Preheat oven to 425°.
- Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425° for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.
- Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.
Potato and Beet Hash with Poached Eggs and Greens
- 2 tablespoons extra-virgin olive oil, divided
- 1 cup finely chopped onion
- 2 cups cubed peeled Yukon gold potato (about 3/4 pound)
- 2 cups cubed peeled sweet potato (about 3/4 pound)
- 1 tablespoon chopped fresh sage, divided
- 3 garlic cloves, minced
- 1 cup cubed peeled cooked beets (about 1/2 pound)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 5 teaspoons red wine vinegar, divided
- 4 large eggs
- 1/2 teaspoon Dijon mustard
- 6 cups torn frisée or curly endive
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté for 5 minutes or until tender and golden brown. Add potatoes, 2 teaspoons sage, and garlic; cook for 25 minutes or until potatoes are tender, stirring occasionally. Stir in beets, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 10 minutes, stirring occasionally.
- Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. Sprinkle 1/2 teaspoon sage evenly over eggs.
- Combine remaining 1 tablespoon oil, 2 teaspoons vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sage, and mustard in a large bowl, stirring with a whisk. Add frisée; toss to coat. Serve with hash and eggs.
Roasted Potatoes, Carrots and Parsnips
· 1 lbs potatoes
· 6 parsnips
· 6 carrots
· 1 bulb of garlic
· 3 sprigs of fresh rosemary
· sea salt and freshly ground black pepper
· olive oil
1. Preheat oven to 400 degrees.
2. Peel the vegetables and halve any larger ones lengthways.
3. Put the potatoes and carrots into a large pan – you may need to use two – of salted, boiling water on a high heat and bring back to the boil.
4. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
5. Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking.
6. Add the garlic and rosemary leaves.
7. Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavors.
8. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
9. Roast until they are tender and start to brown on the edges (about a half hour to 45 minutes).
Baked Spinach Potatoes
· 3 large potatoes
· ½ cup milk
· ½ cup cream cheese
· 1 cup shredded cheddar cheese
· ¼ cup finely chopped onion
· ¼ teaspoon salt
· Pepper, to taste
· 10 ounces steamed, chopped spinach
1. Bake potatoes until tender and cool. Cut each potato lengthwise and scoop out all but 1/4 " thick shell. Mash pulp with potato masher.
2. Add milk, cream cheese, cheddar cheese, onion, salt, pepper and spinach. Stir well and spoon mixture into shells. Sprinkle top of each half potato with cheese.
3. Place on a baking sheet, bake 400 degrees for 15 minutes or until thoroughly heated.
Potato Pancakes – Farmers’ Market Style
- 2 medium shredded potatoes
- 1 cup vegetable (any vegetable you choose)
- 1 slightly beaten egg
- 1 tablespoon chopped onion
- 3 tablespoons flour
- 1/4 to 1/2 cup water or milk (to obtain desired consistency)
- Salt, pepper and cajun seasoning (to taste)
- 2 tablespoons vegetable oil (for frying)
- Blend all ingredients, except vegetable oil, to thick "Pancake Batter" consistency.
- Add oil to hot fry pan, high heat.
- Add large serving spoon of batter to pan.
- Turn over when edges start to turn golden and 1 or 2 bubbles in pancake.
- Slightly mash down the pancake, fry until golden brown, flip over for few seconds.
- Serve with butter, jam, jelly, fruits or salsa for toppings.
African Sweet Potato Soup
· 1 tbsp olive oil
· 1 tbsp Thai red curry paste
· 1/2 tsp cinnamon
· 1 medium red onion, peeled and diced
· 4 cloves garlic, minced
· 1 medium sweet potato, peeled and diced
· 1 large yellow bell pepper, seeded and diced
· 1 jalapeno, seeded and diced very finely
· 1/2 lb dried black beans, soaked overnight and cooked until tender
· 1 quart vegetable broth (or chicken broth)
· 1/2 cup all-natural peanut butter
· 1/2 cup boiling water
· 1/2 tsp red pepper flakes
· 2 tbsp chopped fresh cilantro
· 1 lime
· 3 tsp brown sugar
· salt and black pepper, to taste
1. Heat the olive oil in a large soup pot. Add the curry paste and cinnamon. Stir for a minute so that the olive oil gets infused with spice. Add the onion, garlic, sweet potato, bell pepper, and jalapeno. Stir and cook the veggies for 5-7 minutes, until softened.
2. Add the beans and broth. Add the peanut butter to the mix. Add the red pepper flakes.
3. Bring the soup to a boil, then cover and simmer. Cook until veggies are tender, about 25 minutes.
4. Stir in the lime juice and brown sugar. Season with salt and black pepper, if needed. Top with chopped cilantro.