Nicoise Salad

Recipe & Pic from Love & Lemons

Entrée salads are perfect for hot days- so fresh, so filling! This French Classic is also a great way to use up many of the veggies in your box this week at once!

8 ounces small yellow or red potatoes

4 ounces fresh green beans, trimmed

¾ cooked white beans, drained and rinsed

3 hard boiled eggs, halved

4 artichoke hearts, drained and halved

1 cup quartered radishes and/or sliced cucumber

1 cup cherry tomatoes, halved

½ cup Niçoise or Kalamata olives, pitted and halved

2 tablespoons capers, drained

2 tablespoons chopped parsley

Flaky sea salt, such as Maldon

Freshly ground black pepper

Lemon Vinaigrette

1/4 cup fresh lemon juice

1 small garlic clove, grated

1 teaspoon Dijon mustard

1/4 teaspoon sea salt, more to taste

Freshly ground black pepper

1/2 teaspoon honey or maple syrup, optional

1/4 to 1/3 cup extra-virgin olive oil

1/2 teaspoon fresh or dried thyme, optional

Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.

Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.

Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.

Recipe: Hasselback Potatoes With Garlic Confit

2021 Week 24 Newsletter

Recipe & Pic FRom Potato Goodness

The garlic confit portion of this recipe requires quite a few cloves, so if you have been saving up your heads from your CSA box this is a great way to make the most of your stash. Otherwise, feel free to leave the garlic confit out, and just brush your taters with a little garlic infused oil.

4-6 medium russet potatoes

Coarse kosher salt

Freshly ground black pepper

For the Garlic confit: (you will have some left over but can be used for other dishes)

½ cup light olive oil or neutral oil

4 tablespoons unsalted butter

½ cup garlic cloves, peeled but left whole

A few sprigs thyme

Heat the oven to 425°F / 220ºC with a rack in the lower-middle position.

Make the garlic confit: Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220º F. Reduce the heat to low, add the thyme sprigs and garlic, and cook until they are soft and lightly golden brown, 20-25 minutes. It should be lightly bubbling away but not spitting oil or smoking. Take the thyme out after 15 minutes or so (it will have given up all it’s flavor and just get dark). Make sure to keep the temperature below 260ºF or it can burn. Stir the garlic occasionally to make sure they brown evenly. Set aside to cool.

Scrub the potatoes clean and pat them dry with a paper towel. Cut slits 1/8 inch to ¼-inch apart in the potato, stopping just above the bottom so that the slices stay connected. (Laying a wooden spoon or chopsticks next to the potato makes this easier. Cut straight down and stop when the knife hits the spoon).

Arrange the potatoes in a baking dish or cast iron skillet, cut side up. Brush the potatoes all over with the garlic oil, including the bottoms (don’t try to get oil in the slits yet). Sprinkle the potatoes generously with salt and pepper. Bake the potatoes for 30 minutes.

At this point, the layers will begin to separate. Remove the pan from the oven and brush the potatoes again with the garlic oil — you can gently open the layers slightly if they’re still sticking together. Make sure to get the oil down into the space between the slices.

Bake for another 20-30 minutes, until the potatoes are starting to crisp on the edges. Remove the pan from the oven once more and tuck four or five roasted garlic cloves between the slits of each potato (every few leaves should get one). Return to the oven and bake another 10-20 minutes until the edges are crisp and brown and the center can be easily pierced with a paring knife).

Serve immediately while hot and crispy!

Recipe: Broccoli & Za'atar Soup With Tahini Cream

2021 Week 18 Newsletter

Recipe & Pic From Dishing Up The Dirt

This is another one of those recipes that we end up sharing every year because it is just so darn good! If you find broccoli cheese soup a little too heavy, are trying to avoid dairy, or want to convince a picky eater to give this veggie another try, this is the go-to soup for you! The tahini cream is absolutely essential for balancing out the richness of the soup with a spicy and acidic zing so don't skimp on making it!

~Rae

2 tablespoons olive oil

1 large yellow onion, finely chopped

3 cloves of garlic, minced

3 teaspoons za'atar

2 whole heads of broccoli, broken into small florets (about 4 cups worth)

1 medium sized yukon gold potato (about 1/2 pound), peeled and roughly chopped (or any white/yellow flesh potato)

1 litre (4 cups) low sodium vegetable broth + additional to thin if needed

salt and pepper to taste

Lemon Tahini Sauce

1 clove of garlic, minced

1/2 teaspoon salt

1/8 teaspoon cayenne pepper (tiny tiny pinch here)

1/4 cup tahini

3-4 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons water + additional to thin as needed

freshly ground black pepper to taste

Garnishes

1/2 cup cilantro, minced

1/4 cup lightly toasted pine nuts

za'atar for sprinkling

Heat the oil in a heavy bottom pan and cook the onion and garlic over medium-high heat until they begin to soften up, about 5 minutes. Stir in the za'atar, broccoli and potatoes and coat the veggies in the spice mixture. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.

While the soup simmers prepare the tahini sauce. Combine all the ingredients for the sauce and whisk until completely smooth and creamy. This works best with a small food processor, immersion blender, or regular blender. Taste for seasonings and adjust as needed. If the sauce is too thick add a touch more water.

Once the soup has simmered for 25 minutes and the veggies are tender use an immersion blender to puree the soup until completely smooth and creamy. Alternately (and my preferred method) transfer the soup to a high speed blender (you may have to do this in batches) and puree until smooth. Season the soup with salt and freshly ground black pepper. Taste for seasonings and keep on low heat until ready to serve.

Divide the soup between bowls. Drizzle each bowl with a few tablespoons of the tahini sauce and garnish with cilantro and pine nuts.

Recipe: Chard & Potato Enchilladas

2021 Week 15 Newsletter

Recipe & Pic from Anathoth Garden

Once upon a time I didn't even know what chard was, let alone how incredibly versatile it is! This recipe is a great way to use up multiple veggies in your box in one go while putting something just a little different on the dinner table. *You can add a protein such as pork, sausage or chicken if desired, simply chop it up small and cook until browned then add the filling before rolling tortillas.

~Rae

Vegetable Oil

Salt

1/2 lb. Yukon gold potatoes, cut into 1/2 inch cubes

Salt and pepper

1/2 lb (1 bunch) Swish Chard (stems and leaves washed, dried and chopped)

1 medium onion, chopped

3-4 garlic cloves, minced

3/4-1 lb pepper jack cheese, shredded

8 tortillas, either corn or flour

1 jar (12-14 oz) salsa, as hot as you like

Sour cream and sliced green onions for topping

Heat a couple tablespoons of oil in a large skillet; cook the potatoes until golden brown. Place on a paper towel and season with salt and pepper as desired.

Add the chard stems to the skillet. Cook until beginning to soften.

Add the onions and garlic and cook until softened.

Add the chard leaves and cook until wilted. Remove from heat.

Add the potatoes and 1 cup of the cheese to the mix and toss together.

Preheat an oven to 350 deg.

Put ½ cup or so of the salsa to a baking dish.

Add 2 tablespoons or so of the mixture to a tortilla and roll up, placing in the dish seam side down. Repeat for all the tortillas. *If using corn tortillas, cook in the skillet for a few seconds to soften before filling.

Top the tortillas with the rest of the salsa and spread the rest of the cheese evenly over the top.

Bake until the cheese is melted and the filling is beginning to bubble.

Serve with sour cream and green onions on the top.

Recipe: Roasted Aloo Gobi

Image from Bon Appetit

2021 Week 6 Newsletter

Recipe from Priya Krishna's “Indian-ish”

Priya Krishna's method for this recipe means you can cook the veggies ahead of time and then throw them in a pan with the spices and onions whenever you are ready to get dinner on the table- especially helpful on summer days when you want to get most of your cooking out of the way in the cool hours of the morning. I really enjoy this served with a quick sauce of yogurt mixed with minced garlic, a bit of hot pepper, salt, and a squeeze of lime juice. 

~Rae

2 medium russet potatoes, cut into 2"-long sticks

1 medium head of cauliflower, cut into small florets

5 Tbsp. extra-virgin olive oil, divided

1 tsp. cumin seeds

½ tsp. ground turmeric

1 small onion, finely chopped

1 Tbsp. thinly sliced ginger

Pinch of asafetida (optional, but really great)

Pinch of red chili powder

1 tsp. (or more) kosher salt

1 Tbsp. (or more) fresh lime juice

½ cup chopped cilantro leaves with tender stems

Preheat oven to 400°. Line a rimmed baking sheet with foil. Toss potatoes and cauliflower with 3 Tbsp. oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.

Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high until it begins to shimmer. Add cumin and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and swirl in turmeric. Add onion and cook, stirring frequently, until translucent, 4–6 minutes. Add ginger, asafetida (if using), and chili powder and cook, stirring, until heated through and well combined, about 1 minute longer.

Stir in roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix (don’t overmix, or the cauliflower will fall apart). Add salt and cook, tossing occasionally, until potatoes and cauliflower are tender (but not soggy!), 5–6 minutes. Remove from heat and add lime juice. Taste and add more lime juice or salt, if needed.

Transfer potatoes and cauliflower to a platter. Top with cilantro.

Recipe: Classic Potato Leek Soup

from Julia Child

2 tablespoons neutral oil, such as canola or grapeseed oil

1 pound russet potatoes, peeled and roughly chopped

1 pound leeks, cleaned and thinly sliced

6 cups vegetable stock (or light chicken stock)

Kosher salt, to taste

1 to 2 tablespoons freshly squeezed lemon juice

1/2 cup heavy cream

1/2 cup crème fraiche

1/3 cup minced parsley or chives

Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).

Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.

Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.

Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.

Recipe: Smashed Roasted Fingerling Potatoes With Leeks

from Busy In Brooklyn

Taters and leeks are often found together in soups but here they join forces in a delicious roasted dish!

1 pound fingerling or baby potatoes
1 cup water
1 large leek or a couple small leeks, only white part sliced thinly (green tops reserved for future stock!)
1/4 cup olive oil
1 clove garlic, minced
salt and pepper, to taste
fresh parsley, for garnish

Preheat oven to 400 degrees F.
Place potatoes on a sheet pan, pour water in pan and cover with foil. Bake for 30 minutes, until the potatoes are fork tender. Drain any remaining water from the pan and set the potatoes aside for 10 minutes.
Stir together the olive oil and minced garlic. Add the leeks to the pan then drizzle the potatoes and leeks with 3 tablespoons of the garlic oil to coat all sides.
Space the potatoes out evenly in the pan and smash each one down with a potato smasher, the back of a heavy cup or the palm of your hand. Flatten the potatoes to around 1/2 inch thick. Don’t worry if some break apart. Each potato will smash in a unique way.
Drizzle the potatoes with the remaining oil and sprinkle with salt and pepper. Roast the potatoes and leeks for 30-40 minutes, until golden brown and crispy around the edges. Sprinkle with fresh parsley and serve.

Recipe: Cream Of Celery Soup

from Epicurious

1 chopped head of celery

1 chopped large waxy potato (try subbing in some of your parsnips!) 

1 chopped medium onion

1 stick unsalted butter

Salt

3 cups low sodium chicken broth

1/4 cup fresh dill

1/2 cup heavy cream

Celery leaves

Olive oil

Flaky sea salt

Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.

Cook, stirring, until onion is tender, 8–10 minutes.

Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.

Recipe: Kohlrabi & Potato Gratin

from Boston Organics

2 Tbs. butter

2 cups heavy cream

2 tablespoons crème fraîche or sour cream

1 cloves garlic, minced

1/2 teaspoon minced thyme

Salt and freshly ground pepper

4 large potatoes (2 pounds), peeled

1 large kohlrabi, peeled

Preheat the oven to 300°. Butter a 9-by-13-inch glass baking dish. In a skillet, melt the butter and add the thyme and garlic and let simmer a few minutes to release the flavors.  Add the heavy cream and sour cream or crème fraîche and plenty of salt and pepper.

Using a vegetable mandolin (or a knife and a skilled hand), thinly slice the potatoes and kohlrabi, then add to the cream and toss to mix. Spread the potatoes, kohlrabi and cream in an even layer in the prepared baking dish and bake for 15 minutes. Increase the oven temperature to 325° and bake for about 1 hour and 15 minutes longer, or until the potatoes are tender and the top is browned. Let the gratin stand for 10 minutes to reabsorb the excess liquid before serving.

Recipe: Bacon Corn Hash Over Frisee

adapted from Smitten Kitchen

This hash is the perfect companion to a well-dressed frisee salad (check out our vinaigrette recipe below the hash)! Grab a few ears of corn from our neighbors at Bob's Corn and add some Skylight Farm eggs to finish it off. Some blistered and coarsely chopped shishitos would be a nice flavor addition as well!

Hash

1/2 pound thick-cut bacon, cut into small dice
1 pound red potatoes, scrubbed clean and diced into 1/4- to 1/2-inch cubes (about 3 to 3 1/4 cups)
Salt and freshly ground black pepper
4 medium-large ears corn, kernels cut from the cob (2 1/2 to 3 cups)
1 bundle scallions, thinly sliced

Vinaigrette

1 clove garlic

2 tsp dijon mustard

1/3 cup olive oil

juice of one lemon (around 1/4c)

salt and pepper to taste

Toss bacon into a large skillet over medium heat and cook until golden and crisp. Remove the bacon bits with a slotted spoon, leaving the drippings in the pan and transferring the bacon to paper towels to drain.

Heat the pan to medium/medium-high, making sure the bacon fat is nicely sizzly, then add your potatoes all at once in a single layer. Sprinkle them with 1/2 teaspoon table salt and several grinds of black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes.

At this point, you can push aside the potatoes and pour or spoon off all but a small amount of the fat.

Bump up the heat a little and add the corn to the skillet. Saute the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained bacon, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions (reserving a couple spoonfuls if you’d like to use them as fried egg garnish) over the hash. In two minutes, they should be warm and mellowed. Season with more salt or pepper to taste, if needed.

Add a fried egg to it: Heat a small skillet over medium-high heat and swirl in one to two teaspoons bacon fat or butter. Crack one egg into the skillet and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Season with salt and pepper, serve on top of a pile of bacon corn hash.

Recipe: Potato & Shishito Pepper Hash

adapted from Epicurious

Try throwing hot wax peppers into the mix for a little heat!

1-1 ½ pounds potatoes, scrubbed

1 garlic clove, finely grated

1/2 cup mayonnaise

1 1/2 teaspoons Sriracha

1 teaspoon fresh lemon juice

Kosher salt

1/3 cup vegetable oil

10-12 shishito peppers

1/4 cup crumbled queso fresco

2 scallions, thinly sliced

Preheat oven to 400°F. Place potatoes on a foil-lined rimmed baking sheet and roast, turning halfway through, until tender, 30–45 minutes. Let cool before cutting in half.

Meanwhile, mix garlic, mayonnaise, Sriracha, and lemon juice in a medium bowl to combine; season Sriracha mayonnaise with salt.

Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed to avoid overcrowding the pan, cook potatoes, undisturbed, until deep golden brown and crisp, 6–8 minutes. Add shishito peppers, toss to combine, and cook until peppers are lightly blistered in spots, about 2 minutes.

Using a slotted spoon, transfer potatoes and peppers to bowl with Sriracha mayonnaise and toss to coat; season generously with salt. Transfer potatoes to a platter and top with queso fresco and scallions.

Recipe: Celeriac & Leek Soup

Adapted From Dishing Up The Dirt

2 tablespoons olive oil
2 medium leeks (or one large), diced, white and light green parts only
1 small yellow onion, peeled and finely chopped
2 cloves of garlic, minced
1 medium-sized celeriac, peeled and cut into 1 inch cubes
2 yukon gold potatoes, peeled and cut into 1 inch cubes
Hefty pinch of salt
4 cups vegetable stock (plus more to thin as needed)
1 tablespoon fresh lemon juice
Crème Fraîche, or plain Yogurt for serving
Minced parsley for serving
Salt and pepper to taste

Heat the oil in a large heavy bottom pot over medium high heat. Add the leeks and onion and cook, stirring occasionally for about 8 minutes. Add the garlic, celeriac, potato and salt. Stir well. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.

Remove from the heat and let the soup cool for a few minutes before transferring the soup (you may need to do this in batches) to a high speed blender and pureeing until completely smooth and creamy. (You can use a stick blender here but the soup wont be nearly as smooth and creamy.) Return the soup back to the pot, stir in the lemon juice and taste for seasonings. If the soup seems too thick add more stock or water. Keep the soup on low heat until ready to serve.

Serve with a drizzle of Crème Fraîche, or plain yogurt.

Recipe: Fingerling Potato & Kale Hash

Adapted From The Baker Chick

2 tablespoons olive oil
1 lb. fingerling potatoes, thinly sliced
1 bell pepper, sliced
2 cloves garlic, minced
2 oz cheddar cheese, grated
1 bunch kale, chopped
4-6 eggs

Preheat oven to 400F. Heat the oil in a large cast-iron skillet on medium-high.
When the pan is hot add the potatoes. Add salt and pepper and stir occasionally for 4-6 minutes or until crispy. Add the peppers and garlic, and cook until soft.

Add the kale and stir until slightly wilted. Add more salt & pepper.
Use a spoon to make some wells in the hash and add the eggs with more salt & pepper. Sprinkle the grated cheese on top.

Bake for 7-9 minutes or until eggs are at your desired consistency. (7 minutes was perfect for me.)

Recipe: Parsnip Fritters With Garlic Yogurt Sauce

From Dishing Up The Dirt

Fritters
1 pound parsnips (about 3 medium sized ones) peeled
1/2 pound russet potato (one large) peeled
1 bunch of scallions (about 1/3 cup) diced, white and light green parts only
1 Tablespoon fresh lemon juice
1 1/2 Tablespoons minced dill
1 1/2 Tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup grapeseed oil for frying

Garlic Yogurt Sauce
1/2 cup plain goat milk yogurt (or cows milk yogurt)
2 Tablespoons minced dill
2 Tablespoons minced parsley
1 garlic clove, minced
2 Tablespoons fresh lemon juice
1 teaspoon honey
2 Tablespoons extra virgin olive oil
Salt + Pepper to taste

Preparation

1. Prepare the yogurt sauce by combining all the ingredients and whisking until smooth. Season to taste with salt and pepper. Cover and chill until ready to serve.

2. Preheat the oven to 250F. Prepare the vegetables by grating them on the large wholes of a box grater OR use the shredder attachment on a food processor. Transfer the grated vegetables to a dishtowel and wring out any moister (don't skip this part!) Let veggies sit for 1-2 minutes and then wring them out once more. The dryer you get them the more crisp they'll be!

3. Transfer the grated veggies to a bowl. Add scallions, herbs, salt and flour. Toss until well combined. Stir in the lightly beaten eggs and mix until everything is well incorporated.

4. Heat grapeseed oil in a large skillet over medium-high heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until golden brown and crisp. About 3-4 minutes per side. Transfer cooked fritters to a baking sheet and keep warm in the preheated oven until ready to serve.

5. Serve fritters with garlic yogurt dip and enjoy!

Recipe: Parsnip Fritters With Garlic Yogurt Sauce

Adapted From Dishing Up The Dirt

Fritters
3 medium sized parsnips, peeled
1/2 pound russet potato (one large) peeled
1/3 cup minced leek
1 Tablespoon fresh lemon juice
3 Tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup grapeseed oil for frying

Garlic Yogurt Sauce
1/2 cup plain goat milk yogurt (or cows milk yogurt)
2 Tablespoons minced parsley
1 garlic clove, minced
2 Tablespoons fresh lemon juice
1 teaspoon honey
2 Tablespoons extra virgin olive oil
Salt + Pepper to taste

Prepare the yogurt sauce by combining all the ingredients and whisking until smooth. Season to taste with salt and pepper. Cover and chill until ready to serve.

Preheat the oven to 250F. Prepare the vegetables by grating them on the large wholes of a box grater OR use the shredder attachment on a food processor. Transfer the grated vegetables to a dishtowel and wring out any moister (don't skip this part!) Let veggies sit for 1-2 minutes and then wring them out once more. The dryer you get them the more crisp they'll be!

Transfer the grated veggies to a bowl. Add leeks, parsley, salt and flour. Toss until well combined. Stir in the lightly beaten eggs and mix until everything is well incorporated.

Heat grapeseed oil in a large skillet over medium-high heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until golden brown and crisp. About 3-4 minutes per side. Transfer cooked fritters to a baking sheet and keep warm in the preheated oven until ready to serve.

Serve fritters with garlic yogurt dip and enjoy!

Recipe: Roasted Potatoes With Rosemary

From Ina Garten

1 1/2 pounds small red or white-skinned potatoes (or a mixture)*
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

*Add in some of your sweet Italian peppers and shallots!

Recipe: Zuppa Toscana (Creamy Kale & Potato Soup With Sausage)

From Alaska From Scratch

1 tablespoon olive oil
1 pound italian sausage
¼ teaspoon red pepper flakes (or to taste)
3 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 small russet potatoes, thinly sliced
2 cups kale, finely chopped
1 cup heavy cream
salt and pepper to taste

To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.

Recipe: Sesame-Miso Potato Salad

adapted from A Common Table

Potatoes

2 lbs red potatoes, cut into ¾in cubes

1 tbs salt

2 tbs rice vinegar

Dressing

⅓ cup mayo

¼ cup greek yogurt

2-3 tbs white miso, at room temp

1 tsp sesame oil

1-2 tsp honey

¼ tsp salt, or more to taste

¼ tsp black pepper, or more to taste

To Assemble

4 large hard-boiled eggs

⅓ cup finely sliced scallions

⅓ cup coarsely chopped cilantro (optional) 

Place the potatoes and salt in a pot with enough cold water to cover them by one inch. bring to a boil and reduce the heat to medium. Simmer until a fork slides through the potatoes without resistance, 7-8min.

Drain the potatoes and transfer them to a large bowl. Add the vinegar and toss gently with a spatula to combine. Let stand until the potatoes are cool, about 30min.

Meanwhile, in a small bowl, whisk together the mayo, yogurt, miso paste, sesame oil, honey, salt, and pepper until smooth. Using a spatula, gently fold the eggs into the potatoes, then fold in about two thirds of the dressing. If it is too dry for your taste, add the remaining dressing until it reaches your desired consistency. Cover and refrigerate until chilled, about one hour. Serve cold with scallions and cilantro on top. 

Recipe: Fingerling Potato Salad With Crispy Chickpeas & Roasted Garlic Mustard Green Pesto

from Dishing Up The Dirt

Roasted Garlic Mustard Green (spicy salad mix) Pesto

• 2 medium heads of garlic

• 1/4 cup almonds, lightly toasted in a dry skillet until golden brown

• 1 bunch of mustard greens, about 3 1/2 cups, roughly chopped

• 2 Tablespoons fresh lemon juice

• 1/4 cup extra virgin olive oil + additional to thin if necessary

• salt + pepper to taste

Crispy Chickpeas & Capers

• 1 1/2 cups cooked chickpeas- if from the can rinsed, drained and patted dry

• 1/4 cup capers, drained and patted dry

• 2 cloves of garlic, chopped

• 1/2 teaspoon ground coriander

• pinch of salt + pepper

• 3 Tablespoons olive oil

Potatoes

• 1 1/2 pounds fingerling potatoes, larger potatoes cut in half lengthwise and smaller potatoes left whole

• 2 Tablespoons olive oil

• salt + pepper

• Parmesan cheese for serving

Preparation

1. Preheat the oven to 400F. Prepare the pesto by trimming the tops of the 2 heads of garlic and lightly peeling the outer loose layers of skin-keeping the garlic heads themselves intact. Drizzle the exposed tops of the garlic with a little olive oil and place them in tin foil. Wrap them up in a small packet and roast in the oven for 45 minutes. Let cool completely and then squeeze the garlic from the skins right into the bowl of a food processor.

2. Pulse garlic, almonds, mustard greens, lemon juice, olive oil, and a pinch of salt and pepper in a food processor until smooth. Taste test and adjust seasonings as needed. Add more oil or a splash of water to thin the sauce if necessary.

3. Toss the chickpeas, capers, garlic, coriander, salt and pepper with the oil. Place on a parchment lined baking sheet and roast in the oven (400F) until golden brown and crisp. About 18-22 minutes. Shake the pan a few times while roasting.

4. Toss the potatoes with the oil, salt and pepper. Place on a parchment lined baking sheet and roast in the same oven as the chickpeas and capers until cooked through and tender. About 30-40 minutes (depending on the size of your potatoes)

5. In a large bowl toss the potatoes with the crispy chickpeas and capers. Scoop in a healthy spoonful of the pesto and toss until evenly coated, adding more pesto as necessary. Divide among plates and serve with freshly grated parmesan cheese and additional salt + pepper if necessary.