Recipe: Spaghetti Squash & Kale Fritters With Smoky Cashew Sauce

From Dishing Up The Dirt

1 spaghetti Squash, cut in half lengthwise (use a sharp knife and steady hand!) seeds removed with a spoon
2 Tablespoons olive oil, divided
2 leeks OR 1 small onion, finely chopped
2 cloves of garlic, minced
1 jalapeño pepper, seeded and diced
1 1/2 cups kale, roughly chopped
2 eggs, lightly beaten
1/3 cup oat flour-ground in a food processor or blender from about 3/4 cup of old fashioned rolled oats (can sub all purpose flour if need be)
1/4 teaspoon fine sea salt
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup cornmeal
neutral oil for frying

Smokey Cashew Sauce:

1 cup raw cashews, soaked at least 30 minutes in water
2 Tablespoons tomato paste
1/4 cup nutritional yeast
1-2 teaspoons smoked paprika (more or less depending on preference)
1/4 teaspoon cayenne pepper + more to taste
1/2 teaspoon fine sea salt
2 Tablespoon fresh lemon juice
1 cup water + additional to thin if necessary

Preheat the oven to 400F. Line a baking sheet with parchment paper and brush the squash slices with 1 Tablespoon olive oil. Place cut side down and roast until fork tender. About 35-40 minutes. Remove from the oven and let cool before scraping out the flesh with a fork. Reduce the oven temperature to 200F.

While the squash cooks prepare the veggies. Heat the remaining 1 Tablespoon olive oil in a large skillet. Add the onion and cook, stirring occasionally until soft and fragrant, about 5 minutes. Stir in the garlic, jalapeño, and kale. Continue to cook, stirring often, until the kale is slightly wilted adding additional oil if necessary. Remove from the heat and place the cooked veggies in a large bowl. Wipe out the pan and set it aside (you'll be using it again!)

Once the squash has cooled use a fork to scrape out the flesh into long strands. Place the scraped squash strands into a dish towel and wring out as much liquid as possible. Place wrung out squash in the bowl with the cooked veggies. Add the eggs, flour, salt and spices. Mix until well combined.
Place the cornmeal in a shallow dish and using your hands form the squash/veggie mixture into small uniform patties (about 1/4 inch thick) Carefully dip each side of the patty in the cornmeal. (The patties may be a bit fragile at this point but they'll be sturdy once they're fried up!)

Heat about 1/4 cup oil in a large skillet over medium-high heat. Working in batches add the squash patties in a single layer and fry until golden, about 3-4 minutes per side.
Keep the cooked fritters warm in a 200F oven until ready to serve.

Prepare the cashew sauce by draining the soaked cashews and running them under cold water. Place the cashews along with the rest of the sauce ingredients into a high speed blender and blend on the highest setting until completely smooth and creamy, scraping down the sides of the blender as necessary. Add additional water-1 Tablespoon at a time- until you reach the right consistency.
Serve fritters with the smokey cashew sauce and enjoy!

Recipe: Celery Root, Fennel, and Leek Mash

Serve this with sausages, braised meats, or your favorite vegetarian meat alternative!

1 medium-sized celeriac, peeled and diced
1 leek, white and light green parts thinly sliced
1 fennel bulb, diced
1/4 cup milk or unsweetened almond milk
2 Tbs butter
1 teaspoon chilli powder
¾ teaspoon salt
pepper to taste

Add the chopped celeriac to a large pot of salted water and bring to a boil. Once boiling, partially cover and reduce to a simmer. Simmer for 25-35 minutes until the celeriac becomes tender.
Meanwhile cook the leek and fennel in a medium sized sauté pan on medium heat with butter. Cook until the fennel softens, this will take about 10-15 minutes. When cooked remove from heat and set aside.
When the celeriac is cooked, drain and return to the pot.
In a small blender (or food processor) add half the celeriac, half the fennel/leek mixtures and the remaining ingredients and pulse until well combined and no large chunks of celeriac remain.
Add the blender mixture back to the pot with the remaining celeriac and add the rest of the leek/fennel. Mash all together using a potato masher. Add in milk, taste and re-season if necessary.

Recipe: Roasted Red Kuri Squash & Coconut Soup

From The Kitchn

4 to 4 1/2 pounds red Kuri squash
2 tablespoons vegetable oil or butter
4 cloves garlic
4 small shallots
1 tablespoon fresh grated ginger, from a 3-inch long piece
2 tablespoons tomato paste
1 teaspoon curry powder
1 dried red chili, about 2 inches long
1 (13.5-ounce) can coconut milk
4 cups chicken or vegetable broth
1 1/2 teaspoons salt
Juice of 1 lime (about 2 tablespoons)

Heat the oven to 400°F. Use a heavy, sharp knife or cleaver to cut the squash into quarters. Place these quarters in a roasting pan and bake for 1 hour. (Alternate method: Place each squash directly in the oven, whole. Bake for 20 minutes or until soft enough to cut in half with little effort. Cut in quarters, place in a baking dish, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh.)

Put the squash aside for 15 minutes or until it is cool enough to be easily handled. When cool, peel the skin away from the squash flesh. You should have about 3 packed cups of roasted squash.

In a 4-quart or larger pot or Dutch oven, heat the oil or butter over medium heat. When the oil is hot, add the garlic, shallots, and ginger, and fry in the oil for about a minute. Add the tomato paste and fry for another minute. Turn the heat down and cook for about 5 minutes, or until the shallots are beginning to really soften. Add the curry powder and crumble in the red chili. Fry for another minute, then add the squash. Turn the heat back up to medium and fry the squash with the aromatics for about 5 minutes, stirring occasionally.

Stir in the coconut milk and chicken broth and bring to a light simmer. Lower the heat and cover the pot. Simmer for 30 minutes.

Turn off the heat and puree the soup with a hand blender, or pour the soup in batches into a blender and carefully puree it there, holding the top down with a towel. Add the salt in 1/2-teaspoon increments, tasting as you go, and stir in the juice of the lime. Serve immediately.

Recipe: Radicchio Risotto With Red Wine

Adapted From The Washington Post

4 cups chicken broth or veggie stock
1 medium onion, finely chopped (1 cup)
1/4 cup extra-virgin olive oil, plus a little more for drizzling
2 links fresh sweet Italian sausage, casings removed (Optional!)
2 packed cups chopped or slivered radicchio (from 1 medium head, cored)
2 cups risotto rice
Sea salt
Freshly ground black pepper
2 cups full-bodied dry red wine
1 cup freshly grated Parmigiano-Reggiano cheese

Heat the broth in a saucepan over medium heat; once it begins to bubble at the edges, reduce the heat to medium-low.

Combine the chopped onion and oil in a large, heavy saucepan over medium-low heat; cook just until the onion starts to soften.

Meanwhile, if using sausage, break up the meat into small bits and add to the onion, stirring to incorporate. Cook for about 5 minutes, until the bits of meat have lost their raw look. Stir in half of the radicchio.

Once that radicchio has wilted, stir in the rice. Season lightly with salt and pepper; increase the heat to medium and cook, stirring, until the rice grains are thoroughly coated with fat and are turning opaque. Add a cup of the wine, stirring until it is absorbed by the rice, then add the remaining wine, stirring. Let the wine cook until it loses its alcohol fragrance; with your nose close to the pan, you should smell the sausage more than the wine.

Now start to add the hot broth, a half-cup at a time, stirring it in each time and waiting for each addition to be absorbed before adding more. As the rice starts to expand, you can increase the amount of broth in subsequent additions. Don’t let the rice dry out at any point: It should always have a slightly creamy, soupy consistency. Keep adding broth until the rice is done; you might not need to use all that liquid. The grains will still be separate and slightly resistant to the bite but bathed in a thick, fragrant sauce.

At this point, remove the pan from the heat and quickly stir in the remaining radicchio. Finally, stir in the grated Parmigiano-Reggiano. Cover and let rest for about 10 minutes, then serve right away, garnishing each serving with a thin thread of olive oil. 

Recipe: Roasted Sweet Dumpling Squash

From Canapes & Soirees

1 whole dumpling squash
1 tbsp coconut oil
salt and pepper to taste

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Slice the top off the squash. Scoop out the seeds and stringy pulp with a spoon. Discard seeds and pulp. 

*See separate instructions for sliced squash or halved squash below.*

Sliced Squash: With a sharp knife, slice the squash into thin 1/4" slices. Cut along the ribs or ridges of the squash. 

Toss the slices with olive oil, and salt & pepper to taste. Line slices in a single layer on a baking sheet, and cook for 7 to 9 minutes. Flip the slices with a fork or small spatula. Return to the oven, and cook for an additional 7 to 9 minutes. Remove from the oven and serve immediately. 

Halved Squash: With a sharp knife, cut the squash into halves along the ribs or ridges of the squash. Rub each quarter with a thin layer of coconut oil, and season with salt and pepper. 

Roast the quarters pulp side up for 12 minutes. Remove from oven and flip to be pulp side down. Roast an additional 8 minutes. Remove from oven. Carefully turn squash over, and serve immediately. 

Recipe: Spaghetti Squash Burrito Bowls with Cabbage & Bean Slaw

Adapted from Cookie & Kate

 

Roasted Squash
1 medium spaghetti squash, halved and seeds removed
1 Tbs olive oil
Salt and freshly ground black pepper

Cabbage & Bean Slaw
1 cup red cabbage, thinly sliced and roughly chopped into 2-inch long pieces
1 can (15 ounces) black beans, rinsed and drained
1 red bell pepper, chopped
⅓ cup chopped green onions, both green and white parts
⅓ cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
¼ teaspoon salt

To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary. Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down. Roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.

Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.

To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash “bowls,”. Add your favorite salsa, hot sauce, grated cheese, or a dollop of sour cream!

Recipe: Bok Choy Fried Rice With Roasted Futsu

2 Cups Sushi Rice
1/3 Cup minced Leek (or sweet yellow onion)
2 cloves garlic, minced
1 inch ginger, grated
1-3 Bok Choy
1 Futsu Squash, quartered, sliced, seeds removed
Olive oil
Salt to taste
Soy Sauce & Sesame Oil to taste

Peheat your oven to 400 degrees and arrange your squash pieces (skin on) in a single layer on a large baking sheet. Toss them in olive oil and salt to taste. Transfer to the oven for about 35-40 minutes or until the squash has softened and easily peels away from the skin, rotating halfway through.
Meanwhile, cook rice according to package instructions (cold day-old rice is easier to work with). In a small skillet over low heat, add the minced leek and saute until soft. Add in chopped bok choy and cook until just wilted. Add garlic and ginger and saute until fragrant, stirring constantly. Add rice and cook over medium heat until hot and slightly crispy on the bottom. Season to taste with sesame oil and soy sauce and serve with roasted squash.

If you want more protein, throw a fried egg on top. You can also try roasting your Futsu seeds and adding them to the dish as well!

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!

Recipes: Small Batch Pickled Jalapenos

Adapted From Simply Scratch

7-10 large jalapeños, sliced, stems discarded

1 garlic clove, smashed and peeled

1/2 cup distilled white vinegar

1/2 cup filtered water

2 tablespoons sugar

1 tablespoons kosher salt
 

In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.

Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.

Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

Recipe: Red Kuri Squash Curry With Chard

From Naturally Ella

1 small onion
2 cloves garlic
1/2 bunch of Swiss chard (about 6 ounces)
1 red kuri squash (about 2 pounds)
2 tablespoons coconut oil
1 tablespoon mild curry powder
2 teaspoon fresh ginger
Salt and pepper (to taste)
1 can coconut milk (13.5 fl oz)
1 cup low-sodium vegetable broth
Cilantro (for topping)
Brown rice (for serving)

Dice onion and mince garlic cloves. Remove stems from Swiss chard and slice greens into 1/2 inch wide ribbons. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into 1/2 inch to 1 inch cubes.

Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.

Add cubed squash and stir until squash is well coated. Pour in coconut milk followed by the broth, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.

Stir in Swiss chard and let cook until wilted, about 5 more minutes.
Serve with a sprinkle of cilantro over brown rice.

Recipe: Roasted Delicata Squash With Lemon Tahini Sauce

From Champagne Tastes

1 delicata squash
1 Tbs olive oil
1 tsp red pepper flakes
1 tsp salt
1/2 cup plain Greek yogurt
1/2 lemon, zested + juiced
1 Tbs tahini (sesame seed paste)
1 tsp salt

Preheat oven to 400ºF.
Cut squash in half lengthways. Scoop out seeds with a spoon. Slice into 1/2" slices.
Arrange on a baking sheet, and drizzle with olive oil. Sprinkle the red pepper and salt over the squash. Roast 20-25 minutes, until the squash is soft and edges are golden-brown.

While the squash roasts, mix together the yogurt, lemon zest, lemon juice, tahini, and salt.
Serve squash immediately with lemon-tahini sauce.

Recipe: Thai Roasted Carrot & Golden Beet Soup

From Floating Kitchen

1 lb golden beets, trimmed and peeled
1 lb carrots, trimmed and peeled
3 tablespoons extra-virgin olive oil, divided
1 tsp. salt, divided
1 tsp. black pepper, divided
1 cup diced yellow onion
2-3 tablespoons red curry paste
4 cups vegetable broth
1 (13.5-ounce) can full-fat coconut milk

Pre-heat your oven to 400 degrees.
Roughly chop the beets and carrots into 1 1/2-inch pieces. Toss them on a large rimmed baking sheet with 2 tablespoons of the olive oil and 1/2 tsp. each of the salt and black pepper. Transfer to your pre-heated oven and roast until softened, about 30-40 minutes, stirring once halfway through the cooking time. Remove and set aside.

In a large heavy-bottom pot, warm the remaining tablespoon of olive oil. Add the diced onion and sauté until softened, about 5 minutes. Add the red curry paste and the remaining salt and black pepper and cook, stirring constantly, about 2 minutes.

Add the vegetable broth and the roasted beets and carrots. Bring the soup to a simmer and cook, covered, for about 20 minutes, or until all the vegetables are very soft. Remove the pot from the heat and allow the soup to cool slightly. Then carefully purée the soup using an immersion blender, blender or food processor with the blade attachment. Work in batches as necessary and be careful when transferring hot liquids.

Return the puréed soup to your pot and re-warm it over low-medium heat. Stir in the coconut milk. Taste and adjust for salt and black pepper.

Recipe: Roasted Sweet Pepper Vinaigrette

1 cup roasted red peppers, roasted* and peeled
1/3 cup apple cider vinegar
1/3 cup water
1/3 cup extra virgin olive oil
2 cloves garlic, coarsely chopped
2 tablespoons honey, agave syrup, or organic cane sugar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients in a blender or food processor or and puree until smooth.

*To roast your peppers: Char until the skins are blistered all over. Place freshly blistered peppers in a covered bowl or a plastic bag. Set aside and let the peppers “steam” for about 10 minutes. Peel away the loosened skin and discard the seeds and stem.

Recipe: Roasted Carrot & Ginger Soup

From Dishing Up The Dirt

1 1/2 pounds carrots (about 6 large carrots) cut into 1 inch pieces (no need to peel)
1 large yellow onion, peeled and quartered
2 large cloves of garlic, peels left on
2 teaspoons fresh thyme
salt and pepper
olive oil
4 cups low-sodium vegetable stock
2 tablespoons minced ginger
1/2 cup full fat coconut milk (blended before measuring)

Preheat the oven to 400F.
On a large rimmed baking sheet toss the carrots, onion, garlic and thyme with a little olive oil. Sprinkle with salt and pepper and place in the oven and roast until the veggies are golden brown and tender, about 35-45 minutes. Toss halfway through cooking.

Let the veggies slightly cool and then remove the garlic from its skin. Place half of the veggies in a blender with 2 cups of the broth, the ginger and coconut milk. Blend until smooth and creamy. Pour the pureed soup into a large pot and keep warm on medium-low heat. Add the remaining veggies and broth to the blender and puree until smooth.

Pour into the soup pot, stir well and keep warm until ready to serve. Taste for seasonings and adjust as needed.

Recipe: Clean Out The Fridge Strata

From The Seattle Times
This is a great way to use up stale bread, whatever melting cheese you have in the fridge, and leftover veggies of all kinds!

6 cups of cubed bread
5 eggs
1 1/4 cups whole milk
1 1/4 cups whipping cream
1 tsp salt
2 (or more) cups grated cheese- a mix of varieties is fine!
A couple handfuls of chopped onion, sweet or hot peppers, leeks, kale, tomatoes, any kind of fresh herbs, or whatever suites your fancy!

Preheat oven to 350 degrees and butter a 2-quart of 2-liter casserole dish.
In a medium bowl, mix the eggs, cream, milk, and salt. Make a layer of about a third of the bread cubes at the bottom of the casserole dish, and sprinkle with about a third of the cheese and half of your veggies. Repeat for another layer, then top with the remaining bread cubes and cheese.
Pour the egg mixture into the casserole and bake for 40min. Let it rest for about 10min before serving.

Recipe: Kale Salad With Radishes & Dijon Tahini Dressing

Adapted from Dishing Up The Dirt

Dressing
1/4 cup tahini
1/4 cup water
1 1//2 Tablespoons olive oil
1 clove of garlic, minced
1 Tablespoon capers, drained
2 Tablespoons fresh lemon juice
1 1/2 teaspoons dijon style mustard
1 teaspoon honey
salt and pepper to taste

Salad
1 large bunch of kale, tough stems trimmed and torn into bite size pieces
1 grilled chicken breast, cut into 1 inch pieces (optional)
3-4 radishes, thinly sliced
1/2 of a small onion, diced
1/2 cup toasted raw almonds, chopped
salt and pepper to taste

Use a blender or small food processor to whisk together all the ingredients for the dressing. Taste test and adjust seasonings as needed. Set aside.

Place the chopped kale in a large bowl, drizzle with 2 Tablespoons of the dressing and use your hands to massage the dressing into the leaves until they become tender and turn bright green. Toss in the remainder of the ingredients and drizzle with more dressing. Serve.

Recipe: Moroccan Carrot & Lentil Soup

From A Cedar Spoon

2 Tablespoons olive oil
1/2 medium sweet onion, chopped
3 garlic cloves, minced
1-2 cups peeled and chopped carrots
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon cinnamon
2 cups red lentils, rinsed until water runs clear
1-15 oz can diced tomatoes
4 cups vegetable broth
Salt and pepper to taste

Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes.

Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.

You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.

Recipe: Roasted Shishito Pepper Sauce

This is one of Rae's favorite ways to use Shishito Peppers (when she isn't just eating them whole as a snack)! Dollop on tacos or over black beans and rice for a creamy punch of flavor.

1 pint Shishito Peppers
2 Tbs olive oil, divided
2 Tbs lime juice
2 Tbs sour cream or thick greek yogurt
1-2 peeled garlic cloves
1/4 tsp salt, or to taste

Toss your peppers in 1Tbs of olive oil and arrange in a single layer on a baking sheet. Place under the broiler in your oven and roast until blistered, turning once (about 5min). When the peppers are cool, remove their stems (and skins and seeds if you have the patience) and add them to a blender or food processor with the rest of the ingredients. Blend to a smooth sauce.

Recipe: Fresh Shelling Beans Salad With Shallots

From David Lebovitz

To make a gorgeous summer salad with shelling beans, simply tear open the pods of the beans and pluck out the beans. A pound of beans will give you enough for about 4 people.

Bring a pot of lightly salted water to a boil and drop the beans in. Let them simmer for about 20 minutes. Taste one (careful, they’re hot!). I like my just slightly firm, but not too crunchy. Most fresh shelling beans cook in 20 to 30 minutes. But cook them to your liking.

While they’re cooking, make a simple vinaigrette using olive oil, your favorite vinegar, and if you have it, you won’t be disappointed if you add a little pour of nutty walnut, argan, or hazelnut oil.

When the beans are done, drain them.
Toss the beans in the vinaigrette while they’re warm, allowing them to absorb the lovely flavor of the vinaigrette better. If you want, add some chopped herbs, like basil and thyme, some freshly-ground black pepper and minced shallots (which are one of the great secrets of French cooking. Professional chefs use lots of shallots too. How come you don’t use them?)
Let cool to room temperature. You can allow the beans to marinate for a few hours, which will improve their flavor.

Quarter some tomatoes, coarsely chop some fresh mint and flat-leaf parsley, and toss them with the beans. Taste for salt and seasonings.

Did someone mention tossing in some fresh, sweet kernels of corn?
Did I hear something about adding big chunks of crumbled feta cheese?
Isn’t there anyone out there fighting for coarsely chopped green or black olives?

Yes, yes, and yes!

I eat bowlsful of this salad on it’s own all summer long. It’s great just as it is, or as an accompaniment to roasted chicken or pork loin, or grilled fish. And it’s perfect for do-ahead entertaining.

Shelling beans: try ’em today!

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!