Smashed Potatoes


Fist-sized potatoes (however many you care to eat.) Any variety will do.
Olive oil
Salt
Freshly ground pepper

Procedure:
1. Scrub potatoes clean-do not peel.
2. Steam until just barely done.
3. Arrange on a lightly oiled cookie sheet and allow to cool about 20 minutes.
4. With a small plate, or a bare hand, flatten the potatoes to about 1-inch thickness.
5. Drizzle with olive oil and sprinkle with salt and pepper.
6. Bake at 425 until the tops turn lightly golden brown-about 20 minutes

Scalloped Potatoes

3 cups thinly sliced potatoes (or your choice)
½ cup flour
1 stick butter clod and grated (you don’t have to use it all)
1 ¼ cup milk, cream or half and half
1 ¼ tsp salt
Parmesan (opt.)

Preheat oven to 350
Butter a 10-inch baking dish
Dredge potato sliced in flour and arrange in single layers in pan.
Between layer sprinkle butter shreds to your liking. Layer more potatoes, more butter until you
run out.
Gently heat milk and salt in a sauce pan.
When hot (but not boiling), our over potatoes.
Sprinkle top with parmesan and bake covered for 45 minutes to an hour or until potatoes are almost done. Uncover and continue to cook until the top begins to brown and potatoes are done.

 

Parmesan Potato Gratin

1 Tbsp. olive oil
1 lb. chunk Parmesan
4 slices bacon, crisp-cooked and crumbled
2 green onions, thinly sliced
2 Tbsp. snipped fresh chives
4 lbs. potatoes, peeled and finely sliced
1 Tbsp. snipped fresh thyme
1 Tbsp. snipped fresh rosemary
1/4 cup unsalted butter, cut in small cubes
3/4 cup whole milk
3/4 cup heavy cream
3 Tbsp. all-purpose flour

1. Pre-heat oven to 325. Brush the bottom of a 3-quart rectangular or oval baking dish with olive oil. Using a wide vegetable peeler, shave Parmesan into thin strips.
2. In a small bowl combine bacon, green onion, and chives. In prepared baking dish, place half the potatoes. Sprinkle with 1/2 tsp each salt and freshly ground black pepper, half the bacon mixture, and half the herbs. Top with half the Parmesan and dot with half the butter. Repeat layers. In a small bowl whisk together whole milk, heavy cream, and flour; pour evenly over potatoes.
3. Bake, covered, for 1 1/2 hours. Increase temperature to 400 and bake uncovered for another 15-20 minutes or until potatoes are tender and top is golden brown.

 

Oven Roasted Root Vegetables

We jokingly refer to this dish as “fast food,” despite the fact that it can take 45 minutes to an hour to bake.  It is just so easy. All you must do it chop, toss with oil, put in the oven and walk away.

Ingredients: You can use any or all the following:
Potatoes- cubed. Any variety or a mix of many varieties will do.
Garlic cloves-leave whole or mince, whatever your preference.
Beets-scrubbed and cubed
Carrots-cut in rounds or thin sticks
Parsnips- cubed or cut into thin sticks
Winter squash, cubed and skin peeled
Turnips-cubed
Rutabaga
Olive oil
Salt
Pepper

Preheat oven to 400
Scrub and chop each veggie and put in a large bowl.
Drizzle in enough olive oil to lightly coat veggies, mixing as you go.
Pour everything into a glass casserole dish.
Sprinkle with salt and pepper
Bake for 45 minutes to an hour, stirring occasionally.
You can turn the heat up to 450 when the veggies are done for about 5 minutes to crisp them a little.

 

Fingerling Potatoes and Green Beans with Lemon Dill Dressing

Ingredients:
2 lbs. fingerling potatoes
2 lbs. green beans

Dressing:
1 clove garlic minced
1/4 cup extra virgin olive oil
3 TBSP chopped fresh dill
1 TBSP lemon juice
1 TBSP chopped fresh parsley
Sea salt & fresh ground pepper

Procedure:
1. In a large pot, steam potatoes until nearly cooked through.
2. Add green beans and steam 2-3 minutes longer, until bright green and al dente.
3. Remove from water and drain.
4. In a separate bowl, whisk together dressing ingredients.
5. Drizzle over the potatoes and bean, fold gently to combine and serve warm or at room temperature.

 

Blue Cheese Potato Salad

Ingredients:
6 cups bite-sized cubed red-skinned potatoes (2 lbs.)
1 tsp salt
1 cup diced celery
1/2 to 1 cup finely chopped red onions, scallions or chives
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
3 TBSP olive oil
1/2 tsp freshly ground black pepper
1 cup crumbled blue cheese*

*Roquefort, Gorgonzola, Stilton, Danish Blue, or a mixture

Procedure:
1. Place the potatoes in a large saucepan with water to cover. Add the salt, cover, and bring to a boil; then reduce the heat to low and simmer until just tender, about 10 minutes. Drain well.
2. In a large mixing bowl, combining the hot potatoes, celery, red onions, and parsley. Stir in the vinegar, oil, and pepper and allow to cool to room temperature. Gently toss in the blue cheese. Add salt to taste.
3. Serve immediately or chill for at least 20 minutes and serve cold.

Winter Vegetable Chowder

The Milk–2 cups milk, preferably whole
3 large parsley branches
1/2 teaspoon dried thyme
2 bay leaves
1/2 onion, sliced
10 peppercorns, lightly crushed
5 juniper berries, lightly crushed

The Soup–
2 Tablespoons butter
2 large leeks, white parts plus an inch of the greens, chopped
4 cups chopped winter vegetables–turnips, carrots, celery or celery root, rutabagas, a little parsnip
3 boiling potatoes, about 12 ounces, peeled and diced
2 small bay leaves
2 Tablespoons chopped parsley
salt and freshly milled pepper
2 Tablespoons flour
4 to 6 large slices sourdough or country-style bread, toasted
grated Gruyere or Parmesan cheese
chopped parsley, tarragon, or lovage

1. Put everything for the milk in a saucepan, bring it to a boil, then turn off the heat. Cover and set aside while you prepare the vegetables.
2. Melt the butter in a soup pot over low heat.
3. Add the vegetables, bay leaves, parsley, and 1-1/2 teaspoons salt. Cover and cook for 10 minutes.
4. Stir in the flour and add 5 cups water; bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are tender, about 25 minutes.
5. Pour the milk through a strainer right into the soup. Taste for salt and season with pepper.
To serve, lay a piece of toast in each bowl, cover it with grated cheese, ladle the soup on top, and sprinkle with parsley.
Serves 4 to 6

Vegetable Chowder

Instead of 1/4 cup butter and 1/2-pint heavy cream, as in the original version, this new light one has only 1 Tablespoon butter, no cream, and the option of low-fat milk. It still tastes luxurious.Try not to shy away from the full amount of garlic. It gives the soup a rich flavor and is surprisingly smooth and subtle.

1 Tablespoon butter
2 cups chopped onion
6 cloves garlic, minced
2 teaspoons salt
1/2 teaspoons thyme
2 teaspoons basil
1 medium potato, diced
2 medium stalks celery, diced
2 medium carrots, diced
2 cups chopped broccoli
2 cups chopped cauliflower
1/2 lb. mushrooms, chopped
2 cups corn (frozen-defrosted is fine)
lots of fresh black pepper
1-1/2 cups water
optional: minced fresh herbs (chives, basil, marjoram)

1. Melt the butter in a kettle or Dutch oven. Add onion, half the garlic, salt, thyme, and basil. Sauté over medium heat 5 minutes. Add potato, celery, carrots, broccoli, and cauliflower. Sauté another 5 to 8 minutes. Add mushrooms and corn, plus lots of black pepper. Sauté another 8 to 10 minutes.
2. Add water, cover, and simmer about 15 minutes, or until everything is tender. (Make sure the potatoes are done.)
3. Stir in hot milk and remaining garlic. Remove from heat until about 10 minutes before serving time, then heat gently.
Serve topped with freshly minced herbs.
Makes 8 servings. (Can easily be halved)

Potato Leek Soup

2-3 leeks, cleaned and chopped
2 lbs. Yellow Finn potatoes, cubed
2 cloves garlic, chopped
2 Tablespoons butter
milk
1 teaspoon salt

1. Sauté leeks and garlic in melted butter until leeks are translucent.
2. Add cubed potatoes, salt, and enough water to just cover veggies.
3. Bring to a boil and simmer until potatoes are soft.
4. Puree soup in a food processor and return to the pot. Add enough milk to get to the
consistency you like and add more salt if necessary.
5. Gently warm the soup, but do not boil.

Variations: You can use just about any type of potato. I often add carrots for extra nutrients and sweetness. You could probably tuck a turnip in there and no one would be the wiser! Finally, I use an one of those hand-held “stick in the pot” blenders, which saves on dishes and reduced the risk of splashing hot soup on yourself.
Serve with a crusty French type bread.

Crock Pot Beef Stew

 Whoever created the crock pot was a genius. How great is it to prepare dinner in the morning when you have energy and clarity of mind…and it is ready when you walk in the door after work? I love crock pot days!
You can vary the ingredients to fit your own personal tastes.

 1-2 lbs. cubed stew meat
4 fist-sized potatoes, (Finns, Yukon’s, or Fingerlings are some of my favorites)
1 medium onion, chopped
2-4 cloves garlic, chopped
3 carrots, chopped in rings
Other suggestions: celery, parsnip, turnips
Salt and pepper
1 bay leaf
Meat prep: You can just toss the meat in as is, or dredge in flour then brown all sides in a skillet with a little oil.  It depends on how pressed for time you are.
Chop all veggies and add them one variety at a time, salting and peppering with each addition.
Add enough liquid to not quite cover the veggies. I like to add a mix of organic chicken broth and water. Sometimes I’ll add a little puréed tomato as well.
Cook on high for 5 hours or low for 7 or 8 hours.
Serve with your favorite dinner bread or rolls. So good on a cold winter day!

Creamy Cauliflower Soup

Perfect for fall and winter to warm your belly on those cool, crisp nights.
1 large head cauliflower, broken into florets
3-4 medium potatoes, cubed
3 carrots, chopped
1 large onion
4+ cloves garlic
2+ teaspoons dill seed
1 teaspoon caraway seeds
salt and pepper to taste
about 1 cup milk
2 cups grated cheddar (the sharper the better)

 1. In a soup pot, sauté in olive oil all the veggies and spices starting with onion and garlic. Cook for about 5 minutes.
2. Simmer veggies in just enough water to cover them. Cook until soft.
3. Purée veggies until smooth. Return to soup pot and add milk and cheese. Stir well and simmer for 5-10 minutes more.

 

 

New Potato and Beet Salad

Ingredients:
4 cups of water
1/4 tsp salt
5 large new potatoes (1 1/2 Ibs) unpeeled, scrubbed and halved.
1 medium cucumber, peeled, halved lengthwise, seeded and diced.
1 1/2 Ibs beets, trimmed to 1 inch of greens, and roots left attached.
1/4 cup diced red onion
1/2 cup chopped celery
fresh Dill vinaigrette (recipe below)
1/2 cup sour cream
1 Tbsp of prepared horse radish
1 large hard-cooked egg
chopped dill greens for garnish

FRESH DILL VINAIGRETTE
1/4 cup olive oil
3 Tbsp red wine vinegar
1/4 cup chopped fresh dill
1 Tbsp Dijon mustard
1/4 tsp salt
fresh ground pepper (to taste)
– whisk all ingredients together

Procedure:
1) Boil potatoes in 2 cups of water with salt for 20 minutes. cool, and cut into bite sized pieces.
2) Boil beets in 2 cups of water for 30-40 minutes. cool, slip off skins, slice crosswise and set
aside.
3) When beets and potatoes are being cooled, whisk together the vinaigrette.
4) In a medium bowl toss potato, cucumber, onion, celery, with a few Tbsp of dill vinaigrette.
5) In another medium bowl toss the beets with a few Tbsp of vinaigrette.
To serve:
1) Arrange beet slices around the outside of a large serving plate, mound potato mixture in the center of the beets (drizzle more dressing onto potatoes if needed).
2) Combine sour cream and horseradish, and spoon on top of potatoes.
3) Garnish with chopped egg and dill sprigs

Garden Vegetable Salad

ingredients:
2 cups water
1 1/4 tsp salt
6 medium new red potatoes (about 2 Ibs), unpeeled, scrubbed, and halved
1/4 green beans, trimmed and halved crosswise
1/2 cup fresh peas
6 green onions, including some tender green tops, sliced
6 fresh basil leaves, slivered*, plus whole leaves for garnish
1/2 cup mayonnaise
1/4 cup sour cream or plain yogurt
2 Tbsp white wine vinegar
1 tsp Dijon mustard
Freshly ground pepper (to taste)
Nasturtium flowers for garnish (optional)
*To sliver basil (called chiffonade), roll several leaves together tightly, and thinly slice.

Procedure:
1) Bring water to an oil in a medium saucepan, add 1/4 tsp of the salt, and lower heat to medium. Cook potatoes, covered for about 20 minutes, or till they are tender.
2) Remove potatoes with a slotted spoon, cool under cold running water, and set aside.
3) Add beans to the same water and cook until tender-crisp, about 4 minutes.
4) Add the peas and cook 2 minutes longer. Cool vegetables under cold running water and drain.
5) Cut each potato half in half again and slice. Put potatoes, beans, peas, green onions, and slivered basil in a large bowl.
6) In a small bowl stir together mayonnaise, sour cream, vinegar, mustard, remaining 1 tsp salt, and pepper. Add to vegetables and stir well until combined.
7) Cover and refrigerate several hours. Serve cold or at room temp, garnished with whole basil leaves and nasturtium flowers, if desired.
Serves: 6

 

 

Summer Vegetables Stewed in Their Own Juices

You can vary amounts of each vegetable or add and subtract any to fit the season. Just follow the basic idea. You will need a small batch of pesto to go with this.
3 TBLS olive oil
¾ lb. new potatoes (fingerlings are best)
2 bay leaves
½ lb. green beans, trimmed
2 onions, chopped
5 medium tomatoes, chopped into large pieces, juice reserved
3 garlic cloves, cut in half
3 fresh thyme sprigs
1 bell pepper
6 fresh sage leaves
1 lb. summer squash cut into large pieces
4 carrots, julienned
sea salt and freshly ground pepper
Warm the oil on low heat in a Dutch oven or other deep, heavy bottomed pot.
When fragrant add the onions, garlic, thyme, and sage.
Cover and cook while you prep the other veggies.
Start adding the veggies and salt each layer.
Add in this order for best cooking rates: carrots, potatoes, peppers, summer squash, tomatoes.
Pour the reserved tomato juice over it all and cook covered for about 40 minutes or until carrots and potatoes are tender.
If pot seems dry during cooking add a few TBLS of water or white wine.
Serve in soup bowls with a generous dollop of pesto on top.

 

Summer Medley with Potatoes and Green Beans

This one has been kid tested and approved!
1 small sweet onion chopped small
1 big clove garlic minced
1 cup cubed zucchini and/or crookneck
1 large handful green beans trimmed and snapped in two
¼ cup green or red pepper, chopped (I prefer red)
1 lb. cubed potatoes (Finns or Fingerlings are best, but any type will do.)
1 medium red tomato cubed, or 10 Sun gold cherry tomatoes halved
Salt and pepper to taste.
Optional: ½ cup grated cheddar cheese or crumbled feta

In one frying pan sauté garlic and potatoes of your choice.
While potatoes are cooking chop all the other veggies and have them ready.
When the potatoes are almost done, sauté in another pan onion, zucchini, and trimmed green beans to the doneness you prefer. I like things still crunchy and vibrant green. Add salt and pepper to taste as they cook.
When both pans are done, combine into one and mix. Enjoy as is or do as I do and grate a little cheddar or crumble some feta on top, cover with a lid, and let melt a minute removed from heat.
Chop up sun gold cherry tomatoes and/or red tomatoes and sprinkle on top.

 

Shepard's Pie

Possibly the best use for leftover mashed potatoes and the odds and ends of the previous week’s CSA box. The ingredients can vary based on the season and your mood.
2 cups mashed potatoes
1 onion-chopped
3 cloves garlic-chopped
1 bay leaf
¾ cup chopped fresh tomatoes or ¼ cup tomato paste and ½ cup water
1 tsp salt
Any or all the following:
carrots
broccoli
green beans
peppers
corn kernels
chard
spinach
summer squash
cauliflower
Preheat oven to 350.
Prep and chop all veggies.
Sauté veggies in olive or canola oil starting with onions and garlic and adding ingredients with longer cooking times first, salting each addition lightly.
Add tomatoes, cover and simmer for 15 minutes.
Pour veggies in a 9×13 baking dish.
Spread potatoes over the top and sprinkle paprika over the top.
Bake for 25 minutes or until the potatoes are piping hot.

 

 

Fingerling Potatoes & Green Beans with Lemon Dill Dressing

Fingerling Potatoes and Green Beans with Lemon Dill Dressing

Ingredients:
2 lbs. fingerling potatoes
2 lbs. green beans

Dressing:
1 clove garlic minced
1/4 cup extra virgin olive oil
3 TBSP chopped fresh dill
1 TBSP lemon juice
1 TBSP chopped fresh parsley
Sea salt & fresh ground pepper

Procedure:
1. In a large pot, steam potatoes until nearly cooked through.
2. Add green beans and steam 2-3 minutes longer, until bright green and al dente.
3. Remove from water and drain.
4. In a separate bowl, whisk together dressing ingredients.
5. Drizzle over the potatoes and bean, fold gently to combine and serve warm or at room temperature.