Adapted from www.seeyouinthemorning.com 1 head cauliflower, cut into florets ½-1 lb fingerling potatoes, sliced lengthwise ½ (15 oz) can chickpeas, drained and rinsed 1/8 of a red onion, thinly sliced Olive oil Salt and pepper Dressing: 1 garlic clove, minced with a pinch of salt 1/4 c. lemon juice 3 T. well-stirred tahini (sesame paste) […]
Gratin
This is one of the recipes prepared for our cooking class by Megan and Matt of 320 Northeast. Matt said that broccoli would work equally well for this recipe. 2-3 medium potatoes 1-2 white or yellow onions 1 head cauliflower or broccoli 1 T. butter or olive oil 1/4 c. cream (or non-dairy substitute) Cheese […]
Potato, Leek and Celeriac Gratin
www.acoupleinthekitchen.us This blog has a cute tagline – “The couple that sautés together stays together.” 1 1/2 cups heavy cream or non-dairy substitute (rice milk, etc) 1 large branch fresh rosemary 2-3 garlic cloves, peeled 1 T. unsalted butter or Earth Balance 1 leek, halved lengthwise, then thinly sliced 2 medium potatoes, peeled and thinly […]
Potato Salad with Arugula
Adapted from Wild About Greens 6 medium potatoes 2 celery stalks, thinly sliced on the diagonal ½ red bell pepper, finely diced 1/3 c. pitted kalamata olives or sun-dried tomatoes, sliced 2 T. olive oil 2-3 T. apple cider vinegar 2-3 T. minced fresh thyme Salt and pepper to taste 3 big handfuls arugula leaves, […]
Smashed Red Potatoes with Basil
Adapted from www.finecooking.com 1 ½ – 2 lb. red potatoes, scrubbed and cut into large chunks, 1-1/2 to 2 inches Salt and freshly ground black pepper 1/4 c. olive oil 2 cloves garlic, minced 1/4 c. finely chopped fresh basil leaves 3/4 c. freshly grated parmesan cheese (optional) Put the potatoes and 1 tsp. salt […]
Savoy Cabbage with Potatoes
Adapted from lidiasitaly.com 3 medium potatoes 1 Savoy cabbage, about 2 1/2 pounds 4 garlic cloves, lightly crushed ¼ c. olive oil 2 t. unsalted butter Salt and freshly ground pepper Peel and quarter the potatoes. Core the cabbage and cut the remainder into 1-inch cubes. Bring 4 quarts water to a boil, add the […]
Oven Roasted Potatoes and Green Beans
Adapted from Ina Garten and The Joy of Cooking 1 pound potatoes, diced large 1/2 large onion, sliced 1 lb. snap green beans, ends removed (snapped in half if desired) 1/8 c. olive oil 1 t. salt, plus more to taste 1/2 t. ground black pepper Preheat oven to 425F. In a large bowl, combine […]
Warm Potato and Green Bean Salad with Summer Savory
Adapted from Sunset magazine 8 oz. green beans, rinsed and ends snapped off 1 1/2 lb. potatoes, peeled and sliced 1/4 inch thick 2 T. minced shallots or onions 2 T. white wine vinegar 1/4 c. olive oil 2 T. summer savory leaves, chopped Salt and pepper In a 4- to 5-quart pan over high […]
Potato Leek Soup
Adapted from “The Enchanted Broccoli Forest” 3 medium potatoes 3 c. cleaned chopped leeks 1 stalk celery, chopped (could use celeriac) 1 large carrot, chopped 4 c. water 1 1/2 t. salt 1 c. milk (or non-dairy alternative) Ground pepper Fresh snippets of herbs (rosemary, thyme, parsley, etc – dried herbs also work) Scrub the […]
Cream of Celery Soup with Bacon
Adapted from www.thekitchn.com 4 strips bacon 1 T. butter or Earth Balance 5 c. (loosely packed) chopped celery, stalks and tops (if desired) 1 medium onion, chopped 2 cloves garlic, chopped 1 T. fresh thyme or 1 t. dried thyme 1 medium baking potato, peeled and cubed 2 c. vegetable or chicken stock 2 c. […]
