Serves 4 to 6
-2 lbs. extra-small Yukon Gold potatoes
-1 lemon, juiced and zested
-1/3 c. olive oil
-1 t. sugar
-5 oz. fresh baby spinach, well-washed
-2/3 c. flat-leaf parsley, leaves only and loosely packed
-2/3 c. fresh dill, fronds only and loosely packed
-3 shallots, peeled and thinly sliced
-Flaky salt and freshly ground black pepper
Heat a large pot of water to boiling and salt the water generously. Add the potatoes and cook for 15 to 18 minutes, or until they are quite tender and creamy. Slit each potato in half and return them to the pot.
In a measuring cup whisk together the lemon juice, zest, olive oil and sugar. Whisk until well-combined; it will be thick and opaque yellow. Pour over the hot potatoes and stir gently until the potatoes are coated with dressing.
Slice the spinach leaves into thin ribbons. Mince the parsley leaves (discarding the stems) and the dill fronds as well. Add the spinach, parsley, dill, and shallots to the potatoes, and toss gently. The spinach and herbs will wilt as they are combined with the hot potatoes.
Taste and season with salt and pepper as needed. Serve hot, warm or cold. Enjoy!
-1 lb. Yellow Finn potatoes, cut into ¼ inch slices
-1 ½ lb. green cabbage (or red), cut into ribbons
-Sea salt and black pepper
-¼ c. unsalted butter
-3 T. fresh sage leaves, chopped
-3-4 cloves garlic, minced
-1 1/3 c. milk of choice
-½ c. Parmesan cheese, grated
-1/3 c. flour of choice
Pre-heat oven to 350°.
Bring a gallon of water to a boil. Add the potatoes and boil until nearly tender (~ 6 minutes). Remove from boiling water with a
slotted spoon. Set aside.
Add the cabbage to the water and boil for about 5 minutes. Drain and dry in a kitchen towel.
Combine the potatoes, cabbage, salt and pepper to taste in a bowl.
Melt the butter in a small skillet and add the sage and garlic. Cook for a few minutes find this. Toss with the potatoes and garlic and transfer to a baking dish.
Combine the remaining ingredients whisking well. Pour over the vegetables and bake for about 50 minutes.
Let cool before serving and cut into squares.
Makes 5 cups
-4 c. baby red or Yukon gold potatoes, cut in quarters
-2 T. minced celery
-1/4 c. red onion, finely diced
-1 Gala apples, peeled and diced into 1/2 inch chunks
-2 T. chives, minced
-1 t. Dijon mustard
-1 T. extra virgin olive oil
-1 T. red wine vinegar
-1 T. reduced fat mayonnaise
-salt and fresh pepper
Boil potatoes in salted water until soft, approx 10 – 14 minutes, or until soft if pierced with a fork. Drain and let cool.
While the potatoes are boiling, combine red onion, celery, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook.
Once the potatoes are done and cool, mix into the bowl and add chives and apples, additional salt and pepper to taste.
Serve room temperature or refrigerate until ready to serve. Enjoy!
-1 lb. small yellow potatoes
-1/4 med. sweet onion, thinly sliced
-1/2 c. red wine vinegar, divided
-Salt and black pepper, to taste
-4 T. olive oil
-1 1/2 T. coarse-ground mustard
-1 head radicchio, cored and chopped
-1/4 c. chopped parsley
Simmer potatoes covered in water until tender, about 15 minutes. Drain potatoes, cut in halves or quarters and place in large bowl with onion.
In small bowl whisk together 1/4 cup vinegar, oil, mustard and salt and pepper to taste; pour over potatoes and toss.
Fold in radicchio and remaining vinegar, to taste.
Season with salt and pepper, fold in parsley.
Serve immediately, or cover and chill up to 6 hours. Enjoy!
-1 ¼ lbs. Yukon gold potatoes (or other potatoes, scrubbed)
-Salt to taste
-1 generous bu. dandelion greens or 1 bu. Swiss Chard
-1 T. extra virgin olive oil
-1 med. size leek, white & light green parts only, cleaned & chopped
-2 ½ T. unsalted butter
-¾ to 1 c. warm or hot milk
-Freshly ground pepper
Place potatoes in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
Meanwhile, stem dandelion greens or chard, wash in 2 changes of water, and chop fine. You should have 5 to 6 cups chopped greens.
Heat olive oil over medium heat in a heavy skillet and add leek and a generous pinch of salt. Cook, stirring, until leek is tender but not browned, 3 to 5 minutes. Add greens, a handful at a time, and stir
until each addition has wilted enough to make room for more. When all greens have been added, turn heat to medium, add salt to taste, and stir over medium heat for 5 minutes, until greens are completely wilted and somewhat tender (dandelion greens will remain tough). Remove from heat.
Mash potatoes with a potato masher or in a standing mixer fitted with the paddle. Heat 3/4 cup of the milk with butter until butter melts, and gradually add to potatoes. Add wilted greens and leeks and mix until well blended. If desired, add the last 1/4 cup milk.
Season to taste with salt and pepper. Serve hot. Enjoy!
Makes 8 servings
-2 ½ to 3 lbs. medium-starch potatoes, such as Yukon Gold, peeled
-12 whole garlic cloves, peeled
-½ c. fine yellow cornmeal
-3 T. finely chopped fresh parsley
-1 lg. egg
-1 lg.egg yolk
-2 T. whole milk
-1 T. olive oil, more for frying
Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
Heat oven to 350°. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.) Bake until heated through, 10 to 15 minutes. Enjoy!
- potatoes, halved, boiled and peeled – 4
- red cabbage, finely shredded – 1 cup
- coriander seeds – 1/2 tsp
- cumin seeds – 1/2 tsp
- salt to taste
- onion, finely chopped – 1
- green chili, chopped -1
- garam masala powder – ¼ tsp
- red chili powder – 1 tsp
- dried mango powder (amchoor) – 1 tsp
- oil for shallow frying
Take a mixing bowl. Add all the ingredients to it
except oil, and mash well.
Divide the mixture into 8-10 equal sized balls.
-Gently flatten them into a round shapes.
-Keep the mixture balls in a fridge for 1 hour.
(You can also roll these balls in breadcrumbs, if
-Heat a flat pan on medium. Add some oil to it, and
shallow fry the balls till they turn golden brown.
-Serve hot with your favorite ketchup or chutney.
By Anupama Paliwal, My Ginger Garlic Kitchen,8/14… Read the rest
-1 lb. medium waxy potatoes
-1⁄4 c. olive oil
-1 clove garlic, minced
-1 sm. red bell pepper, seeded, and thinly sliced
-1 sm. yellow onion, thinly sliced
-Kosher salt and freshly ground black pepper, to taste
-2 T. thinly sliced basil
-8 eggs, beaten
-2 c. baby spinach
-3 T. unsalted butter, cubed
Boil 1″ water in a 4-qt. saucepan fitted with a steamer insert.
Steam potatoes, covered, adding more boiling water as needed,
until tender, 1 hour. Let cool, then peel and thinly slice.
Heat oven broiler. Heat oil in an ovenproof 12″ nonstick skillet
over medium-high heat. Cook garlic, pepper, and onion until
soft, 3–4 minutes.
Add spinach; cook until wilted, about 1 minute. Stir in reserved
potatoes, the butter, salt, and pepper. Stir in half the basil and
the eggs and reduce heat to medium; cook until golden on the
bottom, 8–10 minutes.
Broil until set and golden on top, about 3 minutes. Garnish with
remaining basil. Enjoy!
-1 lb. potatoes
-1 lg. bu. of dandelion greens
-1 head of chicory
-3 T. extra virgin olive oil
-2 garlic cloves, minced
-1 can white kidney beans, rinsed
-Zest & juice of a lemon
-2 T. ricotta
-Salt & pepper, to taste
Boil potatoes until tender. Drain and cut into chunks.
While potatoes boil, trim ends of dandelion greens and
chicory. Rinse well (but do not dry) and cut into large
Heat oil in a large skillet and add garlic, stirring just until
golden. Add the greens and sauté just until wilted, about
3 minutes. Season with salt and pepper.
Add the white kidney beans and boiled potatoes to the
skillet. Toss contents together and then add lemon zest,
juice and ricotta. Toss contents again to evenly coat.
Taste and adjust salt and pepper to taste. Serve either
warm or chilled. Enjoy!
-1 large kohlrabi (or 1-2 small), cubed
-3 medium size Yukon gold potatoes (or another boiling variety), cubed
-6 T. unsalted butter
-1 c. of whole milk or more if needed
-1 small onion, chopped
-2 cloves of roasted garlic
-Sea Salt, to taste
-White pepper, to taste
-2 T. finely chopped winter savory
Place water in a stock pot.
Peel Kohlrabi and potatoes and cut into cubes. Lightly salt the water. Add kohlrabi and potatoes to the pot and boil. Once fork tender, remove from heat and drain the water. Cover pot and let it sit for 5 minutes allowing excess moisture to be absorbed by the vegetables. Add 4 tbsp of butter and cover pot.
In the meantime, add the 2 tbsp of unsalted butter to a saucepan and saute the onion until golden. Add the roasted garlic to the onion and cook for an additional 3 minutes. Set aside.
In a small pot bring the milk to a boil. Remove from heat.
In a high speed blender, add all ingredients except milk. Cover and puree. Add milk as needed to achieve your desired consistency.
Transfer pureed soup to a heat resistant container and keep it warm in the oven until ready to serve.
Submitted by a 2015 Winter CSA-Westside shareholder, from purplerainvineyard.com, 5/12