Eating in Season – Potatoes

No Small Potatoes Potatoes are often connected with memorable and comforting occasions as they are an important and valuable staple in numerous holiday recipes and celebrations throughout history. It’s no mistake that the potato has sustained many cultures throughout history, however, did you know that potatoes are also environmentally friendly food? Here’s why, potatoes produce… Read More »

Hamantaschen Style Savory Potato Puff

1/2 17 oz package of frozen puff pastry ( 1 sheet) 3 medium Yukon gold or white all-purpose potatoes 1-2 T butter 1/4 cup milk or (half and half) 1/2 medium onion minced 1/2 T olive oil and 1/2 T butter 1/2 cup cooked chopped spinach, well drained Directions: Cut potatoes into chunks and place… Read More »

Colcannon with Kale

3 lbs. of potatoes Russet or Yukon gold 1 large bunch of kale, remove the rib and chop Salt to taste 3-4 T butter Cream or sour cream 1 leek sliced, washed 3 to 4 scallions, root removed and sliced white and light green only Peel and evenly cube potatoes. Place potatoes into a Dutch… Read More »

Potato Leek Soup

Potatoes and leeks have been prepared together for a very long time. For more flavor, roast the potatoes, peel or scoop the potato out of the jacket and then add it to the broth that is simmering with the leeks and celery. Simmer together for 15 minutes to blend the flavors and then process. Cream… Read More »

Really Rad Roasted Vegetables

From the share: 8-12 radishes halved or quartered 4-5 potatoes cut into small pieces 3-4 carrots chopped into chunks 3-4 parsnips cut into chunks From your kitchen: tbsp olive oil (more if you use more veggies) 1/4 tsp garlic powder 1/4 tsp steak spices 1/4 tsp seasoning salt 1/2 tsp parsley Heat oven to 375… Read More »

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

1/3 cup extra-virgin olive oil 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles 1 1/2 cups Brussels sprouts (about 1/2 pound), halved 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices 1 cup sweet potatoes… Read More »

Broccoli Potato Quiche

Many thanks to Caryn Pollock for sharing this recipe with us this week. 2 large potatoes peeled 2 cups of chopped fresh broccoli 1/4 cup milk 1/4  teaspoon salt 1 Tablespoon Olive oil 1/2  onion chopped 1 cup shredded cheddar cheese 3 eggs 1 cup milk 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon… Read More »

Cheddar Broccoli and Chicken, Stuffed Baked Potatoes

From your share: 3 russet potatoes, washed and dried 2 cups cooked broccoli From your kitchen: 2 tablespoons olive oil 3 tablespoons kosher salt 2 tablespoons salted butter 2 tablespoons cornstarch 1 1/4 cup low fat milk 1/2 teaspoon garlic powder 1/4 teaspoon nutmeg 1/8 teaspoon kosher salt 1/8 teaspoon fresh ground pepper 1 cup… Read More »

Bok Choy, Potato and Onion Side Dish

1 red onion 2 tablespoons oil 1 tablespoon balsamic vinegar 2 medium potatoes 2 tablespoons fresh ginger, finely chopped 1 teaspoon garlic, finely chopped 1 head Bok choy  1 teaspoon flaked sea salt Peel and chop onion. Cut off only the root end off of the Bok choy, then separate the leaves, and wash thoroughly,… Read More »

Minestrone Soup

Minestrone soup is one of my favorites.  My recipe changes all the time.  The original recipe is from Good Housekeeping Illustrated and then it changes depending on what I have on hand. 2 tablespoons olive oil 1 medium onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red-pepper flakes… Read More »

Slow cooker kielbasa, cabbage and potato soup

6 cups reduced-sodium chicken broth  2 cups water  1 teaspoon chopped rosemary  ¼ teaspoon anise seed  ½ teaspoon salt  ½ teaspoon ground pepper  1 small onion, diced  1 14-ounce can cannellini beans or white beans, drained and rinsed  12-ounces small potatoes, cut in half  7 ounces kielbasa, cut into half moons  2 cups chopped cabbage … Read More »

Spicy Cole Slaw

1 small head of green cabbage, finely shredded 2 c fresh/frozen corn kernels 3 roasted red bell peppers, coarsely chopped 3/4 c coarsely chopped fresh flat leaf parsley or cilantro 1/4 red wine vinegar 1/3 c extra virgin olive oil 1 T ground cumin 1 – 2 jalapeno pepper finely chopped (leave in seeds and… Read More »