Parsley, potato, and carrot hash
2 tablespoons olive oil 1-2 tablespoons butter 1 1/2 pounds potatoes, scrubbed and cut into small cubes 1 large carrot (about 1/2 pound), scrubbed and cut into small cubes salt and pepper 1/4-1/3 cup finely chopped leeks or onions 1/3-1/2 cup coarsely chopped parsley Heat olive oil and butter in a cast-iron skillet over medium […]
Peruvian potatoes with chilies and cheese
2 pounds blue potatoes 2 tablespoons vegetable oil 1 cup finely chopped red onion 2 minced hot peppers 1 tablespoon minced garlic 1 cup milk 6 ounces feta, crumbled 3 hard-cooked eggs, chopped 2 tablespoons chopped cilantro salt and pepper to taste Boil potatoes in salted water until nearly tender. Heat oil in large skillet […]
Herb roasted red potatoes
1 pound red potatoes, cut in 11/2- inch pieces 1-4 cloves garlic, chopped 3-4 tablespoons of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc. 3-4 tablespoons olive oil salt and pepper to taste Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast […]
Potato crust quiche
3 medium potatoes (to make 1 1/2 cups mashed) 1/3 cup butter, softened 2 cups mixed, chopped, cooked vegetables 1/2 cup shredded cheddar cheese 2 eggs 1 can (5.3 ounces) evaporated milk 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup bread cubes (optional) Cook potatoes in boiling water until tender; drain. Heat oven to 375 […]
Warm Bavarian-style potato salad with sausage
2 pounds Yukon Gold or large fingerling potatoes, scrubbed 2 tablespoons apple cider vinegar or white wine vinegar 1 tablespoon prepared hot mustard 3/4 cup chopped onion salt and pepper to taste 1/2 cup apple cider or chicken stock 3/4 pound pork sausage links 3 tablespoons olive oil 3 tablespoons coarsely chopped fresh parsley Cook […]
Portuguese stone soup
2 tablespoons olive oil, divided 3 spicy smoked sausages, (10-12 oz.) sliced 1 cup diced onion 1 cup diced carrot 1/2 cup diced celery 3 tablespoons minced garlic 8 cups chicken stock 1 bay leaf 1 teaspoon oregano 1/2 teaspoon thyme 4 cups (about 2/3 pound) very thinly sliced cabbage 2 cups diced potatoes 1 […]
Autumn beet and vegetable salad with cheese and nuts
Dressing: 1/3 cup minced onions 5 tablespoons cider vinegar 3-4 tablespoons chopped fresh basil or parsley 11/2 tablespoons Dijon mustard 1/2 cup olive oil salt and pepper to taste Salad: 2 cups cooked, diced yellow or red beets 1 1/2 cups blanched, diced carrots 1 1/2 cups cooked, diced waxy-type potatoes 1 cup diced roasted […]
Rutabaga-potato casserole
2 medium potatoes 2 medium rutabagas 1/2 c. flour 1 tsp. baking powder 1 tsp. salt 1/8 tsp. pepper 4 eggs, well beaten 1/4 c. milk 1/4 c. melted butter Peel potatoes and rutabagas; cover with cold water and let stand. Sift together flour, baking powder and seasonings. Blend half of dry ingredients with eggs. […]
Garlic, chick pea, and spinach soup
2 tablespoons olive oil 4 garlic cloves, crushed 1 onion, roughly chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 5 cups vegetable stock 12 ounces potatoes, peeled and finely chopped 15-ounce can chickpeas, drained 1 tablespoon cornstarch 2/3 cup heavy cream 2 tablespoons light tahini (sesame seed paste) 7 ounces spinach, shredded cayenne pepper […]
Roasted butternut squash
Preheat oven to 400 degrees. Peel and cube one butternut squash. Add 1-2 Tbsp olive oil to coat. Put squash on a baking sheet and roast until tender, about 30 minutes. This is also a great cooking method for potatoes, carrots, rutabagas and garlic. We enjoy a medley of the aforementioned vegetables together.