Potatoes
Good Humus Grows a variety or creamy fingerling
potatoes. Great roasted with garlic and rosemary
Chicken
and New Potato Salad
15-18 small new potatoes- less if larger unpeeled, and cut into small chunks
2 cups cooked chicken cut into small pieces
½ cup chopped green onions
1 cup fresh broccoli finely chopped
1 cup grated carrot
Dressing
1 cup plain yogurt
2 tablespoons mayonnaise
1 teaspoon prepared mustard
2 medium cloves garlic, crushed
1 teaspoon fresh finely chopped basil or ½ teaspoon dried
1 teaspoon fresh chopped oregano or ½ teaspoon dried
½ teaspoon black pepper
Cook potatoes until just tender. In a larger bowl, combine chicken,
potatoes, and vegetables and mix well. In a small bowl, combine dressing
ingredients, blend well. Pour dressing over the salad and toss, chill at
least 2 hours.
Torta Verde - Chard
and Potato torta
This is my version of the all purpose torta-Serves 6
1 onion finely chopped
2 large baking potatoes, peeled and cut into pieces about ½ inch by 1 inch
8 large leaves Swiss chard, stems removed, finely chopped
4 flat leaf parsley springs minced
4 large eggs lightly beaten
6-8 ounce fresh feta cheese crumbled 1-1/2 cups
Salt
Olive oil
1 recipe torta dough
Mix onion, potato, and parley together in a bowl. Stir in eggs and cheese
and salt generously. Lightly oil a round baking dish (or pizza or paella
pan) 14-18 inches in diameter and lay 1 pastry sheet down evenly it. Preheat
oven to 375 degrees. Spread potato mixture out on pastry shell evenly,
tamping down lightly. Place second pastry sheet over it pressing it down
lightly with your fingers. Crimp the edges of the sheets together and trim
off excess. Prick crust in several places with a fork. Drizzle olive oil
over top of torta, then bake for 45 minutes to 1 hour or until crust is
browned and begins to come away from the sides of the pan.
Swiss Chard with
Potatoes and Chick Peas
1 ½ pounds chard (may add stir fry mix too)
1 onion finely chopped
1 clove garlic
½ teaspoon chilies crumbled
3 tomatoes seeded, chopped (maybe use the dried?)
3 tablespoons oil
Salt &Pepper
6 potatoes freshly cooked and peeled
1 cup garbanzo or corn kernels, cooked
Grated Parmesan cheese
Steam chard. Heat oil in skillet, and sauté the onion and garlic until the
onion is tender, but not brown. Add the chilies; then put in the tomatoes;
and simmer gently, stirring from time to time, until the sauce is well
blended and has thickened to the consistency of heavy cream.
Season to taste with salt and pepper and pinch of sugar. Add the potatoes,
the garbanzos or corn and the chard. Mix well and heat through only.
TOP OF PAGE
Greek-Style Potato Salad
This salad is chock full of Mediterranean flavors: olives, herbs, and salty
feta.
3 1/2 lb. Yukon Gold or re-skinned potatoes, unpeeled, cut into 1-inch cubes
2 1/2 tsp. salt, divided
2 cloves garlic, minces
1/2 cup extra-virgin olive oil
2 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
1 1/2 tsp. dried oregano
1/4 tsp. black pepper
1 medium red onion, thinly sliced
1 cup kalamata or other brine-cured olives, pitted and halved
1 red pepper, thinly sliced, then slices halved
1 1/2 cups Italian parsley leaves, chopped
3 Tbsp minced fresh dill (from 3 sprigs)
1 package (4 oz.) feta cheese, crumbled
Place potatoes in a large pot; cover with cold water. Bring to a boil over
high heat. Add 1 tsp of the salt. Cook about 10 minutes, until potatoes are
just tender. Drain; transfer to large bowl.
Meanwhile, in blender or food processor, combine garlic, oil, lemon juice,
vinegar, oregano, black pepper, and remaining 1 1/2 tsp salt. Puree until
smooth; drizzle over warm potatoes. Add onion and olives; toss to coat. Fold
in remaining ingredients. Serve at any temperature. (Salad can be made 1 day
in advance. Sprinkle with cheese just before serving.)
Clove-Scented Gratin of Sunchokes and Yukon Gold Potatoes
1 cup chicken stock
1-1/2 cups cream
Sea salt to taste
1/4 to 1/2 teaspoon powdered cloves, according to taste
3 teaspoons lemon thyme leaves
3 pounds (about 6 large) Yukon gold potatoes, peeled
3/4 pound (about 8) Sunchokes, peeled
Preheat the oven to 500 degrees F. and grease a baking dish. In a small
saucepan, combine the stock with 1 cup of cream, sea salt to taste, and the
cloves. Bring to a boil, and then remove from the heat. Slice the potatoes
and Sunchokes into 1/8-inch slices. Place a half-inch layer of potato slices
into the prepared dish, sprinkle lightly with salt and a teaspoon of lemon
thyme. Scatter half of the sunchoke slices over the top, and then pour on a
cup of the stock mixture. Repeat these layers once again. Finish with
another layer of potatoes sprinkled with a teaspoon of lemon thyme. Drizzle
the remaining cream on top. Bake uncovered for 20 minutes, then reduce the
heat to 400 degrees F. and cook for 35 minutes or until fork tender. Rest at
room temperature before serving. Yield: 4 servings Credits Recipe from: Nick
Tischler of Restaurant Zinc, Back Bay, MA
TOP OF PAGE
Vegetable Curry
Browning curry powder intensifies its flavor and color.
½ head cauliflower, cored and cut into florets
2potatoes, peeled and diced
1 medium yellow onion peeled and minced
1 green apple, peeled, cored and minced
3 cloves garlic peeled and minced
8 whole shallots, peeled
2 tablespoons minced peeled fresh ginger
2 tablespoons curry powder
1 tablespoon flour
1 14oz can coconut milk
1 16 ox can chickpeas, drained
1 pound spinach washed and coarsely chopped
Parboil cauliflower in a large pot of water for 5 minutes. Drain in a
colander and rinse with cold water. Repeat process with potatoes, set both
aside. Heat butter in a skillet over medium heat, add onions, apples,
garlic, shallots and ginger and cook until onions are golden about 10
minutes. Add curry powder and cook stirring frequently, until mixture turns
dark brown, about 8 minutes. Stir in flour and cook another 2 minutes.
Add coconut milk, chickpeas, cauliflower, potatoes and ½ cup water. Lower
heat to medium, cover and cook 15 minutes. Add spinach, cover and cook until
wilted about 3 minutes. Serve over warm rice with condiments such as
raisins, flaked coconut, chopped cilantro and toasted cashews.