Tag Archives: potato

Dandelion Green & Potato Soup

It happens to everyone—You get a little too busy too cook after buying a bunch of fresh produce, or you lose a bunch of wonderful greens in the back of the crisper drawer, and by the time you find them, they are not of salad quality. We’re usually pretty good about not letting food get past its prime in our home, but with our ridiculous schedules the past few weeks, we found a couple of items went over the hill. One of the things I was pretty bummed to find wilted in the fridge was a big bunch of dandelion greens that I had been psyched to try. I never had dandelion greens before, although I always wanted to try them (and dandelion wine—Maybe I’ll find a pesticide-free field of blooms soon!). So, I was reluctant to throw the bunch of not-so-pretty greens away. They weren’t slimy or moldy, just a little wilted. In my mind, those are the veggies that are perfect for soup, so I set to work making a soup that used the last of my winter potatoes with the bunch of dandelion greens. The result was delightful! Dandelion greens turn out to be incredibly tasty (not to mention how good for you and inexpensive they are). This soup recipe would also work with any other dark, leafy green, like kale, chard, or spinach.

Dandelion Green & Potato Soup

Ingredients:

Ingredients

Ingredients

  • 1 T. olive oil
  • 2 cloves garlic
  • 4 scallions
  • 2 medium potatoes
  • 2 c. stock or broth (I used smoked turkey stock)
  • 1 bunch dandelion greens
  • black pepper, to taste

Directions:

  1. Mince garlic and chop scallions.
  2. Heat olive oil in large soup pot or dutch oven and sauté garlic and scallion for 2-3 minutes.

    Garlic & Scallion

    Garlic & Scallion

  3. Meanwhile, cube potatoes.
  4. Add potatoes to garlic & onion mixture.

    Potatoes

    A hearty yellow potato pairs well in this soup.

  5. Add stock or broth, then add water until liquid covers potatoes by 1-2 inches.

    Simmering Potatoes

    Simmering Potatoes

  6. Bring liquid to boil, then reduce heat and cover, simmering for 20 minutes, or until potatoes are fork tender.
  7. Meanwhile, roughly chop dandelion greens.
  8. After potatoes are tender, add greens and black pepper to pot. Cover, simmer for an additional 10 minutes.

    Dandelion Greens

    Dandelion Greens

  9. Serve hot with crusty bread.
Dandelion Green & Potato Soup

Dandelion Green & Potato Soup


Radish Green & Potato Soup

It’s radish season! Raw radishes in salads, grilled with butter & salt, or sautéed with mint and onions—radishes take on completely different personalities depending on how you prepare them. The greens offer a whole different culinary perspective that is often overlooked. We had to adopt out our bunny for the sake of Kevin’s lungs (allergy-induced asthma), which has left us trying to find new ways to use up plant parts we used to feed to the bunny. Radish greens are one thing I am glad I learned how to cook with! They are so delicious, and have tons of nutrients. You can sautée them like you would other greens, or, you can make them into this crazy simple soup. It is simultaneously earthy, fresh and zesty.

Radish Green & Potato Soup

Ingredients:

Ingredients

Ingredients. (Not pictured: Hot Sauce,

  • 2 T. olive oil
  • 1 shallot
  • 1 clove garlic
  • 1 large bunch radish greens
  • 2 large potatoes
  • 2-3 c. water (or broth) (enough to cover potatoes in pan)
  • 2 T. parsley
  • salt & pepper, to taste
  • hot sauce, to taste
  • chives, parsley, mint, sprouts, etc. for topping

Directions:

  1. Chop shallot, parsley, & garlic
  2. Heat olive oil in large pot over medium heat. Add shallot & garlic. Sauté, stirring frequently, until shallots are translucent.

    Sautéeing

    Sautéeing shallots, garlic & parsley.

  3. Chop radish greens and add to pot. Sautée until wilted.

    Radish Greens

    Wilting radish greens

  4. Wash & dice potatoes. (You can peel them if using russets, but I used yellow potatoes with pretty thin skin & left it on. No need to peel red ones, either.)
  5. Add potatoes to pot and add water or broth to just cover top of potatoes.

    Simmering potatoes

    Potatoes in the pot

  6. Bring to boil; reduce heat and simmer for about 10-15 minutes, or until potatoes are tender.
  7. Season with salt and pepper.
  8. Remove from heat; purée with an immersion blender or in batches in the blender.
  9. Ladle into bowls. Top each bowl with a few dashes of hot sauce.
  10. Finely chop remaining herbs and place on top of soup.
Radish Green & Potato Soup

It may look like something from a swamp, but it is seriously good eating.


Ramp Stuffed Potatoes

Recently, a friend of mine brought me a pungent bag of ramps, or wild leeks. I hadn’t even heard of these foraged treats until about a month ago, but since then, I feel like I’ve heard about them everywhere I have been! Ramps come up in April with broader, flatter leaves than an onion, but the same sort of bulbous root underground. They are quite potent to smell- If you pick one, you’ll know from the odor that it’s really a ramp! They have a lovely flavor of garlic and onions, and the greens are tasty, too, unlike a traditional leek. Last week, I posted a recipe for trout topped with a crispy wild leeks. The onion and garlic flavor really complemented the fish. We also fried up some of the ramps to use as topping on some grilled hamburgers. But, I wanted to make something to truly highlight their taste and texture. I had picked up a huge bag of Lehigh potatoes (similar to Yukon Gold) from Padula Potatoes last weekend, so I decided they would be the perfect canvas. These super simple stuffed potatoes were the result, and they were so delicious!

Ramp Stuffed Potatoes

Ingredients:

Ingredients

Just five ingredients for this recipe!

  • 8-10 ramps/wild leeks
  • 2 large Yukon Gold type potatoes
  • 3 T. olive oil
  • 2 T. milk
  • salt, to taste (I used our homemade herb salt)

Directions:

  1. Preheat oven to 400 degrees.
  2. Wash and prick potatoes. Brush 1 T. olive oil over the skins, then wrap in foil and bake for 45 minutes, or until tender.
  3. Remove potatoes from oven and let sit for about 10 minutes.
  4. Cut each potato in half, lengthwise, and scoop out flesh into medium bowl, leaving a 1/4″ shell.
  5. Clean ramps and chop bulbs and greens, adding them to the bowl.
  6. Add remaining 2 T. olive oil, milk and salt.
  7. Using a fork or potato masher, mash mixture until potatoes are smooth.
  8. Spoon filling into potato shells on baking sheet.
  9. Return to oven and bake for 15-20 minutes, or until heated through and lightly browned on top.
Ramp Stuffed Potatoes

Garlicky, creamy and filling!


Root Veggie Tagine

Cold weather root vegetable season is quickly coming to an end—Radishes, pea shoots, ramps and spring onions are appearing, and we are welcoming them! This will likely be the last turnip-centric recipe I post for this year (we’re as happy about that as you are!). This Morrocan-inspired dish is ridiculously easy to prepare in a slow cooker, and the seasonal vegetables are enhanced with the addition of several rich spices. Whenever one of my friends is setting off on a global vacation (a luxury I have yet to be able to afford), I always hand them a few dollars and ask if they’d mind bringing me some spices if they happen to visit a market. I’ve been fortunate to build up a lovely spice collection this way, with friends bringing me samplings of authentic spices from places as far as Turkey and India. I used several of these spices in this meal to create layers of flavor. The addition of dried apricots or golden raisins would add another desired complexity in flavor. I forgot to take pictures while I was cooking this, but I think it’s pretty easy to put together.

Root Veggie Tagine

Ingredients:

  • 3 lbs root vegetables (I used a combination of carrots, turnips, sweet potato, red potato, and rutabaga)
  • 4 dried apricots or a handful golden raisins, optional
  • 2 tsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/2 tsp. chili powder
  • 1 T. dried parsley
  • Hot sauce, to taste
  • 1.5 c. vegetable broth

Directions:

  1. Peel vegetables and cut into 1-1.5″ cubes. (I left the peel on the red potatoes & carrots.) Chop dried apricots, if using.
  2. Place root vegetables and dried fruit into slow cooker.
  3. Sprinkle with spices and hot sauce.
  4. Pour vegetable broth over vegetables.
  5. Cook in slow cooker for 8 hours on low heat.
  6. Serve over rice or couscous.
Root Veggie Tagine

Exotic flavors blend into layers of flavor in this easy dish.


Midweek Menu: Zuppa Toscana

When we used to be more likely to frequent chain restaurants, one of my husband’s favorites was always the Olive Garden (I am fairly certain he still craves their alfredo). My staple when we had a meal there was Zuppa Toscana soup. I liked that it was creamy, but not too heavy, and zesty. The balance of sausage, kale, potatoes and spicy red pepper worked for me, and I’ve always wanted to try making it at home, but I had kind of forgotten about it. Then, last week at the farmer’s market, I stumbled across some Toscana Kale, and the name reminded me of the soup! So, I headed home to try making a batch of this restaurant favorite. The results were successful (and less salty!), except for the absence of those processed, frozen, yet addictive, breadsticks.

Zuppa Toscana

Ingredients:

Ingredients

Perfectly in season ingredients!

  • 1/2 lb. spicy Italian sausage, bulk or casing removed (I had sweet from Valley View Farms, so I added red pepper flakes when I cooked the sausage)
  • 1 onion (Jett’s Natural Produce)
  • 3 cloves garlic (Apple Ridge Farm)
  • 1/3 c. white wine
  • 2 medium potatoes (Heritage Farms CSA)
  • 1 bunch kale (to make 2 c. chopped, from Jett’s Natural Produce)
  • 2 c. chicken stock (homemade from Valley View Farms chicken bones)
  • 2 c. water
  • 1 c. milk (Keepsake Farm)

Directions:

  1. Crumble sausage and cook in dutch oven, then remove with slotted spoon to set aside.
  2. Meanwhile, dice onion and mince garlic.
  3. Add onion and garlic to sausage drippings and cook and stir over medium heat until onions are translucent.
  4. Meanwhile, dice potatoes and chop kale.
  5. Add wine to pan, scraping up browned bits from bottom.
  6. Add potatoes, kale, broth and water to dutch oven.
  7. Bring pot to boil, then cover, reduce heat and let simmer until potatoes are tender, about 15-20 minutes.
  8. Return sausage to dutch oven.

    Simmering

    Just after adding sausage back to soup.

  9. Add milk and stir.
  10. Serve hot with fresh ground black pepper and crusty bread.
Zuppa!

Zuppa!


What’s for Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients

steak, potatoes, sweet potato, onion, celery, garlic, beer, tomato puree, hot sauce, brown sugar, salt, pepper, herbs de provence


Potato & Beet Crust Pie—It’s What’s For Dinner!

This recipe was born from one of those moments when I realized I had several ingredients I should really use up. Stuck in the house because of the weather last week, I was doing lots of cooking. I had a ton of beets and had purchased some apricot-jalepeño chicken sausage that looked delicious, but I had no clue what to do with it. I also had just come from Keepsake Farm, where I had purchased some garlic-herb jack and some of the freshest milk imaginable (bottled while I waited!). So, I decided to wing it, and the results were not only marvelously colorful, but tasty, too!

You could really fill this crust with anything, so use what you have on hand and get creative!

Potato & Beet Crust Pie

Ingredients:

Ingredients

Rustic Ingredients

• 4 med-small potatoes (these are purple ones from Apple Ridge Farm)
• 2 beets (Heritage Farms CSA)
• 1 T. olive oil
• salt & pepper to taste
• 1 onion (Heritage Farms CSA)
• 1-2 cloves garlic (Heritage Farms CSA)
• 3 T. butter
• couple of tablespoons flour
• 1/8 c. milk (Keepsake Farm)
• 1 link sausage, approx 1/2 lb., cooked (this is Saylors & Co apricot-jalepeño chicken sausage)
• cheese, 1/4 c. shredded or equivalent (this is garlic herb jack from Keepsake Farm)

Directions:

  1. Preheat oven to 350°
  2. Thinly slice potatoes and beets, using a mandolin if you have one.
  3. Arrange the potato and beet slices around a 9″ pie plate and brush with olive oil, then sprinkle with salt and pepper.

    Potato and Beet Crust

    Isn't it beautiful?

  4. Bake 10 minutes or until just tender.
  5. Meanwhile, thinly slice onion and garlic.
  6. Sauté in butter, careful not to burn garlic, until onions are soft. Cook and slice sausage.
  7. Reduce heat to low. Sprinkle flour into skillet with onion and garlic, stirring constantly, until paste-like consistency with butter.
  8. Add milk, stirring constantly, and simmer until thickened.
  9. Spread creamy onion mixture over potato-beet crust.
  10. Top with sausage slices and cheese.
  11. Bake 15 minutes or until cheese is golden.
Finished Pie

Crisp crust edges, melty cheese, rich caramelized onions and sweet-spicy sausage.

With Vidal Blanc from Franklin Hill

We paired this with Vidal Blanc from Franklin Hill Vineyard.


Midweek Menu: Rainbow Veggie Cakes

Growing up, we celebrated both Christian and Jewish holidays. Each holiday had its own associated food that I looked forward to. At Easter, it was babka. Christmas was cinnamon twists and thumbprint cookies. Rosh Hashanah was apples with honey and challah bread. And, Hanukkah was chocolate gelt and latkes (Jewish potato pancakes).

The annual latkes were make from my grandmother’s recipe and reserved for one time per year. No matter how much begging my sisters and I did, we only had latkes at Hanukkah. However, potato pancakes were a different story. I have no clue what the real difference between potato pancakes and latkes is, aside from the use of my grandmother’s recipe. Whenever we were out, though, and potato pancakes were on the menu, we could order them, Hanukkah or not.

I’ve kind of stuck with this tradition of not making authentic latkes at any time of year except Hanukkah. I don’t even celebrate Hanukkah anymore, but I look forward to the time of year so that I can make the golden potato fritters. The rest of the year, though, I prepare all sorts of twists on the classic so that I can enjoy the dish year round without ruining tradition.

This recipe becomes easy for the middle of the week if you have a food processor with a grater blade. If not, save the recipe for a weekend meal as you’ll be grating veggies for a little while.

Rainbow Veggie Cakes

Ingredients:

Ingredients

Taste the Rainbow!

• 1 medium zucchini (Heritage Farm CSA)
• 1 ear corn (Bechdolt’s Orchard)
• 3-5 carrots (depending on size) (Blue Blaze Farm)
• 1 onion (Heritage Farm CSA)
• 2 purple potatoes (White works, too, but not as colorful! Apple Ridge Farm)
• 1-2 gloves garlic (Heritage Farm CSA)
• 1 egg (Valley View Farm)
• 1/2 c. coarse yellow cornmeal
• 1/2 c. flour
• salt & pepper, to taste
• olive oil, for brushing

Directions:

  1. Preheat oven to 425°.
  2. Coarsely grate zucchini, carrots, onion, garlic and potato, using a food processor if you have one.
  3. Place shredded veggies in strainer over bowl or in sink and sprinkle generously with salt. Mix salt through with your fingers and let sit with a heavy bowl on top for 5-10 minutes.
  4. Meanwhile, mix cornmeal, flour, salt & pepper in large bowl.
  5. Cut kernels off corn (click here to see how!) and add to flour mixture.
  6. Add egg to flour and corn mixture, mix well.

    Batter

    Batter should be moist but not runny.

  7. Squeeze extra liquid out of shredded veggies (the heavy bowl should have helped with this already) and add to batter.

    So colorful!

    So colorful!

  8. Brush cookie sheet with olive oil. Scoop 1/4 cup mounds of mixture onto cookie sheet and flatten. Brush the top of each pattie with olive oil.
  9. Bake 15 minutes. Flip. Bake an additional 10 minutes.
  10. Salt to taste and enjoy hot!

    Crisp Veggie Cakes

    Crisp Veggie Cakes


What’s for Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients

olive oil, milk, flour, butter, potatoes, beets, salt, pepper, onion, garlic, cheese (this is garlic herb jack), sausage (this is apricot jalepeño)


What’s for Dinner?

Can you figure out what I made for a weekend dinner based on these ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients: Set 1

flour, baking powder, eggs, plain yogurt, salt

Boiled Potatoes

boiled potatoes

Ingredients: Set 3

butter, salt, cheese (this is bleu and gouda)

Ingredients: Set 4

onion, garlic, smoked sausage

Leave your guess as a comment and make sure you check back on Friday!


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