New Potato Salad with Fresh Peas, Lime, and Yogurt

When I made Potato Salad with Green Beans and Salsa Verde on the 4th of July, after we finished eating, my husband asked if I'd considered making a creamy potato salad before I chose that recipe. He's much more of a traditionalist that I am (some might say a bit unadventurous), and although he'll general choose simple foods when ordering at a restaurant, he'll indulge me when I serve less-than-traditional meals, often making unexpectedly delicious discoveries. This recipe is a great example of how to toe the line between between traditional and adventurous and healthy and indulgent. The dressing has all the wonderful creaminess of a traditional potato salad, lightened up with Greek yogurt or sour cream whose tanginess magnifies the freshness of the peas, mint, and scallions. Like in Potato Salad with Green Beans and Salsa Verde, I love potato salad that also has vegetables, not only because it makes it healthier, but because it condenses the starch and vegetables side dishes into one. If your dining companions aren't quite ready for lime and/or mint in their potato salad, feel free to substitute lemon juice or vinegar and parsley or chives or whatever acid and herbs strike your fancy. Whether you're looking to lighten up cook-out fare or simply branch out a bit from tradition, this dish definitely deserves a place at your summer table.

New Potato Salad with Fresh Peas, Lime, and Yogurt
adapted from Fast, Fresh, and Green by Susie Middleton
serves 4

1 lb baby Yukon Gold potatoes or new potatoes
2 1/2 teaspoons kosher salt, plus more if needed
1 lb fresh peas in the pod, shelled, yielding 1 cup peas (frozen are okay too)
1/3 cup mayonnaise
1/4 cup thick Greek-style yogurt (whole or 2%) or sour cream
1 teaspoon loosely packed finely grated lime zest (from about 1 lime)
1/2 teaspoon fresh lime juice
1/4 cup sliced scallions
3 tbsp thinly sliced fresh mint leaves
Freshly ground black pepper

1. Put the potatoes and 2 teaspoons of the salt in a large saucepan and cover with plenty of water. Bring to a boil, reduce the heat to a simmer, and cook until almost tender, about 10 minutes. Add the peas and cook for 2 to 3 minutes more. Drain the potatoes and peas carefully in a colander and rinse them gently with cool water for a few minutes. Spread the potatoes and peas out on a small rimmed sheet pan and refrigerate for 20 minutes to cool.

2. Meanwhile, whisk the mayonnaise, yogurt or sour cream, lime zest, and lime juice in a medium mixing bowl. Add the cooled potatoes and peas, the scallions, 2 tablespoons of the mint, the remaining 1/2 teaspoon salt, and several grinds of black pepper. Mix gently but thoroughly with a silicone spatula. Taste and add a little more salt, if desired. Garnish with the remaining 1 tablespoon mint.

Potato Salad with Green Beans and Salsa Verde

When it comes to potato and pasta salads, I'll usually pick a vinegary version over a mayonnaise-based one. Perhaps it's because the mayonnaise-based versions tend to be fatty, bland concoctions, but it's most likely because acid (lemon juice, vinegar, etc.) is one of my favorite ways to season a dish. I eat roasted vegetables like asparagus and broccoli with a splash of red wine or balsamic vinegar on a regular basis, and I simply can't eat roasted potatoes without malt vinegar anymore. All that being said, this potato salad is right up my alley. Made more than just a starch bomb with the addition of a generous helping of green beans, this is the epitome of fresh summer flavor, packed with the bright flavors of herbs fresh from the garden and lemon juice. If any of the herbs listed isn't to your liking, throw in any fresh herbs you love or happen to have at home. (Since I am a cilantro devotee, I can already seeing another version of this potato salad hitting my plate sometime this summer.) The perfect accompaniment to the sirloin steaks I threw on the grill for  the 4th of July, this potato salad is boldly flavored enough to not get forgotten next to the main event of beautifully charred, medium-rare succulence. Sure to be a hit at any summer cookout where guests are willing to try something beyond the perfectly traditional, try out this recipe the next time you're looking to shake up the typical cook out menu.

Potato Salad with Green Beans and Salsa Verde
adapted from Food and Wine
serves 6 to 8

1/4 cup extra-virgin olive oil
1/4 cup minced chives
1/4 cup finely chopped parsley
2 tablespoons finely chopped mint
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 large garlic clove, minced
Salt
1 1/4 pounds new potatoes (preferably red), cut into 1-inch cubes
2 tablespoons unsalted butter
1 1/2 pounds green beans, trimmed
Chive blossoms, for garnish (optional)

1. In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.

2. Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.

3. Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain.

4. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.
Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.

Salmon-and-Potato Cakes with Mixed Greens

The idea to make salmon and potato cakes first arose when a recipe appeared in a Food and Wine newsletter some weeks back. Although this isn't the particular recipe featured, the notion really got stuck in my head and started me on a search that led me to this lovely meal. This recipe utilizes a classic collection of flavors to great success, particularly reminding me of just how much I adore fresh dill. Poaching the onion, potato and salmon together infuses the cake with a delicious flavor base which is then accented beautiful by the scallions, dill, Dijon, and vinegar folded gently into the cake. Using an adequate amount of oil is critical to creating a satisfying crust, so don't skimp when frying the salmon cakes. Plated gently on top of a generous bed of fresh greens, this meal needs nothing more than a glass of wine and slice of crusty bread to complete it. Sophisticated enough for date night but easy and quick enough for any weekday, this fresh and healthy meal is the perfect addition to your spring dinner table.
Salmon-and-Potato Cakes with Mixed Greens
from Food and Wine
serves 4

1/4 cup plus 3 tablespoons cooking oil
1 1/2 pounds baking potatoes (about 3), peeled and sliced thin
1 1/4 teaspoons salt
1 onion, grated
1 pound skinless salmon fillets
1 teaspoon fresh-ground black pepper
1 1/2 cups water
1/4 cup heavy cream
4 scallions, white bulbs only, chopped
3 tablespoons chopped fresh dill
1 teaspoon Dijon mustard
1 tablespoon red- or white-wine vinegar
1/2 pound mixed salad greens (about 4 quarts)
1 lemon, cut into wedges (optional)

1. Brush the bottom of a large deep frying pan with 1 tablespoon of the oil. Put the potatoes in the pan and sprinkle with 1/2 teaspoon of the salt. Top with the onion and then the salmon. Sprinkle another 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper over the salmon. Add the water to the pan, cover, and bring to a boil. Reduce the heat and simmer until the salmon and potatoes are done, about 15 minutes.

2. Remove the salmon and flake. Drain the potatoes well and put in a medium bowl. Add the cream and mash, leaving the potatoes fairly chunky. Add the salmon, another 1/2 teaspoon of the pepper, the scallions, and 2 tablespoons of the dill. Form the mixture into eight cakes; they needn't be perfectly symmetrical or smooth.

3. Wipe out the frying pan. Add 1 tablespoon of the oil and heat over moderately high heat. Add half the salmon cakes to the pan and brown well on both sides, about 5 minutes in all. Drain on paper towels and repeat with another tablespoon oil and the remaining salmon cakes.

4. In a medium glass or stainless-steel bowl, whisk together the mustard, vinegar, and the remaining 1 tablespoon dill and 1/4 teaspoon each salt and pepper. Add the remaining 1/4 cup oil slowly, whisking. Add the greens, toss, and put on plates. Top each salad with two salmon cakes and a lemon wedge.

Potato-and-Broccoli Soup

In an average March in Wisconsin, it would definitely still be soup weather. And although this week of 70+ degree temperatures may have made it seem like it's going to be summer from here on out, sadly, this is unlikely to be the case. But if it has to return to seasonable temperatures at least I can happily indulge in cool weather dishes like this tasty soup. For whatever reason, I had a profound craving for broccoli potato soup before these unseasonable temperatures arrived, stumbling across this easy recipe with just a quick search of one of my favorite recipe sources, Food and Wine. Yet another example of a simple recipe with high-quality ingredients producing fantastic results, this simple vegetable soup is absolutely sublime. Fresh broccoli is the perfect partner to hearty potatoes, blended together in a swirl of Parmesan-induced umami in a bath of flavorful stock. Splurging a bit on broth (if you can't make your own) and Parmesan (I adore Hook's) will not only bring out the best qualities of this soup, but elevate every other dish you use them in, making it truly worth the investment. Farmers' market veggies are of course your best bet, but you certainly won't regret making this even with supermarket has to offer. Even if you're longing for the dog days of summer, seize the opporunity to enjoy a last few hearty bowls of soup in the first days of spring.
Potato-and-Broccoli Soup
from Food and Wine
serves 4

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
3 cups canned low-sodium chicken broth or homemade stock (or vegetable broth)
3 cups water
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan

1. In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

2. Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.

3. In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.

Potato and Leek Soup

As hard as it was for me not to go back to the simple perfection of Julia Child's Potage Parmentier, which I have made time and time again, I thought it was about time I gave another leek and potato soup recipe a try. This recipe, like Julia Child's, is the height of simplicity. Every time I take a bite of leek and potato soup I am amazed at the depth of flavor in a dish with so few ingredients so I saw no reason to choose a more complicated recipe for my first foray away from the genius of Julia Child. And, as you can probably guess since I've decided to share, I was not at all disappointed by this recipe, even if it doesn't quite hold the special place in my heart that Julia's recipe does. Yet again, the simple combination of potatoes and leeks has come together in a perfect bowl of comfort that is so much more than the sum of its parts. Pureeing a small portion of the soup gives the soup a luscious creaminess, but maintains the hearty, rustic texture of the chunky potatoes and leeks. I can't explain exactly what makes potato leek soup so irresistable to me, but something about blending starchy, hearty potatoes and sweet, delicate leeks is absolutely transcendent. Your effort will be rewarded many times over with if you invest just a little bit of time and effort to make this delicious soup, as perfect for busy weeknight as it is for the first course at your Thanksgiving dinner.

 Potato and Leek Soup
from Gourmet, via Epicurious
serves 2, generously


the white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
1 tablespoon unsalted butter
1 1/2 cups water
1 cup chicken broth
1 pound boiling, potatoes
1/4 cup minced fresh parsley leaves
Salt and freshly ground black pepper

1. In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. 


2. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper.

Roasted Potatoes Colcannon with Eggs

I'm a sucker for nearly any roasted vegetable, but recently I've renewed my love affair with roasted kale. All it takes is heat, olive oil, and salt and pepper to transform that robust green into a delicious salty snack as satisfying as any potato chip. But as much as I've been enjoying the massive piles of roasted kale I've been eating, I wanted to incorporate roasted kale into a more complete dish, instead of just enjoying it on the side.

When my husband is hanging out with the guys and I'm tasked with only feeding myself dinner, occassionally I'll treat myself to some take-out or a meal out, but more often than not I'll still cook myself a nice, balanced (and usually vegetarian) dinner at home. This dish, loosely based on the traditional Irish Potatoes Colcannon, came together when I was using up all the odds and ends of produce I had before my first CSA pick-up, but I was so happy with it that I've already made it again since. Crispy, salty roasted potatoes and kale become absolutely decadent when swirled in a pool of delicious egg yolk from a poached or over-easy egg. Equally appropriate for breakfast or dinner, this dish will comfort you through the cold fall and winter days to come. Want to make it even more savory? Cook up some bacon, toss the kale and potatoes in the bacon fat before roasting, and crumble bacon bits over the top-almost nobody can resist the siren song of bacon. Like it a little spicy? A little dash of Sriracha is the perfect finishing touch.


Roasted Potatoes Colcannon with Eggs
serves 2

1 bunch kale, stems and ribs removed, leaves chopped
8 ounces potatoes, cut into approximately 1/2-inch dice
1 tablespoon extra-virgin olive oil, divided
Salt and freshly ground black pepper
4 eggs

1. Preheat oven to 400 degrees F and prepare two baking sheets with cooking spray. Toss kale with 1/2 tablespoon extra-virgin olive oil and salt and pepper to taste in a large bowl, then spread evenly on one of the prepared baking sheets. Repeat the process with the potatoes.

2. Place potatoes in the oven on rack in bottom third. After approximately 5 minutes, place the kale in the oven. Roast potatoes and kale, stirring periodically, until kale and potatoes are browned and crispy, about 20 minutes total.

3. Meanwhile, prepare eggs any way you like them (I recommend poached or over-easy). Divide kale between two plates, top each with half of the potatoes, and two of the eggs and serve hot.

Tuna, Potatoes, and Green Beans with Pesto

This recipe is my blend of the traditional Ligurian dish Trofie al Pesto and French classic Salad Niçoise. The farmers' market is full of beautiful small potatoes, fresh, crisp green beans, and big bags of fresh, fragrant basil, so this hybrid was just begging to be made. I bought green beans and potatoes specifically for this dish, but it is also a great way to use up leftovers. The hearty roasted potatoes and crispy green beans are brought together beautifully in fresh and rich pesto, becoming a complete meal with the addition of tuna. Although wonderful with still-warm vegetables, it is also terrific at room temperature and can be made ahead, perfect for summer meals. Subtract the tuna for a dynamite side dish, or combine just the tuna and pesto for a fresh new take on tuna salad. This simple, flavorful dish makes for an elegant summer dinner for two, a great dish to pack for a picnic or bring to a barbecue and is sure to become a new staple in your summer menu.

Tuna, Potatoes, and Green Beans with Pesto
serves 2

1.5 cups packed basil
1/4 cup extra-virgin olive oil
2 tablespoons finely grated Parmesan
1 tablespoon pine nuts
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
One 5-ounce can tuna, drained
8 oz. haricots verts, trimmed and steamed to crisp-tender
8 oz. baby fingerling or red potatoes, halved and roasted

1. Make the pesto: Process basil, oil, cheese, nuts, and garlic in a food processor until finely ground. Season with salt and pepper; set aside.

2. Divide roasted potatoes evenly between two plates or bowls and top with half of the green beans. In a separate bowl, mix tuna and pesto together thoroughly and place half of the tuna mixture on top of each plate. Serve warm or at room temperature.

Creamy Ranch Mashed Potatoes

Mashed potatoes are the ultimate in comfort food and after a dreary, snowy Monday I wanted nothing more than a plate full of comfort. But comfort food doesn't have to a be a nutritional disaster, as proven by this recipe for creamy ranch mashed potatoes from The America's Test Kitchen Healthy Family Cookbook. I had potatoes that needed to be used up as well as an ample supply of garlic and scallions and parsley bought for other recipes, so these potatoes were meant to be in my life. These potatoes are beautifully smooth and creamy with a wonderful freshness and contrast in texture from the scallions and parsley. It takes just a few simple extras to change plain old mashed potatoes into a special side dish that's sure to please the entire family.

Creamy Ranch Mashed Potatoes
from The America's Test Kitchen Healthy Family Cookbook
serves 4

2 pounds russet potatoes (about 4 medium), peeled and sliced 1/2-inch thick
Salt and pepper
1/2 cup 2 percent lowfat milk, warmed
1/3 cup plus 2 tablespoon low fat sour cream
2 tablespoons unsalted butter, melted
3 scallions, minced
2 cloves garlic, minced
2 tablespoons minced fresh parsley

1. Place the potatoes and 1 tablespoon salt in a large saucepan, add enough water to cover the potatoes by 1 inch, and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently until the potatoes are tender but not falling apart (the tip of a paring knife can be slipped into the center of a potato with no resistance), about 15 minutes.

2. Drain the potatoes and return to the saucepan on the still-hot burner. Using a potato masher, mash the potatoes until just a few small lumps remain. Fold in the milk, sour cream, butter, scallions, garlic, and parsley until just incorporated. Season with salt and pepper to taste and serve.

Winter Vegetable Shepherd's Pie

I picked up the final box from my winter CSA last week, so I have a bounty of vegetables that will last me clear into the new year. With so many vegetables to use up, I couldn't have asked for a more perfect recipe. This shepherd's pie is incredibly flavorful and hearty and was the perfect dinner on a snowy Monday evening. This is also a great entree to serve at a holiday dinner or winter dinner party with vegetarian guests and could easily be made vegan by substituting olive oil for butter when cooking the vegetables and a vegan shortening (like Earth Balance) for the butter in the mashed potatoes. But if you're like me and can't get enough dairy in your life, top the mashed potatoes with shredded cheese before putting it under the broiler.

The combination of vegetables are endless; I used Kennebec potatoes, one red onion and one yellow onion, parsnips, celeriac, and carrots, though I can think of many other wonderful combinations. My favorite brand of broth is Pacific Natural Foods, and I used their organic free range chicken broth, but their vegetable and mushroom broths would also make excellent choices. In general I prefer to use low-sodium commercial broths or stocks so I can adjust the salt level myself. Anytime a recipe calls for prepared broth and salt it is advisable to add less than full amount the recipe calls for to start because the saltiness of commercial broths and stocks varies widely.

Not only does this make a fantastic dinner, but the leftovers are absolutely superb the next day. While the texture is best fresh out the oven since the potato topping is nice and crispy, the flavors are even more developed.


Winter Vegetable Shepherd's Pie
adapted from Food and Wine
serves 4 to 6

2 pounds baking potatoes (about 4), peeled and cut into large pieces
1 1/2 teaspoons salt
3/4 teaspoon fresh-ground black pepper
1/2 cup milk
6 tablespoons unsalted butter
2 large onions, sliced
1 clove garlic, minced
4 cups sliced mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, fennel, cabbage, or celery root
2 carrots, sliced
1/4 teaspoon dried thyme
3 cups canned low-sodium chicken or vegetable broth or homemade stock

1. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.

2. Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.

3. Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.

4. Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.

Celeriac and Fingerling Potato Mash

When celeriac showed up in my CSA, I didn't have a lot of ideas beyond throwing it a bit pot of soup with lots of other root vegetables. But after I had an absolutely amazing celeriac soup with beef tongue pastrami-Worcestershire ragout, horseradish cream, and chives for the amuse bouche at L'Etoile this past weekend, I felt inspired to step it up a little. I've been really enjoying horseradish lately after making Mama Stamberg's Cranberry Relish as part of Thanksgiving dinner and this was the perfect opportunity to bring this ingredient into a dish again.

I chose to leave the skins on my potatoes, but you can peel them if you like. I personally like the more rustic texture and taste of the skins, but they're not to everyone's taste. I used fingerling potatoes because they are excellent for mashing, but there are many other varieties that would be excellent like Yukon Golds or red potatoes. Also not for everyone is prepared horseradish, but I think the astringent punch is great against the creamy fingerlings and distinctive celery root flavor. That said, this is dish is also excellent without it.


Celeriac and Fingerling Potato Mash
serves 6 to 8

2 pounds fingerling potatoes, scrubbed and halved or quartered (depending on size)
1 pound celeriac (celery root), peeled and cut into pieces roughly the same size of the potatoes
4 tablespoons unsalted butter
1/2 cup milk, half-and-half or cream
2 teaspoons prepared horseradish
Kosher salt
Freshly ground black pepper

1. Bring a large pot of water to a boil. Add potatoes and celery root and cook until tender, 18 to 22 minutes. Drain thoroughly, return to pot and mash to desired texture.

2. Add butter, milk and horseradish and stir to combine. Season to taste with salt and pepper and serve warm.

Red Skin Potato Mash

Mashed potatoes are a staple of Thanksgiving. I usually have the usual russets or Yukon golds peeled, boiled, and mashed with butter and milk which are always good, but this year I wanted something just a bit more special. I had my choice of fingerlings, which are great for mashing, or red potatoes, which aren't quite as suited for mashing, but I think have a bit more flavor, from my CSA box. With copious amounts of milk and butter, these potatoes are unbelievably creamy, beautifully contrasted in texture by the potato skins and scallions. I typically don't make mashed potatoes this rich, but for a special occasion like Thanksgiving, they are absolutely perfect.


Red Skin Potato Mash
from Food and Wine

6 pounds red potatoes, scrubbed and cut into 2-inch chunks
Salt
2 sticks (1/2 pound) unsalted butter, softened
2 cups warmed milk
2 scallions, thinly sliced
Freshly ground pepper

1. Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 25 minutes. Drain the potatoes and return to the pot.

2. Shake the pot over moderately high heat to dry the potatoes. Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated. Stir in the scallions, season with salt and pepper and serve.

Roasted Butternut Squash Chowder

This is a pretty darn good soup. It is not, however, the rich butternut squash chowder I was expecting. I was hoping for am almost creamy soup where butternut squash was the dominant flavor, but instead ended up with more light and nuanced soup filled with the flavors of myriad vegetables, particularly leeks. I absolutely adore Potage Parmentier, so the leek flavor was more than welcome and I really enjoyed the varied bounty of the farmer's market in my bowl (all of the vegetables in this soup were still available this past Saturday at the Dane County Farmers' Market). This soup requires a lot of prep work and is perhaps better suited to a weekend meal than the busy Monday night I chose to make it, but was a satisfying and healthy meal, a perfect start to the week. I served my soup with a crisp side salad and a hearty slice of Jim's Irish Brown Bread with butter, although I have included the link to Food and Wine's suggested accompaniment, Parmesan Croutons.

Cook's Note: I used aluminum foil instead of parchment paper to cover the butternut squash while roasted because my parchment paper (Reynold's brand) was only oven-safe to 420 degrees F.

Roasted Butternut Squash Chowder
from Food and Wine
serves 8

One 1 1/2-pound butternut squash
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon unsalted butter
2 leeks, white parts only, coarsely diced (1 1/2 cups)
1 Spanish onion, diced
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
4 celery ribs
2 carrots, halved lengthwise and cut crosswise 1/2 inch thick
1 parsnip, halved lengthwise and cut crosswise 1/2 inch thick
6 cups low-sodium chicken broth
1/2 cup dry white wine
1/4 cup chopped flat-leaf parsley
Parmesan Croutons, for serving

1. Preheat the oven to 425°. Cut the stem off the squash and carefully cut the squash in half lengthwise. Scoop out the seeds. Rub the cut sides of the squash with 1 tablespoon of the olive oil. Set the squash on a baking sheet, cut sides up, season generously with salt and pepper and cover with a sheet of parchment paper. Roast the squash for about 40 minutes, or until tender. Let the squash cool to room temperature. Scoop out the flesh and coarsely chop it.

2. Meanwhile, in a large, heavy casserole, melt the butter in the remaining 2 tablespoons of olive oil over moderate heat. When the butter begins to brown, add the leeks and onion and cook, stirring frequently, until the onion is translucent, about 4 minutes. Add the potatoes, celery, carrots, parsnips, chicken stock, wine and thyme and bring to a boil. Reduce the heat, cover partially and simmer until the potatoes are tender, about 20 minutes. Add the chopped roasted squash to the chowder; cover and simmer for 10 minutes longer.

3. Transfer one third of the soup to a blender and puree until smooth. Stir the puree into the soup and season with salt and pepper. Stir in the parsley and serve with the Parmesan Croutons.

Roasted Poblano-Potato Salad with Flaked Tuna

I'll confess, I do little more with tuna at home besides make tuna salad with mayo and relish. And while I'm not willing to give that up any time soon, a more adventurous tuna salad recipe is definitely a welcome change. This light, yet filling, salad comes together quickly; you can get most of the vegetables ready while the poblanos roast under the broiler, although you do have to wait for the potato, onion, and poblano mixture to come to room temperature before adding the cilantro and tuna (I used this time to make an apple crisp, as unlikely a dessert pairing as that might be). I opted not to serve this salad over lettuce, thinking of it more as a main-dish potato salad, although it would also be delicious over greens. If poblanos are too hot for you (I think they're the perfect level of spicy), substitute roasted red bell peppers, which can be purchased already prepared, though I'd strongly recommend roasting them yourself if you have the time.

Roasted Poblano-Potato Salad with Flaked Tuna
from Mexican Everyday by Rick Bayless
serves 4

2 fresh poblano chiles
4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes, each cut into 1/2-inch pieces
Salt
1/3 c. vegetable or olive oil
1 medium red onion, sliced 1/4-inch thick
3 T. mild vinegar (I like rice or champagne vinegar)
1 t. crumbled dried oregano, preferably Mexican
1/2 t. ground black pepper
One 7-ounce can or pouch cooked tuna, drained if canned
1/2 c. chopped cilantro
Romaine, Boston/butterhead or Bibb lettuce, for serving

1. Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for the open flame, about 10 minutes for a broiler. Place in a bowl, cover with a kitchen towel and let cool until handleable.

2. Meanwhile, scoop the potatoes into a microwaveable bowl. Sprinkle with a teaspoon of salt and toss. Cover with plastic wrap and microwave on high for 4 to 5 minutes, until completely tender. Leave covered.

3. Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles to remove  bits of skin and seeds. Cut into 1/4-inch strips.

4. Heat the oil in a large (10-inch) skillet over medium-high. Add the onion and cook, stirring frequently, until richly golden but still crunchy, 4 to 5 minutes. Remove from the heat and stir in the vinegar, oregano, black pepper, and poblano strips. Stir well, then pour the  mixture over the warm potatoes. Let cool to room temperature, then gently stir in the tuna and cilantro.

5. Arrange the lettuce leaves on dinner plates. Spoon a portion of the salad mixture down or into the center of the leaves. Drizzle any dressing that's collected at the bottom of the bowl over the greens, and serve.

Green Bean and Potato Salad

Green bean and potato salad is a very common dish this time of the year. Green beans are making their first appearance at the farmer's market, as are tiny new potatoes. There are a lot of recipes out there, but I couldn't find one I particularly liked so I went ahead and created by own with ingredients I had on hand. I served this alongside Great Lakes Links smoked whitefish sausage I cooked on the grill.

Green Bean and Potato Salad

2 lbs. small red potatoes
1 lb. green beans, trimmed and cut into 2- to 3-inch pieces
1/2 c. light mayonnaise (I use Whole Foods 365 brand)
2 T. Dijon mustard
2 T.  rice vinegar
1/4 c. chopped white onion
1/2 c. packed finely chopped parsley
Freshly ground salt and black pepper

1. Place potatoes in a large pot and add enough cold water to cover the potatoes by at least a couple of inches. Bring the water to a boil and cook until potatoes are fork tender, 10 to 15 minutes, depending on the size of the potatoes and your personal preference. Drain and rinse under cold water. Cut potatoes into quarters (or more pieces if you used large potatoes) and place in a large bowl.

2. Bring another pot of water to a boil and add the green beans. Cook for 2 to 3 minutes or until beans are bright green and crisp-tender. Drain and rinse under cold water. Add to bowl with potatoes.

3. Add mayo, mustard, vinegar, and onion to a bowl and stir to combine. Season to taste with salt and pepper.

4. Pour dressing over potatoes and green beans and stir thoroughly to coat. Top with fresh parsley and toss to combine.

Lemongrass and Ginger Potato Salad

Although I like potato salad, it isn't the first side I go for at a cookout, partly because the mayonnaise base is so heavy. This potato salad is dominated by the flavor of the potatoes, instead of the heavy mayonnaise flavor that dominates so many potato salads. As per usual, I got my potatoes and green onions at the farmer's market and this dish does them justice.

Lemongrass and Ginger Potato Salad
from Cooking Light, June 2010

yields 6 servings, about 1.5 c. each

If you can't find lemongrass, substitute 1.5 t. grated lemon rind and 1 t. fresh lemon juice.

2 lbs. red potatoes, cut into 1-inch pieces
2 T. rice vinegar
1.5 T. dark sesame oil
4 t. minced peeled fresh lemongrass
1 T. water
2 t. grated peeled fresh ginger
3/4 t. salt
1 jalapeno pepper, minced
1/3 c. thinly sliced green onions
2 T. chopped fresh cilantro

1. Place potatoes in a medium saucepan, and cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are tender. Drain.

2. Combine rice vinegar and the next 6 ingredients (through jalapeno) in a large bowl, stirring well with a whisk. Add potatoes to lemongrass mixture; toss gently to combine. Cool completely.

3. Sprinkle potato mixture with green onions and cilantro; toss well to combine.

Roasted Fingerling Potatoes with Seasoned Salt

Tonight our dinner was nearly completely local, which I'm rather proud of. I was able to make a meat-and-potatoes dinner that is my husband's favorite kind of meal from nearly total local sources. We had cheeseburgers made with organic, grass-fed ground beef from Grassy Way Organics with local Hook's smoked cheddar cheese, local greens and tomatoes from the farmer's market on whole-wheat buns from Clasen's Bakery (which is right to where I work) and roasted fingerling potatoes (from the farmer's market). Although I don't know where the bakery gets its ingredients (and they're probably not local) and our condiments were not local, I feel pretty good about what I put together for dinner.


If you are able to spend the money, I highly recommend spending the extra money for grass-fed beef. Grass-fed meat tastes...well, more meaty. I was able to buy two pounds of grass fed beef for only $4/pound at the farmer's market. I wasn't quite ready to spend $17.50/lb for steak, so I started with a something very affordable. I'd rather spend more money for a small amount of really high-quality local meat than have unlimited cheap ground beef and factory farm chicken breasts.
  
Roasted Fingerling Potatoes with Seasoned Salt
from The Martha Stewart Living Cookbook: The New Classics

A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole.

2 t. coarse salt
1/4 t. freshly ground pepper
1/4 t. finely chopped fresh thyme
1/4 t. finely chopped fresh rosemary
1.5 lbs. fingerling potatoes, scrubbed
1 T. extra-virgin olive oil

1. Preheat the oven to 400 degrees F. Heat a large oven proof gratin dish or skillet in the oven 15 minutes. Combine the salt, pepper, thyme, and rosemary in a small bowl.

2. Toss the potatoes in a medium bowl with the olive oil. Sprinkle generously with the seasoned salt mixture, and arrange the potatoes in a single layer in the preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from the oven, and serve hot with additional seasoned salt on the side.

Cauliflower and Potato Curry

This recipe is one of my husband's favorite foods, which surprised me at first since he tends to be a bigger fan of traditional "American" fare, like casseroles, as opposed to ethnic food (although he likes that too). I picked up some cauliflower on sale last week and decided to make this since we haven't had it in quite some time. This recipe makes a ton of food and will provide at least a couple of lunches and a couple of dinners for the both of us. It's a great dish to make if you're having a lot of people over. And, although I didn't realize it at the time because I'm not remotely religious, this is a good dish for Ash Wednesday and Lent because it is vegetarian (and vegan too, if you use vegetable oil).

Cauliflower and Potato Curry
from The Joy of Cooking

1 cauliflower, 2 to 3 lbs, cut into florets
2 medium boiling potatoes, peeled and cut into 1/2-inch cubes
1 large tart apple, peeled, cored, and diced
3 large garlic cloves
One 2-inch piece fresh ginger, peeled and sliced
2 hot chile peppers, such as jalapeno or serrano, seeded and sliced (optional)
1/4 c. vegetable oil, clarified butter, or ghee
2 medium onions, coarsely chopped
2 T. curry powder
1 T. all-purpose flour
One 14-ounce can unsweetened coconut milk
1/2 c. water or vegetable or chicken stock or broth
1 t. salt
One 16-ounce can chickpeas, rinsed and drained
10 to 12 ounces spinach, stemmed, washed, and torn into pieces OR one 10-ounce package frozen peas
Salt
Black pepper
Cooked rice
Golden raisins (optional)
Chopped cashews (optional)

1. Cook the cauliflower for 5 minutes in a saucepan of boiling water. Remove from the water with a slotted spoon and transfer to a bowl. Add cubed potatoes to boiling water and cook for 5 minutes. Drain, rinse under cold water, and drain well again; transfer to the bowl of cauliflower.

2. Process apple, garlic, ginger, and chile peppers in a food processor until minced but not pureed. Set aside.

3. Heat vegetable oil in a Dutch oven over medium heat. Add onions and apple mixture and cook, stirring, until the onions are softened and starting to color, 5 to 7 minutes. Add curry powder and flour and cook, stirring, for 3 to 5 minutes to lightly brown the curry powder and flour.

4. Add coconut milk, water, and salt. Bring to a boil over high heat, stirring, then add the reserved cauliflower and potatoes and chickpeas. Reduce the heat to medium, cover, and cook for 15 minutes. Stir in spinach, cover, and cook until wilted, about 3 minutes.

5. Season with salt and pepper to taste. Serve over cooked rice and garnish with golden raisins and chopped cashews, if desired.

Potage Parmentier

I often spend at least an hour on Saturday watching cooking shows on Create (the 3rd PBS channel). This past Saturday had a soup theme and Jacques Pepin and Julia Child made a few variations of leek and potato soup on Julia and Jacques Cooking at Home. They couldn't stop talking about how good it was, despite being so simple. I decided to pull out my copy of The French Chef cookbook (which I got at a library sale for only $0.50 a few years ago) and browsed through the recipes from the soup show of that TV series. I decided to make potage parmentier because it is the base for a few well-known soups like vichyssoise and watercress soup and I always like to start with the basics. Julia and Jacques were absolutely right-this soup is fantastic, especially considering how simple it is. How could I ever doubt them? Once warmer weather returns I plan on making vichyssoise as it is a soup traditionally served cold.

The most flavorful and onion-y part of the leek is the white part, so use as much of that as you can; I wouldn't recommend using any of the dark green part for the soup (light green is still okay). I used the white and some of the light green part of two leeks to get the 3 cups for this soup. Leeks are also full of dirt, so wash them really well before using them. I cut mine into pieces before washing to get as much dirt out as possible. Yellow onions can also be used in place of the leeks.

There are also pressure cooker instructions for this recipe; I have not included them here. As with most soups, they should be served with a piece of crusty bread, like French Bread.


Potage Parmentier
from The French Chef Cookbook by Julia Child

3 to 4 c. peeled potatoes, sliced or diced
3 c. thinly sliced leeks or yellow onions
2 quarts water
1 T. salt

 

1/3 c. heavy cream or 2 to 3 T. softened butter
2 to 3 T. minced parsley or chives

1. Combine the vegetables, water, and salt in a 3- to 4-quart saucepan. Simmer, partially covered, for 40 to 50 minutes or until the vegetables are tender.


2. Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. Set aside uncovered until just before serving, then reheat to a simmer.

3. Final Enrichment. Remove from heat just before serving, and stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with herbs.

Parmesan Potato Wedges

This recipe is one of my go-to sides for burgers and sandwiches, partly because it's quick and easy, and partly because they are really delicious. I always have the ingredients on hand and it requires little prep work, so it's a great last-minute side.

This recipe says to prepare one baking pan, but I always seem to end up using two.

Parmesan Potato Wedges
from The Better Homes and Gardens New Cookbook

6 medium baking potatoes (about 2 lbs)
1/3 c. butter, melted
1 clove garlic, minced
1/4 c. grated Parmesan cheese
1/2 t. Italian seasoning, crushed
1/4 t. salt
1/8 t. black pepper

1. Line a 15x10x1-inch baking pan with parchment paper or foil; set aside. Cut each potato lengthwise into eight wedges. In a large bowl stir together butter, garlic, Parmesan cheese, and Italian seasoning, salt, and pepper. Add potato wedges and stir to thoroughly coat. Place the wedges on the prepared baking pan.

2. Bake, uncovered, in a 425 degree F oven for about 30 minutes or until tender.

Hamburger Pie

This recipe is similar to my last one: complete meal in one dish (has protein, starch, and vegetables), is simple but satisfying, and helps me make more room in my freezer and cabinet for all the supplies I'll be picking up for Christmas dinner this week.

Hamburger Pie
adapted from The Better Homes and Gardens New Cookbook

1.5 lbs potatoes, mashed or one 24-ounce package refrigerated mashed potatoes
1 pound lean ground beef
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can whole kernel corn, drained and rinsed*
1 can green beans, drained and rinsed*
1 10.75-ounce can condensed tomato soup
1 cup shredded cheddar cheese

1. Prepare mashed potatoes if necessary; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add salt and pepper. Stir in corn, green beans, and soup. Pour into a greased 2-quart rectangular baking or casserole dish.

2. Spoon mashed potatoes onto ground beef mixture and smooth into an even layer. Sprinkle cheese over potatoes. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

*Alternatively, you can use about 2.5 cups total fresh green beans and corn or frozen green beans and corn, thawed.