Tarragon Potato Crisps

Calling these potato "chips" seemed like such a shame because they are so fantastic and really more classy than something you would get out of a bag, the bonus is that you know exactly how these are prepared so you don't have to second guess the quality or the ingredients.  Serve with mussels or burgers or anywhere else you would have delicious frites!  

Serves 2

3 medium(ish) yukon gold potatoes
1/4 cup olive oil
3 sprigs tarragon, removed from stems and chopped
salt/pepper

1. Preheat broiler on oven.  Peel potatoes.
2. Thinly slice potatoes and place in a bowl.
3. Pour olive oil over the potatoes and use tongs to evenly coat the potato slices
4. Line two cookie sheets with parchment paper.
5. Evenly place potato slices on the parchment; they can overlap slightly but it is best if they are alone.
6. Place in the oven and cook until browned, this can take about 10 minutes, but check every few minutes to make sure nothing is burning.
7. Remove from oven and place in a bowl lined with a paper towel.
8. Top with tarragon and sprinkle with salt (plus pepper if you are so inclined).  Eat immediately!

Celery, Raisin and Garbanzo Bean Salad

I needed a protein heavy snack one afternoon and put this together based off something I saw on the menu for "Tavolata".  I've never had their version of the salad, but if it is anywhere near as good as the one I made (and chances are it is better) than I can't wait to get there for a dinner.  If you have pickled celery lying around (we did) then I definitely encourage you to swap it in for the regular raw celery.

Ingredients

1 stalk celery (finely diced)
1 15 oz can garbanzo beans
1/2 cup raisins
2 tablespoons olive oil
2 tablespoons lime juice
pinch of salt to taste

1. Combine all ingredients in a small mixing bowl and stir to coat evenly.  Serve immediately or let the flavors marinate for an hour or so.

Goat Cheese and Basil Stuffed Mushrooms

I've never made a stuffed mushroom recipe before and it was surprisingly easy.  I don't know what I was so worried about (maybe removing the stem from the cap?).  These are a great meat free alternative in a tapas style dinner.  Served with cheese, good bread and olives you have a really special dinner that isn't too heavy on a summer night.  I can imagine endless possibilities with different fillings, so if you don't have exactly what is in this recipe, use whatever you have on hand.

Ingredients

16 cremini mushroom caps, stems removed
1/2 cup bread crumbs
1/2 cup goat cheese
1 teaspoon salt
1 teaspoon black pepper
16 basil leaves thinly sliced
2-3 cloves garlic
1/4 cup sun dried tomatoes
3 tablespoons olive oil

1. Preheat oven to 400 degrees.  Lightly oil a cookie sheet.
2. Place mushroom caps on the cookie sheet with the stem side facing up.
3. Combine bread crumbs, goat cheese, salt, pepper, basil, garlic and sun dried tomatoes in a bowl and mix until goat cheese is well incorporated
4. Drizzle 2 tablespoons of olive oil over the mixture and stir to combine again
5. Using clean hands, stuff each mushroom cap with an equal amount mixture.  Don't be afraid to overstuff as it will look nice to have the filling browned on top in the oven.
6. Place in the oven and cook about 18 minutes until tops are golden brown and mixture is heated through.
7. Serve (devour!) immediately

Sauerkraut

I resisted this for so long and I'm so happy I finally gave in.  I thought for sure this would smell up the house or cause some crazy bacteria growth, but actually, homemade sauerkraut is officially a winner in my book.  Insanely easy and delicious on hot dogs (think upcoming BBQ holiday), sandwiches, salads, etc. you definitely have to give this a try.  The biggest thing here is to get a container that can hold all the ingredients. We used a large plastic container and draped a clean dish cloth over it to keep dust, etc. out.

Ingredients for 1 lb sauerkraut

1/2 head of cabbage, thinly sliced
2 carrots, peeled and thinly sliced
1 jalopeno, seeded and thinly sliced
1 tablespoon oregano
1 tablespoon red pepper flakes
3 tablespoons salt

1. Thinly slice all the veggies and add to the plastic or ceramnic container you will store the kraut.  A 2 gallon container is plenty big enough.
2. Add oregano, red pepper flakes and salt to the veggies and stir very well to coat
3. Place a smaller tupperware filled with water on an extra cabbage leaf to create a barrier.  Once the salt starts to extra the liquid from the veggies, it will eventually cover this and protect the kraut from bacteria.  If you don't have it covered by about 1 day, you can add water to cover the veggies.
4. Let sit at least four days to marinate
5. As you want to eat it, remove it from the container and serve.

Lentil "Tacos" with Greek Salsa

I love any excuse to eat lentils and feta cheese....when putting together dinner I had an idea to make a lentil "taco night" and these were the result!  You could do any type of topping you would normally eat with Greek or Indian food and make your own "taco" bar.  This time of year I like to chop one or two small potatoes into the lentils to give them some substance...you can take it or leave it depending on your preference.

Lentil base

1/2 cup dried lentils
2 small yukon gold potatoes peeled and diced
1 cup water
salt to taste
1 tablespoon olive oil

Greek Salsa

1/2 can finely chopped tomatoes, drained
10 kalamata olives, pitted and chopped
2 tablespoons fresh oregano finely chopped
Red pepper flakes to taste (optional)
1 teaspoon balsamic vinegar (optional)

Other toppings

Fresh kale (washed and torn into bite size pieces)
Raw salad or sweet onion (thinly sliced)
feta cheese (this is NOT optional)

Since it is a taco it must be served in a pita pocket so make sure you have a package of those.

1. Combine lentils, potato and water in a pan on the stove.  Cook until all liquid is absorbed.  Make sure the potatoes are diced about bite sized so they can cook.
2. Meanwhile make the salsa.  Combine drained tomatoes, chopped olives, oregano and red pepper flakes.  Set aside.
3. Prepare toppings (i.e. wash kale, slice onion)
4. When lentils are done remove from the heat and add olive oil and salt to taste. Give each person a pita pocket and have them create their own Greek taco!

Mini Greek Salad

The other day I got these amazing lemon cucumbers in my farm share and a plethora of basil.  With a bit of feta and olive oil I made this incredibly refreshing salad.  You could easily substitute regular cucumbers in place of the lemon cucumbers.

Ingredients


2 medium lemon cucumbers (about 2 cups chopped)
12-14 leaves of basil thinly sliced
1/4 cup crumbled feta
olive oil to taste
salt to taste

1. Combine chopped cucumbers, basil, feta in a bowl and then drizzle olive oil and sprinkle salt to top!

Grilled Radicchio with Goat Cheese

Inspired by a log of goat cheese and fresh radicchio (a cousin of chicory leaf) I created this super quick and delicious appetizer that can go with grilled chicken or be served on it's own.  These are best cooked on a hot grill but can also be cooked under the broiler for 2-3 minutes per side if preferred.

Ingredients

1 head of radicchio (the outermost leaves removed)
5 oz. goat cheese
Olive oil
salt

1. Carefully peel each individual leaf off of the radicchio bulb.
2. Wash under cool water and gently pat dry with a paper towel
3. Sprinkle goat cheese evenly in the "cup" of the leaf
4. Roll the leaves to form a protected pouch for the goat cheese and secure with a toothpick
5. Drizzle with olive oil and sprinkle with salt
6. Heat grill
7. When grill is hot carefully place the radicchio on the grill and cook 2 minutes per side until green is wilted
8. Remove from grill and serve!

Zucchini Fritters

This recipe can be made with a variety of shaved vegetables (including the potato!) but I chose to make it with carrot and zucchini to appreciate the summer flavors.  Serve with a creme fraiche or sour cream topping.

Ingredients


3 medium zucchini washed and then shredded (against a cheese grater)
1 medium carrot washed, peeled and then shredded (against a cheese grater)
salt/pepper
1 large egg
3/4 cup flour
olive oil

1. Put shredded veggies in a colander in the sink and add salt.
2. Stir to incorporate and leave to drain for at least an hour
3. When veggies are drained move to a mixing bowl
4. Add a dash of pepper to the mixture
5. Mix an egg and then toss with the veggies
6. Add flour to mixture and stir to coat
7. Form into small patties and set aside
8. Heat a pan and add olive oil to the pan to cover the bottom
9. When oil is hot add fritters being careful not to crown them
10. To ensure a good crust forms, don't turn over for at least four minutes
11. When brown flip to the other side and repeat cooking time
12. Remove from the oil and place on paper towels.
13. Serve immediately

Fava Bean and Potato Salad

You could basically call this the "everything but the kitchen sink" potato salad.  I really tried to use inventive and different ingredients here for a fresh take on potato salad.  You will never buy pre-made potato salad at the store ever again!  I used purple potatoes in this recipe for added color!

Ingredients


1 zucchini (cut into inch thick rounds and then cut into half moons)
1 lb fava beans
1 lb new or yukon potatoes
10 oz creme fraiche
4 or 5 healthy springs of dill (chopped)
One salad onion or sweet onion (such as Walla Walla variety) thinly sliced

1. This recipe has three main steps.  Boiling the fava beans and zucchini is the first.  Heat a large pot of salted water on medium high heat, when boiling add fava beans and set timer for 2 minutes.  After two minutes is done, add zucchini and cook another 1 1/2 minutes
2.  Immediately remove from heat and using a slotted spoon, put veggies into a colander in the sink and run cold water over them for 2 minutes
3. Return pot of water to stove and reheat to boiling, then add potatoes and cook for 20 minutes (depending on how thick they are you might need to go 25)
4. Congrats you are done with two of the steps!
5. Next you need to shell the fava beans.  They should be in a long pod and to open you can carefully cut a slit in the bean with a small knife
6. Remove the beans from the pod and set aside and discard the pods
7. When you have accumulated the beans, now you have to squeeze out the actual bean from within this outer layer.  Once you try this you will know exactly what I'm referring too.  Be careful as these are slippery and can easily fall down the drain!
8. Set the beans in a dish and discard the husks
9. At this point the potatoes should be done
10. Drain them and turn them into a mixing bowl
11. Add the thinly sliced onion, the zucchini, beans and dill and stir to coat
12. Finally add the creme fraiche and stir to coat all of the veggies
13. Salt and pepper and enjoy!!

Red Potato Bliss!

I love potatoes and butter and salt.  Simply put those there are carb bliss.  Here is a recipe you will use as a side dish (or even a main) for the rest of your life!  It is too easy and delicious so please do me this one favor and make this dish!  Mint and potatoes are actually a great combo, but if you want to substitute another herb, you can do almost anything!

Makes 1 potato (double, triple recipe as needed)


Ingredients


Medium red potato (about the size of a baseball)
1/2 tablespoon real butter (Farmer's Market if possible!)
1 heaping spoonful sour cream or creme fraiche
5 mint leaves chopped or torn
salt/pepper

1. Pierce potato several times with a fork.
2. Put in the microwave and cook about 6 minutes for one potato (add 2 more minutes per each extra potato.)
3. Potato is done when you squeeze it and it feels perfectly soft
4. Remove from the microwave and cut open
5. Put butter, sour cream, mint, salt and pepper on the potato and serve!

Tri Colour Corn Salad

Here is the perfect side dish to surprise your friends at your next barbeque (Happy Memorial Day by the way!).  It's also great with grilled fish and could even be spooned on top of some chicken breast.  Use the freshest corn available and toast your success with this new side that will become a summer staple!

Ingredients

3 ears of corn (husked and corn cut off of the cob while raw)
Two roasted red peppers (from a jar)
One medium Anaheim chili
1 1/2 tablespoon sugar
Green onions
juice of a lime
salt/pepper

1.  Heat a saute pan with two tablespoons of olive oil over medium high heat.  When oil is hot, add corn and stir to coat with oil.
2.  Chop roasted red peppers and anaheim chili pepper (remove the seeds from the anaheim pepper)
3.  Add to the corn mixture
4.  Add sugar and stir into the veggies (you could easily omit this step if you want)
5.  Let veggies cook until they start to carmlize and brown (about 7-8 minutes)
6.  Add green onions, lime juice and salt and pepper to taste.
7.  Let cook for another two minutes and remove from heat and serve!