Lentil and Roasted Root Vegetables with Miso-Parsley Sauce

Roasted Vegetables

1 pound potatoes

5 medium carrots, cut on the bias into 1-inch pieces

2 tablespoons olive oil

Lentils

1½ cups vegetable broth or water

1 cup French green lentils or regular brown lentils, picked through to remove debris and rinsed

Gremolata miso sauce

1 cup fresh parsley, gently packed

1 lemon, zested and juiced

4 garlic cloves, roughly chopped

1¾ teaspoon white miso

Pinch red pepper flakes

3 to 4 tablespoons olive oil

Freshly ground black pepper and salt, to taste

Roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Toss the chopped potatoes and carrots in 2 tablespoons olive oil and arrange them in a single layer on a (preferably rimmed) baking sheet. Bake for 35 minutes, tossing every 15 minutes, until the vegetables are tender and golden.

Cook the lentils: In a medium saucepan, bring the broth (or water) to boil and add lentils. Cover, reduce heat and simmer for 30 to 35 minutes, until tender. Drain the lentils, return to pot, remove bay leaf and cover.

Make the sauce: In the bowl of a small food processor or a blender, combine the parsley, lemon zest and juice, garlic cloves, miso and red pepper flakes. Blend the mixture while slowly drizzling in the olive oil. (If you don't have a food processor/blender, you could finely chop the parsley, press or mince the garlic cloves and whisk the ingredients together.)

Assemble the dish: In a large serving bowl, toss together the lentils, vegetables and sauce. Season with black pepper and salt to taste (miso is salty so you might not need much or any salt). Serve.

Lemon-Thyme Potato Salad

2# Red Norland potatoes

1/3 cup olive oil

2 Tbsp lemon juice

2 Tbsp minced thyme

1 Tbsp red wine vinegar

1 tsp lemon zest

1/2 tsp sea salt

1/2 tsp course ground pepper

½ onion, chopped fine

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper.

Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. 

Yield: 8 servings (3/4 cup each).

Kohlrabi and Potato Gratin

3 slices bacon (optional), cut crosswise into thin strips 

1.5 cups heavy cream

2 Tbsp sour cream

1 garlic clove, minced

1/2 tsp minced thyme

Salt and freshly ground pepper

1.5 lb german butterball potatoes sliced very thin

1 kohlrabi peeled and sliced very thin

Preheat the oven to 300°. Butter a 9-by-13-inch glass baking dish. In a small skillet, cook the bacon over moderate heat, stirring, until barely crisp, about 4 minutes. Drain on paper towels, then transfer to a large bowl. Stir in the heavy cream, sour cream, garlic and thyme. Season the cream generously with salt and pepper.  

Thinly slice the potatoes and kohlrabi, then add to the cream and toss to mix. Spread the potatoes, kohlrabi and cream in an even layer in the prepared baking dish and bake for 15 minutes. Increase the oven temperature to 325° and bake for about 1 hour and 15 minutes longer, or until the potatoes are tender and the top is browned. Let the gratin stand for 10 minutes before serving.

Indian-Style Sweet Corn Curry

3 tablespoons vegetable oil

1/2 teaspoon black mustard seeds

2 1/2 teaspoons cumin seeds

1 clove garlic, minced

1# red norland potatoes, cut into small dice

2-3 medium tomato, cut into small dice

4 tablespoons chopped cilantro

3 tablespoons chopped mint leaves

1-2  peppers chopped 

2 cups fresh corn kernels

1 can coconut milk

3/4 teaspoon salt

1 tablespoon lemon juice

Cayenne pepper, to taste

In a large pan, heat the oil over medium-high heat until shimmering. Add the mustard seeds and 1/2 teaspoon of the cumin seeds. Cook until the mustard seeds begin to pop, add the garlic and potatoes. Cook, stirring often, until the potatoes turn golden.

Add the tomato, cilantro, mint, and green chile. Cook for 1-2 minutes longer, then add the corn and stir to combine. Add coconut milk, salt, and lemon juice. Stir and bring to a simmer, then cover and cook until the potatoes are cooked through.

In the meantime, toast the remaining cumin seeds in a dry skillet over high heat until aromatic. Stir the toasted cumin seeds into the curry and season with black pepper and cayenne to taste. Serve immediately.

Indian Style Potato and Celeriac Latkes

2 celeriac roots, peeled with a knife

1 1/2 lb russet (baking) potatoes 

1/2 cup celery tops, minced

2 tablespoons fresh lemon juice

2-3 red onions, peeled and quartered

1/4 cup all-purpose flour

2 large eggs, lightly beaten

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon ground celery seeds

1/2 teaspoon mustard seed

2 tsp turmeric powder

2 tsp cumin powder

2 tsp chili powder

About 1 1/2 cups vegetable oil

Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Coarsely grate celery root into a bowl using a box grater.

Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.

Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.

Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, celery tops and remaining spices until combined well.

Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more. If latkes brown too quickly, lower heat to moderate. Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.

Grilled Napa and Potato Salad with Sesame Garlic Scape Dressing

1 head napa cabbage, washed and cut in half length wise

1 lb of Superior russet potatoes large, diced

¼ cup olive oil

Heat grill to medium-high

Toss potatoes in 2 tbsp of olive oil and season with salt and pepper

Seal in an aluminum foil pouch and place on the grill and cook until fork tender (roughly 20 minutes). Turn once (varies from grill to grill). Be careful when checking the potatoes. If your pouch has a good seal you are going to have steam try to escape when you open it. 

Lightly coat the napa cabbage in olive oil and season with salt and pepper. Grill face down for 3-5 minutes then turn over and grill for another two minutes. 

Remove from heat and allow to cool to room temperature then roughly chop into bite size pieces. 

Combine napa cabbage with the cooked potatoes and toss with dressing. 

Can be served warm or chilled. 

The Dressing

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons soy sauce or tamari (gluten free)

1 garlic scape minced

2 tablespoons honey or brown sugar

2 tablespoons peeled and minced ginger

1 teaspoon toasted sesame oil

Combine ingredients and blend well or shake vigorously

Green Bean and Potato Salad

1.5 lb of potatoes cooked until fork tender then chilled

2 cups of green beans cut into bite sized pieces

1 small red onion - small diced

2 Tbsp basil - chopped

The Dressing

1⁄4 cup balsamic vinegar

2 cloves chopped garlic

2 Tbsp fresh lemon juice

1 dash Worcestershire sauce

1⁄2 cup olive oil

2 Tbsp Dijon mustard

Salt and pepper

Sauté or steam the beans until their color brightens, then chill.

In a large bowl, combine the potatoes, dragon tongue beans, onion and basil.

Mix/whisk all the vinaigrette ingredients together.

Add in the Balsamic vinaigrette to the potato/bean mixture; toss well to coat.

Season with salt and pepper to taste.

Serve chilled or room temperature.

Grilled Corn and Potato Salad

2-3 ears of corn, husked

½ lb potatoes, sliced into quarter inch rounds

4 tablespoons olive oil, divided

½ cup (loosely packed) fresh basil leaves, large leaves torn

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

¼ teaspoon kosher or sea salt

Fresh cracked pepper to taste

Kosher salt, freshly ground pepper

Heat your grill to high.

Pack potatoes with olive oil, salt and pepper into a tightly wrapped piece of aluminum foil. You want to make sure the steam stays in to cook the potatoes quicker. Place on grill and rotate after about 7minutes. Should be ready in about 15 minutes, but varies depending on the grill temp.

Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. Place in fridge for 10 minutes to allow to cool. Remove potatoes from grill when tender and take out of foil. Let cool to room temp and place in bowl with corn.

Mix basil, EVOO, balsamic vinegar, salt and pepper into a bowl and whisk for good consistency. Give it a taste and adjust the seasoning if needed. 

Toss corn, potatoes and dressing together and serve.

Green Garlic and Potato Soup

This recipe is a play on the classic potato leek soup. Yukon golds are a medium starch potato meaning that they will have a good texture blended up into a soup without being too mealy and instead have a more creamy texture.  

I am sorry, but this is another one of those recipes that work well if you have an immersion blender. A blender will work just fine as well. 

1 pound potatoes

2 stalks of green garlic (chopped)

¼ cup cream

2 Tbsp butter

Water

Salt and pepper to taste

Dice the potatoes and put cold water on them. Just enough to cover them and put on the burner at a med-high heat. I leave the skins on because I like the fiber and I don’t like peeling. If you want to peel the potatoes, that’s fine too. The reason you start with cold water is by slowly bring the water up to boiling temperature you will be able to leach out the starch into the water. This will help thicken the soup when you blend it. Keep an eye on the pot because it will try to boil over on you. 

While the potatoes are boiling, add 2 Tbsp of butter to a separate pot. Once the butter melts, add the chopped garlic. Cook this over medium heat. You are just going to sweat the garlic; you don’t want to brown it. If it browns, it’s ok. That’s just creating more sugars. Once the garlic is aromatic and starting to get translucent, remove from the heat. 

When your potatoes are fork tender, remove from heat. Bring the garlic pan back up to medium heat and start to add the potatoes with some of the cooking water, one ladle at a time. Make sure to get more potato than water. Once all of the potatoes are into the garlic pan, They should be pretty much falling apart. Turn off the burner and blend the soup. Make sure you err on the side of too thick of a mixture because you can always make it thinner if you need to. If the consistency looks appropriate to you, add your cream and then season with salt and pepper to taste.  

German-Style Potato Salad

1.5 pounds halved small potatoes

1/4 cup olive oil

1/2 chopped onion

1/4 cup apple cider vinegar

4 sliced scallions

2 tablespoons chopped fresh dill, separate about ½ tsp of flowers.

1 teaspoon toasted caraway seeds 

Salt

Pepper

Cover 2 pounds halved, small, waxy potatoes with cold salted water, bring to a boil, and cook until tender. Drain and transfer to a large bowl.

Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. The last minute, toss in dill flowers to draw out the flavor oils.

Remove from heat and mix in 1/4 cup apple cider vinegar.

Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.

German Potato Salad

3 cups diced peeled potatoes

4 slices bacon (optional) (If not using bacon, add 1 Tbsp. olive oil)

¼ cup pearl onion, diced small

1/4 cup white vinegar

2 tablespoons water

3 tablespoons white sugar

1 tablespoon Dijon mustard

1 teaspoon salt

1/8 teaspoon ground black pepper

Garnish with parsley

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

Place the bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, mustard, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Fried Potatoes and Peppers

½ cup canola or safflower oil (or enough oil to come up to about ¼ inch in your skillet)

1lb Carola potatoes 

2 long Italian peppers ribs and seeds removed, cut into 1-inch by 2-inch pieces.

Kosher salt or sea salt, to taste

Fill a large bowl halfway with cold water. Peel the potatoes and place them in the water as you go, to prevent discoloration.

Slice the potatoes thinly (⅛-1/4 inch thick), and place slices in the bowl of water, as you go. 

Drain the sliced potato in a mesh strainer and dump them onto a towel. Pat them dry. They will brown better if you get them nice and dry.

Heat oil in a large skillet (preferably cast iron) over high heat, until hot but not smoking. Add the potato slices and immediately toss them until they're all coated with oil. Let the potatoes cook, undisturbed, for 3-5 minutes, or until the bottom pieces look brown around the edges. Mound the peppers on top and add a pinch or two of salt. Flip the potatoes over with a spatula, so some raw potatoes and peppers are on the bottom of the skillet. Leave them undisturbed for another 3-5 minutes, until they are nice and brown on the bottom. Continue to brown and toss potatoes for 5-10 minutes longer, until about half of them are crisp and brown and the rest are soft and creamy.

Serve hot. Season to taste with salt

Fried Potato and Broccoli - Indian Style

1-2 heads of broccoli cut into small florets

1-2# potatoes- cut into thin half moons

1-2 onions, sliced thin

1/4tsp turmeric powder    

1 tsp red chili powder 

¼ tsp cumin powder 

Salt to taste

1 Tbsp cooking oil

¼ tsp mustard seeds 

1 tsp fennel seed

Wash the broccoli and chop it into small florets. You can use the stem of the broccoli spear also after peeling it.

Wash potatoes and slice into half moons roughly the same size as the broccoli florets.

Heat oil in the pan and add mustard seeds. When it begins to sputter, add the fennel seeds.

Add the chopped potatoes along with salt and pinch of turmeric.

Stir fry the potatoes over medium heat until they are half-cooked. You can cover with a lid for some time to cook it faster. Do not add water.

When the potatoes are partially cooked, add the broccoli florets and the onion. Stir fry over medium heat for 5 minutes until the broccoli turns dark green.

Now add the red chili powder, cumin powder. Reduce the heat and cook for another 2-3 minutes.

Curried Potatoes with Turnip Greens

1 bunch turnip greens - chopped

1 bottleneck onion - sliced  

½-1# Fingerling Potatoes cut into rounds or half rounds (your call as long as the size is similar so the cook time is the same)

2 Garlic Cloves minced

2-3 Peppers 

1 tsp Turmeric powder 

2 tsp curry powder

2 Tbsp coconut oil (can use any vegetable/cooking oil)

1 tsp Mustard seeds 

½-1 tsp dried chili flakes for heat 

Salt - to taste

Wash the turnip greens well and place them on a kitchen towel or stand the leaves in a bowl to drain the water off. Chop the leaves into thin strips.

Mince garlic and peppers together with dried chili flakes

In a large frying pan heat the oil and add garlic/pepper mixture and mustard seeds. Once aromatic, add the white onions, potato, turmeric and curry powder and add salt and sauté until onions becomes soft and translucent.

Cook with the lid off on medium heat until the potato gets cooked through, then toss in the greens and cover and cook until the leaves are tender. 

 Serve hot with rice

Curried Kohlrabi & Potato Latkes with Sambal Oelek Mayo

1-2 medium potatoes

1 kohlrabi bulb, peeled

1/2 red onion, peeled and trimmed

2 teaspoons chopped parsley

2 large eggs

1/4 cup unbleached all-purpose flour (or equivalent gluten free flour mix)

1 Tbsp curry powder

1 teaspoon kosher salt

Up to 1/4 cup vegetable oil or clarified butter

Sambal Oelek Mayo

1 tbsp. Sambal

½ cup Mayonnaise 

Coarsely grate the potato, kohlrabi, and onion in a food processor. Wring out any excess liquid from the vegetables by wrapping them in a clean, lint-free dish towel and squeezing it out.

Dump the drained vegetables into a medium bowl. Add the eggs, flour, parsley and salt and mix until combined.

Heat a large, preferably non-stick, sauté pan over medium heat. Add two tablespoons of vegetable oil or clarified butter. When hot, drop 1/4 cup sized dollops of the batter into the pan. Press down on the cakes with a spatula to flatten. Cook until browned, a few minutes. Flip and cook for a few more minutes.

Remove from the pan to a plate or a baking sheet. Repeat with remaining batter.

The pancakes can be reheated in a 350º F oven. Serve warm, garnished with Sambal Oelek Mayo.

Greens and Potato Stew with Spicy Sausage

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 bunch green kale or collard greens, center stems cut away, leaves thinly sliced

1 pound fully cooked spicy sausage cut into rounds

2 cups chicken broth

1 pound Carola potatoes, diced

1/2 teaspoon dried crushed red pepper

Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden, about 5 minutes. Add kale and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes.

Simmer soup uncovered until potatoes are tender, about 20 minutes.

Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer.

Mix in crushed red pepper. Season with salt and black pepper.

Caramelized Italian Onion and New Potato Gratin

2 Tbsp. unsalted butter

1 Tbsp. extra-virgin olive oil

2 cups red onion sliced

Kosher salt and freshly ground black pepper

1.5 lbs New Potatoes sliced thin

1-1/2 tsp. chopped fresh thyme

4 oz. grated Parmesan cheese (about 1-1/2 cups)

2 cups whole milk

Pinch freshly grated nutmeg

Position a rack in the center of the oven and heat the oven to 350°F.

Heat 1 Tbsp. of the butter and the olive oil in a 10-inch skillet over medium heat. Add the onions and cook without stirring until beginning to brown, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Reduce the heat to low and continue to cook, stirring and scraping the bottom of the pan frequently with a wooden spoon and spreading the onions evenly over the bottom of the skillet, until golden brown, 30 to 40 minutes. Add 1 Tbsp. water at a time if the onions begin to stick to the skillet. Set aside to cool.

Slice the potatoes into thin rounds (about 1/16 inch thick). Spread about one-third of the potatoes in the bottom of a 3-quart baking dish. Sprinkle with salt, pepper, and half of the thyme. Scatter half of the caramelized onions evenly over the potatoes, and top with one-third of the cheese. Make a second layer with half of the remaining potatoes. Sprinkle with salt and pepper, and top with the remaining thyme and onions. Top with one-third of the cheese. Top with a third and final layer of potatoes.

In a 2-quart saucepan, bring the milk to a simmer. Stir in the nutmeg, and then pour the hot milk evenly over the potatoes. Top with the remaining cheese. Cut the remaining 1 Tbsp. butter into small pieces and scatter on top.

Bake until the potatoes are tender when pierced with a knife and the top is golden brown, 1 hour to 1-1/4 hours. Cover loosely with foil if the top begins to darken too quickly. Let the gratin cool for 10 to 15 minutes before serving.

Bubble and Squeak

A British Style Comfort Food

1-2lbs potatoes diced

3 tbsp butter

1/2 bunch of scallions, sliced thin

2 cups cabbage rough chopped

2 cup Gold Zucchini grated

1/4 cup flour (if you are gluten free, using an All Purpose Gluten Free Flour Blend works as well)

Canola or Safflower oil for frying (roughly 1/4” on the bottom of a fry pan)

Salt and freshly ground pepper to taste

Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the cabbage and zucchini for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then cut as thin as you can.

Mix the cabbage and zucchini with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.

Heat a ¼” depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet keep in oven set to warm (175 deg F) until the cakes dry out a bit. Great to serve as a side to anything from the grill.

Adirondack Red Potato Hash with Bok Choy

1-pound Adirondack Red potatoes cut into 1/4-inch slices

2 tablespoons plus 1 teaspoon vegetable oil, divided

½ red onion, thinly sliced (about 1/2 cup)

1 bok choy, rinsed, dried, trimmed, and roughly chopped into 1/2-inch pieces

1 tsp red pepper flakes

Kosher salt and freshly ground black pepper

2 eggs

Fill a pot with just enough water to cover the potatoes and boil until just fork tender then strain and run cold water over the potatoes until the heat is removed. Set aside on a paper towel

Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over med-high heat. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes.

Add sliced onion and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add red pepper flakes and season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm

Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of hash and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish. If you like spicy.

Adirondack Red Potato and Kale Curry

1 tbsp vegetable oil

1 medium Red onion, chopped

3-4 garlic cloves, minced

2-inch fresh ginger root, minced

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

¼ tsp ground cayenne pepper

¼ tsp ground black pepper

4-6 paste tomatoes

1 Can chickpeas, drained and rinsed

1# Red Prairie potatoes, chopped into 1½-inch chunks

1 bunch kale, stems removed and chopped into small pieces

1 can coconut milk

Salt, to taste

In a small bowl, combine the spices (minus the salt) and set aside. In a blender, puree the whole tomatoes and set aside. In a large saucepan, heat the oil over medium-high heat and add onions with a small pinch of salt. Stir occasionally until onions are browned, 5-6 minutes.