Classic Ukrainian Borscht
This recipe for classic Ukrainian borscht was found at Natasha’s Kitchen food blog. This recipe is meatless, but you can add in cubed beef, broth, and bones to add more flavor. This soup takes...
Tagged: potatoes
Potato Leek Soup
Here is a reliable standby soup from Epicurious.com. It can be prepared ahead of time and kept in the refrigerator or frozen. Serves 4.
Herbed Summer Squash and Potato Torte
This recipe was originally from Bon Appetit magazine, and found on epicurious.com. It is easy to assemble by layering the ingredients (although the directions sound complicated!). The recipe makes two pans so eat one tonight and...
Pan Fried Smashed Potatoes
A simple, quick recipe from Gourmet magazine’s March 2009 issue. These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are...
Gorgonzola Potatoes and Peas
While there is nothing quite like freshly shelled peas eaten the day they are picked, if you absolutely MUST cook with them, here is a recipe from the “Simply Organic” cookbook.
Curried Acorn Squash and Apple Soup
Acorn Squash has a slightly sweet taste, which complements the sweetness of the apple and mild spice of the curry powder. Enjoy this acorn squash and apple soup with some crusty whole-grain bread. A...
Easy Fingerling Potatoes
Fingerling potatoes are quick and easy to prepare on the stove-top. Because of their size, they cook quickly, and don’t need to be peeled. Try any of these variations!
Roasted Potatoes, Carrots, Parsnips, and Brussels Sprouts
Sometimes, it is just too difficult to come up with a recipe for just one vegetable, so why not combine a bunch of them? This recipe is fast, easy, colorful and great if you...
Potato Salad with Arugula and Dijon Vinaigrette
This recipe, from food52.com, serves 6-8 and is perfect for outdoor parties as it can be served warm or at room temperature.
Whipped Parsnips
From the March 2013 issue of The Food Network Magazine, this recipe is easy, delicious, and serves 4 as a side. You can substitute yellow or red potatoes for the russet.