Tagged: potatoes
Vegetable Curry
This recipe, courtesy of one of our CSA members, is a great way to use up all of your late summer vegetables. Feel free to experiment with variations on the vegetables for your own take on this recipe. (more…)
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! (more…)
Potato and Swiss Chard Gratin
This recipe from The New York Times is a hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal. (more…)
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. (more…)
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. (more…)
Potato Salad with Arugula and Dijon Vinaigrette
This recipe, from the food52.com blog, serves 6-8 and comes together very quickly. It uses vinaigrette instead of mayonnaise, so the salad is refreshing and light. Give it a try! (more…)
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 much easier to prepare than french fries. Serves 4. (more…)
Potatoes
You may have noticed that the potatoes we get have had different hues of flesh. Potatoes actually come in a rainbow of colors, from yellow “Yukon Gold” to “Purple Peruvian”.
Potatoes technically are not roots. They are the swollen stems of rhizomes that we call tubers. The “eyes” of the potato are actually growth points. While potatoes have gotten a bad rap as carbohydrates, they are actually quite good for you. A single medium sized potato contains about 3.6 grams of protein, 3.6 grams of dietary fiber, 36 grams of carbohydrates, and between 33-50% of RDA of Vitamin C. (more…)
Tex-Mex Potato Cake
From the cookbook, Serving up the Harvest, here is an easy (especially if you have a food processor) recipe for all those delicious potatoes we’ve been getting. It is a good dish to have in your arsenal as it is very quick to make, holds up well during a buffet, travels easily to block parties or potluck dinners, and can be made ahead and reheated. What’s not to like about that? The recipe serves 6-8. (more…)