Tagged: potatoes

Pan Fried Smashed Potatoes

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

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

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...

Whipped Parsnips

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.

Green Beans Au Gratin

Green Beans Au Gratin

This recipe for Green Beans Au Gratin, found on food.com, is a real crowd pleaser.  It’s a great comfort dish for big family meals and special occasions!  Serves 4.

Vegetable Curry

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...

Soupe Au Pistou

Soupe au Pistou

From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made...

Lettuce Soup

Lettuce Soup

Found on epicurious.com, this lettuce soup recipe is a great way to use the lettuce’s outer leaves and ribs, which usually go to waste.  Any kind of potato and any salad greens, including lettuce,...

Root Vegetable Gratin

Root Vegetable Gratin

This recipe, from Bon Appétit Magazine is a perfect way to use your fall root vegetables (feel free to substitute), and would make a great Thanksgiving dish.  Serves 8. The key to gratins is...

Two Potato Home Fries

Two Potato Home Fries

From Food Network Magazine, this recipe is easy and delicious and serves 4 as a side. You can substitute any of Farmer John’s white potatoes in lieu of the Yukons.  Skillet dishes like this...