Tagged: potatoes

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.

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.

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...

Too Blue for You Mashed Potatoes

“Too Blue for You” Mashed Potatoes

Blue potatoes may look a little strange, but they are delicious!  These potatoes have a meaty flesh that is great for mashing.  The blue color will fade a bit as they cook.  This recipe...

Sleepy Lettuce Soup

Sleepy Lettuce Soup

Had enough salad for the season?  You can add your lettuce to a soup.  This recipe is from the book “You Are What You Eat” by Dr. Gillian McKeith.

Celery Root Bisque

Celery Root Bisque

With fall definitely in the air, here is an earthy soup that can readily be doubled and frozen for even chillier days (or nights) ahead. As presented from cooks.com, serves 4.

Simple Broccoli Soup

Simple Broccoli Soup

This simple soup is equally good hot or cold; with the temperatures climbing well into the 80s and 90s this week, it is quick and easy to make on the stove. You can readily...

Creamy Purslane Potato Salad

Creamy Purslane Potato Salad

The website, www.prairielandcsa.org, had links to a few recipes using purslane, which has a rather limited culinary following. This one, taken from The Wild Vegan Cookbook , sounded reasonable (and easy) enough, if you...

Zucchini Potato Fritters

Zucchini Potato Fritters

Ingredients 2 medium zucchini 2 medium baking potatoes, peeled 1 medium onion 1 cup flour 1—1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 egg, lightly beaten Vegetable oil for cooking