JUDI’S RECIPES – WEEK 22 OCTOBER 29, 2019

October 29, 2019

Hi Everyone,

We are nearly at the end of our season. Lovely fall vegetables are coming our way.

I hope you’re all coming to the potluck dinner on Tuesday, December 3. Families are welcome and you will have a great time!

It’s time to liven up our potato repertoire. How about a very simple but fancy presentation? It comes from the Hasselback Hotel in Sweden.

HASSELBACK POTATO FANS

Ingredients

4 medium potatoes

1/4 cup butter, melted

1 tsp salt

1/4 tsp pepper

1/3 cup shredded cheddar cheese

1/3 cup shredded Parmesan cheese

1 TBS each minced fresh chives, sage, and thyme

 

Directions

1. Preheat the oven to 425°. With a sharp knife, cut each potato crosswise into 1/8-in. slices, leaving slices attached at the bottom.

2. Fan potatoes slightly and place in a greased 13×9-in. baking dish.

3. Mix butter, salt and pepper, and drizzle the mixture over the potatoes.

4. Bake, uncovered, 50-55 minutes or until the potatoes are tender.

5. In a small bowl, toss the cheeses with the herbs and sprinkle over the potatoes.

6. Bake about 5 minutes longer or until the cheese is melted.

 

HELPFUL HINT:

This recipe can be used for sweet potatoes, too.

VERY HELPFUL HINT:

A wooden spoon can help you avoid cutting through the bottom of the potatoes. Position the spoon alongside the potato, then cut carefully until the blade hits the handle.

ANOTHER HELPFUL HINT

For a crispier potato, use olive oil instead of butter.

I hope you enjoy this dish through the winter.

Have a delicious week!

Best,

Judi

 

 

JUDI’S RECIPES – WEEK 21 – OCTOBER 22, 2019

OCTOBER 22, 2019

Hi Everybody,

Well, it’s pretty clear that summer is over, and nearly so is our CSA season. If you haven’t yet volunteered to help at the site , please do so. There are only 4 weeks to go and volunteer service for one shift is an obligation of your membership. Please help out. I think you’ll find it enjoyable.

On to the business at hand. This week we have a mixture of greens and fall root vegetables. Here’s a great recipe for roasting and serving those root vegetables.

ROASTED POTATOES AND CARROTS WITH HONEY, HERBS AND GARLIC

INGREDIENTS

For the Roasted Potatoes and Carrots

  • 1 lb carrots — peeled, and cut in half lengthwise, if they are thick
  • 1 lb small red potatoes — halved
  • 2 TBS extra-virgin olive oil
  • 1 TBS honey or pure maple syrup
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/4 tsp cayenne pepper — omit if sensitive to spice
  • 1 TBS chopped fresh rosemary
  • 1 clove garlic, minced

For the Honey Yogurt Sauce:

  • 1 cup nonfat plain Greek yogurt
  • 1 1/2 TBS honey

Instructions

    1. Place a rack in the lower third of your oven, then preheat the oven to 400 degrees. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray (or use baking parchment instead).

    2. Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, garlic and cayenne. Toss to coat, then spread into a single layer.
    3. Bake until the vegetables are browned in spots and tender when pierced with a small, sharp knife ( about 25 to 30 minutes), tossing halfway through. Sprinkle with rosemary and toss to coat.
  1. While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with yogurt on the side.

    HELPFUL HINT: If you are using a sheet of baking parchment, you can spray it with olive oil or butter it to prevent any of the vegetables from sticking. You can also use a Silpat mat, which has a nonstick surface. This makes cleanup much easier.

    Enjoy The vegetables. And have a delicious week! Best, Judi