Category: Potatoes

This is a lovely variation on the classic potato leek soup that is blended and sometimes served cold. Serve this one piping hot with some croutons and parsley as garnish. You can also omit the bacon and use a vegetable stock if you'd like. ... Read more »

This root vegetable pot pie is a cook-with-what-you-have twist on a classic dish. It’s savory, delicious comfort food chock full of veggies. Use whatever combination of root vegetables you have on hand or prefer.  Serves 5-6  ... Read more »

  I'm always looking for good ways to cook collard greens and this curry really worked. My son typically likes greens but he'd much prefer them like this than as a plain, braised side dish. The key here is to cut them into really thin strips which contributes to the creamy texture of the finished dish.   ... Read more »

This vegetarian shepherd's pie is hearty and comforting, even without the traditional ground meat. There's a bit of prep and chopping involved but it makes a lot and is delicious as leftovers, so it's worth the effort. Feel free to get creative with the veggies you add to it.   Variations To make vegan, leave out sour cream/yogurt in the potatoes and use vegan butter or oil and an milk alternative If you'd like meat, substitute in ground beef or lamb for the lentils and add a dash of worcestershire sauce Get creative with your veggies - add in sweet potatoes, winter squash, chopped greens, green beans, corn, etc. ... Read more »

While there are many variations of borscht, this version using beets is closest to a traditional Ukranian borscht. It’s a delicious and hearty soup with a nice tang from the red wine vinegar. The soup isn’t necessarily quick to make, but it’s not difficult. If you want it to have the characteristic deep red color, make it a day ahead of serving. -inspired by simplyrecipes.com   Variations Make vegetarian by leaving out the beef and using vegetable stock. Add minced garlic for more depth of flavor If you’d like to skip the roasting step, simply add the chopped veggies to the pot once the meat is cooked and simmer until tender Vary the vegetables or amounts of vegetables based on what you have/prefer   Makes 6-8 servings  ... Read more »

This is simple comfort food and uses a lot of cabbage. Leftovers are delicious. You can adjust the quantity of potatoes and cabbage to suit your needs.   You could add lots of chopped parsley or oregano or basil or chives to the dish as you’re assembling it, before baking. You could use other vegetables. I imagine diced winter squash instead of the potatoes would be fabulous and very pretty. Sausage, bacon or any kind of leftover meat would be good. You can vary the cheeses, omit entirely, and so on and so forth!... Read more »

This is fantastic! The leftovers are excellent and it's simple to make. Spice it to suit your taste, use fresh or canned tomatoes, add fresh sweet and/or hot peppers, stir in a few mustard greens at the end. Just make it!... Read more »

  This is inspired by a recipe from Roots (by Diane Morgan) but is substantially different. It takes a while to bake but otherwise it’s very quick to pull together. This makes quite a bit but it makes a great main dish and is excellent the next day so it seems worth making the whole amount but by all means reduce the quantities if you like.  ... Read more »

Making homemade red curry paste will mean an extra trip to the store (which I usually avoid) but it’s worth it. The paste recipe below makes enough for about 3 meals (for 4-6 each) for my family’s spice-level. If you like mild-medium you may get more meals out of it. It keeps well in the fridge for 3-4 weeks. You can change the mix of vegetables to suit your taste/what you have on hand. You can use either leftover chicken from a roasted or poached chicken or add raw chicken to the curry.... Read more »

This is a lovely wintry soup with many possible variations. The only thing you must pay attention to is the blending. Ideally you push the vegetables through a strainer, which is pretty quick and easy when they're soft. If you use an immersion blender or other motorized device, blend very quickly and in short bursts. Don't worry about getting it perfectly smooth. Potatoes turn gluey very quickly when processed and gluey soup is sad!  ... Read more »

Italians are great at combining carbs! The leeks are a bit inauthentic (as is the cheese on half the pizza but my boys love cheese) but I think the leeks add flavor and a little moisture and help the potatoes turn out tender and silky.... Read more »

Fragrant, light yet complex, this Indian dish is beloved far and wide and varies from cook to cook. Scale it up or down or vary the ratios as needed. Just be sure to use plenty of garlic and ginger.... Read more »

This is a quick method  to dress up or vary simple roasted potatoes. Vary the spices to suit your taste and pantry. Scale this up or down as needed and increase the ratio of spice to potato for a more strongly flavored version.   Preheating your sheet pan will cook the potatoes more quickly and help them get crispy.... Read more »

This beautiful meals comes together quickly thanks to steaming the asparagus right on top of the potatoes. And you can substitute store bought mayo doctored with a little garlic and lemon juice for the aioli. ... Read more »

I grew up eating cabbage rolls and love them but rarely take the time to make them. This deconstructed version, if you will, is quicker and also delicious. You can season the meat however you'd like and change up the sauce to be heavier on tomato, etc. Here I used ground beef and a little bacon but ground pork or lamb would be good too. You can also add bread crumbs soaked in a little milk to the meat mixture for a lighter version.   Mashed potatoes would be great accompaniment but roasted or boiled do the trick as well.... Read more »

This is more template than hard and fast recipe. All potatoes are different, people have strong opinions about adding cold or hot milk/cream, smooth or more rustically mashed, etc. I particularly love adding turnips to my mash but they soak up less milk so adjust accordingly.   Just don't over beat/process potatoes. They'll get gluey and you'll ruin the whole thing. I always just mash by hand right in the pot.... Read more »

This is a fairly quick, flavorful simplified version of a Thai curry paste. You may have everything in your pantry already. I try to keep Makrut lime leaves in the freezer (I stock up if I see them in the store) but you can substitute a little lime and lemon zest for those, here. If you have galangal by all means use it instead of the ginger or use a combination.   The paste keeps in the fridge for up to 2 weeks and adds so much flavor to a quick curry. Use whatever vegetables you'd like and substitute chicken for the tofu, if desired.  ... Read more »

If you have a few minutes, toast whole cumin and coriander seeds in a dry skillet for about 90 seconds until toasty and pulverize in a mortar.   Variations You can substitute spinach or mustard greens here if you don't have sweet potato greens. Feel free to add some hot chilies, fresh or dried. ... Read more »

This is a lovely spring soup that you can adapt to use whatever alliums you have--green garlic, new garlic, garlic scapes, spring onions, scallions, leeks. I do not typically blend this soup but I'm sure it would be good that way too, a riff on potato leek soup. ... Read more »

I was aiming for a bright, springy and less soupy version of lentil soup and it worked. I try to use just enough water to have a luscious, silky but not soupy consistency. The amount of liquid absorbed will vary based on your potatoes and lentils and it will certainly be delicious if it's a bit soupier too. If you don't have mint use parsley, chives, or tarragon.... Read more »