Category: Potatoes

This is a classic Italian combination (sometimes beans and potatoes (diced fairly small are added to pasta with pesto – which you can certainly do as well though this recipe omits the pasta) and is wonderful either warm or at room temperature.   New potatoes (however many you want to use), scrubbed but not peeled and cut into medium chunks and gently boiled making sure not to overcook.   Green beans (however many you want to use) cooked in well-salted boiling water for 4 minutes, then drained and run under cold water to stop the cooking. Cut the beans into 2-inch lengths before or after cooking.    However much pesto seems appropriate to dress the vegetables somewhat generously, thinned with a little of the hot potato/bean cooking water. Be careful not too thin it too much though so add cautiously.    Toss everything together in a large bowl or platter. Taste and ddjust for salt and pepper. ... Read more »

Roast at 425 degrees a pan of fennel and torpedo (or other) onion wedges alongside some potatoes, all lightly coated in olive oil and sprinkled with salt. When tender and a bit caramelized, toss them in a mustardy dressing (whole grain mustard, red wine vinegar, olive oil, salt and pepper) and serve over some lightly dressed lettuce. chicory (escarole, sugarloaf, radicchio, frisee) of any kind is particularly good here Grill some sausages and you’ve got a substantial dinner. ... Read more »

–inspired by Around my French Table by Dorie Greenspan   I heavily adapted this dish from Dorie Greenspan’s wonderful book Around my French Table a few years ago with cauliflower and then I made it with Brussels sprouts and bacon and then with winter squash and sage. I remembered the technique when I had 25 minutes to get dinner on the table and happened to have fava beans, new potatoes, and basil on hand. It was fantastic.   Finally, as cookbook author Dorie Greenspan notes, “this is risotto” the way that finely sliced apples are carpaccio, which means not at all. . .” but the technique is just enough reminiscent of risotto that I appreciate the reference and continue to use it. My version might not be recognizable to Dorie but it’s a keeper in our household.  ... Read more »

--adapted from Plenty by Yotam Ottolenghi   These are a bit of work but are so delicious and pretty and combine typical CSA share ingredients--fava beans, beet greens/chard/spinach and potatoes.   Serves 4... Read more »

This is a classic flavor combination. Top with cooked, crumbled bacon if you feel like gilding the lily.  ... Read more »

Boiled potatoes and chives are a classic combination. And if you have new potatoes just boil them and toss them with salt, butter and chives for a simple, perfect, dish.  Here the potatoes are enriched with a little aioli, garlicky mayonnaise.... Read more »

  The chicory sweetens and intensifies when seared, grilled or broiled and is a delicious foil for the juices and tender meat of a roast chicken. You may well have a tried-and-true chicken roasting technique, however, if you don’t or just want a new, good, foolproof one, here you go. The butter and the 20-min “rest” in the oven with the door cracked are probably the two things that make this chicken memorable.... Read more »

This is a nice variation to plain roasted vegetables. One of my favorite things to do with these, once roasted and a bit cooled is to toss them with lots of parsley and/or arugula or escarole. Then add a bit more lemon juice and olive oil and make a big salad out of it. Quantities are approximations. Use however many vegetables you want in whatever ratio you want.   You could also serve these on top of a bed of sautéed chard or kale.... Read more »

  This is a CSA Heavy Hitter, recipe that is delicious with a great variety of vegetables and handy to turn to when you have a random assortment of things that need using up. This is delicious with kohlrabi, celery root, winter squash, potatoes, sweet potatoes, cauliflower, broccoli, carrots, turnips and pretty much any other vegetable that takes well to roasting. The quantity and combination of vegetables is completely up to you and you can easily scale the below recipe up or down. I sometimes like to add chickpeas to the vegetables, adding another dimension and texture. With a simple green salad and maybe a fried egg this is my idea of a perfect meal.... Read more »

--adapted very slightly from Tender by Nigel Slater   Savoy cabbage is very good in this traditional Portuguese soup but regular green cabbage or any kind of kale works just as well as does a combination of kale and cabbage. One fresh chorizo sausage (about 4 ounces) is enough to flavor this soup but if you have meat lovers at the table feel free to use two. You can substitute plain/Italian pork sausages if you don't have chorizo. If you’d like to make this without meat add 1 teaspoon smoked Spanish paprika (Pimenton) and another clove or two of garlic at the beginning. This soup is even better the next day even though it’s not going to win any beauty contests.   Serves 4... Read more »

  This is so simple and so good. I grew up eating variations of this dish in Germany. The quantities are all approximations. Use what you have, increase, decrease to suit your tastes and/or what you have on hand. The addition of caraway seeds makes it very typical but it’s lovely without  too. The sweetness of cabbage cooked this way is remarkable. Green, savoy and red cabbage are all good prepared this way. The cabbage is definitely my favorite part.... Read more »

I pulled together this dinner (as well as a green salad with a peanut dressing, using the same peanut sauce) in about half an hour for my hungry family after being out of town for the day. It once again goes to show that having a decently stocked pantry (I had spices, peanut butter, ginger, a lime, plain roasted peanuts and rice on hand) in combination with some fresh produce, can make for a wonderful, quick meal. And you can use a combination of vegetables. You could by all means use kohlrabi here as well. And you can boil the vegetables if you're even shorter on time just be sure not to overcook the broccoli.   If you have time to toast whole spices and pound in a mortar or quickly grind in a spice grinder by all means do so. The dish will be extra flavorful.... Read more »

--adapted from Super Natural Every Day by Heidi Swanson   This is a wonderful dish with bold flavors. When tarragon is in season it’s most wonderful with a bit of that but it’s perfect just with the parsley and capers or just parsley if you don’t have capers. If you don’t have capers but have anchovies, mash a couple up and add them to the dressing instead.  If you're short on time you can boil the potatoes and broccoli instead of roasting which is almost as spectacular. And  then you can cook the potatoes, broccoli and eggs all in one pot--for varying lengths of time though!     It’s practically a meal in one with the hard-boiled egg, potatoes, and broccoli but would be wonderful with grilled meat or fish or other veggies or some crusty bread and a simple green salad.... Read more »

  I like mixing diced boiled potatoes with a green salad and a creamy dressing. I make many variations but Batavian, Escarole, frisee or other more robust lettuces hold up particularly well here. You probably won’t need all the dressing for this salad. It keeps well for a few days so save for future use. And the tomatoes are completely optional.  ... Read more »

Potatoes from the CSA or farmers' market are a treasure. We may see all sorts of potato varieties, from Purple Viking to German Butterball to Yukon, Fingerling, Carola, Red or Russet. With the exception of Russets, the only floury variety in the list, they are pretty interchangeable.  Russets are good for hash and mashed potatoes and latkes and baked potatoes of course. The others are petter for gratins and salads and roasting as they keep their shape better and their texture is firmer.   Potatoes of course keep well though it's nice to eat new potatoes, with their thin, papery skins, as soon as possible. Never refrigerate potatoes. It breaks down their sugars and they actually spoil more quickly after being refrigerated. It is best to keep them in a coolish dark place. I rarely peel potatoes (really only for gnocchi and mashed potatoes). A good scrub is all they need and you can always cut out any blemishes but the skin is tasty and full of nutrients.   Most cuisines have potato dishes and there really is no limit to what you can do with them. They take well to most anything, save eating raw!... Read more »

This is a simple flavorful stew that you can adapt with whatever hearty root vegetables you have. You could add sweet potatoes or carrots. This is a mild chili but you can certainly make it spicier with a spicy chili powder or the addition of fresh chilies. You can also use ground beef instead of the chicken or omit the meat entirely. This recipe makes quite a bit so feel free to halve the recipe or freeze half for future meals.   Serves 6... Read more »