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These crispy oven-baked potatoes are not only lower in fat than fried potatoes but also incredibly simple to make. In fact, the most "difficult" part of this recipe is washing and slicing the potatoes. The recipe calls for ordinary Italian seasoning (you might already have it in your cupboard), or you may use your own favorite fresh or dried herbs. We added paprika to deepen the flavor and give a little Hungarian pizzazz! Whether you are serving fish or meat, these crispy potatoes will make a perfect side dish.
In this pretty soup, sweet fresh peas are enhanced with a bit of mint.
This dish is best with short molded pasta, such as fusilli, campanelle, or orecchiette. Prepare the cauliflower for roasting after you put the garlic in the oven; this way, both should finish roasting at about the same time.
I had some organic sweet potatoes left from Eva’s farm share, and decided to layer them with an Indian-spiced chickpea mash. The flavors were inspired by Nigella Lawson’s Sweet Potato and Chickpea Curry.
This simple side dish pairs your favorite greens with tahini, lemon juice and garlic.
I was also able wrestle away some of the sweet potatoes from Apolinaras this time (and by wrestle away, I mean hide in the back of the cabinet!), and decided to whip up a soup with them since it’s been so rainy and windy in Boston lately. I decided on a Thai twist because I was craving the sweet potato curry from Sugar and Spice, so I simmered the sweet potatoes with fresh ginger, lemongrass, red curry paste, lime juice, and coconut milk. The lovely orange hue made me smile and the flavor did not disappoint – yum!
Here, sautéed polenta triangles add another dimension to a southwestern-style stew.
This savory side is perfect paired with corned beef or as a hearty vegetarian entree. To serve 8 or 10, simply double the recipe and bake it in a 9- x 13-inch casserole dish instead. It's filling and satisfying enough to help you budget bully a single corned beef brisket into serving a big crowd. Gratin defined.
This recipe uses leftovers from the White Bean and Swiss Chard Stew for a quick frittata. Like omelets, Italian frittatas are made in a skillet with lots of eggs. You can have simple or elaborate fillings. Here, the filling is the bean and chard mixture. Toss a handful of grated cheese into the pan, using whatever you have on hand - cheddar, Gruyere, or pepper Jack. Add a green salad and you have two virtuous meals.