Roasted Potato Salad
A hearty dish that stands up to its summer counterpart. For a creamy version, use creme fraiche instead of oil and vinegar.
2½ lbs. small red Bliss potatoes
2 garlic clove, chopped
5 tablespoons olive oil
kosher salt and pepper
1½ tablespoons red-wine vinegar
1 tablespoon grainy mustard
1 tablespoon minced chives
2 sprigs fresh rosemary
Preheat the oven to 475ºF. with racks in the upper and middle levels. Wash the potatoes, dry and cut into ¼-inch thick slices. Arrange in a single layer on two rimmed baking sheets. Scatter one clove of garlic and one tablespoon of oil over each sheet. Season to taste with salt and pepper. Toss the potatoes with your hands to evenly spread the oil and garlic, then return slices to a single layer. Place pans in the oven and bake for 20 minutes or until the potatoes are knife tender.
Meanwhile, in a large bowl, whisk together the vinegar, remaining three tablespoons of oil, chives and rosemary. When potatoes are done, remove from the oven and add to the bowl of dressing. Toss and serve immediately or at room temperature.
Lacinato Kale Salad
Will also work well with curly red kale.
1 bunch lacinato/dinosaur kale, de-stemmed and thinly sliced
juice of 1 lemon (3 tablespoons) – use a hand juicer to get the most juice from your lemon. If your lemon seems extremely juicy, then I would just add 3 tablespoons of juice. I’ve noticed that in the winter my lemons have been extra juicy and the dressing can be a bit tart with too much lemon.
3 tablespoons extra-virgin olive oil
2-3 cloves garlic, minced
pinch of fine sea salt
pinch of freshly ground pepper
pinch of red pepper flakes, to taste
2/3 cup grated Parmesan cheese
Wash, de-stem and thinly slice your kale. To see step-by-step instructions on how to de-stem and thinly sliced kale. Toss the sliced kale into a large salad bowl.
Whisk together in a small bowl or glass measuring cup the following: juice of 1 lemon (3 tablespoons), 3 tablespoons olive oil, 2-3 cloves minced garlic, pinch of fine sea salt, pinch of freshly ground black pepper, pinch of red pepper flakes. Make sure to whisk the ingredients together well.
Pour the dressing over the kale and make sure to massage it well so that all the kale absorbs the dressing. When I say, "massage" your kale, I literally mean, get your hands in there and massage it.
After your kale is massaged, add the ? cups of parmesan cheese and then quickly massage the salad again.
Let the kale rest for at least 5 minutes to an hour. This salad can be made hours ahead of time or even the day before.
Rice and Beans With Steak and Fresh Tomatillo Salsa
2 cups chicken broth
1 cup long-grain white rice
Kosher salt and black pepper
1 ½ cups black beans, cooked (see directions above)
2 Tbsp cilantro (optional)
1 tablespoon canola oil
1¼ pounds skirt steak, cut into 4 pieces
Combine the broth, rice, and ¼ teaspoon each salt and pepper in a medium pot. Bring to a boil, reduce heat, cover, and simmer until the rice is tender and all ? the broth is absorbed, 15 to 20 minutes. Stir in the beans. Let stand, covered, for 10 minutes.
Heat the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 5 minutes per side for medium-rare. Let rest for 5 minutes. Slice against the grain.
Serve the steak and salsa over the rice.
Sunchoke and Potato Gratin
I got this recipe from a blog whose writer first tried sunchokes in their CSA basket. If you're new to them too, this sounds like a great family-friendly way to try them out!
1 garlic clove
10 sunchokes (about golf-ball sized), sliced thin
2 medium russet potatoes, peeled and sliced thin
2 shallots, sliced thin
1/4 cup milk
1 cup grated fontina cheese
salt and pepper
Preheat the oven to 400 degrees. Spray a 9×9 ceramic dish with cooking spray. Cut the garlic clove in half and rub the cut sides onto the dish. Discard garlic.
Layer the potatoes evenly in the dish covering the entire bottom. Sprinkle with salt and pepper. Layer the sunchokes evenly covering the potatoes. Sprinkle the sliced shallots on top of the sunchokes – and sprinkle again with salt and pepper. Pour milk all over the vegetables. Sprinkle with the fontina cheese.
Cover the dish with tin foil and bake for about 45 minutes. Take the cover off and bake for an additional 15 minutes. Make sure the sunchokes are soft – if not cook a little longer.