From Julia’s Kitchen Wisdom, by Julia Child (Ok, this is by far, one of my most favourite recipes. Salmon instead of tuna works with this recipe very well! Ingredients: 1 large head Boston-lettuce leaves, washed and dried 1 pound green
From the Potato Harvest Cookbook by Ashley Miller (For those of you that thought potatoes were limited to savoury dishes…) 3 cups riced potatoes or cold mashed potatoes put through a ricer (3 large potatoes) 1 teaspoon salt 1/4 cup
From Kathleen Sloan-Mcintosh, Canadian Gardening Magazine Ingredients: 2 lbs purple potatoes or other waxy varieties (such as fingerling, red or even ‘Yukon Gold’), scrubbed, thinly sliced 4 cloves garlic, thinly sliced 11⁄4 cups heavy cream Salt and freshly ground black pepper, to taste
From the Potato Harvest Cookbook by Ashley Miller Ingredients: 2 medium potatoes 3 scallions, green and white parts, finely chopped 1 egg 1 1/2 tablespoons cornstarch 1 teaspoon salt 2 tablespoons vegetable oil Chinese Dipping Sauce: 1 teaspoon sesame seeds
From the Potato Harvest Cookbook by Ashley Miller (A book filled with FANTASTIC recipes- a worthwhile purchase!) Ingredients: 2 medium Russet potatoes (or Yukon Gold) ½ cup sun-dried tomatoes 1 cup boiling water 2 tablespoons olive oil 1 medium leek,
From Chef In You.com Ingredients 1 onion,chopped 2-3 garlic, minced 2-3 large potatoes,chopped 1 cup tempeh, cubed (optional) 1 bunch Kale (about 1/2 pound) 4-5 cups of Vegetable broth/water salt and pepper to taste Note: Non-Vegetarians can replace tempeh with
4 medium-sized potatoes (or equivalent of smaller-sized), cut into small piece 4 tbsp sesame seeds 1 tsp sea salt 1 tsp sichuan pepper 2 jalapeños, seeded and minced juice of 2 lemons 4 tbsp sesame oil 3 tbsp cilantro, chopped
1 kg new nugget, fingerling or purple potatoes washed and scrubbed 2 cloves garlic, peeled 1 bay laurel leaf 1 tbsp sea salt 1 x 350g package organic semi firm tofu 3 tbsp brown rice oil 3 tbsp rice vinegar
INGREDIENTS The Salmon 2 russet (or Russian Blue or Yukon Gold) potatoes, baked and chilled 2 tablespoons horseradish 2 tablespoons oil Salt and pepper 4 salmon filets, 6 ounces each The Pickle Sauce 2 dill pickles, chopped 1 small
2 pound red beets (about 5 medium), scrubbed, peeled, and cut into medium dice 1 pound russet potatoes (about 2 medium), peeled and cut into medium dice 2 shallots, coarsely chopped 3 to 5 sprigs fresh thyme 2 tablespoons olive
