Recipe by Georgina Hayden, from JamieOliver.com Ingredients 750 g golden or candy cane beetroot , or a mix of both 50 g mixed seeds Extra virgin olive oil 1/2 tsp sweet smoked paprika 2 knobs of unsalted butter Zest and
Candied Beet Salad
Carrot, Potatoes, Saggy-looking-Pumpkin Soup
I never seem to follow a recipe exactly when making a soup, so here is what I have did with all the rejects that you can play with on your own accord.. Just say NO to food waste! Ingredients: Carrots
Homemade Gnocchi and Perogies
Still have a whole bunch of potatoes left from your CSA box? Homemade gnocchi and perogies are two delicious winter meal ideas that you can prepare on the weekend and freeze for a delicious, but quick and easy dinner throughout
Salade Nicoise
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
Lefsa
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
Purple Potato and Fresh Sage Gratin
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
Chinese Latkes with Tangy Dipping Sauce
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
Gateau Des Pommes De Terre
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,
Caldo Verde
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
Vegan Potato Salad with Sesame and Chilies
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