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
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
Compliments of the Food Network These potatoes still taste buttery and rich but are much lighter than the full fat version by using a small amount of butter to saute sweet leeks and some chive flavored reduced fat cream cheese.
Happy Spring! I hope all of you are well and soaking up this extra bit of sunshine that we’re seeing more and more of every day. The signals of spring– purple and yellow crocuses, emerging cherry blossoms and singing birds,
I find it fascinating how much more I am dependent on our local weather patterns. My perspective has changed significantly since I have begun planning this small farm. I am much more in tune with the forecasts. When it rains