Pear, Brie and Potato Pizza

What you Need :


  • 2 small red potatoes, sliced ¼” thick
  • Pre-made pizza crust
  • Olive oil
  • ½ cup mozzarella cheese, grated
  • 2 pear, cored and thinly sliced
  • salt and pepper
  • 8-10 thin slices of brie cheese (it’s easier to slice when it’s cold) 

How to Make It :

In a small saucepan, add potato slices and cover with water. Over medium-high heat, bring to a simmer and cook until potatoes are just tender. It only takes a few minutes. Drain and reserve. Place pizza crust on a baking sheet. Lightly brush crust with olive oil. Sprinkle with mozzarella cheese. Layer potatoes and pear slices. Season with salt and pepper. Top with brie slices and bake at 375 until cheese melts and starts to bubble.

Recipe courtesy of Melissa Peterson

Roasted Fingerling Potatoes

What you Need :


  • 1 pound fingerling potatoes
  • 2 tablespoons extra virgin olive oil
  •  salt and pepper

How to Make It :

Ideas for seasoning:

• 5-6 cloves of garlic, crushed or minced • 1 tablespoon fresh rosemary, minced
• 1 teaspoon dried rosemary
• 1 tsp thyme leaves, chopped
• 1 large sage leave, chopped
• 1 tablespoon tarragon,chopped
• 3 tablespoons chives, chopped
• 3 tablespoons parmesean cheese
• finely grated lemon zest

  1. Heat oven to 425 degrees. In a large bowl, combine whole potatoes with oil, salt, pepper, and seasoning.
  2. Spread potaotes on baking sheet.
  3. Roast in oven for 20-25 minutes, flipping or stirring potaotes about every 10 minutes.
  4. Remove when potaotes are crispy golden brown on the outside. You may want to add more seasoning to taste or for garnishing.

Simple Moussaka

What you Need :


  • 2  medium eggplant, cut into 3/4-inch cubes
  • 1 tablespoon plus 2 teaspoons kosher salt
  • 1/4 cup extra virgin olive oil
  • 1 pound potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup whole milk
  • 1 large egg yolk
  • 3/4 cup grated Parmesan cheese
  • 3 tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon grated nutmeg
  • 1 pound ground lamb or beef
  • 1 large onion, finely chopped
  • 2 cinnamon sticks
  • 2 garlic cloves, pressed or finely chopped
  • 1/4 teaspoon ground cloves
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon pepper
  • 3 tablespoons bread crumbs

How to Make It :

  1.  Heat oven to 450 degrees
  2. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes. (This minimizes the bitterness of the eggplant).
  3. Toss the eggplant with the olive oil and spread on a baking sheet. Roast until tender, about 40 minutes. Remove from oven. Reduce oven temperature to 400 degrees.
  4. Bring 5 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until the potatoes are tender, about 15 minutes. Drain and return the potatoes to the pot.
  5. In a small bowl, whisk together the milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup parmesan cheese, butter, 1/4 teaspoon salt and nutmeg. Adjust seasonings if needed.
  6. In a large skillet over medium-high heat, brown the lamb (or beef). Make sure to break it up as it cooks. Season with 1/4 teaspoon salt.

Lemon Dill Potato Salad

Dill

What you Need :


  • 1 lb small red potatoes (quartered) or fingerlings (halved lengthwise)
  • 1/2 lb green beans, trimmed
  • ¼ cup olive oil
  • Juice from 1 lemon
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2-3 tablespoons sour cream
  • Salt and pepper to taste
  • ½ red onion, thinly sliced
  • ¼ cup fresh dill, chopped

How to Make It :

  1.  Place potatoes in a saucepan and cover with cold water. Bring to a boil and reduce to a simmer. Cook until potatoes are tender when pierced with a fork. Drain and chill.
  2. In a small saucepan, bring 4 cups of water to a boil. Add green beans and blanch until bright green and just tender. Drain and place green beans in ice water. Drain. Cut beans into 1-inch pieces. Chill.
  3. In a small bowl, whisk olive oil, lemon juice, garlic and shallots. Stir in sour cream. Season with salt and pepper.
  4. In a large bowl combine chilled potatoes, green beans, red onion, and dill. Drizzle with lemon dressing and toss to coat, adding more dressing as needed. Chill, covered to let flavors combine, 15 minutes to overnight.
  5. Serve chilled or at room temperature.

Recipe adapted from Melissa Peterson

Two Potato Salad

What you Need :


  • 2 Yukon gold potatoes, peeled and cut into 1/2” cubes
  • 1 large sweet potato, peeled and cut into 1/2” cubes
  • 1 tablespoon honey
  • 2 tablespoons stone ground or dijon mustard
  • 1/4 cup champagne or rice vinegar
  • 2/3 cup olive oil
  • 1/4 cup sour cream (optional)
  • salt and pepper
  • 4 oz fresh arugula (about 2 cups)
  • ½ red onion, finely chopped
  • 2 ribs celery, finely sliced

How to Make It :

  1. Put Yukon potatoes in a small saucepan, cover with water.
  2. Bring to boil, lower heat and simmer until just tender.
  3. Place sweet potatoes in another saucepan, cover with water. Bring to boil, lower heat and simmer until just tender.
  4. Drain potatoes and chill.
  5. In a medium bowl, whisk honey, mustard and vinegar together, slowly whisk in olive oil. Fold in sour cream.
  6. Season with salt and pepper
  7. Carefully toss potatoes with dressing and fold in arugula onion and celery.

Recipe Courtesy of Melissa Petersen

 

 

Rustic Leek and Potato Tart

What you Need :


  • 2 small red potatoes, sliced 1/8 – 1/4 inch thick
  • 1 tablespoon olive oil
  • 3 leeks (white and light green parts), cut into ¼ rings
  • 2 sprigs fresh thyme, chopped
  • salt and pepper
  • flour for rolling dough
  • 1 pie crust (store bought or your favorite recipe)
  • 3/4 cup Gruyére cheese, grated
  • 1 egg, beaten with a little water

How to Make It :

  1. In a small saucepan, add potato slices and cold water to a boil. Reduce heat to a simmer. Cook until just tender. Remove from heat. Drain and set aside.
  2. Preheat oven to 375°. In a large skillet, over medium heat, add oil, leeks and thyme. Season with salt and pepper. Cook, stirring frequently until soft. Remove from heat.
  3. Lightly dust countertop with flour and roll 1 piecrust to 12-inch diameter. Place crust on a parchment-lined baking sheet. Spread leek mixture onto center of piecrust leaving a 2-inch outer border. Sprinkle with half of the cheese. Lay potato slices in a single layer on top of leeks. Sprinkle top with remaining cheese.
  4. Fold edges of piecrust over filling to create a rustic tart. Brush tart edges with egg wash and bake until crust is golden brown and cheese has melted, about 40 minutes.
  5. Remove from oven and let stand for a few minutes before serving.

Serves 4-6.

Recipe courtesy of Melissa Petersen