Sweet Potato Hash

What You Need:


  • Olive oil
  • 2 sweet potatoes, washed and diced to about 1/4″
  • 1/2 red onion, diced
  • 3 cloves garlic, smashed and finely diced
  • salt and pepper
  • 2 tsp dried basil
  • 1 small bunch mustard greens, stems removed and leaves chopped
  • 5-6 leaves kale, stems removed and leaves chopped
  • 2 heads bok choy, leaves chopped (retain bulbs)
  • Balsamic Vinegar
  • 1 avocado – sliced
  • 2-3 hard boiled eggs, cut into wedges
  • bok choy bulbs, thinly sliced
  • Cherry tomatoes, quartered
  • Juice of half a lime

How to Make It:

  • In flat-bottomed sauté  pan, heat about 2 tbsp olive oil over medium-low heat and add onion and garlic. As onions begin to sweat and you can smell them, add about 2 tsp salt, a few grinds of pepper, and the basil (crush it in your hands first). Cover pan and let onions and garlic soften, about 3 minutes.
  • Add sweet potatoes to pan and stir to combine. Spread sweet potatoes evenly across pan, raise heat to medium and let cook another few minutes. Stir to turn sweet potatoes, and gently place greens on top. Cover pan and let the greens steam down a bit onto sweet potatoes, about 4-5 minutes.
  • Uncover and stir to combine. Sprinkle balsamic vinegar over pan (about 1-2 tablespoons) and sprinkle a big pinch of salt. Stir to combine and check tenderness of sweet potatoes. Cover pan and let continue to cook over med to med/low heat until sweet potatoes are nicely tender and greens are soft.
  • Combine sliced bok choy bulbs, cherry tomatoes, lime juice, and sprinkle of salt.
  • To serve: plate hash, top with sliced avocado and quartered egg, with a little of the bok choy bulb salad on the side.

Optional: if you want to add some other protein, this goes great with leftover meat too. For instance, if you have some ribs, take the meat from the bone and add it to the saute when you add the balsamic vinegar. Stir to combine and let it continue to cook/heat. You could also use left over roasted chicken or cooked sausage.

Recipe courtesy of our awesome CSA member, Claire.

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