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The perfect combination of sweet and savory and ready in 30 minutes.
INGREDIENTS
INSTRUCTIONS
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Ingredients:
1 tablespoon extra-virgin olive oil 1 yellow onion, chopped 2 stalks celery, chopped 3 cloves garlic, minced 1 pound yukon gold potatoes, chopped into 1-inch chunks 4 cups water or vegetable broth 1 1/2 teaspoons fine sea salt 3 cups fresh arugula 1/2 cup coconut milk or half and half Freshly ground black pepper Directions:
INGREDIENTS
PREPARATION
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Directions
Ingredients
Directions 1. In a large saucepan, saute onions,celery and carrots in oil until tender. 2. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. 3.. Cool slightly. In a blender, process soup in batches until smooth. 4. Return to pan; add the remaining broth and bring to a boil. 5. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender. INGREDIENTS
Makes 3 cups
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2 tablespoons butter 1 large onion, chopped 4 cloves garlic, minced 2 large potatoes, peeled and cubed 2 carrots, chopped 2 (14.5 ounce) cans chicken broth (substitute vegetable if you wish) 1 head cauliflower, chopped 1 cup milk 1 teaspoon salt ½ teaspoon ground black pepper ⅛ teaspoon ground nutmeg 1 tablespoon dry sherry (optional) 1 tablespoon chopped fresh parsley or scallions Preparation 1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat. 2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley or scallions. Ingredients2 tbsp olive oil
3 cups leftover mashed potatoes 1/2 cup all-purpose flour (or, my preference, instant mashed potatoes) 2 large eggs 1 small onion finely diced 1 large carrot grated 1 garlic clove 2 Tbsp finely chopped fresh parsley (o dried equivalent) salt and pepper Instructions
Serves 6
Ingredients 1 large onion, sliced 1 cup chopped carrots 1 cup chopped celery 2 Tablespoons minced garlic 1 Tablespoon olive or grapeseed oil 6 medium to large potatoes, peeled and cut into 1 inch cubes 6 cups vegetable broth 2 cans cannellini beans, rinsed and drained (optional) 1 cup kale 3 Tablespoons lemon juice Salt and pepper to taste Preparation
*This soup is great as prepared or with additions such as ham, chicken or sausage.  MARA’S GLUTEN-FREE POTATO PIZZA
Serves 4 Time: 1½ hours 1¼ to 1½ lbs. yellow potatoes (3 cups boiled & chopped) 7 oz. sliced smoked scamorza* cheese ½ cup gluten-free brown rice flour ¼ cup grated Parmesan cheese 1 extra large egg, lightly beaten 1½ cups cherry tomatoes, halved 1 tablespoon of salted capers, rinsed and dried ½ teaspoon of dried oregano 12 fresh basil leaves 12 pitted and sliced Taggiasche olives Extra virgin olive oil Salt
*Scamorza cheese is a smoked white semi-soft cheese. It is possible to substitute with a good, well-drained mozzarella. Variations:
 Serves 4
3 cups milk 2 to 2½ cups fresh corn kernels 1 medium onion, chopped 2 medium potatoes, cooked and cubed I teaspoon lemon juice ¼ teaspoon chili paste or Tabasco sauce 1 cup light cream, room temperature Salt & freshly ground pepper to taste Garnish options: ¼ cup crumbled bacon ¼ cup shredded basil ¼ cup shredded dill ¼ cup chervil ¼ cup marjoram
 Serves 6 to 7
3 to 4 cups leftover baked or roasted potatoes, cubed 4 to 6 cups chicken or vegetable broth 2 tablespoons olive oil 1 large onion, chopped 3 stalks celery, chopped 3 medium carrots, cut into ¼ inch rounds 2 to 3 cups leftover smokey baked ham, chopped 4 tablespoons shredded cheddar cheese Directions
 Makes: 2¼ quarts
2 tablespoons butter 1 medium onion, chopped 3 garlic cloves, minced ½ cup dry white wine 3 pounds turnips, peeled and diced into 1-inch cubes 1 quart reduced-sodium chicken broth 1 medium potato, peeled and cubed 1 cup half & half ½ teaspoon salt ½ teaspoon ground nutmeg ½ teaspoon good green olive oil 1 tablespoon of your favorite hot pepper sauce 3 cups fresh baby spinach
 Serves: 4 – 5
3 small cloves of garlic, peeled and pressed or minced 8 small to medium stalks of celery, trimmed and sliced, a few leaves reserved 3 small leeks, sliced 2 potatoes, peeled and diced 7 cups of water 1¼ cup hot milk 2 tablespoons butter 2 tablespoons cake flour (all-purpose is fine) 1 whole clove 1 teaspoon sea salt 1 teaspoon white pepper
 Serves: 6 to 8
½ pound thick sliced bacon, diced 3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper ⅓ cup all-purpose flour 2 medium onions, cut into ½ inch pieces 3 cloves garlic, pressed or minced ¾ cup white wine 2½ to 3 cups beef broth 4 medium carrots, diced 1 lb. small whole potatoes 4-5 sprigs fresh thyme 2 bay leaves minced fresh parsley 1 tablespoon fresh lemon zest
 Serves: 6
1 small sugar pumpkin* 6 tablespoons unsalted butter 3 cups homemade or low-sodium store-bought vegetable or chicken stock 3 cups water 1 sprig fresh thyme 1 small parsnip (about 4 ounces), peeled and coarsely chopped 1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped 1 small turnip (about 4 ounces), peeled and coarsely chopped 2 small shallots, minced (about ¼ cup) ½ cup dry white wine 3 tablespoons heavy cream 1 teaspoon packed light-brown sugar 2 teaspoons coarse salt Freshly ground pepper, to taste 6 small thyme sprigs for garnish Preheat oven to 400 degrees.
 Serves 8 to 10 INGREDIENTS BROTH Leftover beef bones 10 – 12 cups water, previously made beef broth, or store bought beef broth 2 large carrots, cut in quarters 1 large onions, sliced 2 or 3 small potatoes, unpeeled and quartered 3 or 4 sprigs of whole Italian parsley 1 whole bay leaf 8 to 10 peppercorns 2 to 3 thyme sprigs Salt & pepper to taste SOUP 10 – 12 cups broth (see above) 1 cup diced carrots ½ cup diced celery 3 medium leeks, cleaned and thinly sliced ½ lb. shitake mushrooms, chopped ½ lb. cooked beef, chopped 10 oz. Udon or other flat long noodles, cooked, rinsed in cold water. 1 cup snowpeas sliced on the diagonal PREPARATION
BROTH:
SOUP:
 Ingredients
Directions 1. Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. 2. Stir in salt, sage, paprika and pepper; cook for 30 seconds. 3. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes. 4. Use an immersion blender or transfer the soup to a large blender or food processor add sour cream (if using) and process until smooth. 5. Garnish with celery leaves, if desired.  INGREDIENTS For the Salad: 3 pounds baby red potatoes 2 cups shredded carrots 2 cups celery, chopped 1 large sweet onion, diced (substitute red onion if you want a bite to the salad) Optional: 2 cups arugula or baby spinach For the Dressing: 1 cup prepared hummus 1/4 prepared pesto 1 Tbsp lemon juice PREPARATION Cut the potatoes into 1-inch cubes. Place in a large stockpot and cover with water. Bring to a boil, then reduce heat and let simmer until potatoes are tender (you should be able to pierce them with a fork). Drain and let cool. In a large bowl, combine the potatoes with the remaining salad ingredients, mixing well to combine. Whisk together dressing ingredients in a bowl. If too thick, add a little water. Pour the dressing over the salad. Toss gently to coat. Serve chilled.  Serves: 6 to 8 3½ - 4 lbs. Yukon Gold potatoes, unpeeled, cut into ? inch slices 5 tablespoons of softened butter, divided 2 large shallots, minced 1 cup cream 1 cup whole milk ½ teaspoon salt ½ teaspoon fresh black pepper 1 teaspoon Dijon mustard 1½ cups freshly grated artisanal Cheddar Cheese 1. Preheat the oven to 375º. 2. Generously grease a large casserole dish or baking pan with 2 tablespoons of the softened butter. 3. Melt the remaining 3 tablespoons of butter in a large sautè pan. Add the minced shallots and cook until the shallots are translucent. 4. Add the salt and pepper, mix well. Remove the pan from the heat. 5. Slowly add ½ of the cream while stirring. When the butter, shallot and cream have been well blended, add the remaining cream and mustard. Repeat the blending process. 6. Return the pan to a low heat. Continuing to stir, add the milk slowly. Allow the mixture to thicken a bit, then remove the pan from the heat. 7. Arrange the potato slices in a circular or oval process until the bottom of the casserole dish is covered. 8. Distribute a couple of large spoonfuls of the shallot cream mixture over the potato layer. Sprinkle generously with the grated cheddar. 9. Repeat the layers until all the preparations have been distributed in the casserole dish. 10.Cover the dish with aluminum foil and crimp the foil around the edges. 11.Slide the casserole into the heated oven and cook for about 40 minutes until the potatoes are tender and offer no resistance to a toothpick. Recipe by Anna Gill
2 pounds marble or fingerling blue potatoes, washed but unpeeled 1 medium shallot, thinly sliced ¼ cup extra-virgin olive oil ¼ cup dry white wine 4 sprigs thyme 1 large garlic cloves, pressed through a garlic press Kosher or sea salt 1. Preheat the oven to 350°. 2. In a small roasting pan, toss the potatoes with the shallot, olive oil, wine, thyme sprigs and garlic and season with salt. 3. Cover with foil and bake for about 15 to 20 minutes, or until just tender. 4. Uncover, stir well and bake for 5 to 10 minutes longer, or until the potatoes are very tender and lightly glazed. 5. Season with salt and serve. Recipe by Kay Carroll, adapted from Eating Well magazine
8 servings • 1 tablespoon extra-virgin olive oil • 10 ounces turkey Italian sausage, halved and sliced or crumbled • 1 cup chopped onion • 1 cup chopped carrot • 2 tablespoons miinced garlic • 6 cups low-sodium chicken broth or stock • 1 14-ounce can diced tomatoes, or fresh equivalent • 1 tablespoon chopped fresh marjoram or thyme • 1 pound boiling potatoes, cubed • 1 pound , stems removed and chopped • 1 15-ounce can kidney beans, rinsed (or dried and cooked equivalent) • Salt and –pepper to taste 1. Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. 2. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. 3. Stir in garlic and cook 1 minute more. 4. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. 5. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes. 6. Stir in the reserved sausage, kale and beans. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. 7. Season with salt and pepper and serve. |