2 teaspoons olive oil
2 onions, thinly sliced
1 jalapeno pepper, seeded, de-veined and thinly sliced (wear gloves to prevent skin irritation)
1 cup stewed tomatoes
2 medium red potatoes, diced
½ cup low-sodium vegetable broth
8 cups lightly packed Swiss chard leaves, cleaned and cut crosswise into 1 inch strips
Directions: In a large saucepan, heat the oil; sauté the onions and pepper until the onions begin to brown a bit, 10-12 minutes. Add the tomatoes; bring to a boil. Cook, stirring constantly, about 2 minutes. Add the potatoes and broth; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender and the liquid is reduced to about 1/3 cup, 10-12 minutes. Add the chard; cook, stirring, until wilted, about 3 minutes.
Makes 4 servings.
Nutritional Information: Per serving: 135 calories, 3g total fat, 0g saturated fat,
0 mg cholesterol, 536 mg sodium,
26 g total carbohydrate, 3 g dietary fiber,
5 g protein, 91 mg calcium.
adapted from The Featherstone Farm Cookbook
1 clove garlic
1 tsp butter
4 cups red-skinned potatoes, peeled and sliced 1/8” thick
1 1/2 cups minced leeks, white and pale green parts only (2 to 3 medium leeks thinly sliced crosswise, then minced)
Salt and freshly ground black pepper
1/2 cup whole milk or heavy cream
1/2 cup chicken/veggie stock
3/4 to 1 cup grated swiss cheese
Directions: Preheat the oven to 325 F. Cut the unpeeled garlic clove in half. Rub the bottom and sides of a glass 9×9 pan or ceramic oval gratin dish with the cut clove. Let the garlic juices dry, then grease the dish with butter. Arrange one-third of the potatoes in the dish, and top them with half of the leeks. Season with salt and pepper. Add another third of the potatoes, then the rest of the leeks. Season again with salt and pepper. Top with the remaining potatoes. Season with salt and pepper. Whisk the cream and stock together and pour them over the potatoes. Cover the dish with aluminum foil and bake 30 minutes.
Uncover the dish. Press the potatoes down lightly with a spoon and baste them with some of the liquid so that the surface is moist. Raise the oven temperature to 375 F. Sprinkle the surface of the potatoes evenly with the cheese. Return the gratin to the oven uncovered and continue baking until it is well-browned, about 25 to 30 minutes.
1 garlic bulb, cloves separated
2 cups reduced-sodium chicken broth
4 tsp olive oil (divided)
1 1/4 pounds russet potatoes, peeled and cubed
1 bay leaf
2 cups low-fat (1.5%) or fat-free buttermilk
One 10-ounce box frozen chopped green beans, thawed
1/2 cup chopped lean ham
Freshly ground pepper, to taste
Directions: 1. To roast the garlic, preheat the oven to 350; line a small shallow baking pan with foil. In the pan, combine the garlic, 1/4 cup of the broth and 2 teaspoons of the oil. Cover with foil and bake until the cloves are soft and have absorbed all the liquid, about 1 hour.
2. When the cloves are cool enough to handle, squeeze their pulp out of their papery skins and reserve.
3. To prepare the soup, in a large nonstick saucepan or Dutch oven, heat the remaining 2 teaspoons of oil. Sauté the onion until softened, about 5 minutes. Add the remaining 1 3/4 cups of broth; the potatoes, roasted garlic pulp and the bay leaf; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are soft, 15-20 minutes. Discard the bay leaf, remove 1 cup of the cooked potatoes with a slotted spoon and set aside.
4. Transfer the remaining potato-onion mixture to a blender or food processor; puree. Return to the saucepan and stir in the reserved potato chunks, the buttermilk, green beans, and ham; heat to serving temperature. Serve, sprinkled with the pepper.
Serves 4. Per serving: 210 calories, 8 g fat,
2 g saturated fat, 14 mg cholesterol, 373 mg sodium, 24 g carbohydrate, 4 g fiber, 11 g protein.
1 quart chicken or vegetable broth
1 medium peeled and diced potato
2 garlic cloves
2 sliced scallions or 1/4 cup chopped onion
3 cups mixed chopped greens (such as kale, swiss chard, spinach)
Directions: Boil broth and add all ingredients. Simmer until potatoes are tender, 5– 10 minutes. Blend until smooth and season to taste. Top with shaved parmesan cheese.
This is a great recipe base to experiment with. Try adding cooked carrots, fresh ginger, cooked kohlrabi, spices, etc..
2 cups raw shredded potatoes
¾ cup shredded mozzarella cheese
1/8 cup flour (recipe originally calls for gluten-free flour)
Salt & pepper
Directions: Mix above ingredients and press into medium size (9”) pan. Bake at 450 for 10-15 minutes or until the crust starts to brown and gets crispy on the edges. Remove from oven and place desired ingredients on top and bake until cheese is well melted.
1 lb. fresh potatoes
2 tsp. butter, melted
1 Tbsp. olive oil
½ tsp. minced garlic
¼ tsp. salt
¼ tsp. dried thyme
Directions: Heat oven to 400º F. Scrub and slice unpeeled potatoes into ¼-inch slices. Layer slices in an 8 x 8-inch baking dish. In a small bowl, mix together butter and oil and drizzle over potato slices. Sprinkle with garlic, salt and thyme. Bake 25 minutes or until potatoes are fork-tender.
Per serving: 130 calories, 6 g fat, 2 g protein,
18 g carbohydrate, 2 g fiber, 170 mg sodium
6-9 medium potatoes, chopped
4 carrots, thinly sliced
2 TBSP butter
1/4 cup onions, sliced
1 1/2 TBS fresh dill (chopped)
1/2 cup plain yogurt or sour cream
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded cheddar cheese (optional)
Directions: Boil potatoes and carrots together until soft. Drain, mash, and set aside. Melt butter in frying pan and lightly sauté onion and dill. Add to potatoes. Stir yogurt or sour cream into potatoes. Mix well and transfer to a greased 2 1/2 quart casserole dish. Sprinkle cheese on top and bake uncovered at 350 for 30 minutes. May be frozen before baking. If baking from frozen, bake 1 hour covered, then 20 minutes uncovered.
1 lb. potatoes, peeled if desired
1 Tbsp. wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. chopped fresh tarragon
2 green onions, sliced
2 cloves garlic, minced
Salt to taste
Directions: In a large stock pot, cover potatoes with water. Bring to a full boil; reduce heat to medium and continue cooking for 20 minutes or until a fork pierces into the middle of a potato easily. Remove from heat, drain and cool. Meanwhile, in a small bowl, whisk together vinegar and mustard. Whisk in olive oil, tarragon, green onions, garlic and salt. When potatoes are cool enough to handle, cut into cubes and place in a large bowl. Pour dressing over potatoes and mix gently to coat. Serves 4.
1 1/2 lbs potatoes
1/2 cup butter
1/2 cup garlic scapes, very finely chopped
1/4 cup sour cream or plain yogurt
Directions: Cook potatoes in salted boiling water until tender. Melt butter& sauté scapes for about 5 minutes. Remove from heat & stir in cream. Drain potatoes & mash. Add garlic mixture& combine well.
Boil (whole) small red or gold potatoes until tender, Drain and while still hot, season generously with white-wine vinegar
For every 6 pounds of potatoes, toast:
1 Tbls. cummin seed
1 Tbls. fennel seed
1 Tbls. mustard seed
Thinly slice 2 large sweet onions
1 – 2 Tbls. whole tarragon leaves or thyme leaves
1 clove garlic minced (optional)
1 Tbls. chopped parsley (optional)
Directions: When potatoes are cool, quarter them and toss with olive oil. Add the seeds, onion tarragon, garlic and parsley. Salt if desired.
This recipes is great for hot weather because its acidity and absence of mayo prevents it from spoiling.
This recipe is for a crowd so it could easily be cut in ½.