Crispy Potato Salad with Chiles, Celery and Peanuts
2 pounds’ golden potatoes, cut into ½ inch squares
Kosher salt
3 tablespoons vegetable oil
2 red chiles (such as serrano or Holland), thinly sliced
garlic clove, finely grated
½ cup unseasoned rice vinegar
teaspoons light brown sugar
1 teaspoon finely grated peeled ginger
½ cup unsalted, roasted peanuts, coarsely chopped
celery stalks, sliced in half lengthwise, thinly sliced on a diagonal, plus ½ cup celery leaves
1 cup coarsely chopped cilantro
½ cup torn mint leaves
Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 10–15 minutes. Drain; let cool. Heat oil in a large skillet over medium-high. Cook potatoes, tossing occasionally, until golden brown and crisp, 8–10 minutes; season with salt.
Meanwhile, bring chiles, garlic, vinegar, brown sugar, and ginger to a simmer in a small saucepan over medium-low heat, stirring, until sugar dissolves, about 2 minutes. Toss potatoes, warm vinegar mixture, and peanuts in a large bowl; let cool slightly. Add celery, celery leaves, cilantro, and mint and toss again to combine. Taste and season with salt if needed.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-18 10:45:282016-07-18 10:45:28Crispy Potato Salad with Chiles, Celery and Peanuts
1/4 cup finely chopped fresh cilantro plus 1/4 cup cilantro leaves
1/4 cup finely diced red onion
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons finely grated lime peel
1 teaspoon finely chopped seeded serrano chile
Nonstick vegetable oil spray
4 boneless chicken breast halves with skin
Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.
Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side. Slice chicken breasts and arrange on plates. Top with melon salsa and cilantro leaves and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-18 10:44:422016-07-18 10:44:42Grilled Chicken Breasts with Melon Salsa
Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil. Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
Meanwhile, heat 1 tablespoon of olive oil in a medium sauté pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles
Crispy Potato Salad with Chiles, Celery and Peanuts
Crispy Potato Salad with Chiles, Celery and Peanuts
Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 10–15 minutes. Drain; let cool. Heat oil in a large skillet over medium-high. Cook potatoes, tossing occasionally, until golden brown and crisp, 8–10 minutes; season with salt.
Meanwhile, bring chiles, garlic, vinegar, brown sugar, and ginger to a simmer in a small saucepan over medium-low heat, stirring, until sugar dissolves, about 2 minutes. Toss potatoes, warm vinegar mixture, and peanuts in a large bowl; let cool slightly. Add celery, celery leaves, cilantro, and mint and toss again to combine. Taste and season with salt if needed.
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Grilled Chicken Breasts with Melon Salsa
Grilled Chicken Breasts with Melon Salsa
Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.
Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side. Slice chicken breasts and arrange on plates. Top with melon salsa and cilantro leaves and serve.
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Roasted Eggplant Caponata
Roasted Eggplant Caponata
Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil. Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
Meanwhile, heat 1 tablespoon of olive oil in a medium sauté pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles
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