Roasted Asiago and Garlic Fingerling Sweet Potatoes
1/2 tsp Basil
2 tbsp. Chives -or- parsley, fresh
2 lbs. Fingerling Sweet potatoes
1 tsp Garlic powder
1 tsp Oregano
Baking & Spices
1/4 tsp Pepper
1/8 tsp Red pepper flakes, hot
2 tsp Salt
1/4 cup Olive oil
1/4 cup Asiago cheese
Remove excess dampness from cut side of potatoes by drying with a paper towel. Line a large baking sheet with parchment or spray with non-stick spray. Mix the salt, garlic powder, oregano, basil, pepper and hot pepper flakes in a small bowl. Preheat oven to 375 degrees F. Place potatoes in a large bowl and add the olive oil. Toss to coat well. Lay potatoes, skin side down, on prepared baking sheet. Sprinkle salt mixture evenly over tops of potatoes. Distribute shredded Asiago evenly over tops of potatoes. Bake for 30-40 minutes or until potatoes are tender and cheese begins to brown. Garnish with the chives or parsley
4 scallions, sliced (you can use chives and/or spring garlic, too!)
Coarse salt and ground pepper
Cut greens off beets; discard stems and chop leaves. In a large skillet, cook bacon over medium until golden brown, 6 minutes. With a slotted spoon, transfer to a plate; pour off all but 1 teaspoon fat from skillet. Add scallions and cook until softened, 1 minute. In two batches, add beet leaves and cook until tender, 5 minutes. Season with salt and pepper and stir in bacon.
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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 Lehman2016-05-15 16:30:112016-05-15 16:32:38Beet Greens with Bacon
Chive Blossom Vinaigrette over Butterhead Lettuce with Tomatoes
1/2 cup chive blossom vinegar
1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper
1 tablespoon Dijon mustard
1 to 1-1/2 cups of olive oil
Butterhead lettuce
2-3 tomatoes, cut into wedges
Place all the ingredients but the oil into a bowl and whisk to combine. Whisk in the oil and serve. This is a temporary emulsion which means you will need to whisk it before using as it will separate. Serve over torn butterhead lettuce and tomato wedges.
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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 Lehman2016-05-15 16:28:462016-05-15 16:29:32Chive Blossom Vinaigrette over Butterhead Lettuce with Tomatoes
Roasted Asiago and Garlic Fingerling Sweet Potatoes
Roasted Asiago and Garlic Fingerling Sweet Potatoes
Remove excess dampness from cut side of potatoes by drying with a paper towel. Line a large baking sheet with parchment or spray with non-stick spray. Mix the salt, garlic powder, oregano, basil, pepper and hot pepper flakes in a small bowl. Preheat oven to 375 degrees F. Place potatoes in a large bowl and add the olive oil. Toss to coat well. Lay potatoes, skin side down, on prepared baking sheet. Sprinkle salt mixture evenly over tops of potatoes. Distribute shredded Asiago evenly over tops of potatoes. Bake for 30-40 minutes or until potatoes are tender and cheese begins to brown. Garnish with the chives or parsley
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Beet Greens with Bacon
Beet Greens with Bacon
Cut greens off beets; discard stems and chop leaves. In a large skillet, cook bacon over medium until golden brown, 6 minutes. With a slotted spoon, transfer to a plate; pour off all but 1 teaspoon fat from skillet. Add scallions and cook until softened, 1 minute. In two batches, add beet leaves and cook until tender, 5 minutes. Season with salt and pepper and stir in bacon.
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Chive Blossom Vinaigrette over Butterhead Lettuce with Tomatoes
Chive Blossom Vinaigrette over Butterhead Lettuce with Tomatoes
Place all the ingredients but the oil into a bowl and whisk to combine. Whisk in the oil and serve. This is a temporary emulsion which means you will need to whisk it before using as it will separate. Serve over torn butterhead lettuce and tomato wedges.
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