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Recipes

Roasted Blue Potatoes with Herbs

1 lb. blue potatoes

1 Tbls. fresh green herbs, minced (I used rosemary, thyme, and oregano)

1 clove garlic, minced

1/4 cup olive oil

kosher salt

freshly cracked black pepper

Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside.
Grab your potatoes. Scrub ’em clean under cold water. You can peel them if you like. Blue potatoes have relatively thin skins, so I don’t bother.
Nip out any big eyes with a sharp paring knife and discard.
Blue potatoes tend to be on the smaller side, so I just whack each potato into quarters.
Put your potato wedges in a large bowl. Toss in the chopped herbs.
Give them a good drink of olive oil. A quarter of a cup is usually good for about a pound of wedges.
Add the garlic and some kosher salt and freshly cracked black pepper.
Toss to coat well.
Spread them out on your prepared pan.
Pop them into your preheated 350-degree oven. Roast for about an hour, stirring them once about halfway through.
They’re done when they’re crisp and brown on the edges.
Serve hot or at room temp. To reheat, pop them in a 250-degree oven for about 15 minutes, or until warm throughout. Enjoy!

Recipes

INGREDIENTS:

For the fruit base

6 cups apples, peeled, cored and thinly sliced

4 cups pears peeled, cored and thinly sliced

2 tablespoons freshly squeezed lemon juice

3/4 cup granulated sugar

1/4 cup light brown sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

FOR THE TOPPING

1 ¼ cup old fashioned oats

1 cup all-purpose flour

½ teaspoon ground cinnamon

1 cup light brown sugar, lightly packed

1/2 cup butter, melted and cooled

1 teaspoon pure vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F. Butter a 9×13 inch baking dish.

2. Prepare the fruit base: In a large mixing bowl, combine apple, pears and lemon juice; toss to coat. In a medium bowl mix granulated sugar, brown sugar, flour and cinnamon. Sprinkle sugar mixture over apples and pears tossing to coat. Pour apple pear mixture into prepared pan, spread into an even layer.

3. Prepare the topping: In a large bowl, combine the oats, flour, cinnamon, and brown sugar. Mix butter and vanilla together and pour over oat mixture; stir to combine. Crumble mixture evenly over the apples and pears.

4. Bake in preheated oven for 40-45 minutes or until the crumble topping it golden brown.

Serve warm. If desired, top with vanilla ice cream, caramel sauce, or whipped cream.

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Recipes

Spaghetti and Spring Garlic

Salt
1 pound spaghetti
1/3 cup extra virgin olive oil
3 heads green garlic (or 4 cloves regular garlic), thinly sliced
1 tablespoon chopped parsley
small pinch of red pepper flakes

Directions

Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.

Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.

Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.

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Roasted Blue Potatoes with Herbs

INGREDIENTS:

FOR THE TOPPING

DIRECTIONS:

Spaghetti and Spring Garlic

Directions

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