Warm Potato Salad with Bacon and Spring Onions

I love most kinds of potato salad, but my least favorite ingredient in the typical dish is the mayonnaise. You won’t miss the mayo one bit with this version, which is dressed with a mustard vinaigrette instead. Bacon and spring onions top off the flavor punch. It’s best served warm or at room temperature, which makes it easy to bring to a potluck or picnic too!

Serves 6-8

Ingredients

2 lbs small red potatoes, quartered (unpeeled)
6 slices bacon, cut into 1/2-inch pieces
2 medium spring onions, chopped (bulbs and light green stalks)
2 tbsp whole grain or coarse grain mustard
3 tbsp apple cider vinegar
1 tsp honey
1/3 cup olive oil
1 tsp salt
3/4 cup chopped parsley

In a medium skillet over medium-high heat, fry the bacon pieces until crisp and golden brown. Use a slotted spoon to transfer the bacon to a bowl. Drain the excess grease from the pan, reserving about 1 tbsp. Next, saute the spring onions until softened and starting to brown. Add the spring onions to the bacon and set aside.

Put the potatoes in a large pot and add water until covered. Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain and set aside.

In a large bowl, whisk together the mustard, vinegar, honey, olive oil and salt. Stir in the bacon, spring onions and parsley. Add the potatoes and stir gently until well coated.

Let sit for at least half an hour to let the potatoes absorb the flavors, then serve warm or at room temperature.

Pictured: Pyrex Gooseberry 444 Cinderella Mixing Bowl, Le Creuset Flame Skillet

Potato and Chard Gratin

Last week we got some beautiful rainbow chard in our Imperfect Produce box — bright, colorful stems and luscious dark green leaves. It was almost a shame to bury it in potatoes and cream, but oh so delicious!

A mandoline slicer is particularly handy for this recipe, but you can slice the potatoes by hand too — the thinner the better. Cook time can vary depending on the thickness of your potato slices, so be prepared to leave the gratin in the oven a little longer if needed.

Adapted from Food Network’s Potatoes Gratin.

Serves 6-8

Ingredients

1 onion, chopped fine
2 garlic cloves, minced
1 bunch Swiss chard (5-7 leaves), stems sliced thin and leaves cut into bite-size pieces
1 1/2 pounds russet potatoes, unpeeled, sliced thin (about 1/8 inch)
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan cheese
salt
pepper

Preheat oven to 375 degrees.

In a large skillet over medium high heat, saute onions until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add chard and saute until thoroughly wilted and most of the liquid has cooked out.

In a large bowl, toss the chard mixture with potatoes, cream and 1 cup of the Parmesan. Season with salt and pepper to taste.

Layer the potatoes and chard mixture in a medium casserole dish, and pour over any remaining cream from the bowl. Top with the remaining Parmesan.

Bake until the potatoes are tender and the gratin is bubbly and golden brown, about 1 hour.

Pictured: Corning Ware French White F-2-B Oval Casserole, Pyrex Autumn Harvest 404 Round Mixing Bowl

Creamy Broccoli, Kale and Potato Soup

This recipe started as a desire to recreate the homemade cream of broccoli soup I had growing up. These days, all you ever see is broccoli cheddar soup — but the soup I know and love is pure broccoli and cream, no cheese required.

So when I picked up a copy of The Frugal Gourmet at Hope Thrift recently, I was delighted to find that Jeff Smith’s recipe for cream of broccoli soup is the one I remember (in fact, I’m pretty sure my parents had the same book in their kitchen). Of course, I can’t help but tweak things, and I found myself wondering how green the soup would turn out with the addition of some kale, among other changes. The answer is … very green!

I recommend serving with garlic bread or a nice crusty baguette.

Serves 6

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Ingredients

2 tbsp butter
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1/2 lb kale (about 1 bunch), stemmed and finely chopped
1 1/2 lb broccoli, finely chopped (including peeled stems and any leaves)
1 large russet potato, peeled and chopped into 1/2-inch cubes
6 cups low-sodium chicken broth
1 bay leaf
1 tsp dried thyme
1 cup heavy cream
salt
pepper
optional garnishes: fresh parsley, croutons

In a dutch oven over medium-high heat, saute onions and celery in the butter until translucent, about 5 minutes. Add the garlic and saute another minute. Stir in the kale a handful at a time and cook until wilted, about 2-3 minutes.

Add the broccoli, potato, chicken broth, bay leaf and thyme. Bring to a boil and then simmer, covered, until the kale, potatoes and broccoli are very tender, about 15 minutes. Turn off the heat and puree the soup with an immersion blender (or in a regular blender) until your desired level of smoothness.

Return to low heat and stir in the cream, cooking until the soup is hot. Season with salt and pepper to taste. Garnish with chopped parsley and/or croutons.

Pictured: Corning Ware Fresh Cut P-43-B Petite Pan (x2), Corning Ware Blue Cornflower P-41-B Petite Pan, Pyrex 508 Measuring Cup

 

Roasted Carrots and Potatoes with Carrot Top Pesto

For a few Saturdays in a row, I’ve watched people flock to the carrots in the vegetable booth at our neighborhood farmers’ market — brilliant orange specimens, stubby, with a ton a fresh leafy greens attached. So this weekend, I bought them too. It was the perfect opportunity to make the carrot top pesto I’d seen in a Bon Appetit recipe, which I’ve adapted here.

Serves 4-6

Ingredients

1-2 lbs carrots with tops, trimmed and peeled
1 lb russet potatoes, partially peeled (about 2 large)
1/4 cup plus 2 tbsp olive oil
salt
pepper
1/4 cup (packed) fresh basil
1/4 cup (packed) fresh parsley
1 garlic clove, minced
1/4 cup grated Parmesan cheese

Preheat oven to 450 degrees. Move a rack to the top third of the oven.

Cut the potatoes into half-inch slices. If your carrots are skinny, cut into 2- to 3-inch chunks; if they are fat, cut on the diagonal into half-inch slices. Toss in 2 tbsp olive oil and spread out in an even layer on a baking sheet.

Roast until the carrots and potatoes are tender and browned, about 30-40 minutes.

In a food processor, combine 1 cup (packed) of the carrot tops (leaves and tender stems only), basil, parsley, garlic, Parmesan and 1/4 cup olive oil. Pulse until you have a coarse puree. Season with salt and pepper.

Let the carrots and potatoes cool slightly, then toss with the pesto and serve.

Pictured: Glasbake Vegetable Medley J2024 Rectangular Baking Dish, Pyrex Spring Blossom 043 Oval Casserole

Rustic Potato Leek Soup with Sausage and Kale

Sausage, potatoes and greens are a classic soup combo that I have made a bunch of different ways. For the sausage I’ve used linguica, Spanish chorizo, andouille, kielbasa. Potatoes could be white beans, barley, rice, quinoa. In place of kale: spinach, collard greens, broccoli leaves. (On a side note, if you ever have a chance to get some broccoli leaves, do it! We were ordering them in our Imperfect Produce box for a while and braising them like other hearty greens — really yummy. I’ve never seen them in stores.)

For this soup I wanted to use some of the flavors of potato leek soup but make it chunkier and brothier, like a stew. If you’re not a fan of kale, you can sub in spinach — add it after the potatoes are cooked and simmer for a minute or so just to cook it lightly.

Whether you opt for kale or spinach, it’s helpful to use an oversized pot, so that there’s plenty of room to accommodate the greens before they wilt and become more manageable. I used a 6 3/4-quart Le Crueset dutch oven, my go-to pot for making soup and cooking greens.

Serves 8

Ingredients

1 lb bulk italian sausage
1 onion, chopped
2 leeks, chopped (white and light green portion only)
2 celery ribs, chopped
3 cloves of garlic, minced
1 1/2 lbs mixed potatoes, partially peeled and chopped into 1/2-inch cubes (I used russet and red potatoes)
8 cups low sodium chicken broth
1/2 cup white wine
1 tbsp fresh thyme, chopped
1 bay leaf
10 oz kale (about 2 bunches), stemmed and chopped
1/4 cup heavy cream
salt and pepper

In a large pot over medium-high heat, cook the sausage, breaking it up into bite-sized crumbles, until it’s browned through. Add onions, leeks and celery and saute until translucent, about 5 minutes. Add garlic and cook about 1 minute more.

Add potatoes, chicken broth, wine, thyme and bay leaf. Bring to a boil, then stir in kale. Bring to a boil again, then turn down the heat, cover and simmer until the potatoes are cooked and the kale is tender, about 20 minutes.

Stir in the cream and heat to warm through, then season to taste with salt and pepper.

Pictured: Pyrex Butterfly Gold 402 Round Mixing Bowl; Pyrex Spring Blossom 402 Round Mixing Bowl, Pyrex Spring Blossom 401 Round Mixing Bowl