Rosemary Salt Roasted Potatoes

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Hello friends! I’m afraid I’ve been absent from this space for a little while, but the blooming spring flowers, emerging market produce, and buzzing bees have been energizing me to get back in the kitchen and share what I’m cooking up. This past weekend in Seattle was glorious and got me out in the garden, tidying and preparing the beds for seeds and transplants. Every year my rosemary bush explodes with purple flowers, which I harvest for salads and other herbal projects (more on this soon). This was my spark of inspiration for today’s simple recipe. Salt roasting potatoes really concentrates their flavor and adding a bed of rosemary leaves and blossoms to the mix is a match made in heaven. Unlike boiled potatoes which may be crumbly or flaky, salt roasted potatoes are dense and hearty, standing up really well to sauces or meats. They also make excellent leftovers for breakfast, quartered and reheated in a frying pan with butter. Without further ado, here’s my recipe for salt roasted potatoes, which easily serves four.

Rosemary Salt Roasted Potatoes

2 pounds small red potatoes (fingerling potatoes or smaller Yukon gold potatoes would be great too)
1 1/2 cups kosher salt
4 sprigs flowering rosemary (regular rosemary would be fine too), cut into 2 inch pieces
1 Tbsp butter

  1.  Preheat oven to 375°.
  2. On a small baking sheet, spread the kosher salt out so that it is 1/4  inch thick. Place the rosemary pieces across the salt. Nest the potatoes on this mix as equally spaced as possible.
  3. Roast for 30-45 minutes, until the potatoes are easily pierced with a fork.
  4. Remove the potatoes from the salt and place in a serving bowl. Crumble some of the roasted rosemary over the top. Top with small dollops of butter. (You can save the salt in a container for future use.)
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Cilantro- Rutabaga Mash

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Here’s a simple recipe to help you enjoy the final root vegetables hanging on from winter. The cilantro and lime give the rutabagas a great, fresh boost. The coconut milk and lime also counter the bitterness that rutabagas often have. This has quickly become a favorite in my house. It’s great served as a mash with roasted chicken or lamb, or you can thin it out with more coconut milk to create a sauce for roasted veggies or fish. Either way, it’s easy peasy and super delicious!

Cilantro-Rutabaga Mash

2 pounds rutabagas, peeled and cut into medium pieces
Zest and juice from 1 lime (about 2 tablespoons)
1/4 cup coconut milk
1/2 cup cilantro, roughly chopped
1 garlic clove, minced
Salt to taste

  1. Place rutabagas in a pot with enough water to cover by an inch or two. Add a large pinch of salt and bring to a boil. Reduce heat to a simmer and cook rutabagas until easily pierced with a fork (they should turn more yellow than when they were raw). When the rutabagas are cooked, drain off the water.
  2. Place warm rutabagas in a food processor with remaining ingredients and blend until smooth.

Beet Hummus with Caraway and Horseradish

 

Now that the daffodils and cherry blossoms have made their appearance here in the Northwest, it feels like Spring has actually arrived and we can shake off the last chill of winter. To me, spring means more time spent outside, friendships rekindled, and more opportunities to share food with others. I made this beet hummus over the weekend for a wonderful group of women at a meditation retreat in the mountains of Southern California. Nothing is quite as nourishing as time and meals shared with a great community of kindred spirits. 

Beet Hummus with Caraway and Horseradish

1 medium beet
1 can white beans or chickpeas, drained
1 small lemon, zested and juiced
1 garlic clove, minced
1/2 teaspoon freshly grated horseradish or 1/4 teaspoon prepared horseradish
1 teaspoon ground caraway 
2 tablespoons tahini
2 tablespoons olive oil
Salt to taste 

    1. Preheat oven to 375°. Wrap beet in aluminum foil and place on a baking sheet. Roast until easily pierced with a fork- 45 minutes to an hour.
    2. Once your beet is cooked and cooled, use a paper towel to gently rub off the skin. Quarter the beet and place it in your food processor. Blend until only small bits remain.
    3. Add all ingredients except for olive oil and blend until smooth.
    4. Drizzle in olive oil with good processor running. Taste the hummus and add salt to your liking. Enjoy with fresh veggies or pita chips.

    Roasted Turnip and Spinach Frittata

      

    Frittatas are a weekend crowd-pleaser in our house. They’re simple to make, can easily be customized according to what’s in season, and they’re super healthy. They make a great breakfast or a simple lunch. This recipe can easily be modified: substitute potatoes for the turnips, kale for the spinach, add cheese or cherry tomatoes! The possibilities are infinite!

    Roasted Turnip and Spinach Frittata

    1 bunch small turnips or one large turnip, washed and cut into bite sized pieces
    4 tablespoons canola oil, divided
    1 medium onion, small dice
    2 cups spinach
    8 large eggs
    1/4 cup half and half
    1/2 teaspoon salt
    Pepper to taste

    1. Preheat oven to 350°. Toss turnips with 1 tablespoon oil and roast until tender, about 10-15 minutes. Remove and set aside.
    2. Combine eggs, half and half, salt, and pepper in a bowl and whisk until well mixed.
    3. In a 10-inch skillet, heat remaining oil and sauté onions over medium heat until translucent. When done, add spinach and stir until wilted. Add turnips.
    4. Pour the egg mixture into the skillet and cook over medium heat for five minutes. Place skillet in the oven and finish cooking, additional 15-20 minutes until set in the middle.
    Allow to cool for 5 minutes before cutting and serving.

    Roasted Brussels Sprouts and Sunchokes with Lime and Peanuts

      
    This is a great weeknight dinner: simple to make and very flavorful. We enjoyed ours with some firm tofu and rice, though it would be great with chicken or pork too. Roasting brussels sprouts under high heat caramelizes the outer leaves, making them more palatable to folks who don’t usually enjoy these miniature cabbages. Sunchokes, also called Jerusalem artichokes, are a relative of the sunflower and have a mild flavor that soaks up the bright ginger and lime in this dish.

    Roasted Brussels Sprouts and Sunchokes with Lime and Peanuts

    1 pound Brussels sprouts, bases trimmed and sprouts halved
    1 pound Sunchokes, scrubbed and cut into small bite sized pieces
    3 garlic cloves, minced
    1 small red onion, sliced
    2 tablespoons canola oil
    1/2 teaspoon chili powder
    1 teaspoon ground coriander
    1/4 teaspoon salt (or to taste)
    1 tablespoon fresh grated ginger
    2 limes, zest and juice
    1/4 cup peanuts, lightly crushed
    1/2 cup cilantro leaves

    1. Preheat oven to 400°. In a mixing bowl, toss brussels sprouts, Sunchokes, garlic, onion, oil, chili powder, coriander, and salt until the vegetables are well coated with oil and spices. Spread on a sheet tray and roast for 20 minutes or until the Sunchokes are easily pierced with a fork- the finished texture should be similar to a roasted potato.
    2. Remove vegetables from the oven and place back in a mixing bowl. Add grated ginger, lime zest and juice and carefully toss.
    3. To serve, top brussels sprouts and Sunchokes with crushed peanuts and cilantro.