Smashed New Potato Salad with Dijon Vinaigrette

This week we are excited to share a delicious-looking recipe with you courtesy of our friends over at The Grateful Plate! These ladies are big supporters of our Farm Market & Pick-Your-Own Patch, and were generous enough to create a recipe using goodies found in our patch! We think this potato salad would be the perfect addition to your long weekend. You can pick just about all of the ingredients yourself from our veggie patch, or grab them pre-picked from our farm market if you’re running short on time. Either way, give it a shot, and let us know what you think!

The Grateful Plate smashed potato salad - TRM.jpg

*Serves 4-6

A big and bright salad that incorporates farm fresh radishes, peas and new potatoes.  It tastes amazing when served while the potatoes are still warm.  Serve with a side of protein of choice for an easy summer meal!

Ingredients:

2 pounds new potatoes, washed, either small ones or larger ones cut to equal pieces

2 tbsp olive oil

2 tsp minced garlic

1/2 tsp salt

1/4 tsp pepper

6 cups mixed spring greens, washed

4 radishes, thinly sliced

1/4 cup fresh shelled peas

1/2 small red onion, sliced

4 eggs, hard boiled and peeled

1 green onion top, thinly sliced

For the dressing:

1/2 cup olive oil

1/3 cup apple cider vinegar

2 tbsp Dijon Mustard

1 tsp minced garlic

salt and pepper

  1. Preheat oven to 400 degrees and line a sheet pan with parchment; set aside.

  2. Add all of the dressing ingredients to a small jar and shake well; set aside.

  3. In a large bowl mix the potatoes with the olive oil, garlic, salt and pepper.  Place on the sheet pan and bake for 30 minutes, until potatoes are tender and crispy brown.  Remove from the oven and use the bottom of a mug to gently smash the potato pieces.  They should still remain intact, just smushed! Set aside while you prepare the rest of the salad.

  4. On a large platter layer the salad ingredients: start with the greens on the bottom and scatter the sliced radishes, peas and onion on top.  Cut the eggs in half and place on the salad.   Tuck in the bits on warm golden potatoes and finish with a sprinkle of green onion.

  5. Serve immediately with the dressing.

Renee Mackey-Burson

The Grateful Plate

www.thegratefulplate.ca

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Late Summer Chowder

Cooler weather is approaching, the official start of autumn is around the corner, and soup season has arrived! I’m looking forward to being able to comfortably use the stove and oven again and put them to work cooking up the tasty fall recipes I have in mind. To start us off we’ve got a hearty, delicious, and easy chowder. Flavour is built by cooking the vegetables in stages, and coating them with a lovely combination of spices. A low-sodium vegetable broth and just a dash of salt at the end will ensure a hearty-healthy final bowl, and all the wonderful vegetables featured make for a soup that is satisfying and filling. Take advantage of these still-in-season vegetables combined with comfortable cooking temperatures and try this recipe today. Let me know what you think!

Soup to Share.jpg

Ingredients

1 tablespoon oil

1 red onion, diced

3 cloves garlic, minced

1 small jalapeno, diced (more or less, depending on spice tolerance!)

2 bell peppers, diced

2 cobs sweetcorn, cooked & removed from the cob

1 zucchini, diced

5 small red potatoes, cubed

1 teaspoon paprika, oregano, and parsley (each)

½ teaspoon thyme

2 tablespoons flour

3 cups low-sodium vegetable broth

1 cup milk

Salt & pepper, to taste

Directions

  1. Heat oil in pan over medium-high heat until hot. A handy trick to test the readiness of the pan is to toss in a small piece of diced onion along with the oil. When it starts to sizzle you know you’ve reached the right temperature!

  2. Once hot, add all the onion to the pan. Cook for 5 minutes until translucent and softened.

  3. Add the garlic and peppers and cook for another 5 minutes, stirring frequently.

  4. Add the corn, zucchini, spices, and flour. Mix until vegetables are evenly coated with the spices & flour.

  5. Next, slowly add the vegetable broth, stirring constantly.

  6. Once all the broth has been mixed in, add the potatoes. Lower the heat slightly and bring the mixture to a simmer. Cook for 15-20 minutes, until potatoes are softened.

  7. Add the milk and stir until hot.

  8. Season with salt and pepper, to taste.

  9. Enjoy!

Recipe created by Alex Chesney, RD

 

 

Asparagus & Green Garlic Flatbread

This flatbread recipe may look a bit lengthy, but it's oh-so-easy & delicious. If you're running short on time, feel free to use a store bought dough. The toppings are really flexible as well! Try swapping out the veggies for whatever you have on hand, or add some leftover roasted chicken or even a sunny-side-up egg for a boost of protein.

Ingredients:
1 1/3 cups all purpose flour
1 tsp baking powder
½ tsp salt
½ cup milk
2 tbsp oil (canola, olive, or something similar)

Toppings:
½ lb asparagus
3 stalks green garlic
2 tbsp oil
Salt and Pepper to taste
¼ cup softened goat cheese
Parmesan cheese to taste
Red pepper flakes (optional, if you want some heat!)

Instructions:

  • Preheat the oven to 400ºF. In a medium bowl, mix together the flour, baking powder and salt. Slowly stir in milk and oil until a soft dough is formed. Once mixed, knead dough together approximately 10 times. Shape dough into a ball and let rest while toppings are prepped.

  • Wash and trim the asparagus. Next, wash and trim green garlic (remove long green leaves and roots), then slice the remaining white portion of the garlic in half, lengthwise. Place prepped asparagus and green garlic in a 9x13 baking dish. Pour oil over the vegetables and rub until completely covered. Season with a sprinkle of salt and pepper and, if desired, the red pepper flakes.

  • Next, flatten the dough onto a baking sheet lined with parchment paper. Stretch dough into desired shape (round, rectangular, abstract – it’s up to you!), about ¼ inch thick. Poke holes in the dough.

  • Place both the prepped vegetables and the dough into the oven. This will allow the veggies to gently roast, and the dough to pre-bake a little before adding the toppings.

  • After 10 minutes, remove the veggies and the dough from the oven.

  • Carefully spread the goat cheese evenly across the dough using a spoon or rubber spatula. Arrange the roasted veggies on top of the goat cheese and finish by sprinkling with parmesan cheese.

  • Return the flatbread to the oven for an additional 10 minutes, until the parmesan cheese is melted.

  • Remove from the oven, transfer to a cutting board, and slice for serving. Enjoy!

Recipe created by Alex Chesney, RD