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!

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*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

Instagram - @the.grateful.plate

Facebook - @thegratefulplate.ca


Asparagus & Italian-Spiced Grape Tomato Pasta Salad

Warm weather and pasta salad go hand in hand! It's a great option for a BBQ potluck, or the perfect make-ahead lunch. This recipe is overflowing with filling fiber thanks to the whole wheat pasta, asparagus, and beans. The beans also offer up a lean source of protein that will help keep you full and satisfied all afternoon long. The low-fat oil and vinegar dressing packs a serious flavour punch thanks to the addition of many herbs and spices. Feel free to play around with these and customize to your liking! Finally, this salad features an extra special ingredient: one of our newer preserves, Italian-Spiced Grape Tomatoes. I always find myself craving tomatoes this time of year, when there are still months between me and our freshly picked field-grown varieties. Fortunately, a jar of these little preserves is a wonderful placeholder. They are the perfect addition to this recipe, as they are pre-seasoned with even more herbs and spices. They are also nice and soft, and blend seamlessly into the salad.

Visit us on-farm or at a farmers’ market this week to stalk (get it?!) up on freshly-picked asparagus and other fresh produce and preserves. Mention this recipe to any of our staff, and get a special Mix & Match deal: 1 lb of asparagus and 1 jar of Italian-Spiced Grape Tomatoes for just $10!

Offer applies from today until end of asparagus season.

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Prep Time: 10 minutes

Cooking Time: 20 minutes

Serves: 6

Ingredients

Pasta Salad

2 cups whole wheat pasta noodles of your choice (macaroni works well!), dried

1 lb. asparagus, washed with ends trimmed

1 jar Thames River Melons Italian-Spiced Grape Tomatoes

¼ cup feta cheese, crumbled

1 can beans (black beans, chickpeas, or kidney beans) drained and rinsed

Dressing

2 tablespoons olive oil

2 tablespoons red wine vinegar

½ tablespoon mayonnaise

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon dehydrated onions

¼ teaspoon garlic powder

Dash of salt

Dash of black pepper

Directions

  1. Wash the asparagus thoroughly, then trim the ends, as they are tough and not tasty to eat! Once washed, cook the asparagus using your favourite method. You could roast it (8 minutes in a 400⁰F oven), BBQ it (8 minutes on a hot grill), or steam it (5 minutes in a steamer). Any method will do!

  2. Next, cook the pasta according to package directions. Once cooked, drain in a colander and transfer to a large bowl. Don't rinse the pasta, as this decreases its ability to soak up the dressing!

  3. Once the asparagus has cooked, cut the stalks into bite-sized chunks and add them to the bowl along with the cooked pasta.

  4. Next, open the jar of Italian-spiced grape tomatoes and drain most of the liquid. Toss the tomatoes and a small amount of the remaining liquid into the salad mixture of pasta & asparagus.

  5. Open the can of beans of your choice, drain and rinse them, then add to the growing salad mixture.

  6. Crumble the feta cheese and add this to the salad as well.

  7. Finally, prepare the dressing by vigorously whisking together the oil, vinegar, and mayonnaise (which acts as an emulsifier). Once mixed well, add the spices and whisk again.

  8. Drizzle the dressing over the pasta salad ingredients and toss the salad together.

  9. Serve right away or chill in the fridge overnight and serve the next day.

  10. Enjoy!

Recipe created by Alex Chesney, RD

Freshened-up Potato Salad

Potato salad is a staple during the summer months, but has a reputation for being loaded with mayo. I was determined to come up with a fresh, lighter version that still maintained the delicious flavour and creaminess we all love. Check out my take on this classic, using lots of herbs, Greek yogurt, and some extra veggies. It will be the star of the show at your next barbecue!

Ingredients: 
1 quart red potatoes (1.5lbs), washed well, cut into equal bite-sized pieces (If potatoes are mixed sizes, cut larger, leave smaller ones whole)
1 tbsp red wine vinegar
¼ teaspoon basil
¼ tsp oregano
¼ tsp paprika
¼ tsp garlic powder

Dressing Ingredients:
½ cup Greek yogurt
1 tbsp mayonnaise
Herbs: basil, oregano, onion flakes, red pepper flakes, salt, pepper – a pinch of each
1 tsp honey Dijon mustard
¾ cup other veggies (ie. red pepper, carrots, celery) – leave them raw to give the salad some crunch & texture

Directions:
Add potatoes to a medium sized pot and cover with water. Season the water with ½ tsp salt (potatoes will absorb more flavour while cooking vs. after!) Bring the water to a boil and cook potatoes for 8-10 minutes, until you can easily poke with a fork. Drain the potatoes then spread out on a cookie sheet. Sprinkle with vinegar and spices (basil, oregano, paprika, garlic powder) and allow the potatoes to cool completely.


To make the dressing, whisk together the Greek yogurt, mayo, mustard and spices.


Once the potatoes are cool, gently toss with the other veggies and add the dressing. Mix gently to coat evenly. At this point, the salad can be served, or refrigerated overnight. Allowing it to sit will help the flavour profiles develop more fully.

Recipe created by Alex Chesney, RD

 

Asparagus, Pepper, and Sundried Tomato Pasta Salad

I created this recipe last week when it was feeling more like summertime.. Thankfully, it can be served warm & enjoyed on a blustery day like today, too! It's packed full of veggies, has great flavour thanks to all of the herbs in the oil & vinegar dressing, and is low in added salt & fats. Enjoy!

*Makes 4-6 servings

Salad Ingredients:
2 cups pasta, dry
1 lb asparagus, ends trimmed
1 pepper in colour of choice, cut into 1” wedges
1 tbsp oil
Pepper to taste
¼ cup sliced sundried tomatoes
¼ cup feta cheese, crumbled

Dressing Ingredients:
¼ cup olive oil
¼ cup red wine vinegar
1 tbsp mayonnaise
1 tsp dried basil
½ tsp dried oregano
½ tsp dehydrated onions
½ tsp garlic powder
1/4 tsp salt

Instructions:
Begin by roasting the vegetables. Preheat oven to 400°F. Next, place asparagus and pepper chunks in a baking dish, drizzle with oil, and sprinkle with salt and pepper. Bake for 10 minutes, until veggies are beginning to soften but still firm. 


Meanwhile, cook the pasta according to package directions. Once cooked, drain in a colander and set aside in a large bowl. Don't rinse the pasta, as this decreases its ability to soak up the dressing! Next, prepare the dressing by vigorously whisking together the oil, vinegar, and mayonnaise (which acts as an emulsifier). Once mixed well, add the spices and whisk again. 


Once the vegetables have roasted, remove from oven. Cut asparagus stalks into bite sized chunks and add them, along with the roasted pepper chunks, to the cooked pasta. Also add the feta and sundried tomatoes. Drizzle the dressing over the pasta salad and toss together. Serve warm or chill in fridge overnight and serve the next day.

Recipe created by Alex Chesney, RD

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