POTATO BROCCOLI CHEESE SOUP

POTATO BROCCOLI CHEESE SOUP

Broccoli Cheese Soup is warm, inviting and loaded with cheesy goodness! Add potatoes and chicken to this soup for extra flavor. A delicious dinner any night of the week! 

INGREDIENTS

1. 1 cup uncooked chicken cut into small pieces
2. 1 can chicken broth
3. 1 pound broccoli frozen or fresh
4. 2 potatoes peeled and diced

CHEESE MIX:

1. 1 cube butter
2. 1 teaspoon chicken bouillon
3. 1 cup milk
4. 1 pound velveeta cheese
5. 1 teaspoon red pepper flakes optional

INSTRUCTIONS

1. Simmer chicken in broth for 15 minutes.
2. Add potatoes and then broccoli to the top of the chicken. Cover pot and steam on low heat for 7 more minutes.
3. In separate pan over low heat melt butter, bouillon, milk, and cheese together. (If you prefer, you can add all to a glass bowl and microwave. Cook on high for 3 minutes. Stir well. Cook on high for 1 more minute. Stir.)
4. Mix sauce with chicken and veggies. Do not drain broth.
5. (You can leave out the potatoes and chicken if you prefer just broccoli).

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Spring Vegetable Zucchini Noodle Soup

Spring Vegetable Zucchini Noodle Soup

This fresh and simple vegetable soup is made with zucchini noodles and all of your favorite spring veggies! It is great for lunch or dinner!

Ingredients

1. 1 tablespoon olive oil
2. 1 small yellow onion diced
3. 3 cloves garlic minced
4. 10 spears of asparagus trimmed and halved
5. 4 15 oz cans vegetable broth
6. 1 1/2 cups frozen peas
7. Juice of 2 lemons
8. 1 cup freshly chopped spinach
9. 1/4 cup freshly chopped basil
10. 2 medium zucchini spiralized
11. Salt and black pepper to taste
12. Freshly grated parmesan cheese for serving, if desired

Instructions

1. In a large saucepan or pot, heat the olive oil over medium heat. Add the onion, garlic, and asparagus. Cook, stirring, for 3 to 5 minutes, or until the onion is translucent and the asparagus is tender.
2. Add the broth, peas, lemon juice, spinach, and basil. Simmer for 5 minutes. Stir in the zucchini noodles and cook an additional 2 minutes so the zucchini noodles can soften. Season with salt and black pepper, to taste. Serve immediately and garnish with parmesan cheese, if desired.
3. Note-if you need the soup to be vegan, don't use the parmesan cheese.

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Vegetarian Borscht – beetroot soup with sour cream

Vegetarian Borscht – beetroot soup with sour cream

Ingredients

1. 1 tbsp butter + 1 tbsp ollive oil use only olive oil for a vegan version
2. 3 large beetroot peeled
3. 2 celery sticks
4. 1 large onion peeled
5. 1 large carrot peeled
6. 1 small crisp apple peeled (optional)
7. 400 g | 14oz chopped tomatoes from a tin
8. 2 litres | 8 1/2 cups hot vegetable stock I used 2 Kallo stock cubes
9. 2 bay leaves
10. pinch ground cloves
11. pinch ground allspice
12. salt and freshly ground pepper to season
13. fresh dill to garnish
14. sour cream to serve about 2 tbsp per serving omit for vegan version
15. a little olive oil to drizzle

Instructions

1. Coarsely grate all the vegetables and apple - ideally using a food processor. If grating by hand, use a large box grater and take care to take as beetroot can stain your worktop (and certainly your hands).
2. Add the butter and olive oil to a large pot and heat until butter melts.
3. Tip all the grated vegetables/apple into the pot and cook for 2-3 minutes, stirring constantly.
4. Add the tomatoes, bay leaves, cloves and allspice and season with salt and pepper.
5. Add the stock and bring to the boil. Lower heat to a simmer, partially cover the pot and cook for 1 hour and 30 minutes. Remove the bay leaves.
6. Taste and adjust the seasoning if necessary. Stir in a good handful of chopped fresh dill or add a little as a garnish.
7. Serve with a dollop of sour cream, a drizzle of olive oil and the puff pastry hearts if using.

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AU GRATIN CHEESY POTATO BAKE

AU GRATIN CHEESY POTATO BAKE

INGREDIENTS

1. 4 russet potatoes
2. 1/2 cup plain Greek yogurt
3. 1/4 cup butter
4. 2 1/2 cups shredded cheddar cheese (divided)
5. 1/2 cup milk
6. salt and pepper, to taste
7. 1 Tablespoon dry chives - optional garnish

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Wash and peel your russet potatoes and cut them into thin slices.
3. Lay them in a 9 x 9 inch pan, that has been sprayed with non stick cooking spray.
4. Prepare the sauce, by combining the plain Greek yogurt, butter, 2 cups cheddar cheese, and milk in a pan, over medium heat. Stir continually until smooth.
5. Pour the sauce over the potatoes, and garnish with salt, pepper, and extra cheese.
6. Place in the oven and bake for 20-25 minutes, or until the potatoes are soft.
7. Remove from oven and garnish with dried chives, if desired.
8. Serve immediately.

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GARLIC BUTTER SMASHED POTATOES

GARLIC BUTTER SMASHED POTATOES

Roasted Smashed Potatoes smothered in garlic herb butter and Parmesan are one of the most delicious sides on the planet and SO easy! Garlic Smashed Potatoes may look impressive but are one of the easiest sides you will ever make – and you don’t even have to peel any potatoes! They are salty crispy on the outside, buttery tender on the inside and intoxicatingly delicious all over. These Smashed Red Potatoes are the perfect side to any meal or an irresistible finger party food. Aside from their YUM factor, these Smashed Potatoes get major points because you can prep them almost entirely ahead of time, perfect for entertaining and holidays.

INGREDIENTS

1. 1.5 lbs. baby red or baby Yukon gold potatoes
2. 1 tablespoon olive oil
3. 4 tablespoons unsalted butter
4. 1/2 teaspoon salt divided
5. 1/2 tsp garlic powder
6. 1/4 tsp EACH dried parsley, dried oregano, dried basil, dried thyme, pepper
7. 1/4 cup freshly finely grated Parmesan cheese
8. Garnish
9. 2-3 tablespoons chopped chives
10. sour cream optional 

INSTRUCTIONS

1. Add potatoes to a large pot and fill with water to about 2-inches above potatoes. Cover and bring to a boil, then reduce heat to medium, and continue to cook (covered) for 25 minutes or until potatoes are fork tender.
2. Meanwhile, preheat oven to 425 degrees F and lightly grease a large baking sheet with sides.
3. Drain and rinse potatoes in cool water. Pat dry (for crispy skins) and add potatoes to a large microwave-safe bowl. Drizzle potatoes with 1 tablespoons olive oil and ¼ teaspoon salt. Stir to evenly coat then transfer potatoes to baking sheet, evenly spaced apart. Using a potato masher, fork or back of a glass, gently smash the potatoes to about ½” thickness. *MAKE AHEAD: If making ahead, stop at this point, let potatoes cool completely and wrap tightly in plastic wrap; refrigerate.
4. To the same bowl you tossed the potatoes in oil (don’t wipe out) add butter and melt in the microwave. Stir in ¼ teaspoon salt and all remaining seasonings. Drizzle potatoes evenly with butter mixture. If you have extra, wait a few minutes for the potatoes to absorb the butter then coat again.
5. Bake potatoes at 425 degrees F for 30-40 minutes (depending on size) or until deeply golden. Add Parmesan and continue to bake until melted, about 2 minutes. Garnish with chives and serve immediately.

RECIPE NOTES

POTATO SIZE

1. I stick with potatoes about the size of a golf ball. You can use smaller or larger potatoes and adjust the cooking time accordingly – and your expectations. Small potatoes will emerge crispier all over because there is a greater ratio of crispy skin to fluffy inside. Larger potatoes will still get crispy, but have a larger ratio of fluffy inside to crispy skin. Both are delicious – just different!

MAKE AHEAD

1. Follow the recipe through flattening the potatoes.
2. Let the potatoes cool completely, then cover the pan tightly with foil, or better yet, wrap the entire tray in plastic wrap a couple times.
3. Refrigerate for up to 8 hours.
4. You can also grate the Parmesan cheese and make the herb butter ahead of time and refrigerate. The herb butter will harden in the refrigerator, so simply microwave it when ready to use.
5. Now all that’s left to complete your crispy Smashed Red Potatoes is to drizzle on the butter and bake!

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HOW TO MAKE A HASSELBACK POTATO

How to Bake a Hasselback Potato

The seasoned Hasselback potato turns out crispy on the outside and tender on the inside. Almost like thick potato chips, but better! Cool kitchen hack.

Ingredients

1. 2 russet potatoes (medium, about 6"in length)
2. 1 tbsp bacon fat or olive oil
3. kosher salt
4. seasoning and herbs of choice
5. 2 tbsp butter or olive oil to baste

Instructions

1. Preheat the oven to 425°
2. Line the baking sheet with either aluminum foil, parchment paper or a silicone mat.
3. Slice off a thin portion of the side of the potato and set aside.
4. Place the potato on the flat cut side and using chop sticks or wooden spoons, place one on either side of the potato. Make 1/8” thick slices, cutting down to the chop stick or wooden spoon.
5. Place the potato slice flat side down on lined baking tray and place the sliced potato on top of the slice. This will make the potato fan out on the arch.
6. Lightly brush with the compound butter, olive oil or butter over the slices and get in and around each slice as best you can. Season with kosher salt, fresh cracked pepper or seasoning of choice.pepper.
7. Bake for 30 minutes, baste with butter and continue baking for another 30 minutes. Potatoes will be crispy and golden brown. Top with fresh herbs and serve.

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TEXAS SAUSAGE HASH BROWN CASSEROLE

TEXAS SAUSAGE HASH BROWN CASSEROLE

This deliciously easy breakfast (or side dish) recipe for Texas Sausage Hash Brown Casserole recipe is easy to make with lots of flavor!

Ingredients

1. 2 cups refrigerated hash browns
2. 1/4 cup diced green pepper
3. 1/4 cup diced red pepper
4. 1/4 cup diced yellow pepper
5. ½ cup cooked sausage crumbles
6. 1 1/4 cup shredded Mexican shredded cheese, divided use
7. ½ cup heavy cream
8. 2 tsp cumin (or taco seasoning for a bigger kick of flavor)
9. salt and pepper, to taste
10. cilantro (optional), for topping

Instructions

1. Preheat oven to 350f degrees. Spray a 2-quart (or 8-inch square) casserole dish with nonstick cooking spray 
2. In a large bowl, mix together hash browns, diced peppers, 1 cup cheese, sausage, 1 cup Mexican shredded cheese, heavy cream, cumin, salt & pepper.
3. Pour hash brown mixture into prepared casserole dish. Top with remaining 1/4 cup shredded Mexican cheese.
4. Bake uncovered for 25-30 minutes, or until top is a golden brown.
5. Sprinkle on some cilantro, and serve.
6. Optional: Add diced tomato, avocado, or salsa as topping for some extra flavor.

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BEST EVER POTATO SALAD RECIPE

BEST EVER POTATO SALAD

The BEST EVER Potato Salad recipe from a friend's grandmother, with a special secret ingredient in the dressing! It converted me from being a potato salad hater to a potato salad lover!

INGREDIENTS:

• 1½pounds red potatoes (cut into small cubes (about 4 cups))
• 12 ounce package bacon, cut into 1-inch pieces
• ¾ cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 4 hard-boiled eggs (peeled and chopped)
• 1 stalk celery (finely diced)
• 1 small yellow onion (finely diced)
• ½ medium green pepper (finely diced)

DIRECTIONS:

1. Boil the potatoes until they are fork tender. (If you're not sure how to boil the potatoes, this is a good resource.) Drain the potatoes and set aside.
2. Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet and remove the pan from heat.
3. Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.
4. In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.
5. Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

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SOUTHERN POTATO SALAD

Southern Potato Salad

A picnic or cookout would not be complete without this delicious Southern Potato Salad! The easy side dish recipe is a crowd pleasing classic!

Ingredients

1. 2 lbs. (about 8 medium) red potatoes or Yukon Gold potatoes
2. 2 teaspoons yellow mustard
3. 2 tablespoons sugar
4. 1 ½ cups mayonnaise (I like Duke’s brand)
5. 1 tablespoon sweet pickle juice
6. Salt and pepper, to taste
7. 2 hard boiled eggs, chopped
8. ½ of a sweet Vidalia onion, diced
9. 1 large celery rib, diced
10. 2 tablespoons sweet pickle relish (or sub with dill pickle relish if you prefer)
11. Optional: 3-4 slices of crispy cooked, chopped bacon
12. Garnish: sliced green onions, chopped fresh parsley, or a sprinkle of paprika

Instructions

1. Rinse and scrub the potatoes. Place the whole potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender (about 15-20 minutes, but very small red potatoes may be done in 10 minutes). Drain; let the potatoes cool until you can handle them. Peel the potatoes and dice into bite-size pieces.
2. In a separate bowl, mix mustard, sugar, mayonnaise and pickle juice. Season with salt and pepper, to taste. Set aside.
3. Place diced potatoes in a large bowl. Add eggs, onion, celery, pickle relish and bacon (if using). Pour dressing over the salad and toss to combine.
4. Chill in the refrigerator for 1-2 hours. Garnish with sliced green onion, fresh parsley, or a dusting of paprika just before serving.

Recipe Notes

1. Use Yukon Gold potatoes or other waxy potatoes in lieu of the red potatoes.
2. Boil the potatoes whole. Do NOT dice or peel the potatoes before they go in the water. Cutting or dicing the potatoes causes them to release steam while cooking, which will result in a mushier potato.
3. Substitute dill pickle juice and dill pickle relish for the sweet pickles if you prefer a more savory dressing.
4. Add fresh herbs of choice, including chopped fresh chives or chopped fresh dill.
5. If you prefer a potato salad without eggs, simply omit the hardboiled eggs and add an extra potato instead.
6. Stir in some diced pimentos for a colorful Southern addition to the potato salad.
7. Add crispy chopped bacon to the salad for even more flavor.

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CRISPY GARLIC SMASHED POTATOES

Crispy Garlic Smashed Potatoes

Ingredients

1. 1 pound small red potatoes washed
2. 4 garlic cloves minced
3. 3 tablespoons butter melted
4. salt and pepper to liking

Instructions

1. Place whole potatoes in a large pot of boiling water and boil for 20 minutes or until tender. Preheat oven to 400 degrees.
2. Grease a baking sheet with non-stick cooking spray. Place the potatoes on top of the baking sheet and gently smash with a fork or a potato masher. Be careful and not allow the potatoes to come apart, you will want to keep them together, just smashed. Bake for 20 minutes.
3. Whisk together the garlic and melted butter, pour over top of the potatoes and season with salt and pepper. Bake for another 5-7 minutes.

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WAFFLE FRY BAKED POTATO BITES

Waffle Fry Baked Potato Bites

A quick and easy appetizer made with crispy waffle fries, sour cream, bacon and fresh chives. 

Ingredients

1. 1 bag Alexia Seasoned Waffle Cut Fries
2. sour cream
3. 3-4 slices cooked, crispy bacon or turkey bacon, broken into small pieces
4. chopped chives
5. any additional toppings you want!

Instructions

1. Preheat the oven to 425 degrees. Lay waffle fries on a parchment lined baking sheet and bake for 25-35 minutes or until crispy and slightly golden. 
2. Place fries on a serving platter and top each one with a dollop of sour cream, a few pieces of crispy bacon and sprinkled with fresh chives. Serve and enjoy!

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SPICY POTATO KALE BOWLS WITH MUSTARD TAHINI DRESSING

Spicy Potato Kale Bowls with Mustard Tahini Dressing

These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy.

Ingredients

FOR THE POTATOES

1. 1 lb yellow potatoes cut in bite-sized pieces
2. 1 red onion diced and separated
3. 1 jalapeño diced
4. 1 green bell pepper diced
5. 1 tbsp olive oil
6. 1/2 tsp paprika
7. 1/2 tsp chili powder
8. salt & pepper to taste

FOR THE DRESSING

1. 1/2 cup tahini
2. 2 tbsp red wine vinegar
3. 2 tbsp yellow mustard
4. lemon juice to taste
5. 1 tsp oregano
6. 1/2 tsp garlic salt
7. pepper to taste
8. water as needed

FOR THE SALAD

1. 4 cups kale chopped and stems removed
2. 1 lemon juiced

Instructions

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
2. Combine the potatoes, 1/2 of the red onion, jalapeño, bell pepper, olive oil, paprika and chili powder in a bowl. Stir to coat evenly. Spread mixture out on the baking sheet and sprinkle with salt and pepper. Place in the oven and bake for 20 minutes. Remove from the oven and flip. Cook for an additional 10-20 minutes*, or until potatoes are crispy and veggies are soft.
3. While the potatoes are cooking, combine all of the dressing ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Add water until desired consistency is reached. Place in the fridge until ready to use.
4. After you make the dressing, place the kale in a large bowl and sprinkle with lemon juice. Massage for 30-60 seconds, or until the lemon juice is incorporated and the kale is soft. Place in the fridge until ready to use.
5. Remove the potatoes from the oven and sprinkle with additional salt, if needed.
6. Assemble bowls by layering kale, the remaining raw red onion and potatoes. Drizzle with dressing and serve.

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POWER PLATES || MOROCCAN SWEET POTATOES

MOROCCAN SWEET POTATOES

DESCRIPTION

These sweet potatoes are great the first day, but even better day 2! We suggest making extra so you have some to take to lunch the next day. This recipe is from Gena Hamshaw’s Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals,and reprinted courtesy of Ten Speed Press, 2017.

INGREDIENTS

1. 4 medium sweet potatoes, scrubbed
2. 1 cup (200 g) dried brown or pardina lentils, rinsed
3. 1 tablespoon olive oil
4. 1 teaspoon cumin seeds
5. 1 small white or yellow onion, diced
6. 3 cloves garlic, finely minced
7. 2 tomatoes, chopped, or 1 (14.5-oz, or 411-g) can diced tomatoes, drained
8. 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger
9. 1⁄4 teaspoon ground cinnamon
10. 1⁄2 teaspoon sweet paprika
11. 1 tablespoon harissa paste, or 1 teaspoon ground chili powder
12. 1⁄2 teaspoon salt
13. 4 cups (120 g) firmly packed baby spinach
14. water, as needed
15. 2 tablespoons pomegranate molasses (optional)
16. 1⁄2 cup (125 ml) Everyday Lemon Tahini Dressing (see recipe below)
17. OPTIONAL TOPPINGS: Chopped fresh parsley, chopped fresh cilantro, snipped fresh chives or chopped scallions

Everyday Lemon Tahini Dressing

1. Makes: 2/3 TO ¾ CUP 
2. 1⁄4 cup (60 ml) warm water, plus more if desired
3. 1⁄4 cup (60 g) tahini
4. 1 clove garlic, finely minced or grated
5. 2 tablespoons freshly squeezed lemon juice
6. 1⁄2 teaspoon agave nectar or maple syrup
7. 1⁄4 teaspoon salt
8. 1⁄8 teaspoon freshly ground black pepper

INSTRUCTIONS

1. To make the Moroccan Sweet Potatoes:
2. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Put the sweet potatoes on the lined baking sheet and prick each several times with a fork. Bake for 45 to 60 minutes, until fork tender.
3. Meanwhile, cook the lentils as directed on the package. Drain well.
4. Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook, stirring constantly, for 1 to 2 minutes, until the seeds start to pop. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until tender and translucent. Add the garlic and tomatoes and cook, stirring frequently, for 1 to 2 minutes, until the garlic is fragrant. Decrease the heat to low and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt, then stir in the spinach. Cook, stirring frequently, until the spinach has wilted, adding water by the 1⁄4 cup (60 ml) if needed to prevent sticking. Stir in the pomegranate molasses. Taste and adjust seasonings if desired.
5. Cut each sweet potato in half and use a fork to coarsely mash the flesh, still in the skin. Place two halves on each serving plate and top them with a generous scoop of the lentils. Serve right away, with a drizzle of the tahini dressing and the optional fresh herbs.

To make the Everyday Lemon Tahini Dressing:

Combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency. Set aside.

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