Tag Archives: local potato

A Healthy Potato Salad You Won’t Want to Miss!

Hello Harvesters

This week’s original recipe from local food enthusiast Kayla Waldorf is a potato salad that bucks tradition. Instead of the usual heavy, mayo-laden dressing, this salad is drizzled in a lighter, honey-mustard style dressing and includes apples, radishes and kale. Give it a try for your next potluck!

 

Potato Salad with Kale, Apple, and Radish

photo

Ingredients

2 lbs. red potatoes, cut into 1″ cubes

2 large apples, cut into 1/4″ cubes

1 bunch radishes, thinly sliced

4 cups shredded kale

2 T. White wine vinegar

2 T. Whole grain mustard (I prefer Ingelhoffer brand)

2 T. Honey

Salt and black pepper to taste

 

Directions

Dressing:

Equal parts white wine vinegar, whole grain mustard (I prefer Ingelhoffer Mustard), and honey, approximately 2 tbsp. each, but more or less may be desired. Salt and black pepper to taste.

Salad:

Cut potatoes into 1-2 inch cubes and cover with cold water in a large pot (potatoes may be boiled whole, but boiling whole will take much longer). Bring water to a boil then reduce to a simmer. Check potatoes after 5 minutes with sharp knife, if knife is easily inserted, potatoes are done. Drain and set aside.

 

Thinly slice radishes (about 1/8 inch thick) and cut apples into ¼ inch cubes. Washes kale and tear by hand into bite-sized pieces. Massage kale in hands to soften (don’t be afraid, really go for it!).

 

Put all ingredients in large bowl and toss with dressing. Enjoy! Would pair well with grilled chicken kebabs and sweet corn at and end of summer barbecue!

 

Original recipe and photo by Kayla Waldorf for PCH

 

 

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Summer Frittata for Breakfast or Lunch

Hello Harvesters!

This week’s recipe is a delicious frittata with bell peppers, onions, sweet corn, and potatoes. It makes a great breakfast recipe (but it would work for any meal). Serve it with coffee and biscuits and your favorite hot sauce.

Summer Frittata

Prep time: 10 minutes

Cook time: 30 minutes

 

"Bell pepper" by Justus Blümer from Deutschland - Paprika (rot)Uploaded by Common Good. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:Bell_pepper.jpg#mediaviewer/File:Bell_pepper.jpg

“Bell pepper” by Justus Blümer from Deutschland – Paprika (rot)Uploaded by Common Good. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Bell_pepper.jpg#mediaviewer/File:Bell_pepper.jpg

Ingredients

12 eggs

1 large butterball potato

1 large onion

1 large bell pepper

1 jalapeno

1 ear sweet corn, kernel cut from cob

2 tbsp. vegetable oil

Salt & black pepper to taste

 

Optional:

Splash of cream for eggs

Extra sharp cheddar

Directions

Preheat oven to 375. In a large, oven-safe pan, heat vegetable oil on medium-high heat. Dice potatoes into ½ inch cubes and place in pan. Dice onion and bell pepper into ½ pieces and cut corn kernels from raw cob. Cut jalapeño and remove seeds, then finely dice. When potatoes begin to brown add onion until onion begins to look transparent. Then add the corn, bell pepper, and jalapeño and sauté for about 2 more minutes. Add approximately 1 teaspoon salt and 1 teaspoon pepper. Crack 12 eggs into large bowl (add splash of cream and ½ cup extra sharp cheddar and 1 tsp salt if desired) and stir with a fork. Make sure veggies are spread evenly on bottom of pan, then pour egg mixture over veggies. Let cook on stovetop for about 3-4 minutes or until eggs begin to set on the edges. Transfer to preheated oven and bake for about 15 minutes until eggs begin to fluff up, but remove before the top browns. Serve warm with your favorite hot sauce (I suggest Secret Aardvark brand habanero hot sauce, made in Portland, OR).

 

original recipe for PCH by Kayla Waldorf

 

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The Perfect Potato and Zucchini Side Dish for Your Next Barbecue

Step outside the french fry zone and try a new way to get your potato fix this summer. This easy recipe lets you take advantage of several PCH staples and combine them in a tasty yet easy to make dish. All you have to do is chop, season and you’re ready to enjoy tasty potato and zucchini vegetable goodness.

It’ll be a great side dish to go with those burgers (or veggie burgers), and while you’re at it, why not grab a summery cocktail?

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Ingredients

2 medium zucchini, quartered and cut into large pieces

4 medium potatoes, peeled and cut into large chunks

1 medium red bell pepper, seeded and chopped

1 clove garlic, sliced

1/2 cup dry bread crumbs

1/4 cup olive oil

paprika to taste

salt to taste

ground black pepper to taste

 

Directions

1. Preheat oven to 400 degrees F.

2. Combine all the vegetables and toss with olive oil and bread crumbs. Add seasonings and place in a baking dish.

3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Original recipe

 

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