Red Cabbage & Potato Hash
- 1 onion, coarsely chopped
- 1/2 red cabbage (or however much you have to use up), chopped
- 6 potatoes, cubed
- 3 tablespoons vegetable oil
- unsalted butter
- 2 eggs
- Salt and freshly ground black pepper
- Cook the potatoes in a pan of salted water until just soft, drain, season with a little sea salt and put to one side uncovered so the remaining water evaporates.
- Add two tablespoons vegetable oil to a large frying pan and fry the onion over a medium high heat until softened. Then add the red cabbage, and continue to cook for 10 minutes or so, until it is starting to soften.
- Add the butter, and then the potatoes, mixing them in. Push the mixture down, trying to get all the potatoes in contact with the pan and then cook for a few minutes without stirring to get the potatoes browning. Then stir and push down again. Season with salt and pepper to taste.
- While that is cooking, heat a tablespoon of oil in a small frying pan, and break a couple of eggs in to gently fry.
- Once the eggs are done, spoon some of the hash onto a warmed plate and top with the fried egg. A little sprinkle of salt and pepper on the egg and serve.
Peach & Cucumber Salad
- 1 large English cucumber, 1/8 inch sliced or cut into ¼ inch wedges
- 4 peaches, pitted and sliced
- 1 lime, one half zested, both halves juiced
- 1 TBSP Oliver Farm Pumpkin Seed Oil
- ¼ red onion, thinly sliced
- Fragrant chili powder or crushed red pepper flakes, to taste
- 1/2 bunch cilantro, or combination cilantro and mint, leaves picked from the stems and roughly torn
- 1/4 jalapeño, thinly sliced (optional)
- 1/4 cup crumbled queso fresco or feta cheese (optional)
- In a large bowl, toss cucumbers with a good pinch of salt. Add lime juice and zest and toss to coat.
- Add sliced peaches, jalapeño if using, and red onion and toss once to combine.
- Sprinkle over red pepper flakes or chili powder.
- Drizzle with your favorite dressing just before serving and garnish with cilantro, mint and queso fresco or feta, if using.
Grilled Caesar Salad with Peaches
- 2 Oz flat anchovies in olive oil
- 2 fresh cloves of garlic, minced
- 1/4 cup(s) grated Parmesan cheese
- 3 Tbsp fresh lemon juice
- 1/3 cup(s) extra virgin olive oil, plus more for brushing on peaches and romaine
- 3 fresh peaches, pits removed and sliced
- 1 head of romaine lettuce, 1/4 from top to root.
- 1/3 cup(s) Percorino Romano cheese
- 1/4 cup(s) fresh mint leaves, torn
- Preheat grill
- In a blender or food processor, add anchovies, garlic, Parmesan, lemon juice and olive oil, pulse until smooth. Refrigerate until ready to use.
- Brush peaches and romaine leaves with olive oil. Grill romaine leaves, cut side down, for 3 to 5 minutes or until warm with grill marks. Grill peaches 2 to 3 minutes per side.
- Assemble salad by placing peaches on top of grilled romaine wedges. Drizzle with Caesar dressing and sprinkle percorino and fresh mint over the top.
