Grilled Yellow Potatoes
Makes 4-6 servings
-
3 pounds yellow potatoes, such as Yukon Gold
-
3/4 cup extra virgin olive oil, divided
-
1 tablespoon fresh rosemary
-
5 tablespoons fresh Italian flat leaf parsley, divided
-
1 teaspoon kosher salt or sea salt, divided
-
1/4 cup champagne vinegar
-
2 tablespoons whole grain mustard
-
1 tablespoon Dijon mustard
Instructions
Preheat grill to a medium heat.
Bring a large pot of salted water to a boil and drop in the whole skin-on potatoes. Bring back to a boil and cook 8-10 minutes (10 if the potatoes are large). Remove to room temperature to cool. Discard water. The potatoes will not be fully cooked and will finish on the grill.
While the potatoes are cooling, place ½ cup of olive oil, the rosemary, 3 tablespoons of parsley and ½ teaspoon of the salt into a mini food processor (see here) and blend until a liquidy paste forms (it doesn’t need to be perfect).
Once the potatoes are cool enough to handle, slice skin-on into thick ¾ inch slices and place on a sheet pan. Spread the rosemary mixture on both sides of the potatoes using all of the mixture.
Recipe from A Family Feast
Tomato Mozzarella Parmesan Bake
Makes 9 servings
-
2 Tablespoons butter, melted
-
8 – 10 slices french bread baguette cut into one inch thick slices
-
1 cup green peppers, diced
-
1 cup onion, diced
-
4 eggs, beaten
-
1 Teaspoon salt
-
1 Teaspoon pepper
-
2 medium size tomatoes, each cut into 4 thick slices
-
1 Tablespoon olive oil
-
1 cup Mozzarella Cheese, grated
-
1/4 cup Parmesan Cheese, grated
-
Fresh basil, torn into pieces for garnish
Instructions
Preheat oven to 400 degrees.
Brush melted butter over both sides of the baguette slices, place on a baking sheet and bake until slices are golden brown and crisp on both sides. Turning slices if necessary to get both sides browned and crispy. Remove from the oven and let cool. Cube the slices. I cut each slice into 4 cubes for a total of 3 cups of nice sized bread cubes. Lightly butter an 11×9 inch casserole dish. Set aside. Reduce the oven heat to 350 degrees.
Place one Tablespoon olive oil in a medium to large size saute pan. Place the diced onions and peppers in the pan and saute until slightly caramelized and softened. Add the minced garlic to the pan and cook and stir 1 more minute.
Place the eggs in a large bowl, whisk until well beaten. Add the bread cubes , garlic, peppers and onions, and salt and pepper. Toss to coat the ingredients. Place the mixture into the prepared casserole dish. Place the tomato slices in a single layer on top of the bread cubes. Sprinkle both cheeses over top the tomato slices, bake at 350 degrees for 30 to 35 minutes until bread cubes and cheese are golden brown on top. Garnish with torn basil leaves. Serve immediately, refrigerate any leftover casserole covered.
Recipe from Bunny’s Warm Oven
Indian Cabbage
Makes 9 servings
-
3 tablespoons peanut oil or sesame oil
-
1 inch ginger grated, 2 teaspoons
-
1 tablespoon chopped green chilies remove seeds to lower heat
-
1 teaspoon cumin seeds
-
½ teaspoon turmeric
-
½ teaspoon red pepper flakes or ¼ teaspoon cayenne pepper
-
Salt to taste
-
4 cups shredded cabbage
-
1 cup shredded carrots
-
8-10 curry leaves
-
¼ cup fresh grated coconut Note1
-
2 tablespoons chopped cilantro
-
Lemon juice as per taste
Optional -
½ teaspoon mustard seeds
-
¼ cup chopped shallots or onions
-
4 tablespoons crushed peanuts or sesame seeds, roasted
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, stir together peanut oil, grated ginger, chopped green chilies, cumin seeds, turmeric, red pepper flakes, and salt.
Add shredded cabbage, shredded carrots, curry leaves and toss well to coat all the ingredients. Spread the mixture evenly on a parchment paper lined baking sheet.
Place the pan in the preheated oven and roast for about 20-25 minutes, or until the cabbage becomes tender and slightly caramelized on the edges, stirring halfway through.
Remove from the oven and sprinkle with fresh grated coconut, chopped cilantro and lemon juice. Toss gently to combine all the ingredients.
Transfer to a serving dish. Garnish with crushed peanuts (or sesame seeds) for added crunch and flavor. Serve hot with rice.
Recipe from The Delicious Crescent