Thanks to our customer Lawrence Duncan for this delicious and heart-warming recipe!
- 3 large potatoes
- 3 large carrots
- 3 large beets
- 8 large garlic cloves, peeled
- 2 tsp rosemary, fresh or powdered
- 2 tsp cumin, ground
- 1 tbsp black pepper, course ground
- 2 tsp sea salt
Preheat oven to 250 deg F. This is a "low & slow" recipe, which takes a little bit of patience, but well worth it! You can vary the ratio of vegetables to suit your tastes, as well as the choice and amounts of herbs and spices.
Cut the potatoes, carrots, and beets into large chunks. The size of the chunks determines which vegetable cook the fastest: the potatoes and beets should be the largest chunks, with the carrots being a little smaller / thinner. You'll get the feel for the right size with practice.
Place the chunked potatoes, carrots, and beets in a large mixing bowl, along with the peeled garlic cloves. Add oil and sprinkle in the spices, while stirring until all the vegetables are thoroughly coated.
Spread the mixture evenly onto a baking tray, and place into the oven. Cook for about 2 hours, or until done.
Serves: 3 - 4
Preparation time: 2 1/2 hours
- 1 1/2 tablespoons olive oil
- 1 medium onion
- 1/2 cup water
- 2 to 4 tablespoons mild or hot curry paste
- 1 diced potato
- 1 diced tomato
- 1 package frozen chopped spinach
Steam or boil the potatoes in salted water until very tender. In a non-stick skillet, cook the onion, garlic and curry paste in oil for 3-4 minutes or until onion is tender.
Stir into the skillet the potatoes, tomatoes, and spinach. Add water as needed, and continue cooking over medium heat until heated throughout. Sprinkle with salt and pepper. Serve with rice or cous cous if desired.
Serves: 2 - 4
Preparation time: 20 minutes
This meatless soup was the traditional beginning of Dalmatian Vigil meals, especially Christmas Eve, when the chill of the Bora (a strong wind from the east) gives cabbage added bite. It calls for fish broth, which the cook would have had on hand because boiled fish is one of the standard second courses of a Vigil meal.
Prep Time: 30 minutes
Cook Time: 45 minutes
- Savoy cabbage (amounts given below)
- One onion
- Fish broth (from boiling a fish, or canned)
- A bay leaf
- Salt and pepper
Dice into half-inch (1-cm) cubes a head of Savoy cabbage, two peeled potatoes, and an onion.
Simmer the vegetables until tender in the broth from boiling the fish (strain it first), adding a minced clove of garlic, a bay leaf, and salt and pepper to taste to the pot.
While the soup is cooking, toast several slices of bread. Line your soup bowls with them, ladle the soup over it, and serve.
Slice the potatoes (skins on if you prefer) thinly and boil until almost done. Drain and set aside.
Cook sausages according to specifications, and slice into chunks. Combine them with the baked beans in a casserole dish. Layer the potatoes on top, covering everything underneath. depending on your casserole dish, you may need more potato.
In a separate pan, heat the oil on medium heat, and fry the chopped onion until soft. Add 1/4 of the soymilk and once hot, whisk the flour in slowly. Then add the rest of the soymilk while stirring. Once gently bubbling, take the pan off the heat and add the remaining ingredients. Stir thoroughly, then pour the milky sauce over the potatoes and bake in a 220 degree centigrade (425 Fahrenheit) oven for 20-30 minutes, until brown and bubbly.
Kids love this one, but I'll confess, I'm 22 and make this for myself all the time!
Serves: 6 +
Preparation time: 30 minutes
Thanks to our customer Hillary Barraza for sharing this yummy recipe link!
- 2 tablespoons extra-virgin olive oil
- 2 cups sliced leek (about 2 large)
- 12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
- 2 garlic cloves, minced
- 1 1/4 teaspoons Spanish smoked paprika, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon coarsely ground black pepper, divided
- 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
- 4 large eggs
- 1/4 cup (1 ounce) shredded Gruyère cheese
Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.
Yield: 4 servings (serving size: about 1 1/2 cups potato mixture and 1 egg)
Preparation: 1 hour, 30 minutes
See also: Fingerling Potato-Leek Hash with Swiss Chard and Eggs
Jeanne Kelley, Cooking Light