Usually when I think of adding a little something extra to mashed potatoes, it's either extra butter or garlic. Why not add something that's just a little bit healthier?
Ingredients:
1/2 bunch broccoli, finely chopped (3 cups)
1 pound Yukon gold potatoes, peeled and cut into 1⁄2-inch pieces
1/4 cup sour cream
4 tablespoons unsalted butter, softened
kosher salt and black pepper
To view the rest of this recipe, please visit: http://www.realsimple.com/food-recipes/browse-all-recipes/mashed-potatoes-broccoli-00100000064466/index.html
Move over tuna sandwiches. Here's a fresh new sandwich to have for lunch. These sweet potato fries would be the perfect side.
The spice rub can be stored in an airtight plastic container for up to one month.
Ingredients:
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons paprika
1/2 teaspoon ground cayenne pepper
2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons prepared horseradish
1/4 cup plain low-fat yogurt
1 tablespoon honey
4 four-ounce salmon fillets, skin removed
4 slices crusty bread
1 head Boston lettuce
1/2 small red onion, thinly sliced crosswise
To view the rest of this recipe, please visit: http://www.yummly.com/recipe/external/Blackened-Salmon-Sandwiches-Martha-Stewart-193564)
Cleaning leeks is very important. The growing method makes them a dirt magnet. Slice the leeks down the center and put in bowl of cold water. stir around with your fingers, sand and grit will fall to bottom use a slotted spoon to dip out of water.
To prepare leeks, trim off the root and about 1/4 inch of the white base. Remove any ragged, course outer leaves and discard. Trim each of the darkest portion of the leaves down to the lighter green, more tender portion, leaving about 2 inches of green. The dark green trimmed leaves can be reserved for other uses.
This recipe is great for a quick weeknight dinner.
It needs to be said…I despise beets. If I see one of those funny red-purplish slices laying on my salad, I will quarantine off that entire section, as it will have infected all the surrounding salad bits with its beetyness. Trust me, I’ve tried beets a number of ways, and each and every time I still think, “Well, if I licked the corner of a musty basement floor, that’s about what it would taste like.” So when I saw not one, but two, TWO, beets peering out of my crop share box, my heart sunk, right down to that musty basement floor of taste. However, I’d recently seen good ol’ Martha Stewart had a recipe for baked beet chips, and while I don’t really trust Martha or beets as far as I can throw them (I throw worse than a girl), I thought, “Why not, if they’re terrible, I’ll feed them to the squirrels.”
Thirty minutes later, I’m standing over the stove eating these beet chips right off the baking sheet. These weren’t beets, they were yummy purple chips, and I was eating them all! So for you fellow beet haters out there, all I am saying is, give beets a chance.
Baked Beet Chips
Ingredients:
2 medium beets
1 tsp extra-virgin olive oil (I used coconut oil)
Kosher salt
Preheat your oven to 350 degrees, with your racks in the upper and lower thirds of the oven. Peel your beets and slice about 1/16” thick with a mandolin slicer (or if you’re like me and have a mandolin, but despise cleaning the thing, you can thinly slice by hand). Toss beets in oil and coat evenly, sprinkle with a dash of Kosher salt.
Evenly space the beet slices onto a rimmed baking sheet, making sure not to overlap. Bake on bottom rack until edges of beets begin to dry out, approximately 20 minutes. Then transfer to top rack to finish for about 10-20 minutes more, depending on thickness. Remove beet chips and transfer to a wire rack to cool. They will continue to crisp up as they cool off.
(Adapted from Martha Stewart: http://www.marthastewart.com/312807/beet-chips?center=136761&gallery=136112&slide=149057)
Usually when I think of adding a little something extra to mashed potatoes, it's either extra butter or garlic. Why not add something that's just a little bit healthier?
