New Potato Salad With Scape Salsa Verde



Of course with a long weekend ahead I would be lost without a handy potato salad recipe, so here it is.
I’m sure not too many of you miss the heavy mayo laden with egg and celery version but not to fret, I’m sure it will still be offered – somewhere, you can just bring this along to the BBQ instead.

Easy, light and FRESH I’ve finally found another way to use up those tasty garlic scapes as the main ingredient in this salsa verde style dressing.

NEW POTATO SALAD WITH SCAPE SALSA VERDE

3 Lbs New Red Potatoes
8-10 Garlic Scapes, trimmed
1/4 Cup Basil Leaves, packed
1/3 Cup Flat Leaf Parsley, packed
1 Tablespoon Capers, about 30
1 teaspoon Dijon Mustard
1 Tablespoon Red Wine Vinegar
4 Tablespoons Olive Oil
1/4 teaspoon Salt, or to taste
Freshly Ground Black Pepper, to taste

Wash and boil the potatoes in a large pot with enough water to cover.
Cook potatoes until just tender, or al dente, so you are able to cut through them easily.
Meanwhile, trim the seed buds from the top of the scapes and discard.
Combine the scapes along with the basil and parsley, pulsing to finely chop.
Add the capers, mustard, salt, pepper and vinegar, continuing to blend while drizzling in the oil through the feed tube.
Scrape down from the sides, taste and adjust salt and pepper if necessary.
Drain the potatoes. Once they are cool enough to handle quarter them into even sized wedges, unless they are very small.
Add the potatoes to a large bowl and add about half of the dressing at first. Toss well to coat adding more to your liking.
Serve at room temperature.

Want more potato salad? Try my other, Warm New Potato Dandelion Greens Salad, if you still have a few weeds that need eating from your yard.

Little House On The Prairie.


Posting a school snack might be cutting it close but we began running out of the packable snacks. With a mere three days of school remaining for us, I was not about to run out and restock with packages, so I decided to make my own. Now of course I was prepared to catch flack for this. Since making bread at 1am the other day, (we were out & I knew I’d be too lazy to go to the store) I heard this: “We don’t live on the Little House On The Prairie, you know? Stores where they have jam, butter and bread are some of the many modern conveniences of the 21st century.”

And that’s from my husband. Cute.

My daughter has someone with a peanut allergy in her class, so keeping that in mind I had to get these to stick together with out anything nutty. The second strategy was actually getting the kid to eat them, so I tried to replicate the “original” that she’s used to; chewy, with chocolate and rice crisps.

Third, get them by her little brother and into the snack bag for school.

Wha? Thought I wasn’t looking because I had a camera over my eye, didn’t you? Caught ya.

I’ll warn you, these are sweet, but the kids, they li -iiike them!

NUT-FREE CHEWY GRANOLA BARS

2 Cups Old Fashioned Oatmeal
1 Cup Rice Krispies
1/2 teaspoon Salt
1/2 Cup Unsweetened Shredded Coconut
1/2 Cup Safflower Oil
1/2 Cup Agave Nectar
1/4 Cup Brown Rice Syrup
1/4 Cup Brown Sugar
1/2 Cup Dried Cranberries, or cherries or cherry flavoured cranberries
1/3 Cup Chocolate Chips

Preheat the oven to 350ºF.
Spray a 9″ x 12″ Pyrex baking dish with oil.
Combine the oatmeal, Rice Krispies, coconut, cranberries and salt in a large mixing bowl.
Heat the agave, rice syrup, brown sugar and oil in a small saucepan until it just begins to boil.
Pour over the waiting oat mixture and mix well to coat.
Stir in chocolate chips last, so they won’t melt.
With clean, greased hands, press the mixture into the prepared pan.
Bake for 15 minutes.
Remove from the oven to cool slightly. Cut into bars while still warm
Cool completely before individually wrapping.

Makes 12 bars.

Last Summer Weekend


Last of glamping, at least for me this year.
The days are beautiful, but let me tell you, these late summer nights can get c h i l l y.
As lovely as the morning dew and hikes with trees hinting of crimson are, that’s all folks, until next year anyway.
We just returned from a group camping trip. A trip to cook or not to cook could be the question, but what we did do was Eat For Freedom. The task for the weekend, if you’d want to call it that, was to cook only once, but to cook for the group. The trick was, at it’s high point the crowd was pushing 40+ people.
Sure, some could opt for the easy route out, cracking open a dozen cans of beans, but these guys were pretty hard core. I was told about successful curries, fresh pies, even home made gnocchi but I think the burritos topped for my favourite. Easy, delicious and vegan, fit to satisfy the 90% carnivorous crowd.

Continue reading Last Summer Weekend

Glamping Meals



Have no idea what I’m talking about do you?

I think I could say I’ve been glamping for years but it’s finally fashionable to go camping in style without baked beans from a can. Honestly, it’s the only way I know how to camp and now there’s a name for it.

Having just returned from my first camping trip in over five six years, I can safely say that we are all unscathed. A few mosquito bites richer but certainly not any hungrier, our almost rain-out of a weekend finished up a sunny success.

Expecting an onslaught of this glamourous “Glamping” camping, I began to imagine froufy pink Gucci tents, pocket dogs with their own inflatable beds and a/c adapters for hair drying in the wilderness. Being not much of that myself, I thought more about the food. We pitched our tents with another two families, so there was certainly no shortage of it! There was Portabella Pasta Alfredo, Red Pepper Fajita’s, Campfire Roasted Baba Ghanouj and Cast Iron Fritata and that was just the first day – kidding.

All this gourmet glamping almost, just almost made me long for that can of beans and a hot dog on a stick – but not quite.

BLACK BEAN & FRESH CORN QUESADILLAS

1 Can Black Turtle Beans
1/2 White Onion, finely chopped
2 Tablespoons Olive Oil
2 Cloves Garlic, minced
1 Cup Filtered Water
2 Tablespoons Ground Cumin
1 Tablespoon Ground Coriander
1/2 teaspoon Salt
Freshly Ground Pepper, to taste
8 Soft Tortillas
2 Cobs of Corn
1 Tablespoon Sugar
Tomato Salsa

Set a pot of water to boil.
In a sauté or cast iron skillet, heat the oil and add the onion.
Once the onion has softened and become translucent, add the garlic.
Drain, rinse and add the beans.
Sprinkle over the spices and add the water allowing everything to absorb and simmer for about 3 – 5 minutes.
Remove from the heat.
Mash the beans with a fork, potato masher or a hand blender until they are smooth but recognizable.
Set aside.
Drop the freshly husked corn into the awaiting pot of boiling water and sprinkle over the sugar.
Once the water returns to a rolling boil, remove the pot from direct heat. Let the corn sit for 5 minutes <only> then pull it out of the water.
With a chef’s knife, cut the kernels from the corn cobs.
Lay out 4 of the tortillas and spoon over a thin, even layer of the bean mixture,dot with salsa and sprinkle with the fresh corn before topping with the 4 remaining tortillas.
Place the tortillas in a heated skillet, or on a grill over the campfire coals.
Cook until golden and crisp. Flip and repeat.
Slice into wedges and serve with additional salsa or guacamole.