And if you need another idea for the kale and potatoes, how about the recipe for Garlic-Braised Greens and Potatoes down below? I have two heads of garlic left from earlier in the year, and again, maybe you do, too.
Seeing all the pretty peppers, including the dark green poblanos, reminded me about the Cajun-style Potato Salad recipe down below. The original called for the addition of crisped bacon, but the salad is so flavorful, I didn’t think it needed bacon. Feel free to add back in!
After last week’s raw green bean salad, this week I’m cooking the beans. I have been craving a hearty stew and will make Stella Dillard’s Beef Curry Noodles and add green beans to her recipe. It’s down below – a long one but delicious and well worth the time. With temperatures in the 40s coming our way, I love having a recipe like this on tap. Just cooking it is warming enough. The AJC ran this recipe in October 2022.
Stella uses leafy greens in her recipe, and any of today’s greens would work just fine. I’m subbing in those green beans.
Dillard suggests that Kaffir lime leaves, fresh spices in small quantities and wide array of yellow curry pastes can be found at Buford Highway Farmers Market. For the curry paste, she recommends reading the ingredient lists and trying a few to find your favorite.
With potatoes arriving for so many weeks (I promise, I am not complaining!) I thought I’d do something different with this week’s and make the Crispy Potato, Egg and Cheese Taco (recipe below) from Ali Stafford of Alexandracooks.com and her book “I Dream of Dinner.” I have some “artisan” tortillas in the refrigerator and this is a great way to use them up – perfect for breakfast, lunch or dinner.
Her note about the recipe: “You only need 1/2 cup of grated potato, so if you are shopping, look for small potatoes. Even a 3-oz potato will give you more potato than you need for this recipe. The key to success here is to not use more than 1/4 cup of lightly packed grated potato per taco — it will be tempting to use more. Try to refrain.”
And for the potatoes, I’m going to make this Sausage and New Potato Salad with Mustard Vinaigrette, also from The Cook’s Warehouse. These cooler evenings put me in the mood for dishes with smoked sausage. And it’s a chance to use some of those bountiful peppers from today’s box.
Yes, they call it potato pizza, but really it’s potato flatbread. Absolutely delicious right out of the oven and until it gets cold. After that, not so much. So make this when you can share.
Does it seem as if we have had a bounty of potatoes this year? I, for one, am definitely not complaining. I remember a farmer telling me a few years ago, if you don’t know what to do with potatoes, then you just don’t know how to cook. I thought that was funny – and then I look at grassfedcow.com and see that we have a couple dozen potato recipes there. I’d say none of us have an excuse not to dream up something to do with our potatoes.
But I see a glaring gap. There’s no potato soup recipe there! So I’m remedying that with the recipe for MFK Fisher’s Potato Soup (down below) which was adapted in alexandracooks.com. Couldn’t be simpler.
If you want to skip the precooking potatoes step, start them in the skillet with the melted butter, covering the skillet until the potatoes are tender. Then proceed with the recipe.
Adapted from a recipe in Bon Appetit.
Looks like the box also held the first sweet potato of the season. And a white sweet potato at that. There recipes posted at https://grassfedcow.com/ingredient/sweet-potatoes/ that might be appealing. I thought I had shared a recipe for a cold sweet potato salad with curry seasoning, but I’m not seeing it there. I’ll have to find it when I get home. In the meantime, here’s a salad to consider – it combines sweet potatoes and red potatoes. The quantities of potatoes don’t matter. And the dressing is really good.