Bangers and Mash

Ingredients

• 2 pounds fresh Italian turkey sausages (8 large sausages)
  
• 2 pounds Yukon Gold potatoes, quartered
  
• Kosher salt
  
• 2 tablespoons extra-virgin olive oil
  
• 1 tablespoon canola oil
  
• 1 ½ cups almond milk
  
• 2 teaspoons Dijon mustard
  
• 2 teaspoons whole-grain or coarse mustard
  
• 1 teaspoon dry mustard
  
• ½ teaspoon freshly ground black pepper
  

Directions

1. Place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Meanwhile, in a large bowl whisk together olive oil, canola oil, almond milk, Dijon mustard, whole-grain mustard, dry mustard, 2 teaspoons of salt, and the pepper; set aside.
   
2. Once potatoes are fork-tender, drain and add to the whisked almond milk mixture. Beat the potatoes in the bowl with a handheld mixer on low speed until very smooth and creamy, adding extra milk as needed. Cover and keep warm.
   
3. Place sausages in a large skillet and fill with one-inch of water. Bring to a simmer, reduce heat, and cover; cook 10 minutes. Meanwhile spray a grill pan with canola oil and heat to medium-high. After sausages have cooked in covered skillet, cook sausages on grill pan for about 2 minutes per side, until browned and crispy. Transfer to a plate, wrap with aluminum foil, and allow to rest for 5 minutes.
   
4. To serve, mound a generous portion of potatoes on a dinner plate and top with sausages. Serves 4.
   

Recipe adapted from How Easy Is That?

Herby Purple Potatoes

Ingredients

• 24 ounces (1 ½ pounds) purple potatoes
  
• 2 tablespoons extra virgin olive oil
  
• 2 large cloves of garlic, cut in half
  
• 2 tablespoons fresh rosemary, minced
  
• Kosher salt and freshly ground black pepper
  
  

Directions

1. Preheat oven to 450 degrees.
   
2. In a large heavy-bottomed pot, bring the potatoes to a boil over high-heat. Add 2 teaspoons of kosher salt and reduce heat. Simmer potatoes uncovered for about 15 minutes or until barely fork tender.
   
3. Meanwhile, in a small skillet, heat the olive oil over low heat. Add the garlic cloves and allow to heat very slowly for 10 minutes; checking frequently to ensure the garlic does not burn.
   
4. When potatoes are fork tender drain them and place on baking sheet. Gently smash them with potato masher or fork until crushed. Brush the crushed potatoes with garlic infused olive oil and sprinkle with salt, pepper, and rosemary.
   
5. Bake in preheated oven for 20 to 25 minutes or until tops are golden brown. Serve immediately. Serves 4.
   

Recipe adapted from Purple Foodie
 

 Shepherd's Pie

recipe adapted from Melissa d'Arabian

Ingredients

Garlicky Potato Topping:

• 4 large russet potatoes, peeled and quartered
• 10 whole garlic cloves, peeled
• 1 cup almond milk
• 3 tablespoons EVOO
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Nonstick cooking spray

Filling:

• 4 slices bacon, cut into thin strips
• 1 tablespoon vegetable oil
• 2 medium onions, chopped
• 1/2 teaspoon salt, plus 1/2 teaspoon
• 1 teaspoon sugar
• 1 pound ground beef
• 2 to 3 medium carrots, roughly chopped, (about 1 cup)
• 3/4 cups frozen peas, thawed
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon brown rice flour
• 1/4 cup dry red wine
• 1 can GF beef broth
• 1 teaspoon finely minced fresh rosemary leaves
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves

Directions

1. Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the almond milk, EVOO, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add additional milk. Do not overmix. Cover and set aside.
2. Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
3. Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.
4. Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the wine and broth, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
5. Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve. 

Potato Basil Puree

recipe adapted from How Easy Is That?

Ingredients

• 2 cups fresh basil leaves, lightly packed
• 2 pounds large Yukon Gold or white boiling potatoes
• 1 3/4 cups of almond milk
• 2 teaspoons of kosher salt
• 1 teaspoon of freshly ground black pepper

Directions

1. Bring a large pot of salted water to a rolling boil and fill a bowl with ice water.  Add the basil leaves to the boiling water and cook for exactly 15 seconds.  Remove the basil with the slotted spoon and immediately plunge the leaves into the ice water to set the bright green color.  Drain and set aside.
2. Peel the potatoes and cut them in quarters.  Add the potatoes to the same pot of boiling water and return to a boil.  Cook the potates for 20 to 25 minutes, until very tender.  Drain well, return to the saucepan and steam over low heat until any remaining water evaporates.
3. In a small saucepan over medium heat, heat the almond milk until it begins to simmer.  Place the basil in a food processor fitted with the steel blade and puree.  Add the hot milk and process until smooth.
4. With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up.  Slowly add the hot basil mixture, salt, and pepper and heat until smooth.  If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes.  Pour into a serving bowl, season to taste, and serve hot.  Serves 4 to 5.

 

 Golden Potato Rounds

 Ingredients

• 2 1/2 lbs. Yukon Gold potatoes, sliced into 1/2 inch rounds
• 2 tablespoons of EVOO
• 1 1/2 teaspoons of kosher salt
• 3/4 teaspoon black pepper
• 3 tablespoons of chopped fresh chives

Directions

1. Preheat oven to 425 degrees.  Toss potato slices in oil, salt and pepper.  Spread on a roasting sheet in one even layer.  
2. Roast in the oven for 40 minutes, flipping once, until potatoes are golden brown.  
3. Turn oven off.  Add chives to the potatoes and return the potatoes to the oven to sit for 5 minutes.  Serves 5. 

Red and Purple Dill Potatoes

 Ingredients

• 1-28 oz. bag red baby potatoes
• 1-28 oz. bag purple baby potatoes
• 3 tbs. EVOO
• 1 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 tsp. dried dill 

Directions

1. In a large dutch oven heat EVOO over medium heat.  Add potatoes, salt, and pepper and toss to coat.  Cover with lid and allow to cook 30 minutes.  Do not uncover while cooking; instead shake the potatoes occasionally to keep them from burning.  Garnish with dill and serve.  Serves 6 to 8.

Mustard Roasted Potatoes

 Ingredients

• 2 lbs. red-skinned and white-skinned potatoes, quartered
• 2 tbs. EVOO
• 1 1/2 tbs. Dijon mustard
• 1 1/2 tbs. stone ground mustard
• 1 tbs. lemon juice
• 1 1/2 tbs. oregano
• 3/4 tsp. salt

Directions

1. Preheat oven to 425 degrees.
2. Toss potatoes in EVOO, Dijon mustard, whole grain mustard, lemon juice, oregano, and salt.  Spread on a roasting sheet in one layer.  Roast for 45 minutes, flipping once.  Serves 4.

Turkey Croquettes with 
Spinach Mashers and Pan Gravy

recipe adapted from Rachael Ray 365: No Repeats

Ingredients

• 3 large starchy potatoes, peeled and cubed
• coarse salt
• 1 package (about 1 1/3 lbs.) ground turkey breast
• 2 celery ribs and their greens, finely chopped
• 1 small yellow onion, finely chopped
• 2 tsp. poultry seasoning
• 3 tbs. chopped fresh thyme
• 3 tbs. chopped fresh parsley
• coarse black pepper
• 1 egg yolk
• 6 tbs. EVOO, divided
• 2 tbs. brown rice flour
• 2 1/2 c. chicken broth
• 1/2 c. almond milk
• 1 pound triple-washed baby spinach leaves
• prepared whole-berry cranberry sauce to pass at the table

Directions

1. Place the potatoes in a pot and cover with cold water.  Put the  lid on the pot and bring the water to a boil.  Salt the water and cook the potatoes until tender, about 15 minutes.  
2. While the potatoes cook, make the croquettes.  Place the turkey in a bowl.  Add the celery, onion, poultry seasoning, thyme, parsley, salt, pepper, and egg yolk.  Combine and form 8 patties.  Heat 2 tbs. of EVOO in a large nonstick skillet over medium high heat.  Cook the patties for 5 minutes on each side.  Remove the croquettes to a plate and cover loosely with foil to keep warm.  Reduce the heat under the skillet.  Add 2 tbs. of EVOO to the skillet and heat through, then whisk in the flour.  Cook the roux for a minute or two.  Whisk in 2 cups of the chicken broth and bring to a bubble.  Thicken for a minute or so and turn off the heat.  Season the sauce with salt and pepper.  
3. Drain the cooked potatoes and return to the hot pot.  Add the remaining 2 tbs. of EVOO, the remaining 1/2 cup of chicken broth, and the almond milk.  Mash and season the potatoes with salt and pepper.  Fold in the spinach leaves until they all wilt into the potatoes.  
4. To serve, pile the spinach mashers on a plate and top each portion with 2 croquettes and a spoonful of gravy.  Pass the cranberry sauce at the table.  Serves 4.

Sausage-Stuffed Potatoes + a Green Salad

recipe adapted from Smitten Kitchen

Ingredients

• 2 large russet (baking) potatoes (preferably organic; 3/4 pound each, scrubbed
• 3 tablespoons mayonnaise
• 1 tablespoon plus 1/2 teaspoon water, divided
• 1 1/4 teaspoons tomato paste
• 2 tablespoons Dijon mustard, divided
• 1/2 medium onion, finely chopped
• 1 tablespoon olive oil plus additional for coating potatoes
• 1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed
• 1 tablespoon chopped parsley
• 1/2 teaspoon fresh lemon juice
• 5 cups salad greens (2 ounces)

Directions

1. Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 8 to 10 minutes.
2. Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.
3. Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.
4. Preheat oven to 350°F with rack in middle.
5. Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.
6. In a medium-sized bowl mix together sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.
7. Divide filling between potatoes, then coat skins lightly with oil. Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes.
8. While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.
9. Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until charred in spots, 3 to 5 minutes. Cool slightly.
10. Toss greens with dressing and serve with potatoes.  Serves 2.

Tarragon Chicken Salad

recipe courtesy of Bon Appetit, Y'all

Ingredients

• 4 (8 oz.) bone-in chicken breast halves, with skin
• coarse salt and freshly ground black pepper
• 2 tbs. canola oil
• juice of 1/2 lemon
• 1 1/2 c. mayonnaise
• 4 tbs. chopped fresh tarragon

Directions

1. Preheat the oven to 300 degrees.  Season with salt and pepper on both sides and place in a shallow roasting pan.  Drizzle  over the oil.  Bake until the juices run clear, about 1 hour to 1 1/4 hours, depending on the size of the breasts.  Remove to a rack to cool.
2. When cool enough to touch, remove the skin from the breasts.  Pull the meat from the bone.  Cut the meat into 1-inch cubes and place in a bowl.  Add the lemon juice, mayonnaise, and tarragon.  Taste and adjust for seasoning with salt and pepper. Serves 4 to 6.

Tarragon Potato Salad

recipe courtesy of Barefoot Contessa

How Easy Is That?

Ingredients

• 2 lbs. medium Yukon Gold potatoes (6 to 8 potatoes)
• kosher salt
• 1 c. good mayonnaise
• 2 tbs. freshly squeezed lemon juice
• 2 tbs. tarragon vinegar
• 1 tsp. freshly ground black pepper
• 3 tbs. chopped scallions, white and green parts
• 3 tbs. minced red onion
• 2 tbs. minced fresh tarragon leaves
• 2 tbs. minced fresh dill

Directions

1. Place the potatoes in a pot with enough water to cover them.  Add 1 tbs. of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer.  Drain in a colander.  Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes.  When cool enough to handle, peel the potatoes and slice 1/2 in. thick.  Place the potatoes in a mixing bowl.
2. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 tsp. of salt, and the pepper.  While the potatoes are warm, pour the dressing over the potatoes and toss well.  Add the scallions, red onion, tarragon, and dill and toss gently.  Allow the salad to sit for at least 30 minutes for the flavors to develop.  Sprinkle with salt and serve at room temperature. 

Potted Pork Chops with Sweet Onions and Apples

recipe adapted from Rachael Ray

 Ingredients

• 6 boneless pork chops, halved
• Kosher salt and freshly ground black pepper
• 2 tbs. EVOO
• 2 medium onions, sliced
• 2 medium Macintosh apples, peeled and chopped
• 2 fresh bay leaves
• A few sprigs fresh sage, very thinly sliced
• 1 can of chicken broth

Directions

1. Season the pork with salt and pepper. Heat 1 tbs. EVOO in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the remaining oil to the pan. 
2. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the broth to the pot. Simmer uncovered for 5 minutes and allow to thicken.  
3. Slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot. Serves 5.

Roasted Winter Vegetables

 Ingredients

• 1 lb. baby carrots
• 4 red potatoes, quartered
• 1/2 lb. brussel sprouts (halved if large)
• 2 tbs. EVOO
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 tsp. dried oregano
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. Herbs de Provence

Directions

1. Preheat oven to 425 degrees. Toss all ingredients together in a large bowl.  Transfer to a large baking sheet.  Roast for 40 minutes, flipping once.  Serves 5. 

Balsamic Summer Squash

 Ingredients

• 3 medium zucchini, cut into 1 inch cubes
• 3 medium yellow squash, cut into 1 inch cubes
• 2 cloves garlic, minced
• 2 tbs. EVOO
• 2 tbs. Balsamic vinegar
• 1 1/2 tsp. Italian seasoning
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

Directions

1. Heat oil over medium heat; add garlic and cook 30 seconds.  Add all remaining ingredients and cook covered for 25 minutes.  Remove lid and reduce heat to low; cook an additional 10 minutes stirring occasionally.  Serves 6.

Honey Dijon Grilled Pork Chops

recipe adapted from Rachael Ray

 Ingredients

• 4 bone-in pork chops
• 1/4 c. stone ground Dijon mustard
• 1/4 c. honey
• 2 tbs. apple cider vinegar
• 1 tbs. lemon juice
• 2 tsp. dried thyme

Directions

1. Whisk together mustard, honey, vinegar, lemon juice and thyme.  Pour over pork chops and allow to marinate overnight.  
2. Grill pork chops over medium heat for 20 minutes, flipping once.  Serves 4. 

Roasted Carrots, Potatoes, and Onions

 Ingredients

• 1 lb. baby carrots
• 4 small Idaho potatoes, cubed
• 2 yellow onions, chopped
• 1/4 c. plus 1 tbs. Kraft Zesty Italian dressing
• 3/4 tsp. kosher salt
• 1/2 tsp. ground black pepper

Directions

1. Preheat oven to 425 degrees.
2. Toss vegetables in 1/4 c. dressing, salt, and pepper. 
3. Roast for 30 to 40 minutes.  Toss with remaining dressing and serve.  Serves 4. 

Sauteed Squash, Zucchini, and Mushrooms

Ingredients

• 4 yellow squash
• 3 zucchini squash
• 2 c. mushrooms, sliced
• 2 tbs. EVOO
• 1 1/2 tsp. kosher salt
• 3/4 tsp. black pepper

Directions

1. Slice squash into thick matchsticks.  In large cast iron skillet, heat EVOO over medium high heat.  Add squash, mushrooms, salt, and pepper. Cover with lid and allow to cook 30 minutes, stirring occasionally.  Remove cover and allow excess water to boil off.  Serves 6. 

 J.T.'s Georgia-Style Potatoes

 

Ingredients

• 4 red potatoes, diced into 1/4 in. cubes
• 1/2 Vidalia onion, diced
• 1/2 roasted red pepper, diced
• 2 cloves garlic, minced
• 1/4 c. canola oil
• paprika
• chives

Directions

1. Heat oil in large skillet over medium heat.  Add garlic and cook until fragrant, about 30 seconds.  Add onions and cook 5 minutes.  Add potatoes and cook 15 minutes, stirring occasionally.  Add peppers and cook an additional 15 minutes.  Garnish with paprika and chives.  Serves 3.

Serve potatoes with Southwestern Frittata

 

Herb Baked Catfish

Ingredients

• 1 lb. catfish fillets
• 1/2 tsp. dried oregano
• 1/2 tsp. dried Herbs de Provence
• 1/2 tsp. dried basil
• 3/4 tsp. paprika
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 tbs. canola oil
• 2 tbs. lemon juice
• 1 large clove of garlic, minced
• parsley
  

Directions

1. Preheat oven to 350 degrees. Mix together oregano, Herbs de Provence, basil, paprika, salt, and pepper. Sprinkle over fish.
   
2. Mix together oil, lemon juice, and garlic. Drizzle over fish. Place in oven and bake 20 to 30 minutes. Garnish with parsley. Serves 2.
   

Slightly Smashed Red Potatoes

Ingredients

• 6 small red potatoes
• 1 tbs. EVOO
• 1 1/2 tsp. sea salt, divided
• 1 1/2 tsp. garlic powder
• freshly ground black pepper
• parsley for garnish

Directions

1. Preheat oven to 400 degrees. Roast potatoes for 45 minutes, or until fork tender. Raise oven temperature to 425 degrees.
   
2. With a knife make "X" slits on top of each potato. Use a potato masher to slightly smash each potato. Drizzle with EVOO and sprinkle each potato with a 1/4 tsp. of sea salt, garlic powder, and freshly ground black pepper. Bake an additional 15 minutes or until potato tops turn golden brown. Serves 3.
   

Grilled Okra

Ingredients

• 1 lb. of frozen okra, thawed
• 1 tbs. EVOO
• 3/4 tsp. seasoning salt

Directions

1. Preheat grill pan over medium high heat. Meanwhile toss together EVOO and seasoning salt. Place okra on grill and reduce heat to medium. Cook 5 to 7 minutes per side, or until grill marks appear. Serves 3.
   

Tuscan Chicken
recipe adapted from Rachael Ray

Ingredients

• 3 lbs. boneless, skinless chicken thighs, cut in half
  
• Salt and pepper
• 2 tbs. EVOO
• 4 cloves garlic, minced
  
• 2 tbs. white wine vinegar
• 1 onion, chopped
• 4 sprigs fresh rosemary, finely chopped
• 1 1/2 tbs. brown rice flour
• 3/4 c. dry white wine
• 1 1/2 c. beef broth

Directions

1. Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tbs. EVOO, and chicken pieces.
2. Brown chicken 5 minutes on each side and remove from pan. Add vinegar to the pan. Let it cook off.
3. Add garlic, onion, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 10 to 15 minutes to finish cooking chicken through. Serves 6.
   

Garlic Mashed Potatoes

Ingredients

• 4 lbs. potatoes, white or gold, diced
  
• 2 tbs. EVOO
• 4 cloves garlic, mined
• 1/3 c. of beef or chicken broth, whatever you have on hand
• 3 c. almond milk
• 3 tsp. salt
• 1 tsp. black pepper

Directions

1. In large pot cover potatoes with cold water. Bring to a boil and cook for 25 minutes or until tender. Drain potatoes and set aside.
   
2. In same pot add EVOO and heat over medium heat. Add garlic and cook until fragrant. Add broth, milk, salt and pepper and heat through. Then add potatoes and mash until blended. Serves 10.
   

Fish and Chips

Ingredients

For the fish:

• 1 lb. Tilapia (4 fillets)
• 1 tsp. seasoning salt
• freshly ground black pepper
• canola oil spray
• lemon juice

For the chips:

• 1 ½ lbs. red potatoes, thinly sliced
• 1 ½ tbs. canola oil
• 1 tsp. cumin
• 1 tsp. paprika
• ½ tsp. ground red pepper
• ½ tsp. ground black pepper
• ¾ tsp. seasoning salt
• Hot sauce to taste

Directions

1. Rub each fish fillet with ¼ tsp. of seasoning salt and sprinkle liberally with freshly ground black pepper and spray with canola oil. Grill over medium heat 8 minutes, flipping once. Sprinkle with lemon juice and serve.
   
2. Toss potatoes in spices and oil. Roast in 400 degree oven for 30 to 35 minutes, or until crispy. Sprinkle with hot sauce and serve. Serves 2.