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Starches & Vegetables

Garlic and ginger string beans
serves 4

• 1 Pound string beans, cleaned
• 2 cloves of garlic, minced
• ½ inch ginger, minced or grated fine
• 2 tbs. sesame oil
• 2 tbs. soy sauce
• 2 tsp. sambal (you can leave this out if you wish)

Method: Heat sauté pan just to the point of smoking and add the oil. Add the string beans and toss to keep from burning. After about 2 minutes, add the garlic and ginger. Once the aroma develops, add the soy and sambal. Continue cooking until the beans are al dente.

Marinated & grilled veggies and potatoes
serves 4

• 4 medium sized red bliss potatoes
• 2 Roma tomatoes
• 1 large zucchini
• 1 large or 2 small portobellos
• 1 large sweet onion
• sea salt
• cracked pepper
  
• Marinade:
• 1 cup balsamic vinegar
• ¼ cup extra virgin olive oil
• 2 clove garlic

Method: Scrub all the vegetables and slice the potatoes, zucchini, and onion about ½ inch thick. Quarter the tomatoes and the mushroom(s). Combine the vinegar, olive oil, and garlic for the marinade, then pour over the vegetables and potatoes and let sit at room temperature for 30 minutes before grilling. Add the potatoes to the grill first as they will take the longest to cook (about 15 minutes, depending upon your grill). When they are about half done, add the remaining vegetables , seasoning everything with salt and pepper.

These grilled vegetables go well with just about anything from grilled steaks, to pork, fish, or even on a salad as part of a vegetarian meal.

Jicama, orange, & cilantro slaw
serves 4

• 1 medium sized jicama
• 1 orange
• ½ small red onion
• ½ small red bell pepper
• ¼ cup cilantro
• 1 ½ tbs. olive oil
• 1 tbs. cane vinegar
• sea salt
• cracked pepper

Method: peel and julienne the jicama & orange, as well as the pepper. Peel and segment the orange, making sure to squeeze the last bits of juice from the center and any bits attached to the pith. Wash and rinse the cilantro. Combine all the Ingredients together, season with salt and pepper. Let rest for 20 minutes before eating.

Roasted garlic & rosemary mashed potatoes
serves 4

• 3 large russet potatoes*
• 1 bulb garlic
• ¼ cup extra virgin olive oil
• ¼ cup cream (or milk if you would prefer)
• 1 stalk rosemary
• 1 tbs. sea salt
• ¾ tbs. cracked pepper

Method: thoroughly scrub the potatoes to ensure that all dirt and debris is removed, then cover with cold water and place over medium high heat to come up to a boil. If you would rather, peel the potatoes first, but they should always be cooked whole instead of cut up. Boiling potatoes whole leaves them with more of their starch intact and will give your mashed potatoes more body and flavor. Cook the potatoes until very tender. After you have put the potatoes on, trim the stem end off the garlic bulb, drizzle with some of the olive oil, then place face down in a small baking dish & cover loosely with foil. Bake for 30 minutes at 350. Let cool slightly until you can handle the garlic, then squeeze the cloves out into the oil and set aside until the potatoes are done. Drain the potatoes and let sit for a minute so that the excess moisture can evaporate. Strip the rosemary leaves away from the stalk, then mince and add to the potatoes along with the garlic, olive oil, and milk. Mash thoroughly, then check the seasoning and adjust with salt and pepper if necessary.

Smoked cheddar mashed potatoes
serves 4

• 3 large russet potatoes*
• 1 cup smoked cheddar, shredded
• ¼ cup whole butter
• ¼ cup cream (or milk if you would prefer)
• 1 tbs. sea salt
• ¾ tbs. cracked pepper

Method: thoroughly scrub the potatoes to ensure that all dirt and debris is removed, then cover with cold water and place over medium high heat to come up to a boil. If you would rather, peel the potatoes first, but they should always be cooked whole instead of cut up. Boiling potatoes whole leaves them with more of their starch intact and will give your mashed potatoes more body and flavor. Cook the potatoes until very tender. Drain the potatoes and let sit for a minute so that the excess moisture can evaporate. Mash the potatoes well with the cheese, cream, butter, salt and pepper. Check the seasoning when through and adjust if necessary.

*It is perfectly fine to substitute a different type of potato for the russets. Yukon Gold potatoes work very well when mashed, as do the rest of the waxy potatoes. I would not substitute sweet potatoes or yams for these particular recipes however.

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