Roasted Veggie Salad with Magic Green Sauce

This recipe is from the Minimalist Baker, only varied slightly to include veggies from the first EWCSA Winter Pickup! Find the original recipe here.

INGREDIENTS

Roasted veggies:

• 3 white potatoes

• 3 parsnips

• 1 large carrot

• 1 tbsp coconut oil

• 1 tbsp curry powder

• Salt

Green Sauce:

• 5 cloves garlic

• 1 jalapeno (seeds removed)

• 1 cup cilantro

• 1 cup parsley

• 3 tbsp avocado

• 1/4 tsp salt

• 3 tbsp lime juice

• 1 tbsp maple syrup

• Water (to thin dressing)

Salad:

• Greens

• Avocado

• 2 - 3 small radishes

• Cotija cheese

INSTRUCTIONS

• Preheat oven to 375 degrees.

• Cut up all veggies for roasting into about 1 inch cubes. Toss in coconut oil, curry powder and salt to taste.

• Roast for 35 - 45 mins (or until brown and tender).

• To make sauce, mix all ingredients in blender or food processor. Add water as needed to thin into dressing.

• Once veggies are roasted, mix salad ingredients, add dressing and enjoy!

Potato Frittata with Feta & Scallions

Recipe sent by CSA member Maura Gilmartin.

Adapted from original recipe from The Smitten Kitchen Cookbook by Deb Perelman.

INGREDIENTS

• Olive oil or vegetable oil (I use chili-infused olive oil)

• 1 3/4 pounds Yukon Gold potatoes

• 1/2 teaspoon table salt, plus more for roasting potatoes

• Freshly ground black pepper

• 1/2 bunch (about 3 or 4) scallions trimmed and thinly sliced *

• Bunch of radish greens (spinach, kale, most greens will work here) *

• 2/3 cup (3 ounces) crumbled feta

• 6 large eggs *

• 2 tablespoons milk or cream

• Cilantro

Ingredients with * are from the CSA

DIRECTIONS

• Preheat your oven to 400 degrees.

• Peel potatoes and slice into 1/4 inch to 1/2 inch rounds.

• Toss with oil.  (I highly recommend using chili-infused olive oil; it really adds a nice flavor element.) Generously season with salt and pepper.

• Pile them into a pan and roast for 30 mins, tossing halfway through.  Don't worry if they don't fully cook, they will finish cooking with the eggs later.

• Steam your greens. Use any greens that you prefer. After steaming, you might like to drain them of excess water before adding to the main dish. The greens pictured are radish greens.

• Assemble the frittata in a cast iron skillet.  I use a 9-inch cast iron skillet. Arrange roasted potatoes in your skillet.  Scatter scallions and feta over potatoes. Spread the greens over it all.

• Whisk eggs with milk, 1/2 teaspoon of salt, and several grinds of black pepper in a medium bowl, and pour over potatoes. 

• Cover skillet with tin foil (I skip this sometimes and haven't noticed much of a difference), and bake for 20 minutes.

• Remove foil, and bake for another 10-15 minutes, or until puffed at edges and set in center.

• Top with chopped cilantro before serving. 

Easy Creamy Southern Dill Potato Salad with Yogurt Substitute

This Recipe comes from CSA member Paloma Soledad.

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Easy Creamy Southern Dill Potato Salad with Yogurt Substitute

Ingredients

3 pounds russet potatoes , peeled and cut into ¾ inch cubes
1 tablespoon salt , for cooking potatoes
2/3 cup greek yogurt , plain, non-fat
3 tablespoons mayonnaise , light
2 teaspoon dijon mustard
1 tablespoon apple cider vinegar, or to taste
squeeze of lemon
3/4 teaspoons salt
1/2 teaspoon Pepper
1 teaspoon celery salt
2 celery stalk , chopped
1 small red onions , minced
2 tablespoons parsley , minced
1/4 cup tightly packed chopped fresh dill
4 eggs , hard-cooked, partially peeled after cooked and cut into 1/4" cubes 

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METHOD

Place potatoes in a large saucepan and add water to cover by 1 inch.
Bring to boil over medium-high heat. Add 1-tablespoon salt, reduce
heat to medium, and simmer. Stir a few times, until potatoes are fork
tender, about 25 minutes. Drain potatoes and transfer to a large bowl.

In a medium sized bowl whisk together yogurt, mayonnaise, mustard,
salt, pepper and vinegar , celery salt, lemon. Add to potatoes and
gently stir to combine. Add celery, pickles, red onions, parsley,
dill, and chopped eggs to potato mixture, stir to combine. Add more
salt and pepper to taste.

Cover and refrigerate until chilled, about 1 hour before serving.
Potato salad can be made up to one day ahead.