Smashed Potato Salad with Seed Pesto & Charred Sweet Corn

Smashed Potato Salad with Seed Pesto | ourfourforks.com

Smashed potatoes. The concept it pretty straight forward: boil some small potatoes, smash them on a baking sheet and bake until crispy. Yet until recently I had never had these before. My mom and aunt introduced me to the concept; seemingly out of the blue, they both started serving them whenever I visited and I was sold.

 

When new potatoes appeared in my CSA share this week, I had no other choice but to smash them. Several weeks ago Vega generously sent me some of their roasted sacha inchi seeds – the richest plant-based source of omega-3s on earth – so I made a simple vegan seed pesto for the smashed potatoes and added some fresh oven charred corn. The result is a delicious, crunchy potato salad with all my favorite flavors of summer.

 

If you don’t have sachi inchi seeds, choose another seed or nut to use! I love using walnuts or pumpkin seeds and usually roast them first for depth of flavor.

 

Smashed Potato Salad with Seed Pesto | ourfourforks.com

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Grilled Sugar Snap Peas with Lemon Oregano Butter

Grilled Sugar Snap Peas with Lemon Oregano Butter | ourfourforks.com

In the fall and winter, I roast everything. But as soon as there is a glimmer of warmth in the spring, I start to grill. Josh and I live in a 700 square foot apartment in South Boston; our kitchen is tiny and we have no outdoor space for a grill. But when we’re not enjoying someone else’s barbecue, we use our grill pan indoors. Our apartment sits in a cloud of smoke afterwards, but we’d both argue it’s worth it.

 

Grilled sugar snap peas with lemon oregano butter are the perfect summer side dish. The snap peas are sweet and retain their crispiness when grilled. Their subtle chargrilled flavor is balanced out by the delicate shallots, lemon zest and fresh oregano. I ate these with salmon and topped them on my lunch salad the next day. If you choose to use a real grill rather than a grill pan, you may want to skewer the sugar snap peas first. Vegan? Simply substitute the butter for an oil of your choice.

 

Grilled Sugar Snap Peas with Lemon Oregano Butter | ourfourforks.com

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Cucumber Melon Salsa

Cucumber Melon Salsa | ourfourforks.com

When I started this blog in January, I created a blogging schedule. I committed to writing two posts a week and I’m embarrassed to say that in June that commitment was overshadowed by other commitments (like giving a speech at a best friend’s wedding, spending time at the beach with family, and just cooking without documenting). Instead of being stressed about neglecting this space for a couple of weeks, I’m telling myself I’m ok with it.

 

As Molly at Orangette put it so eloquently: a blog can be a barometer for one’s life. If I don’t post for a couple weeks it means I didn’t feel like it, I failed to properly plan, or I was doing things that trump blogging. And it’s summer, so that’s ok.

 

As I mentioned earlier this month, Josh and I are members of Stone Soup Farm CSA. Every Wednesday we get a bunch of fresh vegetables and last week cilantro was included. I usually just throw cilantro into salads or use them for Mexican inspired dishes, but this week we had melon in the fridge that I wanted to use up. I’ve always loved mango salsa, but had never tried melon salsa much less cucumber melon salsa. A quick internet search led me to this recipe, which became my inspiration.

 

Cucumber melon salsa is a refreshing new twist on summer salsa. Eat it with chips, put it on top of fish, burgers or in tacos. Fresh, sweet, slightly spicy, and healthy, cucumber melon salsa is super simple to throw together for any summer meal.

 

Cucumber Melon Salsa | ourfourforks.com

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Roasted Bok Choy with Garlic Tahini + Thrive Cookbook Giveaway!

Roasted Bok Choy with Garlic Tahini | ourfourforks.com

Bok choy made an appearance in this week’s CSA share and, though I had eaten it before, I had no idea how to cook it (just one of the cool benefits of joining a CSA). Boil it? Sauté it? Roast it? It was much larger than the bok choy I’ve seen in the grocery store (which, I’ve come to realize, was baby bok choy), so I decided roasting would be the easiest way to go.

 

When Vega contacted me about testing out some of their products (like I did here and here), they sent a couple cookbooks my way. Although I’m not a vegan by any stretch (though Isabel is pretty close to being one), our shared philosophy is that vegetables should rule the plate. The recipes in the Thrive Energy Cookbook appeal to me because they focus on fresh, vegetable-based dishes that aren’t trying to mimic non-vegan recipes (i.e. no weird soy grilled cheese or textured vegetable protein chili). I’ve been on a serious tahini kick recently (just like I was this week and this week and this week), so when I spotted a roasted garlic tahini sauce recipe in Thrive, I was inspired to create my own version for the roasted bok choy. The result is a creamy, garlicky sauce that is vegan, paleo and gluten free. Perfect for drizzling on summer veggies, dipping veggies into or mixing into a salad.

 

Roasted Bok Choy with Garlic Tahini | ourfourforks.com

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Arugula Salad with Portobello Mushrooms and Manchego

Arugula and Portobello Mushroom Salad | ourfourforks.com

I often get stuck in a salad rut: mixed greens, organic chicken, balsamic dressing. It’s an easy workday lunch and checks off the “something green” and “protein” boxes I try to hit at every meal. This weekend, inspired by my parents massive cookbook collection and all the amazing spring salads popping up on my food blog feed, I turned a salad corner.

 

This arugula salad with portobello mushrooms and Manchego was our contribution to this year’s Easter lunch. It is super simple and quick to throw together, yet brings something different to the salad world I’m used to. It’s perfect for spring’s finicky weather because its slightly warmed, but still fresh and bright. The portobellos mushrooms give it a heartiness while the arugula gives it a springy peppery kick. This arugula salad and shallot dressing is the perfect base for add ons: we served our with some purple forbidden rice (a latest obsession) and pork, but any chewy grain and/or protein would be amazing. We cooked our portobellos on the stove, but I can’t wait to try grilling them this summer; it would be an easy large salad to pull together for a barbecue.

 

Arugula and Portobello Mushroom Salad | ourfourforks.com

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