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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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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Roasted Turnips with Brown Miso Butter

Roasted Turnips with Brown Butter Miso | ourfourforks.comDecision making can debilitate me. As I’ve gotten older, I’ve gotten better at making decisions, but there are still moments in the grocery store when I panic. Red peppers or green? Organic or conventional (frantically pulling up the dirty dozen list on my phone)? Shrimp, chicken, beef, or eggs? Dark chocolate (I always buy the chocolate)?

 

Enter the CSA, a nod to a simpler way of life. There are many reasons to join a CSA: supporting small farmers, the element of surprise, eating local and in season, the list goes on. But for me, the most exciting part of a CSA is that produce decisions are made for me: the produce that is picked that week is the produce that I eat.

 

Josh and I picked up our first share of season from Stone Soup Farm, a coop in Massachusetts. This week, our share had scallions, swiss chard, mixed greens, spinach, bok choy and white Hakurei turnips. This summer, I’m going to post a recipe using produce from our CSA once a week, and roasted turnips with miso brown butter is the first installment. Brown miso butter is no joke; full of a umami, salty and slightly sweet flavor, it’s the perfect sauce for root vegetables. Feel free to use it with whatever veggies came in your share this week.

 

Roasted Turnips with Brown Butter Miso | ourfourforks.com

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Roasted Green Beans with Vinegary Dill Sauce

Roasted Green Beans with Vinegary Dill Sauce | ourfourforks.com

I’ve never been a huge fan of green beans. They used to be that vegetable that I ate because they were cheap at the farmers market, not hating them but never fully enjoying them. Until these roasted green beans changed my life. I don’t know why it had never occurred to me to roast green beans before, but if you’re like me and somehow missed the memo on this one, go roast some now.

 

In this version of roasted green beans, the beans are covered in a vinegary dill sauce, a type of pesto made with roasted almonds, dill, parsley and scallions. The vinegar makes the sauce taste more like a dressing, which is the perfect flavor for a summer side dish. I haven’t tried it yet, but I’d imagine the dill sauce would also be the perfect compliment to grilled chicken, fish (like salmon) or even steak.

 

Roasted Green Beans with Vinegary Dill Sauce | ourfourforks.com

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Sweet Potato Bun Sliders with Portobello, Red Peppers + Pesto “Mayo”

Sweet Potato Bun Sliders | ourfourforks.com

Last week I had leftover basil in the fridge  and, since fresh basil can’t be wasted, I threw it in my Vitamix with some almonds, olive oil and salt: vegan pesto! We ate it all week with spaghetti squash, turkey meatballs, roasted veggies and, since it’s finally starting to feel like summer, on sweet potato bun sliders with portobello mushrooms, roasted red peppers and red onion.

 

In an effort to eat more whole foods recently, the sweet potato bun has become my favorite substitute for traditional burger buns or sandwich bread. The portobello mushrooms give these sliders some substance while the roasted red pepper, red onion and pesto “mayo” give it that summer barbecue feel. The pesto “mayo,” made by mixing vegan pesto with cashew “mayo,” helps hold the sliders together and elevates the flavor of the vegetables.

 

Sweet Potato Bun Sliders | ourfourforks.com

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