Potato Cakes with Bacon and Smoked Salmon + A Giveaway

Potato Cakes with Bacon and Smoked Salmon | ourfourforks.com | #glutenfree #paleo #dairyfree #recipe

“To be interested in food but not in food production is clearly absurd.”

– Wendell Berry

I met Diana Rodgers after an e-mail exchange about producing short films about food. Having just moved to New England, I travelled to her farm last spring, 25 miles outside of Boston, not knowing what to expect. What I found was a quintessential New England farm straight from a storybook; dogs running about, chickens grazing, kids coming and going. Clark Farm, run by Diana and her husband Andrew, is a real food paradise.

I had the pleasure of producing the trailer for Diana’s new book, the Homegrown Paleo Cookbook. It was during this filming that I learned more about Diana’s mission in life; to educate people about the positive effects of sustainably grown and raised food, not only on our bodies, but on the world.

 

 

As she mentions in the trailer, this book is for everyone interested in eating healthy food, not just those with a farm or following a paleo diet. Vegans, vegetarians, people living in the city or the suburbs can benefit from the information in this book. Not only is it a cookbook, full of seasonal recipes, but it is also a guide to eating well and producing great food. Beekeeping, starting a small garden, nutrition, choosing the best meat at the grocery store: it’s all covered.

There are so many amazing recipes in this cookbook (all gluten free and beautifully photographed by Heidi Murphy of White Loft Studio), it was difficult to choose which one to share here. I decided on Diana’s potato cakes with bacon and smoked salmon and I’m glad I did. They were delicious.

Homegrown Paleo Cookbook | Diana Rodgers | #paleo #glutenfree | http://www.ourfourforks.com/potato-cakes

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Roasted Almond Butternut Squash Sauce + Potato Spaghetti

Roasted Almond Butternut Squash Sauce + Potato Spaghetti

As soon as the weather turns, I quickly abandon summer salads and turn to fall foods: butternut squash, roasted root vegetables, sweet potato, kale and almond salad, cornbread. For breakfast, I’ve been craving pumpkin granola and for dinner this: roasted almond butternut squash sauce.

 

My plan for this meal was elaborate. We have over 5 lbs of new potatoes sitting in our fridge from our CSA and I wanted to make this gluten free potato gnocchi to pair with the sauce. I took a trip out to Cambridge to visit H-Mart, an amazing Asian market, to pick up some sweet rice flour, then spent hours in the kitchen baking the potatoes, rolling out the dough, shaping the gnocchi. It looked good and I had high hopes. But when I boiled them, they turned to mush: inedible.

 

The piece of this plan that did work out, thankfully, was this roasted almond butternut squash sauce. Roasted squash, almond butter, coconut milk, onions and sage are blended together to make this smooth and rich sauce that is deliciously creamy and vegan. This sauce is perfect for gnocchi (if you have a gluten free recipe that works, let me know) or a pasta (or pasta-like alternative) of your choice including spaghetti squash or this gluten free potato spaghetti. Topped with fried sage and roasted almonds, this is fall comfort food at its best.

 

Roasted Almond Butternut Squash Sauce + Potato Spaghetti

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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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