This is my favorite, classic potato salad recipe I grew up on adapted from The Fannie Farmer Cookbook.
- 8 medium (around 3 lbs) white or new potatoes
- 1/4 cup fresh lemon juice
- 1/4 cup vegetable olive oil
- Salt to taste (not much if you boil potatoes in salt water as recommended)
- 1/2 tsp freshly ground pepper
- 2 or 3 celery stalks, finely chopped
- 4 hard-boiled eggs, coarsely chopped
- 1 cup Hellman’s mayonnaise
- 3 TBS cider vinegar
Peel, quarter, and boil the potatoes. Start with potatoes in cold water and cook until just fork tender–DO NOT OVERCOOK!
Drain & cut the very warm potatoes as soon as you can handle them into 1/2 inch pieces. Whisk together lemon juice, oil, pepper, and salt and gently toss warm (the hotter the better) potato pieces in the resulting oil emulsion. Refrigerate until cool or until ready to assemble and serve, up to a couple days. This preliminary dressing improves the flavor and ensures the potatoes won’t absorb too much mayonnaise later.
Just before serving, put the eggs and celery on top of the potatoes, mix the mayonnaise (it’s got to be Hellman’s) & vinegar in a small bowl, then gently fold the mayo dressing into potato salad until all pieces are coated. Taste. Adjust salt and pepper seasoning and add a 1/2 to a teaspoon of sugar if too tart. Sprinkle with paprika, and serve.
Recipe by Deb – (what to do with unused parts of a butternut squash after spiralizing part of it)
1 small butternut squash or 1/2 a large one
2-3 tablespoons melted butter
1⁄4 cup light brown sugar
handful of pumpkin seeds
handful of pine-nuts
1/4 teaspoon nutmeg
1/4 teaspoon garam masala
salt & pepper to taste
Preheat the oven to 400°F.
Peel the squash, remove seeds, cut it into 1 to 1/2″ chunks and place them into a baking dish. Peel the parsnips, slice them into a similar size and add to the dish.
Add the melted butter, brown sugar, seeds, nuts, spices and salt and pepper, then mix well.
Roast for an hour at 400°F, until the squash is tender and the glaze begins to caramelize.
While baking, remove from oven every 15 minutes and stir to coat the pieces with brown sugar and butter mixture.
1. Cook 1 lb of shaped pasta and set aside (elbows, shells, rotini etc.)
2. Mash the avocado and with the other sauce ingredients until well blended
1 ripe avocado
1/3 cup mayonnaise
1/3 cup sour cream
1 to 2 tablespoons lemon juice
1 clove garlic, pressed or minced
freshly ground black pepper
3. Add the herbs and vegetables, mix gently to combine and serve.
up to 1 cup parsley leaves and stems, chopped
1/2 cup basil leaves, chopped
1 pint cherry tomatoes, halved
Add fresh peas, baby spinach, zucchini ribbons, and/or mini fresh mozzarella balls; chop and add celery, peppers, and/or mushrooms.
My canned-soup-free version of an old 70’s favorite I did not grow up on … except someone used to bring it to holiday family gatherings. I melded a couple of internet recipes into this version this summer because our CSA has been delivering huge bags of green beans weekly. This recipe is delicious even with the big tough ones. –Deb, 2015
2 lb green beans – snap off stems, de-string if needed and snap in half or into thirds or quarters, depending on size
1/2 small can sliced water chestnuts, drained and sliced into matchsticks
1 (6-oz.) can French fried onions, divided
2 T olive oil
2 T flour
3/4 c milk
3/4 c light cream
2 cloves garlic, pressed
1/4 c grated Parmesan cheese
1/2 t salt
freshly ground pepper
olive oil for greasing dish
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Blend olive oil and flour in a small saucepan over medium heat until well blended and just beginning to bubble. Stir in salt and pepper, then add milk and cream and whisk together until the mixture begins to thicken. Mix in garlic and Parmesan and remove from heat.
Grease the casserole dish lightly with olive oil, then load it up with the beans, water chestnuts and half of French fried onions and mix together a bit. Stir in the white sauce and bake for 30 minutes at 350º
Remove from oven and top with the remaining onions, dot with pecans and return to oven for 5-10 minutes, until just toasted. Serve hot.
A Chemo Crew recipe, 2014 ♥
1/2 lbs sweet potatoes (about 3 large), washed
1 T olive oil
1 onion, chopped
1 2″ piece fresh ginger, peeled and thinly sliced
1 T red curry paste
1 15 oz can unsweetened coconut milk
3 c vegetable broth
3 T lemon juice
1 t salt
1 T sesame oil
1/2 fresh cilantro
Preheat oven to 400°. Bake the sweet potatoes on an oven rack for 50 minutes or until tender. Remove from oven to cool.
Heat the oil in a large saucepan over medium heat. Saute the onion and ginger until onion softens, about 5 minutes. Stir in the curry paste and cook one minute more. Add the coconut milk and broth and bring to a gentle boil. Reduce heat and simmer, partially covered for about 5 minutes.
Skin the potatoes and cut into 1″ chunks. Add to soup and simmer 5 minutes more. – don’t let it boil! Stir in the lemon juice and salt.
Ladle soup into 4 soup bowls and drizzle the sesame oil evenly over each. Garnish with cilantro and serve.
- 1-2 dozen baby (1/2 to 2 inch) beets
- 2 sprigs rosemary
- 1/4 cup balsamic vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon unsalted butter
- Pinch salt
Preheat the oven to 350 degrees (if you are going to bake your beets).
Trim the greens off the top of each beet, leaving about 2 inches of stalk; save the greens for another use or discard.
Rinse the beets and use heavy-duty aluminum foil to form a packet around them, placing the rosemary in the packet before sealing. Place the packet on a rimmed baking sheet and roast for 30 to 45 minutes or until the beets can be easily pierced with a knife. Transfer the packet to a work surface; open it and let the beets cool until they can be handled. Discard the rosemary.
ALTERNATIVELY you can simply boil the beets until tender, 15-30 minutes.
If your beets are larger with tough skin, rub or peel off the skin when the beets have cooled a little, trimming off the root and stem ends. Set the beets aside.
In a large, shallow saucepan, combine the vinegar, sugar, butter and salt over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the mixture has reduced by about half. (It should have a syrupy, glaze-like consistency.) Reduce the heat to low, add the beets, and stir to coat and warm them through, about 1 to 2 minutes.
An essential part of Thanksgiving.
3 lb sweet potatoes – bake until soft at 350º for about anhour
Then mash together with the following and spread in a baking dish.
3/4 c orange juice
2 T butter, melted
2 T sugar
1½ t ground cinnamon
½ t nutmeg
Topping: combine all ingredients except nuts and mix until mixture resembles course crumbs. Stir in pecans and spread on top of potato mixture in baking dish.
½ c flour
¼ c brown sugar
½ t cinnamon
¼ c butter, softened
½ c chopped pecans
Bake until browned and heated through at 350º for about half an hour.