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Pesto with Basil and Parsley

Ingredients
2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/4 cup grated Parmigiano-Reggiano
1/2 cup olive oil
4 garlic cloves
1/4 cup almonds
salt

Directions
Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed. Serve with pasta or bread.

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Red Snapper with a Potato Crust

Ingredients
1 1/4 lb red snapper fillet, skin removed (cut into 4 pieces)
6 tablespoon (3/4 stick unsalted butter, melted
1 lb waxy potatoes, peeled
Coarse salt & freshly ground black powder

Directions
Slice the potatoes into paper-thin slices on a mandolin and put in a large bowl. Pour in the melted butter and toss to coat…Season the fillets…arrange the potato slices on the surface of the fillets in an overlapping pattern…Turn and cover the other side with potatoes…Refrigerate 20 minutes. Heat a large oven proof skillet over medium heat…cook until the bottom crust is nicely browned. Flip, slide the entire skillet into the oven to finish cooking, 8-10 minutes.

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Shaker Style Stewed Potatoes

Ingredients
2 tablespoon unsalted butter
1 cup milk
3 cooked waxy potatoes, unpeeled and cut in 1/2′ slices
salt and freshly ground pepper, to taste

Directions
In a heavy pan over med-low heat, combine the potatoes and milk, and bring to a boil. Simmer gently 20-25 minutes, stirring occasionally, until the potatoes have absorbed all the milk. Gently stir in the butter and seasonings.

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Blue Ribbon Potato Salad

Ingredients
2 lb red potatoes cooked whole, cooled
2 hard cooked eggs, chopped
2 tablespoon cider vinegar
1 tablespoon oil
1 teaspoon sea salt
1/2 cup diced celery with leaves
1/4 cup minced flat leaf parsley
1 1/4 cup sour cream
1/2 teaspoon cider vinegar
2 tablespoon olive oil
1 teaspoon Dijon mustard
1/3 cup minced red onions
1/2 cup sliced green olives

Directions
Cut each potato into bite sized pieces. Toss first 6 ingredients. Chill 2 hours. Pour sour cream dressing (Blend the last 6 ingredients) over potatoes and blend well. Recipe by Evelyn Criswell of The Birmingham News.

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Carrot and Potato Soup

Ingredients
1 teaspoon unsalted butter
3 slices bacon, chopped
1 shallot, minced
1 lb potatoes, peeled and cut into 1/2′ chunks
1 lb carrots, cut into 1/3 in. slices
Coarse salt
1 cup heavy cream
2 tablespoon chopped fresh chives
5 cup water

Directions
Heat the butter; add the bacon, and cook. Remove, and drain. Add the shallot, and cook, until just starting to brown. Add the potatoes and carrots and a good pinch of salt. Pour in 5 cups water and cook until the potatoes and carrots are falling apart. Put the soup through a food mill. Stir in the cream and bring to a simmer. Serve scattered with the bits of browned bacon and the chives.

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Skinny Fries

Ingredients
2 teaspoon vegetable oil
4 medium potatoes, unpeeled
3 sprigs snipped fresh rosemary

Directions
Slice potatoes lengthwise into 1/4 strips or wedges and place in a bowl. Some recipes call for soaking potatoes in ice water for 30 minutes at this point, but I don’t find it necessary. Drizzle oil over potatoes and toss to coat. Spread on a cookie sheet one layer thick. Season with herbs. Bake in a 400 degree oven for approximately 40 minutes. Salt and pepper to taste.

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Leek and Potato Meatballs

Ingredients
Yogurt-Cilantro Sauce
vegetable oil for frying
1/4 teaspoon ground cumin
coarse salt and freshly ground pepper
2 large eggs
1 1/2 tablespoon unsalted butter
2 chopped leeks
1/2 lb boiled potatoes
1/2 lb ground beef or beef
Flour for dredging

Directions
Melt the butter. Add the leeks and seasoning. Cook until wilted. Peel the potatoes and rice (mash). Lightly beat one egg and add to the bowl, with the leeks, coriander and cumin, 1/2 tsp. salt, and pepper to taste. Crumble in the ground meat. Mix until just combined. Gently shape and chill. Dredge in flour, then egg. Cook in 1/2 inch of vegetable oil. Serve with yogurt and sauce.

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Organic Potato Corn Chowder

Ingredients
2 teaspoon organic butter
1 small onion,chopped
1 clove garlic, chopped
1/2 bell pepper, chopped
2 Large Wood Praire Farm potatoes, diced
3 cup broth or stock, vegetable or chicken
1/2 teaspoon rosemary, crumbled
1 bay leaf
1/4 cup stone ground corn meal
1 cup organic milk or cream
1 cup fresh organic corn kernels
1/4 teaspoon freshly ground black pepper
salt, to taste

Directions
In 2 tsp. organic butter, cook onion, garlic and pepper until soft. Add: potatoes, broth, rosemary, and bay leaf. Reduce heat to medium and simmer until the potato is tender, about 12 minutes. Whisk corn meal into milk, or cream. Stir into the soup and cook until thickened, about 5 minutes. Add corn kernels, salt and pepper to taste. Simmer an additional 2-3 minutes.