This potato salad is hearty, yet feels light and fresh with a lime and fresh basil vinaigrette. Foxtail Farm CSA vegetables included: red potatoes, green beans, cauliflower, garlic, basil, and red onions.
Roasted Red Potatoes, Cauliflower and Green Bean Salad Recipe
- 2 pounds red potatoes, diced
- 1 head cauliflower, cut into small florets
- 1 pound green beans, cut into one-inch pieces
- olive oil to coat vegetables
- salt and pepper
- 1/2 medium red onion, thinly sliced
- 3 cloves garlic
- 2 Tbs. Dijon mustard
- 1/2 cup fresh basil leaves
- 2 limes juiced
- 1 tsp. salt
- Freshly ground black pepper
- 1 Tbs. olive oil
Clean and prep the vegetables. The potatoes will be roasted on a separate cookie sheet from the cauliflower and green beans as they take a bit longer. Mix the diced potatoes with a little oil to coat and salt and pepper. Then turn them out onto a baking sheet and roast at 450 degrees until they are browned on the top. Do the same with the cauliflower and green beans – toss them in a bit of oil, salt and pepper and then spread onto a baking sheet. The potatoes will take about 45 minutes to roast and the green beans and cauliflower will take about 20 to 30 minutes. I didn’t keep track of my time, so just keep an eye on them.
Once the veggies are roasted, take them out of the oven and let them cool. Meanwhile, mix the vinaigrette using a food processor. Pulse the garlic, basil, lime juice, Dijon, salt, pepper and oil. When the vegetables have cooled, mix the vinaigrette and onions into them and serve.
Ever since my friend, Kate gave me a copy of Madhur Jaffrey’s World Vegetarian, I’ve been playing around with Indian spices. I’ll be the first to tell you that I have no idea what I’m doing, but have been getting some pretty tasty results. Every time I mess with Indian, I imagine one of the Chowdhury family mamas is over my shoulder tisk, tisk, tisking me! Tonight I actually looked to see if somebody was there.
I love the spices, and I am sure there is a provincial rhyme or reason as to why some go together and some do not. At this point in time, I am experimenting to see what I like – being the great fusionist that I am! I love putting the brown mustard seed into hot oil until it pops and then sprinkling the other spices in and watching them bubble furiously in the oil. The aroma they give off just sends me to the moon! Fabulous.
These green beans got simmered in savory Indian spices along with some Thai hot chiles from the Kingfield market and some basil from the CSA. This is truly a simple dish to be enjoyed with a side of brown basmati and coconut chutney (p. 663 in World Vegetarian).
Green Beans Spicy Recipe
1 pound green beans
2 or 3 Thai Chiles finely minced
8-10 large basil leaves finely minced
1 Tbs. canola oil
1/2 tsp. brown mustard seed
1/4 tsp. turmuric
1/2 tsp. cumin powder
1/4 tsp. ground coriander
splash of water
salt to taste
Clean and cut the beans into small pieces. Mince the chiles and basil. Heat oil in saute pan and add mustard seed. When mustard seeds begin to pop, add the other spices. Stir them and let them cook for a moment. Then add the beans, basil, and chiles. Mix them around in the spice mixture to coat. Add a splash of water and cover the pan to cook for five minutes. I like my beans firm, so you may choose to cook them a little longer. Salt to taste.
A Painter’s Kitchen
Recipes from the Kitchen of Georgia O’Keeffe
by Margaret Wood
food photography by Michael O’Shaughnessy
Just when I thought I had dinner made, I get the cry, “I’m not eating that!” I felt as if I’d pushed my limits of creativity to prepare something that Max would like, but came up empty handed. Jeff and I often find ourselves sitting down to a meal while Max makes himself some toast or warms up a plate of pasta – again. His three main items of consumption lately include toast, pasta or pizza. He will also eat romaine lettuce with balsamic vinaigrette, apples with peanut butter, melon and cucumbers. I guess this is normal?
To find inspiration, I have turned to Georgia O’ Keefe. I heard many years ago that she preferred her foods simply prepared, so I say her name as a mantra when cooking for Max. Here is my recent “Georgia O’Keefe” creation. These cucumbers were so fresh, crunchy and juicy. Once enticingly arranged, I sprinkled on just a little salt and black pepper and Max ate nearly the whole plate! He’ll be healthier than the rest of us if he continues to eat like this. I shouldn’t complain.
Another Georgia O’Keefe idea is a simple steamed green bean. Loving layered flavors, I served this with the fennel and rosemary pesto I made the other day. Delish!