Seasoned with fresh chives and crispy bacon, this traditional side dish is best served warm.
1½ pounds fingerling potatoes, washed and cubed into 1-inch pieces
8 bacon slices, diced
1 yellow onion, diced
2 cloves garlic, minced
½ cup chicken stock
¼ cup apple cider vinegar
Fresh chives, minced
1 tablespoon parsley, chopped
Extra-virgin olive oil
1. Bring a medium-sized pot of water seasoned generously with salt, to a boil. Toss in the potatoes and reduce to a simmer, cooking until the potatoes are just fork tender, about 10-15 minutes. Drain and reserve the potatoes.
2. Coat a large sauté pan lightly with olive oil. Toss in the bacon and bring to medium heat. When the bacon is brown and crispy, toss in the onions and garlic cook until they are very soft and aromatic, 7 to 8 minutes.
3. Add the stock and vinegar. Toss in potatoes while they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Garnish with chives and parsley and serve warm or at room temperature.
Two simple ways to preserve these spicy peppers to use in recipes all winter long!
Basque or any other thin-skinned chili peppers
Air-dry method: Wash your chili peppers thoroughly after picking to remove any dirt, then dry. Place on a plate or a wire rack in a dry, well ventilated room. You can also string the chilies up on string or thread and hang to dry. Within several weeks, you will have dried chili peppers and you can grind them up or use them as ornaments as desired.
Oven-dry method: Wash your chili peppers thoroughly after picking to remove any dirt. Cut them in half, lengthwise to expose the pepper innards. Arrange the chili peppers over a baking sheet. Bake at low heat, about 100°-135°. There is no set time to bake the chili peppers for drying. Keep an eye on them, turning every few minutes or so. You can leave the oven door cracked for some air flow. It will take several hours with this method. Keep in the oven until the moisture has been baked out of them. Use as desired!
You’ll love this unique flavor combination!
1 Red Kuri squash
1 tablespoon butter
1 tablespoon maple syrup
1 heaping tablespoon fresh ginger, grated
1. Preheat oven to 350° Half the squash and remove the seeds. Then, cut into wedges. Place in baking dish.
2. Melt butter in small dish. Stir in ginger and maple syrup. Using a brush, spread mixture over squash wedges. Sprinkle with salt.
3. Bake for 35-45 minutes, or until squash is cooked through and crisp on edges.
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!
1 bunch carrots, trimmed and peeled
1 tablespoon butter, melted
A few pinches garlic sea salt or Maldon flake salt
Fresh ground pepper
Chopped fresh herbs, such as thyme, oregano or parsley
1 tablespoon unrefined coconut oil, melted
1 tablespoon pure maple syrup
A few pinches ground cinnamon
A few pinches sea salt
1. Preheat the oven to 375° with the racks in the middle. Prepare one cookie sheet with parchment paper.
2. For the savory version, toss with melted butter and place on a cookie sheet. For the sweet version, combine melted coconut oil, maple syrup, cinnamon and salt in a small bowl. Toss the carrots with the mixture.
3. Bake both batches for about 40-45 minutes until slightly browned, caramelized and very soft. Brush the savory carrots with additional melted butter and chopped fresh herbs to finish.