Farm Direct Coop Recipesor. . . what you can do with your share!

Submitted by Sandi Peaslee
There are two kinds of potato salad – the Italian version uses an olive oil based dressing plus the potatoes and a choice of vegetable additions, like green beans, Greek olives, etc, while the American version uses mayonnaise plus potatoes, celery, chives and vinegar. I tend to like the creamy mayo version but I also like to add the Italian veggies.

3-4 medium sized potatoes, if red, leave skin on
1 Tbsp. kosher salt and 1 Tbsp. raw unfiltered apple cider vinegar for the cooking water
Boil the potatoes about 23 minutes, then drain, allow to cool until they can be handled, cut them up and toss with the dressing.

Dressing:
Whisk well:
3 Tbsp. organic mayo (soy or canola based)
1 Tbsp. raw, unfiltered apple cider vinegar
¼ tsp. salt
Lotsa freshly ground black pepper

Add-In’s:
3-4 good sized radishes, sliced
2 Tbsp. capers
6 Greek olives, pitted and halved
¼ cup snipped chives.
Toss all together and serve at room temperature. Should serve about four people.

This and other healthy beet recipes can be found at www.samcooks.com
1 small bunch each of orange and red beets (greens attached)
1 Tbsp. minced shallots
¼ tsp. ground cloves
¼ cup each, fresh orange juice and cider vinegar
2 Tbsp. canola oil
Salt and white pepper, to taste
1 orange, peeled and thinly sliced
About 4 ounces crumbled low-fat goat or blue cheese
4 or 5 strands fresh chives, roughly chopped
1. Remove greens and steam beets by placing them, unwashed and in their skins, into the steamer for 35 to 40 minutes, until tender. Time will vary depending on their size.
2. Meanwhile, combine the shallots, cloves orange juice, vinegar, oil, salt and pepper to make the dressing.
3. As soon as the beets are cool enough to handle, but still quite warm, remove the skins and cut the beets into ¼ inch slices.
4. Wash the beet greens well, then line a platter with the greens. Layer beets, alternating orange and red ones. Pour dressing over everything. Garnish with orange slices. Sprinkle with crumbled goat or blue cheese, and top with chives.

Rather than repost, here’s a link to Alton Brown’s excellent “Compound butter” recipe.

Feel free to switch up the herbs and play with the butter to herb ratio. This butter is an EXCELLENT start to other recipes, or heck- even to just fry things in and eat as-is. Good eats.