Roasted Baby Potatoes with Leeks

Sides | August 1, 2016 | By

These colorful roasted baby potatoes go with just about any protein!  Aren’t they just adorable?  They roast up so easily and taste so very yummy. This version includes leeks (which I love!), shallots, garlic, and fresh thyme.  Simple ingredients, but extremely flavorful, especially served along side my grilled octopus.  You must try this!  

Roasted Baby Potatoes with Leeks
Serves: 4
  • 2 pounds whole baby potatoes (purple, red and gold)
  • 5 cloves garlic, minced
  • 2 large shallots, chopped
  • 2 leeks, washed and chopped into large slices (white part only)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon fresh parsley, chopped
  1. Preheat oven to 450 degrees. Place baby potatoes in a large mixing bowl. Add garlic, shallots, leeks, olive oil, thyme, salt, and pepper and mix well to coat potatoes. Place potatoes in a single layer on a cookie sheet sprayed with cooking spray.
  2. Bake in center rack of oven for 20-25 minutes until fork tender and starting to brown. Sprinkle with fresh parsley when serving.


Coconut Curry Shrimp

Main, Seafood | July 28, 2016 | By

Here’s an awesome Coconut Curry Shrimp recipe that I borrowed from a fellow food blogger, Caitlyn Mortka. She has a fabulous food blog,, that features healthy, affordable recipes. We just happen to meet on the harbor in Kennebunkport, Maine this summer while sipping cocktails in the warm New England sun! I’ve been dying to share her recipes with you and this Asian-inspired dish happens to be super easy and super healthy. Thank you for sharing, Caitlyn! 

Coconut Curry Shrimp
Prep time
Cook time
Total time
  • 1 pound raw jumbo shrimp, peeled and cleaned
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • Dash of salt and pepper
  • 1 cup coconut milk
  • 2 tablespoons red curry paste
  • 1 15-ounce can white beans, drained and rinsed
  • 3 cups brown rice
  • 2 cups steamed broccoli florets*
  1. Heat the olive oil in a large skillet, and add the shrimp to the pan.
  2. Let the shrimp sauté and turn pink for about 5 minutes over medium heat, stirring occasionally.
  3. Add the chili powder, salt, and pepper to the shrimp. Cook another minute.
  4. Pour in coconut milk, red curry paste, and white beans to the pan.
  5. Stir until the curry is well mixed into coconut milk and let the whole thing simmer for 5 more minutes on medium-low heat.
  6. Serve by added a scoop of rice, some broccoli, and the shrimp and bean mixture to bowls. Top with the extra sauce from the pan.
To quickly steam the broccoli, I usually cut the florets off the stem and place them in a bowl. Add a small amount of water to the bottom of the bowl (a tablespoon or two), cover, and microwave for 3-4 minutes.

Recipe courtesy of: Caitlyn Mortka, Coconut Curry Shrimp