Roasted Baby Potatoes with Leeks
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!
- 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
- 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.
- Bake in center rack of oven for 20-25 minutes until fork tender and starting to brown. Sprinkle with fresh parsley when serving.
Cauliflower Kimchi Fried Rice
Don’t shy away from Asian fried rice because you think it’s too fattening! This super healthy version will have you asking for extra helpings! It’s made with riced cauliflower instead of rice, but you wouldn’t know the difference. The unique Kimchi flavoring gives it a nice zest, and the addition of pancetta elevates the flavor even more! This recipe is great as a side dish or as an entree. Dig in fellow foodies!
- Cooking spray (canola or vegetable)
- ½ cup pancetta, finely diced
- 1 tablespoon sesame oil
- 2 eggs, beaten
- ½ small onion, finely diced
- 2 garlic cloves, minced
- 2 carrots, peeled and finely diced
- 1 cup roughly chopped kimchi
- 2 tablespoons kimchi juice, or to taste
- 1 12 oz. package frozen riced cauliflower
- ½ cup frozen edamame
- 3 tablespoons soy sauce, or more to taste
- 5 green onions, diced and divided
- Sesame seeds for garnish
- Heat a large wok over medium heat and spray with cooking spray. Add the pancetta and cook until browned. Move pancetta aside to a small bowl.
- Add the sesame oil to the hot wok and sauté onions, garlic, and carrots, about 3 to 4 minutes, or until soft. Add in the chopped kimchi and kimchi juice. Cook another 3 minutes.
- Raise the heat to medium-high. Add the cauliflower “rice” and edamame to the wok along with soy sauce. Break up the cauliflower with a spoon, cover and cook until well incorporated, around 5 to 6 minutes. Push the vegetable mixture to one side of the pan and add the beaten eggs and green onions to the empty side. Scramble eggs until cooked through. Add the pancetta back into the mixture.
- Taste, and adjust seasonings with more soy sauce or kimchi juice. Garnish with remaining green onions and sesame seeds.
Adapted from: New York Times
Shaved Brussels Sprouts with Shiitake Mushrooms
I don’t know about you, but Trader Joe’s (a.k.a. TJ’s) is my go-to grocery store for just about everything! I swear, I shop there at least three times a week! One of my faves in the produce section are the shaved brussels sprouts. Such an incredible time saver, especially for this awesome recipe below. Of course, you can use your good old food processor to do the trick. This side dish goes really well with fish or chicken. See my Red Curry Salmon Kebabs to serve along side.
- 1 pound fresh brussels sprouts
- 2 tablespoons canola oil
- 2 garlic cloves, minced
- 1 large shallot, cut in half and sliced
- 4 oz. package shiitake mushrooms, stems removed and sliced
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup sliced almonds
- 2 tablespoons fresh cilantro, chopped
- Juice from ½ lemon
- Cut off the hard end of the brussels sprouts, discard and cut brussels in half. “Shave” the brussels sprouts in a food processor, using the slicing blade. Transfer to a large bowl.
- Heat a large skillet or wok with canola oil on medium high. Sautè garlic and shallots until translucent. Add in sliced shiitake mushrooms and cook until browned, about 5 minutes. Stir in the brussels sprouts and red pepper flakes, salt, pepper, and almonds and cook another 5-7 minutes. Toss in cilantro and lemon.
A delicious way to give back!
