It was another great week of vegetables for our CSA from Goodness Grows. This week we received 4 zucchinis, 2 yellow squash, a large bag of beans, a couple of leeks, a bag of potatoes, mint, cilantro, onions, and paneer. Then because they didn't have the cucumbers they expected to have I got to chose one thing from their farmer's market table! There was a lot to choose from but when I saw the beautiful head of cabbage I had visions of these Korean Style Beef Tacos and that's exactly what we had for dinner that night!
As it turned out, the vegetables we received went perfectly with what I had planned for our meals this past week. I used the paneer, onions, and part of a zucchini over top of greens in a Fried Paneer Salad. I used the mint to make mint iced tea and mojitos. Then I came to the potatoes. I love potatoes. Literally love them and could eat them mashed, fried, baked, sauteed, anyway you make them I will eat them.
I've had a recipe for loaded potato rounds sitting around for a few weeks and these potatoes looked perfect for it! I sliced the potatoes into ¼ inch rounds then brushed them with butter and put the toppings on! I only used cheese and green onions, but bacon and sour cream could be used as well.
Loaded Potato Rounds (adapted from Allrecipes)
8 red skinned or new potatoes, washed and sliced
3 T. butter, melted
½ c. cheddar cheese, shredded
1 t. sea salt
½ t. pepper
2 green onions, sliced
1. Preheat the oven to 400 degrees.
2. Brush both sides of each potato round with melted butter and place on a cookie sheet. Sprinkle with half of the salt and pepper.
3. Bake for 15 minutes then flip over. Brush with any remaining butter and sprinkle with remaining salt and pepper. Return to the oven and bake for 15 minutes.
4. Remove from oven, sprinkle with cheese and green onions, and bake for 5 additional minutes or until cheese is melted.
5. Serve with sour cream on the side if desired.
Then I finished up the vegetables by making Diced Vegetables with Demi-Glaze as a side dish. I used a leek, zucchini, squash, potatoes, peas, carrots, and celery. The veggies get very tender and the demi-glaze is amazing. It's rich and flavorful and tastes great with the veggies. I'd reduce the time I cooked the vegetables but otherwise it's a great side dish.
Diced Veggies with Demi-Glaze (adapted from Vegetarian Times)
For the Demi-Glaze:
2 t. olive oil
1 leek, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 T. flour
1 T. tomato paste
4 garlic cloves, minced
3 c. vegetable broth
1 c. dry red wine
1 t. black pepper
1 t. thyme
For the veggies:
1 T. sesame oil
1 t. cumin
¼ t. cayenne pepper
½ lb. potatoes, diced
1 c. baby peas
1 zucchini, diced
1 yellow squash, diced
½ c. vegetable broth
4 garlic cloves, minced
1. To make the demi-glaze heat the oil in a medium saucepan over medium high heat. Add in the leek, carrot, and celery. Saute for 10 minutes.
3. Add pepper and thyme, reduce heat, and simmer for 30 minutes. Remove from heat and cool. (The recipe said to discard solids but I liked the glaze as it was.)
4. To make the veggies heat the sesame oil in a large skillet over medium heat. Add the cumin, cayenne pepper, and potatoes. Saute for 10 minutes.
5. Add in the peas, zucchini, squash, broth, and garlic. Cover and cook for 10 minutes.
6. Divide the vegetables among four bowls and drizzle with the demi-glaze.