Category: Salads and Sides

Smoky Potato and Zucchini Hash

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If you like a bit of a kick, use hot smoked paprika instead of sweet, and serve with a few dashes of a Louisiana-style hot sauce.

Smoky Potato and Zucchini Hash

Smoky Potato and Zucchini Hash

1 pound (454g) russet potato, grated and rinsed
1 pound (454g) zucchini, grated
1 small yellow onion, grated
1/4 cup (60mL) extra virgin olive oil
1 1/2 teaspoons (7mL) smoked paprika
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste

Preheat the oven to 425 degrees F. Put the grated potato, zucchini, and onion in a large, clean dish towel. Squeeze tightly, removing as much excess liquid as possible. Transfer the mixture into a large bowl. Stir in 2 tablespoons of the olive oil, the paprika, salt, and pepper. Mix well.

Heat the remaining 2 tablespoons of the oil in a 10 to 12-inch cast iron skillet over medium-high heat. Add the potato mixture, pressing down snuggly. Let cook for about 8 minutes, until the mixture cooks on the bottom and is golden brown.

Transfer the pan into the oven. Bake for 10 to 12 minutes, until cooked through and it starts to turn golden on the top. Change the oven setting to the broiler and move the pan to the top rack. Broil for 2 to 3 minutes until the top begins to brown. Cut into slices and serve warm.

Green Garbanzo Bean Skillet

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A good olive oil makes all the difference in this simple green-hued skillet. If you can’t find green garbanzo beans, use chickpeas or edamame instead.

Green Garbanzo Bean Skillet

Green Garbanzo Bean Skillet

3 tablespoons (45mL) extra-virgin olive oil, plus more for finishing
1 1/2 cups (360mL)) finely chopped yellow bell pepper
1 cup (240mL) finely chopped yellow onion
1 cup (240mL) finely chopped celery
1 cup (240mL) chopped asparagus
2 cloves garlic
2 cups (480mL) packed baby spinach
1 1/2 cups (360mL) cooked green garbanzo beans
1/2 cup (120mL) sliced sundried tomatoes
1 teaspoon (5mL) dried oregano
A couple splashes white balsamic vinegar
Fine sea or Himalayan salt to taste
Red chili flakes, to taste

Heat the olive oil in a skillet over medium-high heat. Add the pepper, onion, and celery. Cook until softened, about 6 minutes. Add the asparagus and garlic. Cook for about 2 minutes, until the asparagus is tender.

Add the spinach, garbanzo beans, sundried tomatoes, and oregano. Stir to mix, cooking until the spinach is wilted. Add a few splashes of vinegar, cooking until evaporated, about 1 minute.

Season with salt and chile flakes to taste. Serve warm or at room temperature, tossing with additional olive oil before serving.

 

Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette

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A bright mixture of late winter fruits and veggies, combined with salted pistachios and dried cranberries deliver a bounty of textures. The vinaigrette ups the ante with a infusion of flavor: bitter tahini, sweet maple, tangy vinegar, and fruity olive oil. I used a Premium White Balsamic Vinegar and Coratina Extra Virgin Olive Oil from Della Terra, and local dark maple syrup.

Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette

Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette

For the salad:
4 handfuls of baby kale, chopped
2 large carrots, peeled and thinly sliced into medallions
1 large tart-sweet apple (such as Mutsu), thinly sliced into 1-inch pieces
1/3 cup (80mL) dried cranberries
1/3 cup (80mL) roasted and salted pistachios, coarsely chopped

For the vinaigrette:
3 tablespoons (45mL) medium extra-virgin olive oil
3 tablespoons (45mL) white balsamic vinegar
1 tablespoon (15mL) dark maple syrup
2 teaspoons (10mL) tahini
1/2 teaspoon (3mL) fresh ginger juice
Fine sea or Himalayan salt to taste

Put the kale, carrots, apples, cranberries, and pistachios in a medium bowl. Mix to combine. For the olive oil, balsamic vinegar, maple syrup, tahini, ginger juice, and a pinch of salt in a small jar. Shake until emulsified. Taste for seasonings, adding salt if needed. Pour the mixture onto the kale mixture. Toss to combine. Serve immediately.

Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette2