Posts Tagged ‘potatoes’

By now we have all heard the reasons to eat local (better for us and the environment). However, many people still think it’s too expensive.  It doesn’t have to be. This dinner is one of many examples of a cheap and healthy meal, and it happens to be 100% local. Typically the meat will be the biggest purchase, so if you’re on a budget: eat less meat. You can choose either smaller portions, or fewer “meat” meals, or both.

This meal took about 20 minutes to make. Quick and easy. The kale: sautéed with some garlic till tender. The potatoes: roasted with olive oil, salt and pepper. The eggs:scrambled. The salad: tomatoes, basil, fresh mozzarella, olive oil, white balsamic vinegar. Simple and yummy! Like I’ve said before when you start with super fresh local ingredients you don’t need to do much to it to make it an amazing meal.  The most expensive part of the meal, the local wine -Bald Head Red from Duplin Winery (yum!)

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I am always happy when the Farmer’s Markets open back up again for the season (some are open all year round).  Tonight’s dinner was almost 100% local.  The potatoes were at least regional (from South Carolina). I love it!

No recipes are needed when you start out with great fresh local food.  Just a little salt and pepper to bring out the natural flavors.

The steak was seasoned with salt and pepper and cooked in a skillet.  The greens were braised with garlic and red pepper flakes, carrots were blanched until just tender (about 2 minutes), and the potatoes were roasted with an herb mix called Soup’n Stew by Herb’n Renewal (a stocking stuffer from my mom, it’s a small Kentucky based company).

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Saturday: Dinner at Guglhuf with some fellow food bloggers

Sunday: Three Bean Chili with Polenta and Collard Greens

Monday: Leftovers

Tuesday: Sunny Sunflower Seed Burgers with Roasted Potatoes and Mixed Green Salad

Wednesday: Leftovers

Thursday: Rosemary Red Soup with Cornbread

Friday: Leftovers

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I love simple dinners like this. This pan sauce is really good too, and very easy to make. The recipe is from Cooks Illustrated.

2 steaks (sirloin works well)

1 small shallot, minced

1 tsp brown sugar

1/4 cup dry red wine

1/4 cup broth

1 bay leaf

1 1/2 tsp balsamic vinegar

1/2 ts Dijon mustard

1 1/2 Tbsp butter (Earth Balance for dairy-free)

1/2 tsp fresh thyme, minced

Heat heavy-bottomed, 10-inch skillet over high heat until very hot, about 3 minutes. Meanwhile, season both sides of steaks with salt and pepper.

Lay steaks in pan, leaving 1/4-inch of space between each; reduce heat to medium-high, and cook without moving until well browned, about 4 minutes. Using tongs, flip steaks; cook 4 minutes more for rare, 5 minutes more for medium-rare, and 6 minutes more for medium. Transfer steaks to large plate and tent with foil to keep warm.

Add shallot and sugar to same skillet, over medium high heat; cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds. Return skillet to high heat, add wine, broth, and bay leaf; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 3 tablespoons, about 4 minutes. Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately.

I served this with some roasted potatoes and kale sautéed with garlic.

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This was a good recipe, not great though. If I make it again, I will zest the lemon instead of peeling, I think that will give it more lemon flavor. Or I would just squeeze lemon juice on top when the fish is done. It was a very easy way to make salmon, very little clean up. This is adapted from a Martha Stewart recipe.

2 skinless salmon fillets (4 oz each)

2 tsp olive oil (1 tsp each fillet)

lemon peel from one lemon (1/2 on each piece)

salt and pepper

Pre heat oven to 400F. Place salmon fillets in center of  a large piece of parchment paper drizzle with olive oil, sprinkle with salt and pepper and top with lemon peel. Fold up like an envelope.

Bake until salmon is cooked through, about 12 to 15 minutes.

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Saturday: Chinese Cabbage Stir fry

Sunday: Salmon with Lemon, Green Beans, Red Potatoes

Monday: Slow Cooker Soup Beans with Cornbread and Kale

Tuesday: Leftovers

Wednesday: Sesame Noodles with Tofu, Broccoli and Carrots

Thursday: Vegetarian Bolognese with Mixed Green Salad

Friday: Leftovers

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This is about as simple as it gets. No long recipes, no overwhelming ingredients, just pure simple food.

Steak – salt and pepper

Potatoes– olive oil, salt and pepper

Kale – olive oil, garlic, salt and pepper


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Kale and Potato Soup

This was a simple potato soup, it would have been good with a big hunk of La Farm bread (the best crusty sourdough bread you could ever eat!). This recipe is adapted from The Art of Simple Food.

1 large bunch of kale, washed and chopped

2 Tbsp olive oil

1 onion, chopped

1 pound Yukon gold potatoes, diced

4 cloves of garlic, chopped


6 cups broth

1 1/2 cups cooked white beans

In a large heavy bottom soup pot heat the olive oil over medium high heat. Add the onions and cook until slightly browned. Add the garlic and cook for a few minutes, then add the potatoes, kale, a pinch of salt and cook about 5 more minutes.  Add the broth and turn the heat up to bring to a boil, then reduce the heat to a simmer and cook about 30 minutes or until the potatoes and kale are tender.  Add the beans, and cook until heated through.

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Saturday: Local Grass-fed Beef Steak, Roasted Brussels Sprouts, and Baked Delicata Squash

Sunday: Polenta with Black Beans and Goat Cheese

Monday: Butternut Squash and Sage Casserole

Tuesday: Leftovers

Wednesday: Tofu Coconut Curry, Brown Rice, Broccoli and Carrots

Thursday: Leftovers

Friday: Curly Kale and Potato Soup

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Saturday: Dinner at Parker and Otis

Sunday: Spicy Red Lentil Dal with Garlic Naan and roasted broccoli

Monday: Tomato Sauce with Bacon and Onions over pasta, brussel’s sprouts 

Tuesday: Leftovers

Wednesday: Roasted Pork Chops, Roasted Potatoes, Kale, Butternut Squash

Thursday: Leftovers

Friday: Brined Pork Chops with Apples and Sage

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