Potatoes and green beans are roasted and turned into a creamy potato salad.
Ingredients
50-60 small red potatoes, cut in small chunks
1 t salt
1/2 lb. bacon, cooked and crumbled
1 1/2 – 2 C green beans, cut in 1-2 inch pieces
4 hardboiled eggs, chopped
2 T olive oil
Dressing: 1 T dijon mustard
1/2 C mayo
1 T apple cider vinegar
1/2 T honey
1/2 C Greek yogurt
1 t sweet paprika
1 t salt
1/2 t pepper
Instructions
Toss potatoes with 3/4 t salt, and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 15 minutes, flip potatoes and rotate baking sheets, bake 25-35 minutes more (or until potatoes are crispy outside and tender inside).
Toss beans with remaining oil, and 1/4 t salt. Bake at 350F for 10-20 minutes.
While potatoes and beans cook: Cook bacon. Drain on a paper towel lined plate. Whisk dressing ingredients together.
Toss potatoes, beans, eggs, and dressing together. Toss with bacon right before serving.
For this week’s episode, I wanted to use turnips. I also wanted to use some more of the pork I was given by Llano Seco Organic Pork. So I did.
First of all, turnips – cute, little, kinda spicy. I roasted them, which kinda mellows their flavor. I paired them with bacon. Win, win. I heart bacon. Big time. Usually when I cook bacon I make the whole package so I can eat all the leftovers freeze the leftovers to use in other meals. Secondly, let’s get back to the meat for a second. Have you tried anything from Llano Seco? They have a few items available on the add-ons list from Abundant Harvest Organics, like sausage (that I used in last week’s episode – guys, this stuff is YUMMY!), bacon, and ham! I’ve tried them all. THEY. ARE. GREAT!! I’ve seen on Facebook that you can find them at the Chico and Fort Mason markets. It would be worth a visit.
With the leftovers from this dish, you could make: Pork Tacos (easy – taco shells, cheese, lettuce, tomato, salsa, yogurt/sour cream, pork… GO!), Salad (peaches or nectarines, lettuce, almonds, pork, raisins, dressing), Pulled Pork Sandwiches, Pulled Pork Pizza, Sandwich (sliced pork, lettuce, Gruyère, dijon, mayo, bread – Tim had this for lunch today and he sent me a text saying how amazing it was – I love hearing that).
Another fun thing in this episode: I used my new hand blender from KitchenAid to grind the almonds. I’m so excited about this blender! I’ve used it a few times now, and am working on a review of it, but I just wanted to mention to you that I’m trying out this wonderful new product. I’ll tell you more about it at another time. I can’t wait!
Cook bacon. Remove with slotted spoon and set on a paper towel lined plate to drain. Crumble when cool.
Whisk butter, salt, and pepper together. Toss with turnips.
Place turnips on baking sheet and roast for 15-20 minutes.
Remove from oven and toss with honey. Bake an additional 15-20 minutes, or until turnips are crispy outside, tender inside. (Keep an eye on them so honey doesn't burn.)
I love just about any veggie if it’s roasted in the oven. So yummy!
Ingredients
4 sm.-med. potatoes (I used red), cut into wedges
1 large bowlful: broccoli, cauliflower, brussels sprouts
olive oil
salt (or Chili & Garlic Smoked Sea Salt)
pepper
1 T chili powder
1 t paprika
pinch cayenne
Instructions
Pre-heat oven to 400F. Toss potatoes with seasonings. Toss veggies with seasonings. Spread potatoes on one tray, veggies on another. Bake potatoes for about 15 minutes. Add veggies to oven, and bake an additional 15-20 minutes (or until veggies are slightly browned).
Notes
These burgers kinda fell apart and had to be re-shaped when I put them into the pan. BUT, they were juicy and moist after they were cooked, so totally worth it!
