Fall is Potato Season!

Tags

butter, food, garlic, new, potatoes, sides, simple, Southern

Most people don’t know you can plant potatoes twice in a year. Once in spring for those gorgeous “new potatoes” that everyone covets and again in fall. There is nothing better than fresh potatoes with their sweet flesh and papery thin skins. Simplicity really is the spice of life.

Buttery and Garlicy New Potatoes

• 1 lb new baby potatoes, about the size of a pingpong ball or slightly larger
• 1/2 tsp garlic powder
• 3 tbsp butter
• Salt and pepper to taste

Wash potatoes well in salted water. Boil until tender when poked with a fork. Drain and return to their pan. Add butter and garlic. Toss to coat the potatoes. Season with salt and pepper. Enjoy!

 

Advertisement

Chive and Parmesan Orzo

Tags

cheese, chives, food, garlic, orzo, sides, vegetarian

This orzo is a grown-up version of mac’n’cheese. It is tasty and a nice addition to most meals. I recommend using a good quality cheese and not skimping on the butter.

Chive and Parmesan Orzo

• 1 cup uncooked orzo pasta
• 1-1/2 tsp minced garlic
• 1/4 cup butter, cubed
• 1/4 cup grated Parmesan cheese (sometimes I use more)
• 2 tbsp heavy cream
• 2 tbsp fresh chives, snipped
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/8 tsp pepper

Cook orzo according to package directions. Drain. In a large skillet, saute garlic and thyme in butter until tender. Add the orzo, Parmesan cheese, cream, chives, salt and pepper. Cook and stir until heated through.

Lavender Rosemary Potatoes

Tags

garlic, gluten free, lavender, potatoes, rosemary, sides, vegetarian

I love the versatility of the potato. Is there any food as flexible? Maybe pasta or rice. But neither are so nutritionally solid.

Lavender Rosemary Potatoes

• 1 russet potato, washed and cut into large cubes
• 1 clove of garlic
• 1 small sprig rosemary
• 1 tsp dried lavender buds
• Olive oil
• Salt and pepper to taste

In a oven safe baking dish, toss the potatoes with the rosemary, lavender, garlic, oil, salt and pepper. Bake on 400 degrees until tender.

Cucumber Onion Salad

Tags

cucumber, onion, salad, sides, Southern, vegetarian

I know this is a simple salad but I am craving the fresh taste of summer. Since it isn’t summer and won’t be for many days, cucumbers are the next best thing. I love this salad because it is simple, delicious, and refreshing. Plus it goes with anything!

Cucumber Onion Salad

• 1 English cucumber (you don’t have to peel these since they are never bitter)
• 1 sweet onion, sliced into thin rings
• 1 cup of ranch dressing

Salt the cucumber and allow to sit for about 20 minutes so that all the water gets pulled out. Rinse and dry with paper towels. Combine the cucumber, onion, and ranch. Chill and serve.

Bacon Brussels Sprouts

Tags

bacon, brussels sprouts, cabbage, quick, sides, vegetables

My husband hates brussels sprouts. I love them. So, despite his protests against this vegetable, I concocted this recipe. It is a combination of several recipes I have seen and is tailored to our tastes. After tasting these, my husband said, “Everything is better with bacon”. He had a second serving too. 🙂

My grandfather first got me to try brussels sprouts by calling them “baby cabbages”. That just fascinated the five-year-old me. Since then, I have loved them. They are really healthy too. High in many vitamins including vitamins C and K, folate, and dietary fiber. Low in calories (though probably not with the bacon). Sometimes I get bored with the same vegetable sides- green beans, corn, peas, beans. SNORE! These baby cabbages perked up any meal. I served these with pork marsala and mashed potatoes last night. Try these, even if you don’t think you like brussels sprouts.

Bacon Brussels Sprouts

• 1/4 pound sliced bacon
• 1/8 cup butter
• 1 pound fresh Brussels sprouts
• 1/4 cup onion, chopped
• 1/4 teaspoon seasoning salt
• pepper to taste

Fry the bacon until crisp and then drain on a paper towel; set aside. Reserve one tablespoon of the bacon grease. While the bacon is cooking, rinse and quarter the brussels sprouts. In the skillet, melt the butter in the bacon grease. When melted, add the onion, sprouts, salt and pepper. Saute the ingredients over medium heat until the sprouts are tender. In the last minute of cooking, crumble the bacon and add to the sprouts.