Potato Wedges

What to do with leftover baked potatoes?  After you make these, you’ll start to make extra baked potatoes to make these tasty potato wedges.

4 cooked Baked Russet Potatoes
1-2 T olive oil
2 cloves of garlic, minced
1 T Italian seasoning
½ tsp salt or more to taste
¼ tsp black pepper or more to taste

1. Cut leftover cooked baked potatoes in half, then cut each half into 3 wedges. Potatoes will cut easily if they have been refrigerated at least a day.
2. Mix together the rest of the ingredients in a large bowl.
3. Add the potato wedges and gently toss to not break the wedges.
4. Place wedges on a greased baking sheet or baking sheet lined with non-stick foil.
5. Bake at 400 degrees for about 20 minutes, turning once, until golden brown.

Note: Use other seasonings instead of Italian to change things up.

Cheesy Potato Casserole

Another great recipe from my sister-in-law Tommi. Everyone loves it! It’s easy to adjust it for the number of guests, make it ahead and pop it in the oven when you’re ready.

4 medium baking potatoes
4 tablespoons of butter
Bunch of green onions
1 ¼ cup of freshly-grated Colby Jack cheese – not too fine
Salt and pepper to taste
French’s Crispy Fried Onions

Directions:

• Bake the potatoes.
• Chop the green onions.
• While the potatoes are hot, carefully scrape out the inside of the potatoes. Cut the potatoes into bite-size pieces. Do not mash.
• Mix the potatoes with the butter, green onions, grated cheese, and salt and pepper.
• Put the mixture in a greased casserole dish.
• Top with French’s Crispy Fried Onions.
• Bake at 350 for 45 minutes. Cover with foil if you don’t want a crunchy top.

Lemon Capellini Pasta Salad – Sprouts Farmers Market

When John and I visited Arizona this spring, we discovered this fabulous salad at Sprouts Farmers Market. Since we don’t have a Sprouts store close by, I found this copycat recipe. It tastes exactly like the one from Sprouts! I can’t find capellini noodles locally, so I did order them online. We love the extra thin noodles. All the fresh herbs grow in my garden, so that also added to the salad’s perfect copycat taste. Enjoy!

1 lb. capellini noodles (Extra thin spaghetti noodles that are hard to find in stores. Order online.)
4 cups finely diced grape or cherry tomatoes
1 cup extra virgin olive oil
juice of 4 or 5 large lemons
zest of one lemon
6 oz. jar capers, drained (reserve brine)
1 to 2 teaspoons sea salt (to taste)
freshly ground black pepper (to taste)
2 large cloves garlic, minced
2 Tablespoons sugar
2 Tablespoons caper brine
big handful fresh basil, chopped fine
1/4 cup fresh Italian parsley, chopped fine
2 Tablespoons fresh oregano, chopped fine
2 teaspoons Mrs. Dash original table blend

Cook pasta according to package directions for al dente noodles. Don’t overcook. Once noodles are done, rinse them with cold water, drain them well, and set aside.

In a medium mixing bowl, combine tomatoes, oil, lemon juice, lemon zest, drained capers, 2 Tablespoons of the brine, salt, pepper, garlic, sugar, fresh chopped herbs, and Mrs. Dash. Whisk well and pour over the cold noodles. Toss to combine so everything is evenly distributed and all the noodles are coated with the dressing. Cover and chill until ready to serve.

Josmo’s Café variation. For a complete meal, add cooked diced chicken or shredded rotisserie chicken to the pasta salad. John and I do that and serve it over lettuce. The dressing on the pasta salad coats the lettuce to create a perfect one-dish meal.

Makes approximately 6 to 8 servings and is easy to cut in half.

By Melissa July 14, 2020

https://chindeep.com/2020/07/14/sprouts-farmers-market-lemon-capellini-pasta-salad-copycat/

Honey Mustard Dressing

1/4 cup Dijon mustard
3-4 tablespoons honey, to taste
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
3/4 teaspoon freshly ground Himalayan Sea salt
1/4 teaspoon fresh ground black pepper

Directions:

• Combine all the ingredients listed in a small bowl and whisk until well blended and creamy. Taste. Adjust honey, salt, and pepper to taste.
• Alternatively, add all the ingredients in a medium mason jar, secure the lid, then shake until blended.
• Dressing will keep in the refrigerator up to three weeks.
• Makes one cup.

Wild Rice and Sausage Stuffing

1 Box Uncle Ben’s long grain wild rice original – use chicken stock instead of water and cool after cooking
1/2 to 3/4 pound pork sausage – crumbled and cooled (crumble the sausage in your hands and cook it in a skillet until done)
Keep drippings from sausage to cook onions and celery
1 full stock of celery – finely chopped
1 finely chopped large onion
Cook in drippings and add some butter, too. Cool.
Mix together rice and sausage and onions and celery. Salt and pepper to taste.

Stuff turkey or chicken or place in baking dish heat in oven until hot.

Serves 4. Can easily be doubled or tripled.

More delicious if it’s made ahead of time and refrigerated a day or two.

Recipe by Tommi White

Orange Pomegranate Salad with Honey

5 medium oranges or 10 clementine or mandarin oranges – peeled, membrane removed, and coarsely cut
½ – ¾ cup pomegranate seeds
2 tablespoons honey

Directions

• Combine oranges, pomegranate seeds, and honey.
• Refrigerate several hours or overnight for flavors to blend.
• Best when eaten within two days.

Mediterranean Orzo Salad

I’ve made this flavorful salad several times over the past few months. I use the fresh basil and parsley from my garden. It’s easy, keeps well, and seems to go with everything. Our guests welcome our offer to send them home with a container!

Ingredients:

½ (16 oz package) of uncooked orzo pasta
½ pint of cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber (seeds removed)
1 cup pitted Kalamata olives, halved
1 cup finely diced Asiago cheese

Vinaigrette:

1 tsp fresh garlic or ½ tsp garlic powder
¼ cup extra-virgin olive oil
¼ cup canola oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
½ cup chopped fresh basil
2 tablespoons chopped fresh parsley

Directions:

1. Cook orzo according to package directions, about 9-10 minutes. Drain well. Rinse with cold water and drain well again.
2. Combine orzo, tomatoes, red onion, cucumber, olives, and asiago cheese in a large bowl.
3. Whisk together all the vinaigrette ingredients except basil and parsley.
4. Reserve 2 tablespoons of the dressing to add right before serving. Drizzle the rest over the orzo salad and toss well. Add the basil and parsley and toss again.
5. Refrigerate for a couple of hours to allow flavors to blend. Right before serving add the remainder of the dressing and toss well.

Recipe adapted from several allrecipes.com mediterranen salad recipes.

Grilled Potato Packets

Serves 4.

In a medium bowl, combine:

Two medium russet potatoes – sliced ¼ inch thick – peeling is optional

½  medium sweet onion – sliced

Toss potatoes and onions with olive oil until all are lightly coated.

Add your choice of seasoning and herbs. Here are some we like:

• McCormick Grill Mates Roasted Garlic & Herb
• Fresh chopped garden herbs – rosemary, oregano, basil, parsley. Add a bit of salt and pepper with fresh herbs.
• We buy wonderful hand-mixed spices from The Spice and Tea Exchange in Blowing Rock, NC. Our favorite for the potato packets is Tuscany Spice Blend.

Toss mixture with spices to completely coat.

Using two large pieces of non-stick foil, you’ll make two separate packets. Two packets cook more evenly and are easier to flip when on the grill. Place half the mixture in the middle of each piece foil. Fold the long sides to seal in the middle, then fold the ends and crimp well.

Place on the grill cooking 20-25 minutes, flipping after 15 minutes.

Be careful not to get burned from the steam when opening the packets to place in a bowl.

Note: We use this cooking method for vegetables as well. Sliced zucchini, yellow squash, onions, and cherry tomatoes make a great combination with the same seasoning selections.

Wilted Lettuce with Hot Bacon Dressing

This fabulous salad is sweet, tangy, and salty all at the same time! We love it! Great with homegrown spring leaf lettuce.

Serves 4

Dressing:

• 8 slices thick-sliced hickory-smoked bacon
• ¼ cup finely diced Vidalia onion (or another sweet onion)
• ¼ – ½ cup sugar
• ½ teaspoon salt
• ¼ cup water
• ½ cup apple cider vinegar
• ¼ teaspoon black pepper

8 cups of clean and dry leaf lettuce in large salad bowl.

Instructions:

• Cook bacon until crisp. Remove and drain on paper towel-lined plate.
• Remove all but 3 tablespoons grease from pan.
• Add onion and cook until softened.
• Dice or snip the bacon into small pieces. Set aside.
• In a medium bowl, whisk together sugar, salt, water, and vinegar.
• Pour the mixture into the pan with the onion. Add the diced bacon and black pepper. Cook and whisk mixture until it boils.
• Immediately pour the hot dressing over a variety of garden-fresh leaf lettuce. Toss well to wilt the lettuce.
• Serve warm or at room temperature.