Sentences with phrase «gold potatoes»

I like to use baby gold potatoes however any potato variety will work.

This past week it was lots of delicious kale, creamy gold potatoes and wonderful red cabbage (my fav).

We realized once we got home that a day or two ago we gave him a small raw gold potato.

This past week it was lots of delicious kale, creamy gold potatoes and wonderful red cabbage (my fav).

I like to use Yukon gold potatoes in a gratin since they have a great tendency to be soft and creamy than russets, but truthfully, you can use either type of potato.

1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley

Using Yukon Gold potatoes in the batter, the texture is soft and delicate, and you will keep coming back for more.

Here I have made a smaller batch than the original and used medium - sized Yukon Gold potatoes instead of the large russets so the recipe is a little different — perfect for 3 to 4 people.

First you want to cut up all your vegetables, begin by cutting off the fibrous leaves from a large leek, then cut about a 1/4 inch from the root, cut the leek in halk length wise, remove 1 layer from each half and start thinly slicing it, rinse the sliced leeks under cold water and pat dry, then finely mince 2 cloves of garlic, finely dice 1/2 of an onion, finely dice 1/2 of a red bell pepper, and cut 1 large yukon gold potato into small squares

A simple, comforting supper with just a few ingredients, this dish was inspired by a freshly dug batch of Red Gold potatoes from the garden.

forgot to add that I used salt instead of the miso (was all out) and Red Gold potatoes from my CSA.

Pimentón along with Spanish chorizo added heat, and Yukon Gold potatoes gave the chunky tomato broth the heft I craved on a chilly spring evening.

Festive crispy baked sweet potatoes and yukon gold potatoes on a bed of caramelized onions.

The small cubes of peeled Yukon Gold potatoes cook in the broth to make their own creamy sauce -LSB-...]

This delicious take layers flavorful pork butt sausages atop a simple Yukon gold potato mash.

I love using yukon gold potatoes since they don't need to be peeled, but if you're using russets then peel them first — the texture will be better.

Roast Chicken with lemon roasted baby Yukon Gold potatoes served on butter lettuce with green peas and a pink peppercorn beurre blanc was on the menu for dinner last night.

Our favorite incarnation: The naturally buttery taste of Yukon gold potatoes pairs well with the tang of the cheese

I was trying to use up mustard and turnip greens that wintered over in my garden and some red and Yukon gold potatoes so I started out with a slightly different ingredients list, but followed the recipe otherwise.

So you have some Yukon Gold potatoes staring at you?

Since I didn't know about the veg for meat substitution option at the time of ordering, I got a side plate of grilled carrots and yukpn gold potatoes too.

I used Yukon Gold potatoes also.

Yukon gold potatoes form the creamy base of this soup: with more beta carotene than white potatoes and a silkier texture, they're by far the best choice.

* I used Yukon gold potatoes because they have a creamier texture, but russets or red potatoes should work too ** I used Cabot extra sharp cheddar cheese, but feel free to try another sharp cheese that you like!

Roast some red or Yukon gold potatoes tossed with a few glugs of extra virgin olive oil, coarse salt and a couple of cranks of freshly cracked pepper.

Mixed vegetables are braised in a red wine reduction and served over a velvety smooth yukon gold potato puree.

and some small gold potatoes n carrots... mmmm sounds delicious..

If you aren't allergic to potatoes, or you can't find Japanese Yams, you can definitely sub in a Yukon Gold potato for this recipe.

I have tried without success in the past to find Yukon Gold potatoes here in southern California.

Gold potatoes get their hue from carotenoids which may help protect the body from cancer and cardiovascular disease according to a study by the USDA.

Our recommendation is the Gnocchetti, a delicious gold potato dumpling and caviar delight.

Pickled onions and cucumber relish add a tangy kick to Emilee Gettle's blue - and - gold potato salad.

In the case of Georgia O'Keeffe, the patron saint of our inaugural dinner last week, we include many actual recipes from the artist, like Yukon Gold potato curry and green chiles with garlic).

I used dried great northern beans, omitted the anchovy, and realized too late that I didn't have celery, so I used 2 peeled & cubed yukon gold potatoes instead (added those in after 2 hours cooking time).

2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas

We used baby gold potatoes in this recipe and they were a terrific choice, but we've also used fingerling and red - skinned potatoes with equally good results.

The yukon gold potatoes give this soup lots of body and thickness.

I always make Yukon Gold potato latkes.

I've even fried thin cut yukon gold potatoes in extra virgin olive oil (the California EVOO from Trader Joe's, to be exact) and they were great.

CAUSA SOLTERITO: classic timbale of fresh lime - scented Yukon Gold potato with a salad of green beans, fresh corn, cotija cheese and tomatoes, served chilled (GF / VG / V)

For these purposes, we looked at what it would cost to prepare a simple meal (a whole roast chicken, mashed potatoes, and green beans) for a family of four with these ingredients: one whole 4 - pound chicken, 1 pound of fresh green beans, 3 pounds of Yukon Gold potatoes, a bulb of garlic, a half - gallon of milk, and butter.

My late winter go - to recipe is a kind of hash, with butternut squash, Brussels sprouts, red or gold potatoes, onion, and garlic.

Towards the end of cooking, I cut up and added Yukon gold potatoes.

I started with Yukon Gold potatoes, and although you could use another variety, they were absolutely perfect for this dish.

Vegetable oil, Russet or Yukon Gold potatoes, white onion, kosher salt, baking powder, all - purpose flour, and an egg.

2 lbs yukon gold potatoes, cut into 1 inch chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk

2 tablespoons olive oil 1 medium leek, diced 2 cloves garlic, minced 1 pound (450 g) red kuri squash, seeded, peeled and diced 1 medium Bartlett pear, peeled, cored and diced 1 medium Yukon gold potato, peeled and diced 1/2 teaspoon ground coriander 2 cups (500 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk 1 1/4 teaspoon fine sea salt (or to taste)

Wash and pat dry 2 yukon gold potatoes, then thinly slice them into rounds that are about 1/8 of an inch in thickness