Colorful Potato Medley

Ingredients:

  • 2 lbs of assorted colorful potatoes (such as purple, red, and yellow potatoes), scrubbed and cut into bite-sized pieces

  • 3 tablespoons of olive oil

  • 2 cloves of garlic, minced

  • 1 teaspoon of fresh rosemary, finely chopped

  • 1 teaspoon of fresh thyme, finely chopped

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 cup of fresh parsley, chopped (for garnish)

  • Optional: 1/4 teaspoon of red pepper flakes for a bit of spice

Instructions:

  1. Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature is ideal for roasting the potatoes until they're beautifully browned on the outside and tender on the inside.

  2. Prepare the Potatoes: Wash the potatoes thoroughly and cut them into uniform bite-sized pieces to ensure even cooking. If you’re using small potatoes, you might halve or quarter them depending on their size.

  3. Season the Potatoes: In a large bowl, toss the cut potatoes with olive oil, minced garlic, rosemary, thyme, salt, and freshly ground black pepper until they are well-coated. If you like a bit of heat, sprinkle the red pepper flakes over the potatoes.

  4. Arrange for Roasting: Spread the potatoes out in a single layer on a large baking sheet. Try not to overcrowd the pan to ensure each potato piece gets nicely roasted.

  5. Roast the Potatoes: Place the baking sheet in the preheated oven and roast the potatoes for about 25-30 minutes, or until they are golden brown and crisp on the outside and tender on the inside. Halfway through the roasting time, use a spatula to turn the potatoes to ensure even browning.

  6. Garnish and Serve: Once the potatoes are roasted to perfection, remove them from the oven. Taste and adjust the seasoning if necessary. Sprinkle the chopped parsley over the hot potatoes for a fresh burst of color and flavor.

  7. Serving Suggestions: Serve the colorful potato medley warm as a delightful side dish to complement your main course. It pairs wonderfully with grilled meats, roasted chicken, or fish.

This simple yet delicious recipe highlights the natural flavors of the potatoes, enhanced by the aromatic herbs and garlic. The mix of colors from the different potato varieties will make this dish a standout on any table. Enjoy your local medley of colorful potatoes!

Asparagus & Quinoa Salad

A delightful dish that combines nutrition with mouth-watering flavors, this Asparagus & Quinoa Salad is perfect for a light meal any day of the week. Here's how to make it:

Ingredients:

  • 1 bunch of asparagus, trimmed and cut into 1-inch pieces

  • 1 cup quinoa, rinsed

  • Mixed salad greens

  • Olive oil

  • Lemon juice (for dressing)

  • Salt and pepper to taste

  • Optional: Microgreens, crumbled feta cheese or toasted pine nuts for topping

Directions:

  1. Cook the Quinoa:

    • In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook until the quinoa is fluffy and the water is absorbed, about 15 minutes.

  2. Blanch the Asparagus:

    • While the potatoes are roasting, bring a pot of water to a boil. Add the asparagus and cook for about 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.

  3. Prepare the Salad:

    • In a large bowl, toss the mixed salad greens with olive oil, lemon juice, salt, and pepper to taste.

  4. Assemble the Salad:

    • Add the cooked quinoa, roasted potatoes, and blanched asparagus to the salad greens. Toss everything together to mix well. Adjust seasoning as needed.

  5. Serve:

    • Serve the salad on its own or garnish with crumbled feta cheese or toasted pine nuts for an extra touch of flavor.

This salad is not only easy to prepare but also packs a nutritious punch, making it a perfect choice for a wholesome meal! Enjoy your delicious and nutritious light meal.