As Tom Lehrer sang a year ago, "Spring is here!" [Ed. note: Check the PPS below for the link.] These beauties are in season all year, but I especially love them in the spring time. Have been known to serve them up as a main dish since they take less than 30 minutes to make, but you'll probably want to have them as a side with...anything.
In our house, we drizzle chimichurri sauce on everything from grilled/roasted beef to lamb, chicken, fish, seafood, rice, quinoa, yams, and veggies. Even eggs or avocado toast. Bright, zesty, addicting.
NOTE: I have found tri-color fingerling potatoes and at my local supermarket, but if you can't find them, you can use Dutch baby potatoes or yellow fingerlings.
And finally, a quick side note to nominate the BF for a "BF of the year" award [Ed. note: AND I WOULD LIKE TO THANK THE ACADEMY...], as I have been shuffling around with a slipped disc, unable to lift the 60-pound bins I deliver weekly. He has not only helped me dauntlessly for the past two weeks, but with a smile on his face. Could not have fulfilled the orders without him and, hopefully, this roasted potato side with a prime ribeye was an adequate reward for his efforts. MUAH
[Ed. note: Hey nobody tell her I'm happy to tag along. PRIME RIBEYE, people!]
PS: Think these potatoes are colorful? Well check out these pinkalicious deviled eggs as I re-examine family trauma (www.moveablefeast.me/blog/pinkalicious-deviled-eggs).
PPS: Also high on the color charts are these spice roasted carrots with avocado and yogurt, which we bring to you while (proverbially) poisoning pigeons in the park (www.moveablefeast.me/blog/spiced-roasted-carrots-with-avocado-yogurt).
PPPS: We celebrated St. Patrick's Day with a heartfelt Denis Leary ditty and Bailey's Irish Cream Tiramisu (www.moveablefeast.me/blog/baileys-irish-cream-tiramisu).
Adapted from: A Beautiful Plate (potatoes); The Pollan Family Table (chimichurri), Corky, Lori, Dana and Tracy Pollan
Number of servings: 4
Roasted Fingerling Potatoes
Roasted Fingerling Potatoes
We're getting deeper and deeper into October (don't know about you, but did this past week feel like a month or what?), which doesn't just bring us closer to my favorite holiday, Halloween, but all the signs are pointing to another very busy Thanksgiving-to-Christmas season. Meaning, with all of the impending insanity, it's always a good idea to have a few "make-ahead meals" on hand to save time on the off nights. Off nights that are better spent curled up with the BF watching a favorite show like Better Call Saul, or the World Series where his team the San Francisc—oh. Sorry. [Ed. note: Twist the knife, why don't you.]
This Moroccan stew is delicous the night it's made, and reheats well for lunches or make-ahead dinners, without losing any of its vibrant cumin, cinnamon and saffron flavors. Colorful and brothy, light and healthy, it's filling without being heavy.
It's also vegetarian, but can easily be made vegan by replacing butter with olive oil and skipping the yogurt (see note).
Changes made to the original Smitten Kitchen recipe: substituted yams for the plain potatoes (I recommend the dark red Garnet yam variety), and left out the preserved lemon.
The BF loves it over couscous, but I love it on its own. My dinner guests love all the toppings. A supremely versatile dish you can whip out while you prepare for the costumed kids soon to run amok. Amok! Amok! Amok!
Adapted from: Smitten Kitchen
Number of servings: 6-8
NOTE: To veganize this, replace the butter with additional olive oil, use vegetable broth and skip the yogurt.
PS: Sweet tooth? Did you miss a year ago when I whipped out the caramel apple cheesecake that destroyed the BF? [Ed. note: And no, she's not kidding.] (www.moveablefeast.me/blog/caramel-apple-cheesecake)
PPS: Amok! Amok! Amok!
One year ago the BF and I did an abbreviated version of Whole30 (we allowed for an exception...or two). He lost 8.5 pounds and thought it was pretty easy to stay on the program. [Ed. note: You give me meat an potatoes and I shall find a way to survive.] I didn't fare that well in the weight-loss department, but it was a terrific reboot, and the real saving grace was the coconut milk sauce I developed that was incorporated into everything. With the exception of Indian and Thai dishes, I rarely used coconut milk. This turned out to be a worthwhile challenge, and the result was a savory sauce that is a brilliant dairy-free option.
Here the coconut milk –infused into a garlic turmeric sauce– is a perfect foil to the crunchy cabbage, spicy chives and crispy skinned potatoes. We actually had this as a main course, but it would work as a side dish for steak, chicken, pork, or any protein. (We are unapolegetic carnivoires.)
We will be hopping on the Whole30 again soon, and certainly will be incorporating this into the process.
Inspired by Dolly and Oatmeal
Number of servings: 2-3 entrees or 4-6 side dishes
Coconut-Garlic Turmeric Sauce
I'm Jacquie, personal chef & recipe developer in the bay area. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.