Cilantro Lime Roasted Potatoes

I picked up the first summer farm share this week. (Whoo Hoo!!) In it included lettuce, spinach, kale, cilantro, and potatoes. A heavy on the greens, start to the season, but I am never going complain when it's heavy on the greens. I could eat greens, any greens, by the bucket full (and basically do). And there was pyo cilantro, which I wasn't expecting for a least a week or two so that was just fantastic because oh how I have missed fresh herbs. 

So greens went directly to my stomach without a chance, but the potatoes and cilantro I left so I could make something to share with the mr. Roasted potatoes because that's my favorite way to eat a tater and covered in lots and lots of cilantro because yes, and when you eat cilantro, you must eat a lot of it. Lime juice for good measure and you got yourself a dank little potato dish if I do say so myself. 

The stuff. Potatoes, cilantro, limes (you probably only need one), garlic, olive oil, and salt and pepper.

After washing your potatoes, dice them into mouth sized pieces and place them into a pot of cold water 

Dice potatoes go into pot and need a little boil. If you have a pinch of salt to toss into the water, well you should do that.

After boiling for a few minutes, give the poe test, if you can kind of pierce a potato with a fork, they are done.  You don't want to completely cook the potatoes, you just want them juuuust barely fork tender.. Once they get there, strain them.

Let the potatoes drain for a minutes or two to make sure all the water is gone. In the mean time, mince up the garlic.

Add the garlic with a big pinch of salt and pepper and a glug glug of olive oil back to the pot (you could use a new bowl, but why dirty another dish?)

Add in the drained potatoes and toss around until they are all evenly coated.

Dump potatoes onto a baking sheet (if you think of it, preheat the oven with the baking sheet in it... just make sure to be careful when handling hot pans)

Into the oven those taters go to roast and be great.

And sometime between putting the potatoes in the oven and taking them out, chop up the cilantro.

Once potatoes are all nice and golden roasted, remove from oven and drizzle and toss the juice of the lime all over. Place the potatoes back into the oven for a few minutes to let them crisp up again.

And then you toss all that chopped cilantro all over those potatoes.

And then eat them. Maybe serve with salsa and whipped avocado because that is what I did and I did good.

-C

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Cilantro Lime Roasted Potatoes 

Serves 2-4 peoples

• 2 1/2  pounds small yellow potatoes
• 1 bunch cilantro
• 4-6 cloves garlic 
• 1 juicy  lime
• 2-3 tablespoons olive oil
• salt and pepper

Preheat oven to 425 with the baking sheet preheating in the oven as well.

Wash potatoes well and chop into pieces about an inch or so big and place in a big pot of cold water. Once you got all the potatoes in the pot, add a pinch of table salt and bring the potatoes to a boil. Cook for 5-8 minutes or until the potatoes are just barely fork tender.. don't over boil them. Drain potatoes.

In either the empty pot (less dishes) or a bowl, combine 2 tablespoon oil with the garlic, a good pinch or two of pepper, and same with salt. Mix around then add in the potatoes. Toss to coat and if you feel that you might need little more oil, drizzle in a bit more. 

Dump coated potatoes onto a  preheated baking sheet and place in oven for about 40-50 minutes, giving the potatoes a good stir after 30. You want the potatoes to be a nice roasted brown. Once roasted, pull potatoes from oven and squeeze the juice of the lime all over the potatoes. Toss and place the potatoes back into the oven for a few minutes just to crisp up a bit. While the potatoes are crisping up, chop the cilantro. After the few minutes, pull the potatoes back out and toss with the cilantro. Season with more salt and pepper if needed and then just eat them. I like to serve with salsa and some avocado situation, but ketchup or naked works too.
 

A Mid Summer Salad

I love summer!

All day, everyday, there is something new and delicious to pick and eat. I have my CSA with the Interval Community Farm, which is in full swing, so I am picking up thousands of pounds of fresh produce every week. (maybe not quite that much, but so so much) Plus our lovely  garden is starting to reward up with the prettiest veggies as well. I have so much fresh produce that I find myself mindless eating just to make more room in the fridge.(not to mention that my counters are also covered and I have a laundry basket full of yellow squash and zucchini on the table). I guess its getting about time to do a little canning and pickling… but until then, I will just have to solider on and keep on eating!

So this salad is completely inspired by the ever exploding contents of my fridge (and table, and counters).  Fresh zucchini, corn,and peaches roasted and tossed together with fresh tomato, creamy avocado, and herbs into one big bowl.. It's like eating summer… And it fantastic. 

The stuff. Zucchini, corn, tomato, peach, and avocado. A lemon (not shown..it rolled under the couch and I couldn't find it for a little while) and salt and pepper. Also not shown is the bunch of fresh cilantro that I added at the last minute

 I initially wanted to grill this stuff, but I didn't feel like starting the charcoal and getting that all situated, so I just used the oven. So if you want, use the grill. 

Cut zucchini into long wedges and cut the peaches into a few large slices. Place on a lightly oiled pan or baking sheet, sprinkle with a little salt and pepper and stick into the oven at 425 degrees. Toss you corn  into the oven too.. but I just stuck that on the oven rack.

While the stuff is roasting in the oven, chop the tomato into mouth sized chunks, and mash the avocado with the juice of the lemon( I finally found it) and a pitch or more of salt. Add enough water to make it slightly runny.

Afer about 15 minutes, the stuff in the oven should be done. You want the corn slightly charred and the peach and zucchini to be soft, but not mushy. Remove from oven and stick everything on a plate or baking sheet and let cool for a few minutes, or until cool enough to handle it.

And now cut the corn from the cob and dice the zucchini and peaches into chunks.

Toss it all into a bowl, give it a mix and smother with the avocado dressing.

And lastly, dice up and add a big ass handful of some freshly chopped herb.. (Cilantro is great, but basil is also just as nice) and toss that on top too!

So much color, so much tasty. This is all summer!

Happy Friday

BYE!

-C

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A Mid Summer Salad

Makes a meal for 1 or a side for 2

• 1 ripe peaches
• 1 medium zucchini 
• 1 ear of corn 
•  l medium tomato
• 1 avocado
• juice of 1 lemon
• salt and pepper
• bunch of fresh cilantro or basil 

Note..If i had the time to light up the charcoal to grill, I would have. So Feel free to cook the corn, zucchini and peach on the grill if you so do please.

Slice peach into 4 equal chunks and zucchini into 4-5 wedges. Place in a lightly oiled skillet and sprinkle with salt and pepper. Stick  the pan and the corn, husk removed, into oven at 425 degrees for about 10-15 minutes, or until the corn is charred and the zucchini and peach is  browning and slightly tender. While this is going on, dice up the tomato into chunks and smash the avocadoin a jar until smoothish with the juice of the lemon, salt and pepper, and enough water to thin it out so that its kind of pasty. (make it any consistency you like)

When veggies are done cooking, remove from oven and place  on the counter or a plate and let sit until its cool enough to handle. When cooled off, dice the peach and zucchini into chunks and remove corn from the cob. Toss together with the tomato, sprinkle with a little salt and pepper, dump the mixed lemony avocado all over  and top wit a heavy handful of some freshly chopped herb.

Serve warm or cold. Can be eaten with a fork or spoon.