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POTATOES PERSILLADE From Cooking with Kids Serves 4 to 6

Persil means parsley in French. Persillade is a mixture of chopped fresh parsley and chopped garlic that is used as a topping; added to sauces; or combined with bread crumbs and used as a stuffing or coating for meat, fish, or lamb. The topping makes this simple potato and cabbage dish something special. Potatoes and Cabbage 1 pound (about 3 medium) white rose or red potatoes, cubed 1 1/2 cups green cabbage, chopped 1/4 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon butter 1/2 teaspoon fresh thyme, washed and minced Persillade 1 tablespoon olive oil 1 small garlic clove, minced 3/4 cup whole-wheat breadcrumbs 1/4 cup parsley, washed and chopped 1/2 teaspoon lemon zest Scrub the potatoes and rinse the cabbage. Cut the potatoes into 1/4-inch cubes. Chop the cabbage. Bring a large pot of water to a boil over high heat. Carefully add the potatoes to the boiling water. Cook over high heat for 15 minutes, or until the potatoes are almost tender. Add the cabbage and cook for 5 minutes more, until bright green. Drain the potatoes and cabbage in a colander, then return them to the pot. Add the salt, pepper, butter, and thyme. While the potatoes are cooking, make the parsley topping. Wash the parsley and lemon. In a skillet, heat the olive oil over medium-high heat. Add the garlic and breadcrumbs. Cook, stirring often, until the breadcrumbs are toasted, about 7 minutes. Stir in the parsley and lemon zest and cook for one minute more. Remove from the heat. Toss gently. Serve the potatoes and cabbage topped with the persillade.

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edible Santa Fe | SPRING 2014

SPINACH SALAD WITH FRENCH VINAIGRETTE From Cooking with Kids Serves 4 to 6

Vinaigrette 1 teaspoon Dijon mustard 2 tablespoons lemon juice 1 tablespoon red wine vinegar or cider vinegar 1/4 teaspoon salt 1/8 teaspoon black pepper 1/3 cup olive oil Spinach Salad 2 – 3 ounces baby spinach 1/2 head romaine lettuce, chopped 1 cucumber, peeled and thinly sliced 1/4 fennel bulb, thinly sliced In a small bowl, whisk together the mustard, lemon juice, vinegar, salt, and pepper. Slowly, add the olive oil, whisking constantly until the mixture is smooth. Set the dressing aside. Wash the lettuce, spinach, cucumbers and fennel. Tear the lettuce into 2-inch pieces. Cut the fennel bulb into long thin slivers. Put all the vegetables into a serving bowl. Just before serving, pour the vinaigrette over the salad and toss until the salad is evenly coated. Serve immediately.

GRILLED BEET SALAD From Savory Spice Shop Serves 6

3 large beets, peeled and sliced 1/4-inch thick 1 preserved lemon, diced* 1 teaspoon ground cumin* 1/4 teaspoon pepper 1/4 cup rice vinegar 4 ounces feta Young greens (arugula or spinach) Preheat grill to medium high. Grill beets about 5 – 7 minutes per side. Chop to 1/4-inch cubes. In a medium bowl toss beets with preserved lemon, cumin, pepper, and rice vinegar. Mix and chill at least one hour. Serve on top of greens topped with feta cheese. *Find at the Savory Spice Shop, see page 35.

Edible Santa Fe - Spring 2014  

Women and Food - The spring issue is a showcase of amazing women working in food and agriculture, from those defining local food distributio...

Edible Santa Fe - Spring 2014  

Women and Food - The spring issue is a showcase of amazing women working in food and agriculture, from those defining local food distributio...