Portuguese Kale Soup (Caldo Verde)
<p>Portuguese Kale Soup (Caldo Verde), otherwise referred to as Portuguese Penicillin (think, “chicken soup”). Nuff said!</p>
Source: an amalgamation
Servings: 4-5
Ingredient keywords: cabbage
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Potato and Celeriac Torte
<p>This makes an amazing Thanksgiving day treat! Switch it up with alternate ingredients to keep it creative for the palate. I was inspired to look for lower glycemic recipes for the big day!</p>
Source: Adapted from: www.diabeticconnect.com
Servings: 4-6
Ingredient keywords: leek, thyme, celeriac, potato
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Potato Cakes with Chard and Taleggio
<p>Bubble and squeak is an iconic British dish made by frying leftover boiled potatoes and cabbage to make a large, flat potato cake that is crisp outside and soft within. Bubble and squeak can be as simple as the traditional leftover cabbage and potato fry-up or somewhat more sophisticated with the introduction of cheese, smoked pork, fish, or other vegetables. The bells-and-whistles versions can often successfully disguise the fact that your supper is made from stuff you found at the back of the fridge. Keeping the potato pieces quite coarse makes the texture more interesting.</p>
Vegetarian!
Source: Tender - a cook and his vegetable patch by Nigel Slater
Servings: makes 4, enough for 2
Ingredient keywords: chard, basil, olive, lemon, cheese, potato, flour, parsley, cornmeal, oil
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Potato Galette
<p>A big shredded potato pancake-like contraption with wonderful rich potato and sage flavor. Mix it up a bit by substituting or adding shredded carrots, parsnips, turnips, sweet potatoes or rutabaga for a bit of variety.</p>
Source: Eat Your Vegetables by Arthur Potts Dawson
Servings: 4-6
Ingredient keywords: potato, sage
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Potato Leek Soup
<p>This recipe was made for made in the middle of summer at my friend’s camp. Who would’ve thought soup in the summer. Now it is a family favourite in our house and especially good on these cold winter days<img src="Enjoy" alt="" /></p>
Vegetarian!
Source: My friend Sheila
Servings: Depends on how many potatoes and leeks you use
Ingredient keywords: Leeks, Potatoes, Cream, Broth, Water, Pepper, Nutmeg
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Potato salad with Dill-Garlic Twist
<p>Get the taste of summer in a colorful, fresh potato salad!</p>
Source: Adapted from Vegan Diner by Julie Hasson
Servings: 4
Ingredient keywords: potato, pepper, celery, onion, cucumber, dill, salt, mustard, vinegar, garlic
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POTATO SALAD WITH ROSEMARY ROASTED FENNEL AND CREAMY MUSTARD AND HONEY DRESSING
<p>salad:<br />
6 medium potatoes<br />
1 large fennel bulb<br />
the white part of a small leek<br />
rosemary, finely chopped<br />
salt<br />
extra-virgin olive oil</p>
<p>dressing:<br />
1 tblsp Dijon mustard, I used whole-grained<br />
1 tsp honey<br />
1-2 tsp apple cider vinegar<br />
2 tblsp sunflower oil or some other mildly flavoured type<br />
4 tblsp fresh cream</p>
<p>- Trim the fennel bulb and then cut it it into thin wedges. Put them in an oven-proof form, sprinkle them with salt and pinch or two of chopped rosemary and bake in a pre-heated oven (175°C/350°F) for 15-20 minutes or until they are soft and slightly golden.<br />
- Boil the potatoes in salted water and cut them into pieces when ready. Slice the leek thinly and add to the potatoes in a bowl.<br />
- Mix the ingredients for the dressing.<br />
- Add the fennel wedges to the salad and drizzle the dressing all over it. Mix well.</p>
<p>Read more: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html#ixzz1w4Z38pEu</p>
Vegetarian!
Source: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html
Servings: 2-3
Ingredient keywords: potatoes, fennel, rosemary
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POTATO SALAD WITH ROSEMARY ROASTED FENNEL AND CREAMY MUSTARD AND HONEY DRESSING
<p><span class="caps">SALAD</span>:<br />
6 medium potatoes<br />
1 med/large fennel bulb<br />
the white part of a small leek<br />
rosemary, finely chopped<br />
salt<br />
extra-virgin olive oil</p>
<p><span class="caps">DRESSING</span>:<br />
1 tblsp Dijon mustard, I used whole-grained<br />
1 tsp honey<br />
1-2 tsp apple cider vinegar<br />
2 tblsp sunflower oil or some other mildly flavoured type<br />
4 tblsp fresh cream</p>
<p>- Trim the fennel bulb and then cut it it into thin wedges. Put them in an oven-proof form, sprinkle them with salt and pinch or two of chopped rosemary and bake in a pre-heated oven (175°C/350°F) for 15-20 minutes or until they are soft and slightly golden.<br />
- Boil the potatoes in salted water and cut them into pieces when ready. Slice the leek thinly and add to the potatoes in a bowl.<br />
- Mix the ingredients for the dressing.<br />
- Add the fennel wedges to the salad and drizzle the dressing all over it. Mix well.</p>
<p>Read more: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html#ixzz1w4Z38pEu</p>
Vegetarian!
Source: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html
Servings: 2-3
Ingredient keywords: potatoes, fennel, rosemary, honey
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Potato wedges
<p>Snagged this off my favorite recipe website !</p>
<p>“With just a splash of oil and a pinch of salt and pepper, you can turn the humble potato into delicious homemade wedges. They’re perfect with anything from a homemade burger to your favorite grilled chicken. Give them a try and you won’t ever buy the frozen ones again.<br />
This simple method works with other veggies too so why not give sweet potato, parsnip or squash wedges a go to mix things up a bit. "</p>
Vegan!
Source: Food Revolution.com
Servings: 4
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Potatoes with Garlic and Thyme
<p>Any variety of potato will work in this dish. In fact, it looks quite beautiful to combine a few different varieties!</p>
Source: Jodi Belluz
Servings: 4 to 6 as a side dish
Ingredient keywords: potatoes, garlic
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