Potato Fennel Gratin  (from Native Food Celebration Cookbook)

Potatoes and Fennel:

• 2 pounds Yukon gold potatoes
• 2 Tbsp olive oil
• 2 bulbs fresh fennel, sliced thinly lengthwise
• 1.2 cup yellow onion, sliced thinly
• ½ tsp sea salt
• ½ tsp pepper

1. Preheat oven to 350 degrees F
2. Fill a pot with enough water to cover potatoes.  Boil potatoes for 30 minutes, drain, cool, peel and set aside.
3. Heat olive oil in skillet.  Add sliced fennel, onion, ½ tsp salt and white pepper.  Saute slowly until golden brown and caramelized, then remove from heat.

Creamy Cashews:

• 2 cups raw cashews, soaked in 2 cups hot water for 20 minutes
• 2 cups water
• 2 cloves garlic
• 1 tsp salt
• 1 whole lemon zested

1. Drain the water from soaking cashews.
2. Blend cashews, water, garlic, salt, and lemon zest in a blender until creamy.

Assembly

• 1 recipe potatoes and Fennel
• 1 recipe creamy cashews
• ¾ cup thinly sliced apples
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 2 cups breadcrumbs
• ¼ tsp salt

1. Thinly slice potatoes into rounds, place in a bowl and toss with creamy cashews
2. Layer one half of the potatoes so they are slightly overlapping in a 9 X 13 inch pan, then top with fennel-onion mixture and spread evenly.
3. Place apple slices on top of fennel-onion mixture.
4. Layer the rest of the potatoes on top, scrape all of the cream carefully with the potatoes
5. In a skillet, heat olive oil and add minced garlic.  Remove from heat when lightly browned and add breadcrumbs and salt.  Mix well.
6. Top entire dish with breadcrumbs and bake for 40-50 minutes

Serves: 8-10

This sounds complicated but actually is easy.  My family loved this dish at Thanksgiving dinner!

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Herbed Red Potato Salad   (adapted from cookieandkate.com)

​Ingredients:
2 lbs small new potatoes, scrubbed and sliced into ¼ inch thick rounds
1 Tbsp salt
¼ cup olive oil
½ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus more for garnish)
½ cup roughly chopped green onions, plus more for garnish
2 Tbsp fresh lemon juice
3 tsp Dijon mustard
3 cloves garlic, roughly chopped
Freshly ground black pepper, to taste
3 stalks celery, chopped

Directions:

1. Put sliced potatoes and salt in a large kettle with about 1 inch of water.  Bring to boil then reduce to medium heat.  Cook for about 5-6 minutes.
2. Reserve ¼ cup cooking water, then drain.  Transfer potatoes to a large mixing bowl.
3. In a food processor or blender, combine the olive oil, parsley, green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper.  Process until the herbs and garlic have been chopped into little pieces, then drizzle in the reserved cooking water and blend just until emulsified.  If you don’t have a food processor or blender, just finely chop parsley and onions and whisk the dressing together.
4. Drizzle the potatoes with the herbed olive oil mixture and mix will.  It looks like it is too much but the potatoes will soak it up!  Let the potatoes rest for 10 minutes, tossing every few minutes.
5. Add the celery to the bowl, along with a couple tablespoons each of chopped parsley and green onions.  Season to taste with salt and pepper and serve.  This will keep well in the refrigerator for about two days.  

Serves:  6-8

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​Middle Eastern Spicy Potato Salad (Batata Hara)   (adapted from themediterraneandish.com)

​Ingredients:

• 6 medium-sized gold potatoes, peeled
• Water
• 3 Tbsp olive oil
• 3 garlic cloves, chopped
• 2 tsp coriander seeds
• 1 tsp crushed red pepper flakes, more for later
• 2 tsp ground turmeric
• 1 lime, juice of
• 1 packed cup chopped fresh cilantro leaves
• 1 packed cup chopped fresh parsley leaves
• 1 packed cup chopped fresh dill
• Salt and pepper to taste

Directions:

1. Peel the potatoes and place them in a large pot with enough water to cover them.  Bring to a boil, and let them cook in the boiling water for 10 minutes or so  The potatoes should be cooked through but still firm.
2. Drain the potatoes and let them cool briefly.  Cut the potatoes in smaller bite-size pieces.
3. Heat the olive oil in a cast-iron skillet or fry pan, on medium heat.  Stir in the garlic, red pepper flakes and coriander seeds.  Cook for 2-3 minutes then add the turmeric and lime juice.
4. Toss in the potatoes, mix well to coat.  Add ½ of the fresh cilantro parsley and fresh dill.  Cook for 4 more minutes.  Add salt and pepper to taste.
5. Remove from heat and top with more red pepper flakes and the remaining fresh herbs.  You can serve this potato salad warm or cold.

Serves: 4

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​Lemon Basil Potato Salad  (adapted from lifeloveandgoodfoodcom)
Ingredients:
16 oz. Honey Gold potatoes
1 lb asparagus, rinsed and trimmed
½ red onion, thinly sliced
¼ cup olive oil
¼ cup fresh lemon juice
2 Tbsp chopped fresh basil
1 Tbsp white wine vinegar
2 garlic cloves, minced
1 tsp sugar
½ tsp salt
½ tsp black pepper
Directions:

1. Cook potatoes in a pot covered with water.  Bring to boil and cook for 10 minutes or so.  The potatoes should be cooked through but still firm.  
2. While potatoes are cooking, bring 1 quart water to boil in a medium saucepan.  Add asparagus to boiling water and allow to cool just a couple of minutes.  Remove from heat, drain and plunge into cold water to stop the cooking process.
3. In a small bowl, whisk together olive oil, lemon juice, basil, vinegar, garlic, sugar, salt and pepper.  Set aside.
4. Thinly slice red onion, quarter the potatoes, and slice asparagus into bite-sized pieces.  Add veggies t o large bowl and toss gently with vinaigrette.  May serve warm or chill for 30 minutes before serving.  

Serves: 6

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​Veggie Potato Salad for a Crowd    (adapted from allrecipes.com)
Ingredients:

• 3 lbs. Small red potatoes, unpeeled
• 2 cups chopped red onions
• 12 oz fresh green beans, trimmed (cooked until slightly crisp)
• 3 ½ cups roughly chopped red cabbage
• 1 pint grape tomatoes, halved
• 3 Tbsp capers, drained
• 2 oz. basil leaves, trimmed and torn in large pieces
• Salt and freshly ground black pepper to taste
• 1 can drained black olives (optional)

Mustard Dressing:

• ½ cup extra virgin olive oil
• 3 Tbsp white balsamic or rice vinegar
• 1 tsp salt
• 2 tsp Dijon mustard
• 4 cloves garlic, crushed

Directions:

1. In a large pot, cook whole potatoes in water until done.  Cool.  Cut into bite-sized pieces.
2. In a very large bowl, combine all ingredients from potatoes through basil.
3. Whisk together dressing ingredients.  Toss with vegetables, and add salt and pepper to taste.
4. Chill and serve.

Serves 24

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​Marilyn’s Creamy Dijon-Dill Potato Salad

Ingredients:
3 lbs Yukon gold potatoes, peeled
Salt and freshly ground black pepper
3 stalks celery
1 red onion finely chopped
1 14 oz package extra firm tofu (water squeezed out and diced)
1 cup diced Claussen kosher dill pickles
¼ cup tightly packed finely chopped, fresh dill (can substitute 2 Tbsp dried dill if needed)



Dressing:
1 cup Vegenaise
½ lemon juiced
2 Tbsp Dijon mustard
1 tsp. Turmeric
1 tsp. Salt
1 tsp pepper
The dressing can be thinned with small amounts of juice from the Claussen dill pickles until you get the consistency you want.
Directions:

1. Put potatoes in a big pot with enough water to cover about 1”.  Season with salt and bring the water to boil.  Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.  Drain and set aside to cool.
2. Dice the celery, onion, pickles, tofu and place in a large bowl.
3. Mix in with the potatoes when they are cool.
4. Mix the dressing ingredients in a bowl until smooth and add to the potato mixture.

I sometimes add other vegetables such as cucumbers, radishes, jalapeno peppers, green or red peppers.  This is a very versatile recipe and a favorite of our children.
Serves: 12

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Baked Sweet Potatoes  (My family’s favorite way to eat sweet potatoes)  
3-4 sweet potatoes, peeled and washed

• Slice the potatoes very thin in rounds using a sharp knife or a mandolin slicer.
• Prepare a pan 9”X13” or 9” round with spreading a thin layer of coconut oil (1-2 Tbsp.).
• Layer the sliced potatoes in the pan.
• On the top layer spread a small amount of coconut oil (1-2 Tbsp.).
• Bake at 350 degrees for 45-50 minutes or until the potatoes are done.  Cover the pan towards the end so they do not get overly brown.

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Sweet Potato Enchiladas  (adapted from allrecipes.com)
Ingredients:

• 4 sweet potatoes
• 1 (8oz) package cream cheese, softened
• 4-6 green onions, chopped
• 2 tsp. chili powder
• 1 tsp. ground cumin (optional)
• 1 tsp. dried oregano
• ½ tsp. salt
• 1 tsp. black pepper (to taste)
• (chopped olives, cilantro or chopped peppers can be added if desired)
• 15 (7”) corn tortillas
• 1 (19oz) can enchilada sauce (your choice of red or green)
• 1 (8 oz.) package shredded Monterey Jack cheese

Directions:

1. Boil sweet potatoes in pot with water, over medium heat, until tender.  About 30 minutes.  Cool and peel the sweet potatoes.
2. Place the sweet potatoes in a bowl; mash them with cream cheese and spices.  Mix well.
3. Preheat oven to 350 degrees and grease a 13X9 inch baking dish.
4. Heat the tortillas in small amount of oil or water for about 30 seconds.
5. Place about ⅓ cup of sweet potato filling down the center of each tortilla, roll it up, and place seam side down in baking dish.  Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
6. Bake 20-30 minutes, until the enchiladas are bubbling and the cheese begins to brown.

Servings: 6-8

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