Grilled Potatoes with Chevre & Cilantro Vinaigrette
I discovered this recipe in Delicious Living Magazine last month and fell in love with the combination of flavors. We just started carrying goat cheese again from Amazing Acres goat dairy, and the grill pan gives the potatoes those delicious grill marks without the hassle of the outdoor grill. You don’t have to break the budget by purchasing a grill pan, either. I was able to find one that I love for only $17.99 at Ikea.
I’m always a fan of quick recipes involving potatoes since we gave up our microwave this summer. (I’m not terribly opposed to the idea of a microwave, but ours got misplaced during our move and I haven’t really found the need to replace it yet.
Photo courtesy of Delicious Living.
Potatoes
2 pounds medium red-skinned potatoes
Olive oil, for brushing
2 cloves garlic, crushed
2 oz. Amazing Acres chevre (goat cheese) crumbled
Cilantro Vinaigrette
1 large clove garlic
1/2 cup fresh basil
1 tsp. toasted cumin seeds, or 1/2 tsp. ground cumin
1 tsp. toasted fennel seeds
1/2 tsp. crushed red pepper flakes
1/4 tsp. sea salt
2 tbsp. apple cider vinegar or white wine vinegar
1/4 cup extra virgin olive oil
1. Place all vinaigrette ingredients in a blender and puree, adjust seasoning with more salt and pepper, if desired. (Makes 1/2 cup).
2. In a large pot of salted water, gently simmer potatoes until just turning soft, about 10-15 minutes. Drain, rise with cool water, drain again and slice into 1/2 inch-tick rounds. Brush with olive oil and season with crushed garlic, sea salt and freshly ground black pepper.
3. Oil a grill pan; then pre-heat grill. Grill potatoes until nicely browned, 20-25 minutes. Transfer to a serving platter, top with goat cheese, and ladle dressing over all.
Curried Butternut Squash with Cranberries and Toasted Coconut
This dish makes a great side for your holiday or everyday meals. Fresh ginger gives it a little bit of a kick, and also will help relieve any headaches or muscle aches!
2 small or 1 large butternut squash (about 2 lbs. total)
2 cloves garlic, minced
1 (1-inch) piece fresh ginger, peeled and grated
3 tablespoons olive oil
3 tablespoons pure maple syrup
1 tsp. ground cinnamon
1 tsp. curry powder
2 tsp. chili powder
3 tablespoons unsweetened shredded coconut, lightly toasted
2 tablespoons dried cranberries
1. Preheat oven to 375. Cut and peel squash, chop into 1-to-2 inch pieces. Place in a large bowl, salt and pepper to taste, and add remaining ingredients except coconut and cranberries; toss well to coat. Pour into a large glass casserole dish and bake for about an hour, stirring once or twice.
2. Top with toasted coconut and dried cranberries before serving.
All recipes courtesy of Delicious Living.
