Side Delight Food Blogger Challenge- Recipe #3
Quick Chicken Bacon Potato Bowl with Buttery Leeks Recipe By: Rose McAvoy- Half Her Size Ingredients 1 package, Side Delights® Steamables™ Golden Potatoes ¼ cup bacon crumbles 2-3 leeks, white and light green only, halved then cut into 1-inch crescents 1 tablespoon butter, unsalted 2 cups shredded chicken breast ¼ cup crumbled blue cheese ¼ chopped parsley salt black pepper Directions Steam the potatoes in the microwave according to the package directions and allow to cool slightly before chopping into bite-size pieces. While the potatoes are cooking, warm a medium skillet over...
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Savory Potato Breakfast Bowl Recipe By: Nicole Dawson- Allergylicious Prep Time: 10 Mins. – Cook Time: 20 Mins. – Total Time: 30 Mins. – Yield: 4-6 Bowls Ingredients 1 bag of Side Delights® Steamables™ golden potatoes 2 large onion, sliced 4 oz mushrooms, sliced 1 package of vegan sausage, sliced into thirds. 1 block of extra firm tofu, drained & pressed Extra virgin olive oil salt & pepper to taste Optional Toppings: Sliced Avocado Shredded red cabbage Roasted Red Pepper Instructions Preheat oven to 400 °. Microwave bag of Side Delights® Steamables™...
Read MoreSide Delight Food Blogger Challenge- Recipe #1
Southwest Potato Bowl Recipe By: Cindy Gordan – Vegetarian Mamma Ingredients 2 bags of fingerling Side Delights® Steamables™ (4 cups of cooked fingerling potatoes), cut into bite sized pieces 1 can of black beans, drained and rinsed 1.5 c of fresh sweet corn, off the cob 3 medium tomatoes. diced 1 bunch of fresh cilantro, chopped and stems removed ¾ c red onion, diced 4 green onions, whites and greens diced more cilantro for garnish Instructions Prepare the potatoes. Once potatoes are prepared, divide equally into 4 bowls or containers. You should have about 1 cup per bowl....
Read MoreHasselback Potatoes
8 Servings INGREDIENTS: 16 small white potatoes (about 2½ lb.) ½ cup (1 stick) unsalted butter, melted, plus more for brushing 32 fresh sage leaves Flaky sea salt INSTRUCTIONS: Preheat oven to 400°. Peel potatoes, then use peeler to shave off some flesh as needed to give potatoes a smooth, rounded egg shape. Cut potatoes crosswise into thin slices, stopping ¼” before cutting all the way through. Place potatoes on a rimmed baking sheet and gently press down on them to fan slices in one direction. Brush potatoes all over with ½ cup butter. Tuck 2 sage leaves into each potato; season with salt....
Read MoreLeek and Potato Galette with Pistachio Crust
Makes four 6″ galettes INGREDIENTS Dough ½ cup raw pistachios 2½ cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon sugar 1 cup (2 sticks) chilled unsalted butter, cut into pieces Filling and Assembly 1 tablespoon olive oil, plus more for drizzling 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced 4 ounces fresh goat cheese 5 tablespoons heavy cream 2 garlic cloves, finely chopped Kosher salt, freshly ground pepper All-purpose flour (for surface) 4 tablespoons coarsely chopped dill, divided, plus sprigs for serving 2 GTF Signature Chef...
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