New baby potatoes, also known as creamers, are so satisfying. They’re easy to prepare because you don’t have to peel them. Simply said, they roast or cook in an instant. These little babes are sweeter than big potatoes because their sugar content hasn’t converted to starch. Just rinse and scrub off any marks. Toss them with handfuls of fresh greens such as garden-fresh arugula and you have a delicious meal in practically minutes.
Tip: Depending on what gardens are growing, pick from baby yellow, red, blue, purple, or fingerling potatoes. Or mix them up to create your own colourful and flavourful dish.
Tip: Switch it up and substitute baby spinach leaves for arugula. Delicious served as a side dish with salmon fillet.
Preheat oven to 425 F (220 C).
Cut potatoes into 1/2 in (1.25 cm) chunks and place in large bowl. Drizzle with half the oil and sprinkle with rosemary, salt, and pepper. Toss together to coat evenly. Spread out on large rimmed baking sheet and roast in preheated oven for 15 minutes. Stir in garlic and continue to roast for 10 minutes, until golden and crisped.
While potatoes are roasting, in large bowl, combine remaining oil, lemon juice, and mustard. Whisk to blend. When potatoes are tender and crisped, add to dressing in bowl along with chives, parsley, and half the arugula. Gently toss together and serve right away with remaining arugula scattered overtop.
This recipe is part of the Growing a Dream collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!