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ROASTED FINGERLING SWEET POTATOES

W/ LEMON TARRAGON AIOLI

 

 

 

 

 

 


 

When you roast the potatoes, you want them to become pillowy soft and creamy with just tiny hits of crispness here and there on each slice.
2 pounds of fingerling sweet potatoes, sliced in half or in quarters in order to make all the potato slices a standard size (having them a uniform size will allow them to all roast at the same rate)
4 tablespoons extra virgin olive oil
salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit. Place sliced sweet potatoes in a bowl, then drizzle with olive oil and sprinkle with salt and pepper. Toss everything together, then arrange potatoes in a single layer on a baking sheet. Roast potatoes for 30 minutes, until the potatoes are soft and their edges have started to turn crisp.

 

Lemon Tarragon Aioli
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
3 cloves of garlic, chopped
1 large egg yolk
2 tablespoons fresh tarragon, roughly chopped
7 tablespoons extra virgin olive oil
salt and pepper to taste


To make aioli, combine lemon juice, mustard, garlic, egg yolk, and tarragon in a food processor or blender. Process or blend until smooth, then, with the food processor still running, slowly add the olive oil until the mixture becomes smooth and thick. Remove the lid, stir the mixture with a spatula or spoon to mix in any errant bits trapped on the sides or bottom of the bowl, then add salt and pepper to taste and process for a few more seconds to ensure that everything is smoothly combined.
Serve potatoes warm, with aioli drizzled on top, or in a small bowl on the side.

ROASTED VEGETABLE PASTA SALAD

WITH MAPLE VINAIGRETTE

This side dish is not only easy to make and perfect for the Holiday season it’s also delicious and bursting with Fall flavors (cranberries, maple syrup). It’s also healthy, vegetarian, and packed with fiber!

 

  • 1 lb Tri color Rotini pasta

  • 10 oz cubed butternut squash

  • 1 lb brussels sprouts, top trimmed, and halved

  • 1 red bell pepper, cubed

  • Extra Virgin olive oil

  • Salt and pepper

  • 2 cups baby spinach

  • ¼ cup dried cranberries

  • 1 cup chopped parsley

  • 4 ounces extra virgin olive oil

  • 2 ounces apple cider vinegar

  • 2 ounces maple syrup

  • 1 ounce dijon mustard

  • Salt and pepper to taste

  • 6 oz goat cheese, crumbled or cut into small pieces(optional)

  • 1/4 cup toasted pine nuts

 

Toss butternut squash, brussel sprouts and bell pepper in olive oil, salt and black pepper. Place on foil lined sheet pan and roast in oven at 350 for 25-30 minutes. Remove from oven and let cool. 

 

While vegetables are cooling cook the Rotini pasta in boiling water according to the package instructions. When ready, drain and rinse the pasta under cold water. Set aside.

 

For vinaigrette whisk 4 oz EVOO, 2 oz apple cider vinegar, 2 oz maple syrup, 1 ounce Dijon mustard & salt & pepper until all ingredients fully bind.

Side note:  Nutri Bullets are great for making vinaigrettes!

In a large mixing bowl add all ingredients except goat cheese and toss with vinaigrette.  Place in salad bowl and sprinkle with goat cheese.

POSOLE VERDE CON POLLO

Green Mexican Hominy and Chicken Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

3 poblanos, roasted with skins and seeds removed

2 jalapenos, roasted and destemmed

10 medium tomatillos, roasted

1 bunch fresh cilantro

2 Tbsp olive oil

4 bulbs garlic, minced

1 yellow onion, diced

2 tsp cumin

2 tsp dried oregano

2 quarts chicken broth

3 pounds chicken, cut up and skin removed

6 lb 9 oz can hominy

 

DIRECTIONS

Roast the poblanos, jalapenos and tomatillos under the broiler, in a cast iron pan over high heat or in the direct flames of a gas stove until they are lightly charred black. Place poblanos in a brown paper bag or wrap in plastic and cool. Remove the skins and seeds from poblanos. Puree them along with the cilantro, jalapeno & tomatillos in a blender.

Heat the oil in a large sauce pan over medium-high heat. Add the garlic and onion and cook until tender, about 3-5 minutes. Add the cumin and oregano, cooking about a minute or until fragrant.

Add the broth, chicken, pepper puree and hominy, bring to a boil. Reduce the heat and simmer for approximately 1 hour.

Remove the chicken from the soup. Let cool until you can handle it, shred the meat, and mix it back into the soup.

Add salt and pepper to taste. Garnish with all your favorite toppings!