Roasted New Potatoes with Garden Herbs and Garlic

You should smell my kitchen when these potatoes are cooking! Our continuing yield of new potatoes has me inspired to revisit good ole tried and true recipes.  This particular adaptation comes from one of our regional favourite cookbooks, Annie Somerville's Fields of Greens. Published in 1993, this is one of those books that continues to provide insipiration for cooking vegetarian.  Annie's restaurant, Greens, is still celebrated in San Francisco for innovative cuisine.  Located in Fort Mason, Greens restaurant is situated right on the bay and the views are exquisite!  Let's see, amazing food and amazing views....  this restaurant is a precious gem.

Cut potatoes are seasoned with a little olive oil, salt, and pepper. Toss with your hands.  Place ten or so unpeeled garlic cloves around the potatoes and top with fresh herbs.  This roast pan includes fresh rosemary, sage, and oregano.

Cover with foil and bake at 400 degrees for 35-40 minutes.

Even before baking, this smells yummy.

Fresh thyme is also a great herb to add to this mix.

The finished product.  

With fresh new potatoes, a dollop of olive oil, fresh herbs, and dashes of salt and pepper, there is nothing artificial.  Remove the roasted garlic and herbs before serving.  Top with fresh herbs for presentation.

This recipe features just over two pounds of potatoes.  Adding in about two tablespoons of olive oil, the entire recipe contains approximately 1050 calories.  Divide by six and that is 175 calories per serving.  Divide the recipe by eight servings, and that is only 130 calories each.  This recipe provides a substantial source of vitamin C, vitamin B6, potassium, copper, and niacin.

- Kim Fielding

Chards with Raisins and Almonds

A super simple recipe using fresh rainbow chards from the garden.

Beautiful Swiss chards are gracing our garden beds with their yellow, red, and white stalks and glorious leaves.  Originally from the Mediterranean, they thrive in our northern California climate.  Before we had formal garden beds, I used to tuck these plants among our flowers because the stems are so colorful. 

 

Servings:  5

Cook and prep time:  20 minutes

 

One bunch rainbow chards, stems removed from leaves,

1-2 tablespoons olive oil

1 shallot, diced

1/2 cup golden raisins

1/4 cup sliced almonds

 

Getting the ingredients organized makes prep and cook time go much faster.

 

Rinse sand and dirt off of the leaves and cut the stems off.

Saute the chopped stems with the shallots in olive oil for a few minutes

before adding the leaves.

 

While the stems and shallots are softening, toast the almonds in a dry skillet

until lightly browned and fragrant.

Add the chard leaves and golden raisins to the stems and shallots. 

Cook over low heat until the leaves are

wilted and the raisins are softened.

 

Sprinkle with toasted almonds and serve.  This is delicious!

 A serving size of chards is one cup and is an excellent source of vitamins K, A, C, and E, in addition to potassium, iron, manganese, magnesium, and almost 4 grams dietary fiber.  This recipe offers approximately 160 calories with 4 grams protein.

 

Vitamin K helps maintain bone mass and protects against osteroporosis, supports blood clotting, and protects cells against free radicals by neutralizing them through antioxidation. 

The colored stems stand out amid the greenery.

Son #2 with the harvest.

 

- Kim Fielding