SMASHED PURPLE POTATOES WITH SUNFLOWER & SUMAC-SPICED DUKKAH

Springtime, I can feel it. Although it’s still cold and I wouldn’t count out a day or two of snow, it still feels like the weight is lifting. The sun is a little brighter, it’s lighter later, and I’m craving color.  These bright purple potatoes aren’t just pretty, their vivid color means they pack a mean antioxidant punch.  When you roast and smash them, they get the crispiest texture that will quell any french fry cravings (if you have any, I do).  

And this dukkah, which i've been putting on nearly everything, is the perfect pairing.  Try it with nearly any nut or seed - pistachio or pine nuts would be amazing swaps.  Serve immediately (crispy things don't store well) and share with a crowd - they won't last long ;)

SMASHED purple POTATOES WITH SUMAC-SPICED DUKKAH (Serves 4)

• 1 1/2 lbs. small purple potatoes
• 2 tablespoons olive oil
• Sea salt, to taste
• Freshly ground pepper
• 1 lemon, juice + zest, divided

Dukkah:

• 2/3 cup raw sunflower seeds
• 1/3 cup sesame seeds
• 3 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 6 tablespoons olive oil
• 2 heaping tablespoons sumac
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper, or to taste

Preheat oven to 450°F degrees.  Boil a kettle with at least 4 cups of water.  Add potatoes to a colander, rinse well and dry in a kitchen towel.  Prick them well with a fork.

Add 4 cups of boiling water to a saucepan with a generous pinch of salt.  Add potatoes (making sure they’re fully submerged in water), cover and bring to a boil.  Once boiling, cook for 8 minutes or until tender to the fork.

While potatoes boil, dry toast the seeds in a skillet.  I usually do batches, first with sesame and sunflower, second with fennel, coriander and cumin.  For sunflower/sesame, add to a skillet over medium high heat.  Flipping or stirring often, toast until they begin to smell fragrant and become golden brown.  (Sesame seeds will start “popping” when they’re close to being ready.)  Once toasted, set aside in a mixing bowl.  Then, add the fennel, cumin and coriander seeds to the same skillet, cooking the same way until fragrant, only around 2 minutes or so for these.  Then add to the same mixing bowl & set aside to cool.

Once potatoes are done boiling, drain with a colander, add to a foil-lined baking sheet.  Using any sort of cup, press each potato until “smashed”, drizzle with olive oil and season with sea salt and freshly ground pepper.  Roast for 10-12 min, then flip sides, and roast another 8-10 minutes minutes or until browned and crispy on both sides.

While potatoes roast, finish the dukkah: If using a food processor, add all toasted seeds, olive oil, sumac, the zest of one lemon, sea salt and pulse to combine until a gritty paste and set aside.  For mortar and pestle, grind all dry ingredients first, then add oil and lemon zest  after you've mashed until desired texture.

To serve, squeeze the juice of zested lemon overtop crispy potatoes and top with generous dollops of sumac dukkah.  Serve immediately!  Dukkah will stay refrigerated in a air-tight container.  It will stay good for a couple weeks.

This post in partnership with Behold Potatoes.  

As always, opinions are all my own ;)

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SPICED BUCKWHEAT PORRIDGE WITH CASHEW YOGURT, MULBERRIES & MAPLE

Buckwheat is such a warming grain. It’s that deep nuttiness that makes a bowl of this porridge so calming.  I know most of us start our days with bowl of oats, but sometimes I find them a little hard on my digestion.  Buckwheat is technically a seed (related to sorrel and rhubarb), so I find it feels a little lighter & easier on my system.  Thank god, because I’ve really been missing a morning bowl of porridge.

This one is filled with wintry, spiced flavors that make it a little more special than your everyday banana and peanut butter.  I love the addition of yogurt on this, because a play on temperature is always a good idea.  The warm porridge and cold yogurt is an addicting combination.  Maybe, now, it will replace your daily overnight oats ;)

Spiced Buckwheat Porridge with Cashew Yogurt, Mulberries & Maple (Serves 4) Gluten-free, Vegan

• 1 cup buckwheat groats, soaked for 6+ hours or overnight
• 2.5 cups almond milk (or your preference)
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1.5 inch piece of ginger, grated
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 2 tablespoons golden flaxmeal
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon cardamom
• 2 honeycrisp apples, grated
• Cashew yogurt, to serve (or your preference)
• Dried mulberries, to serve (about 1/2 cup)
• Drizzle of maple or honey, to serve

Add buckwheat to a mixing bowl or jar.  Cover with filtered water and soak for 6 hours or overnight.  Once groats are soaked, strain and rinse.

In a large saucepan, bring milk and sea salt to a boil, then stir in buckwheat groats, return to boil, then lower to a simmer.  Mix in vanilla, ginger, maple, coconut oil, flaxmeal and spices.  Simmer over low until buckwheat becomes tender and porridge thickens, about 8-10 minutes.  If you like your porridge a little “looser” you can always add more milk or water along the way.  

Once porridge thickens to desired texture, stir in half the grated apple, then divide porridge among four bowls.  Top each bowl with remaining grated apple, a dollop of cashew yogurt, mulberries and a drizzle of maple syrup.  Serve immediately!

WINTER CARROTS WITH TOASTED WALNUTS & CARAWAY GREMOLATA

The idea of restraint or moderation does not come easily to me.  I spend my time in the extreme, bouncing between the opposite ends.  I often say I’m at full-intensity or I’m asleep (I have no pace).  I can’t say this is a personality trait I always like to highlight, but it does explains so many of my ailments & behaviors.

The same goes for recipes.  I’ve been thinking a lot about the word restraint.  Not in the way of control, but more in choosing what not to do.  It doesn’t always have to be big, complicated, hard - and that’s not just a recipe for food.  I tend to push myself very hard, and recently I’ve learned that doesn’t always mean better.  Sometimes it’s OK to boil carrots.

WINTER CARROTS WITH TOASTED WALNUTS & CARAWAY GREMOLATA (Serves 2-4) GLUTEN-FREE & VEGAN

This recipe is Inspired & adapted from Deborah Madison's Vegetable Literacy.  I love this super simple, but flavorful way to serve carrots.  I followed her recipe, which called for boiling carrots, something I  normally would never do, but am happy I listened.  This recipe could be used with any seed, coriander or cumin would be a great option. *Also, if you need to toast nuts, put them on a baking sheet in a 300 degree oven for 5-10 minutes (set a timer! they burn fast) or until golden and smelling fragrant.

• 1 lb. carrots (I used a purple variety), reserve 1 carrot to grate
• 1 tablespoon caraway seeds
• 1 large garlic clove, roughly chopped
• 4 tablespoons chopped parsley
• 3 tablespoons olive oil, divided
• 1 lemon, juice and zest
• About 1/2 cup toasted walnuts
• More parsley, to serve
• Sea salt to taste
• Freshly ground pepper

Wash and dry carrots, peel if you choose to (I don’t) and cut into 1 inch chunks.  Add carrots to a saucepan with enough water to cover and large pinch of sea salt.  Bring to a boil, then lower the heat to simmer, covered, until tender, but not completely softened.  About 12 minutes worked for me.

While carrots cook, add caraway seeds to a mortar and pestle.  Break down the seeds as much as possible, but it’s fine if some whole ones remain.  I find it easier to do the caraway seeds first, then add the rest of the ingredients.  Once you’ve broken down the seeds, add garlic, parsley, 2 tablespoons of olive oil, 1/2 teaspoon of salt.  Continue breaking down mixture until it looks like a pesto.  Then, stir in 1 tablespoon of zest and the juice of half a lemon.  Grate remaining carrot (large grate), and set aside.

Once carrots are cooked, strain, then return to the pot to dry in the residual heat.  Toss in the grated carrot and gremolata until well coated, then transfer to a serving platter.  Squeeze the remaining 1/2 lemon over carrots with a drizzle (about 1 tablespoon) of olive oil.  Crumble toasted walnuts over top & garnish with more parsley.  Season with freshly ground pepper, and serve immediately.