You might notice that I’m somewhat obsessed with food (particularly potatoes), but you might not know that I have recipes in a cookbook THAT’S IN PRINT. That you can go all on your little lonesome and buy and read and cook and think, awww… isn’t that Bridget nice for sharing such deliciousness with me? It’s called From Asparagus to Zucchini and my recipes are Spinach Feta Brown Rice Bowl on page 87, Spinach and Cheese Phyllo Pie on page 143, and Late Summer Bruschetta on page 170. Try them out! My contributions aside, it’s a great cookbook for veggie lovers.
Potato Recipe Finale:
I’m posting your recipes! From comments, e-mails, etc. these are the best of.
Disgusting Tasty Potatoes from John Zimm
John says: I’ve got the most disgusting, tasty potato recipe. First, peel and boil some potatoes. While that is going, put some butter and salt in the bottom of a 9×13 pan. Slice the boiled potatoes into the pan and spread them out, then pour butter and salt on top then bake in the over for a while until the top gets a little crunchy. Man, they are so fattening and tasty.
Mashed Potatoes with Roasted Garlic from Alkelda the Gleeful
Alkelda the Gleeful says: I’m a fan of garlic mashed potatoes. I roast the garlic cloves in the oven as I’m cooking the potatoes over the stove, and then mash the cloves in when they’re nice and soft. Can one put in too much garlic? I haven’t yet discovered any limits!
Ratatouille Pie from Lisa Nowak
1 large onion
3 cloves garlic
1 medium zucchini
1 medium yellow squash
I small eggplant
1 red or yellow pepper
1 can tomatoes (15 oz)
1 can tomato sauce (8 oz)
1 cup marinated artichokes
½ cup Kalamata olives
Salt, pepper, and seasoning salt
Sauté onions and garlic, add zuke and squash and cook until starting to soften. Add other veggies, tomato sauce and spices. Simmer 10 – 15 minutes
6 medium potatoes
3 cloves garlic
½ cup Asiago cheese
½ cup sharp cheddar cheese
Chop and boil potatoes with whole garlic cloves and salt. Mash garlic cloves with a small amount of potatoes. Mash into the rest of the potatoes. Mix in butter, seasoning salt, and cheeses. Pour vegetables into a 9” x 13” pan and spread potatoes over the top. Sprinkle with more cheese. Bake at 400° for about 30 minutes or until potatoes and cheese are browned and bubbly.