Tag Archives: garlic

Roasted Garlic Potato Salad

Remember the garlic I roasted along with the slow roasted tomatoes? Well, I’m going to share with you what I did with it!

I love potato salad – as long as it’s made at home. That crap that’s pre-packaged in the grocery stores makes me want to, well, I’m not going to get into it. My favorite at-home-made potato salad consists simply of Follow Your Heart‘s Vegenaise, some spicy mustard, and a little salt & pepper. So simple. Since I had the roasted garlic and some fresh herbs, I went with something a little fancier this time.

What you need:

4 or so medium sized red potatoes, cut into small pieces
Vegenaise (about 3 tbsp, but as much as you like to get the creaminess you prefer)
1 tbsp olive oil
Juice of 1/2 lemon
Salt & Pepper to taste
a few sprigs of rosemary (again, to taste)
a few basil leaves (see above)
Roasted garlic cloves (I used the 5 I had)

I hope you know how to make potato salad. If not, here’s the drill:

Bring enough water to cover potatoes to a boil. When boiling, add potatoes and boil til soft, about 20 minutes. (Keep your eye on the potatoes so the pot doesn’t boil over!) While potatoes are cooking, mix together the rest of your ingredients! I found it handy to put them in my mini-food processor. Adjust all your seasonings to taste. Once the potatoes are soft, drain, then add the mixture of delicious to your potatoes! Serve your potato salad warm or cold, it’s good either way.

Do you have any secret potato salad recipes to share? I would love to try any and all of them!


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Slow Roasted Tomatoes

There’s nothing like cranking your oven up to 400 degrees when it’s over 100 degrees outside – nothing better! Yea, I’m totally joking. Does 225 degrees sound a little better? I think so too. So that’s just what I did Saturday afternoon.

I had a few vine-ripened tomatoes sitting around and didn’t really feel like making pasta sauce, and I don’t like tomatoes UNLESS they’re cooked. They can be made into sauce, soup, sauteed, whatever – but they MUST be cooked. It’s a very weird relationship we have, the tomatoes and I. What I did feel like doing was making sun-dried tomatoes (because I LOVE them), but could not find my cheesecloth (hopefully, I can try out this experiment soon). I stumbled upon some recipes, okay, more like guidelines, for slow roasting tomatoes. (Thank you, smitten kitchen, for being a constant inspiration) I thought to myself  “close enough,” and began the 3 hour journey of the slow-roasted tomatoes.

This was one of the easiest things to do with the best results ever! I am so sad that I’ve never done it before. Everyone loves tomatoes, everyone but me! I think this delicious & simple “recipe” has brought me one step closer to a friendship with tomatoes. Let me share with you how we bonded.

What you need:

-your vine-ripened tomatoes, or whatever kind you have
-cloves of unpeeled garlic, as many as you want to roast alongside your tomatoes (tomorrow, I’ll share with you what I did with the delicious roasted garlic)
-good quality olive oil (the only kind you should have in your pantry)
-fresh herbs like rosemary, thyme, or basil (these are optional)
-salt & pepper to taste

Next, preheat your oven to 225°F. Cut your tomatoes into quarters. (If you have a smaller tomato such as a cherry or grape, halve those.) Arrange your tomatoes and garlic on a baking pan, and drizzle with olive oil. Not too much, but just enough (you’ll know). Sprinkle lightly with your herbs, salt, and pepper. Place your pan in your oven and leave them alone for 3 hours. Of course, check on them periodically! You want them to be a little dry on the outside, but to remain a bit juicy on the inside. Experiment with the time to get your tomatoes just right – you might like them a little more juicy while I like them a bit more dry.

Eat these delicious little buggers warm, on a salad or as a side to a sauce-less pizza. It’s a light and refreshing accompaniment to any summer meal & is sure to please most anyone who loves delicious things.

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Asparagus season begins mid-April. And would you look at that? It’s mid-April! I was lucky to pick up two bunches of asparagus for the price of one at a local natural foods shop this week. Asparagus is one of those food items that you don’t want to add too much to – it’s flavor is so delicate and should really be allowed to shine on it’s own. Here’s a lovely little asparagus recipe I came up with:

Fresh Asparagus w/Sunflower Seeds & Garlic


  • 1 bunch of fresh Asparagus
  • 4 clove garlic, sliced
  • about 1/4 cup raw sunflower seeds
  • fresh lemon juice & zest of 1/2 lemon
  • sea salt
  • olive oil

1. Start by boiling a large pot of water. Enough that there is room for your asparagus.

2. Preheat oven to 350 degrees F.

3. Prepare your ingredients. Wash asparagus and cut off the tough, white ends. Cut asparagus diagonally into 1″ – 2″ pieces. Then you can slice your garlic cloves into thin slices, or dice.

4. Mix sunflower seeds, garlic and just a dash of olive oil onto small baking sheet (or pie pan) and put in oven to begin roasting. Allow to roast anywhere from 10 – 20 minutes, it all really depends on your oven (mine is a little funny and takes much less time than normal folks’ ovens.) When nicely browned, take out of oven and let cool off just a bit.

5. When water comes to rolling boil, add Asparagus. Only let asparagus cook for 3 to 4 minutes! This is crucial, you do not want your asparagus to come out too mushy! Drain water off asparagus, and put into mixing bowl.

6. Add garlic & sunflower seeds to warm asparagus, drizzle with olive oil and add salt (to taste). Squeeze fresh lemon and add zest to bowl. Mix well! Enjoy lots!

I served this with a side of locally made kraut and croissants spread with a herbed & spiced vegan cream cheese. An absolutely perfect spring meal! Too bad the weather outside isn’t reflecting the season!

If you’d like to do a search for what produce is seasonal in your area, try a search like this one over at simplesteps.org where you can find what is in season for your are, and local farmers’ markets. Real Simple offers a seasonal fruit & vegetable tool that allows you to choose your food and then will tell you when it is in season, how to store it, it’s shelf life, and uses. Eat fresh, eat local! You’ll feel better, wallet included!

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