Potato Salad with Walnut Mustard Vinaigrette

by Michelle on September 12, 2014

Since potatoes are one of my favorite foods, I welcome the chance to eat them whenever I can. I don’t often make potato salad though mainly because Johnny doesn’t like mayo, and while I love mayo on a sandwich, I’m not super fond of it in potato salad. I love my friend Emily’s potato salad recipe, which contains a minuscule amount of mayo, but I only made it once this summer. But then I was perusing Food52.com, one of my favorite food blogs, and I happened upon this recipe which was getting RAVE reviews. I was feeling ambitious so I added the ingredients to my grocery list and made it one afternoon. Wow. This is a seriously great side dish. Johnny loved it and so did I. The recipe calls for it to be served at room temperature but we both liked it better cold and it was even more flavorful leftover the next day. Best of all, you can make this salad a day ahead of serving it. Just wait to add the basil and walnuts until right before you do.

Potato Salad with Walnut Mustard Vinaigrette (from Food52.com)

For the salad:

4 pounds mixed marble potatoes, or other small potatoes (I used small organic Yukon potatoes)

1 cup walnuts, toasted and roughly chopped

1 bunch basil, leaves torn into bite-sized pieces

1 bunch scallions, white and green parts thinly sliced crosswise

For the vinaigrette:

2 cloves garlic, peeled

1 tablespoon whole-grain mustard

1 tablespoon Dijon mustard

2 tablespoons lemon juice

1 tablespoon red wine vinegar

2 tablespoons roasted walnut oil

1/4 cup extra-virgin olive oil

Sea salt and freshly ground black pepper, to taste

Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.

Wash and dry potatoes, then spread evenly between baking sheets. Drizzle with olive oil and toss to evenly coat potatoes. Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).

Meanwhile, prepare vinaigrette. Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.

Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea salt and pepper.

When potatoes are done, transfer to a large bowl. Add scallions and dressing, and toss to coat. Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins. You’re not making mashed potatoes, but breaking the potatoes down will allow them to soak up more of the vinaigrette.

Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour. Just before serving, stir in walnuts and basil.


Flourless Brownie Muffins

by Michelle on September 9, 2014

Hello all! I hope everyone had a fantastic summer. I haven’t been blogging much lately, mainly because the more pregnant I become, the less likely I am to experiment in the kitchen. I’ve been sticking with my old standbys and Johnny has been doing a lot of grilling so I didn’t have many new recipes to write about. However, when I saw this recipe on Instagram posted by a trainer I follow, wendy_martinezb, I was intrigued. These muffins are not only flourless, but also don’t contain butter or sugar. Oh and there are some chickpeas thrown into the batter!  I wondered how they would taste, and since all of the ingredients are ground up in the food processor, I decided to give them a try one afternoon. Seriously, these couldn’t be easier to make, and I am so glad I did, because they are delicious. Super moist. You won’t miss the butter or sugar, trust me. Charlie LOVES them and I don’t feel guilty giving him these chocolate muffins. I forgot to add the chocolate chips the second time I made them and they are still good. (But add them in because really, who doesn’t need chocolate chips in their life?) Whip up a batch of these babies today. Actually, make two because they go quickly!

Flourless Brownie Muffins

Yield: 12 muffins (I only got 9 but I have a tendency to fill my muffin cups to the top.)

1 15 ounce can of chickpeas, drained and rinsed

3 large eggs

1/2 cup pure maple syrup

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

3 tablespoons coconut oil, melted

1 teaspoon vanilla

1/3 cup dark chocolate chips

Preheat oven to 350 degrees. Blend all ingredients in a food processor or blender then pour into a greased or lined muffin tin. Top each muffin with four chocolate chips and push them into the batter. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.


Lemon Blueberry Sour Cream Muffins

by Michelle on July 16, 2014

Blueberries are in season in the Northeast and I have been buying them up at the farmers’ market with abandon. Last weekend I was at Lyman Orchards in Middlefield, CT for my cousin, Stefanie’s, baby shower, and their market was brimming with fresh berries. I wanted to make muffins with my bounty but hadn’t gotten around to perusing recipes, when Christie sent me a link from the blog The Foodess with the comment, “This recipe did not disappoint.” Um, you can say that again and add that this might be the best homemade blueberry muffin recipe I’ve ever tried!!!! Seriously, I was shocked at how good they were. Light, lemony, with just the right amount of sweetness. This is my new go-to blueberry muffin recipe people and it should be yours too!

Lemon Blueberry Sour Cream Muffins (from The Foodess)

2 cups flour

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 stick melted butter

1 1/4 cup sour cream

1 teaspoon vanilla extract

1 egg

2 teaspoons lemon zest

1/4 cup lemon juice

1 cup blueberries

Preheat oven to 375 degrees. Grease or line a 12-cup muffin tin; set aside. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt. In a separate bowl, stir together melted butter, sour cream, vanilla, egg, lemon zest and lemon juice. Add to dry ingredients and stir until just incorporated. Fold in blueberries. Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.

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