Brussels Sprouts and Fingerling Potato Hash ~ Simple or dressed up for the Holidays!

 

This Brussels Sprouts and Fingerling Potato Hash is all dressed up for the holidays!

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays!


 Fresh vegetables…

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays!

 …and thickly sliced pancetta…

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays!

 …sautéed together…

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays!

 …to crispy perfection! Notice how the sprouts and onions are caramelized, just gorgeous! You can serve plain or garnish with fresh pomegranate seeds when in season.

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays! 

The Recipe: Brussels Sprouts and Fingerling Potato Hash 

You will need: A good cast iron pan, a good knife (on sale now), sea salt. If serving for breakfast serve with Perfectly Poached Eggs

5.0 from 1 reviews
Brussels Sprout and Fingerling Potato Hash ~ Simple or dressed up for the Holidays!
 
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A delicious breakfast hash or dinner side dish.
Author:
Recipe type: Breakfast or sidedish
Cuisine: American
Serves: 6
Ingredients
  • 4 slices pancetta, cooked till crispy and and chopped (vegetarians skip this step...it's still delicious!)
  • 3T ghee or butter
  • 1 red bell pepper, thinly sliced
  • 6 shallots, peeled and thinly sliced
  • ½ lb small Brussels Sprouts, cut into halves or quarters (depending on size)
  • ⅓ lb fingerling potatoes (about ten)
  • Sea salt and freshly ground pepper, to taste
  • fresh pomegranate seeds (when in season)
Instructions
  1. Prep ingredients.
  2. Place pan on medium high heat. Add pancetta, cook till crispy, set on paper towels and set aside. Add butter to pan with pancetta fat. When melted add red peppers.
  3. Saute for five minutes, stirring frequently.
  4. Add brussels sprouts, potatoes and shallots.
  5. Cook for approx 20 minutes or until veggies are cooked with brown edges.
  6. Chop pancetta and add to pan. Stir.
  7. Sprinkle with sea salt and pepper to taste. (you won't need much salt if you used pancetta)
  8. Place on platter and garnish with fresh pomegranate seeds.

 

This dish is so festive and lovely! Perfect for the holidays or anytime! 

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays!

 

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Turkey Sandwich with Cranberry Sauce: What to do with those Thanksgiving Leftovers!

 

Just throwing a quick little post in at the last minute because I want to share my favorite ‘post Thanksgiving’ lunch!

Thanksgiving leftovers are so versatile. They can be used for making broth (follow this recipe using turkey bones), soup (just sub chicken with turkey) and of course sandwiches. This is a simple little recipe I make using my leftover cranberry sauce.

Turkey Sandwich with Homemade Cranberry Sauce 

Simply use your favorite bread or wrap, and fill it with turkey, chopped romaine, red onion, your favorite cheese (I like a good raw sharp cheddar or provolone) and my homemade cranberry sauce.

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The Turkey and Cranberry Sauce Sandwich
 
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A simple sandwich using leftovers from Thanksgiving.
Author:
Recipe type: Sandwich
Cuisine: American
Ingredients
  • Your Favorite Bread or Wrap
  • Roasted Turkey
  • Cranberry Sauce (my recipe above)
  • Chopped Romaine
  • Thinly sliced red onion
  • Cheese, I use a raw sharp cheddar or provolone
Instructions
  1. Place lettuce, onions, cheese and turkey on your favorite bread or wrap and top with cranberry sauce.

 

turkey sandwich with cranberry sauce

 For More Recipes: 

Happy Thanksgiving from The Organic Kitchen!  For 20 more recipes using Thanksgiving leftovers click here. 

Click for Zappos.com!

 

Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. The information contained in this post is not intended nor implied to be a substitute for professional medical advice, it is provided for educational purposes only. You assume full responsibility for how you choose to use this information. Thanks for your support ~ Linda Spiker

Three Cheese Tortellini with Spinach and Sun Dried Tomatoes~ Another 15 minute meal

 

This Three Cheese Tortellini with Spinach and Sun Dried Tomatoes is so flavorful and savory you would never guess it only takes minutes to prepare and cook!

Tortilini with Spinach and Sun Dried Tomatoes

I saute traditional Italian herbs and vegetables that really pack a flavorful punch: basil, sun dried tomatoes, garlic, spring onions, spinach and roasted pine nuts. Then I “finish” the pasta in the pan and drizzle with extra virgin olive oil and sea salt!

close up

 The Recipe: Three Cheese Tortellini with Spinach and Sun Dried Tomatoes

You will need: a large pan, a stock potsea salt, sun dried tomatoes (in a pouch) and a quality olive oil. (affiliate links)

Olivers & Co is having a  Thanksgiving Sale – Save up to 50% off + Find the perfect hostess gifts.

5.0 from 2 reviews
Tortellini with Spinach and Sun Dried Tomatoes~ Another 15 minute meal
 
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A savory pasta made start to finish in less than 15 minutes. You can use any pasta you wish. I use a fresh three cheese tortelini. You could use a chicken tortilini, ravilolis, plain pasta noodles etc...
Author:
Recipe type: 15 minute dinner
Cuisine: Italian
Serves: 6
Ingredients
  • 16 oz pasta (I use Three Cheese Tortellini from Whole Foods)
  • 3 T butter
  • 6 green onions sliced
  • 1-2 cloves garlic, minced
  • ¾ cups sun dried tomatoes (I prefer the kind in the pouch for this recipe instead of packed in oil)
  • 10 leaves basil, chopped
  • 2 handfuls baby spinach
  • ½ cup roasted pine nuts
  • 2 T olive oil
  • sea salt, to taste
  • (if using a plain pasta instead of cheese filled tortellini, you can add a cup of fresh Parmesan)
Instructions
  1. Set large stock pot to boil (cook pasta to package instructions)
  2. While water is heating, prepare all ingredients
  3. Add pasta to water.
  4. Five minutes before pasta is finished add butter to large pan on medium/ high heat
  5. Add green onions and saute for 2 minutes
  6. Add minced garlic, stir for one minute
  7. Add sundried tomatoes, keep stirring.
  8. Add basil and spinach to pan right before pasta is ready.
  9. Strain pasta in colander, do not rinse.
  10. Add pasta to pan to 'finish'
  11. Toss pasta with all ingredients
  12. Drizzle with Olive Oil and Sprinkle with sea salt
  13. Toss again. Add Pine Nuts. Toss and serve.

 

So lovely! If I were having guests and wanted to use this recipe as a side dish, I would serve this pasta with my garlic roasted chicken for no fuss entertaining! If you like what you see here at The Organic Kitchen please subscribe! (just below my picture in the upper side bar)

Old Havana ServeWare from Anthropologie

tort

 




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Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

Roasted Cauliflower with Gremolata

 

Easy vegetable side dishes are my favorite! This Roasted Cauliflower is a wonderful fall recipe, it’s filling, tasty, anti-inflammatory and goes with just about any main dish.

Roasted Cauliflower with Gremolata

Cauliflower is high in fiber, Vitamin C, folate and contains many phtyochemicals common in plants that are members of the cabbage family. Cauliflower is also high in sulforaphane, a nutrient known to have anti-cancer benefits. All this and almost no carbs! So indulge with absolutely no guilt!


Roasted Cauliflower with Gremolata

This recipe could not be more simple, simply place cauliflower and shallots on a parchment covered cookie sheet, drizzle with melted ghee, butter or coconut oil, sprinkle with sea salt and pepper and roast till browned.

Roasted Cauliflower with Gremolata

While the vegetables are roasting, prepare gremolata: a combination of parsley, garlic and lemon zest.

Roasted Cauliflower with Gremolata

When the veggies are done, toss with gremolata and you have a gorgeous, nutritious, vegetable side dish! (Butter dish , wooden serving tongs and plate from Anthropologie.)

Anthropologie, Inc.

Roasted Cauliflower with Gremolata

The Recipe: Roasted Cauliflower with Gremolata

You will need: unbleached parchment paper, a rimmed cookie sheet, sea salt (microplane for zesting citrus. Affiliate links.

Nonstick Cookware Sale! Save up to 80% Off Nonstick Cookware at SurLaTable.com! Offer valid for a limited time.

5.0 from 2 reviews
Roasted Cauliflower with Gremolata
 
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An easy to prepare vegetable side dish tossed in a mixture of parsley, garlic and lemon zest!
Author:
Recipe type: Vegetable Side Dish
Serves: 6-8
Ingredients
  • For Cauliflower:
  • 10 cups cauliflower florets, cut into 1" pieces
  • 4 Tablespoons melted ghee, butter or coconut oil
  • 4 shallots, peeled and thinly sliced
  • Sea salt and freshly ground pepper
  • For Gremolata:
  • 2 Tablespoons chopped parsley
  • 1 small clove garlic, minced
  • zest of one lemon
Instructions
  1. Preheat oven to 450 and place rack in upper third of oven.
  2. Cut cauliflower into florets and slice shallots.
  3. Place on parchment paper, drizzle with melted ghee, butter or oil, toss.
  4. Generously sprinkle with sea salt and pepper. Toss.
  5. Place in oven and roast for 30 minutes (or until golden), turning with spatula every ten minutes.
  6. While cauliflower is roasting make gremolata.
  7. Combine, chopped parsley, minced garlic and lemon zest, toss and set aside.
  8. When cauliflower is done, use spatula to place in a bowl or platter (there will be some liquid on pan, don't transfer liquid.
  9. Spinkle cauliflower with gremolata and toss. Serve

 

Next week we will be making this roasted cauliflower into a rich creamy soup for another casual Friday menu!

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Roasted Cauliflower with Gremolata

 

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Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

post tags: gluten free, grain free, vegetarian, vegan option, dairy free option

Whole Roasted Chicken with Apples, Oranges and Fresh Thyme ~ My Favorite Restaurants Series: Part 4

 

I am pretty darn near beside myself with giddyness right now. You all know I love a beautiful roasted chicken and all that entails…the eating, the broth making, the soup making, the eating again… but the roasted chicken I am sharing today is especially exciting because this recipe is from one of my favorite restaurants: Communal. 

To say the least, this Whole Roasted Chicken with Apples, Oranges and Fresh Thyme looks exquisite. 

IMG_2697

 I have eaten it many times so I can tell you it smells heavenly and tastes divine as well.

Luckily, my husband and I have good reason to travel frequently from LA to Sundance Utah. Many of our children and grandchildren live there. The landscape is breathtaking and we love the laid back vibe. We hike, we ride bikes, we take walks and we eat! We could eat anywhere but every single time we are in Sundance we make the 20 minute drive into Provo to visit Communal.

Chef John Newman and founders/owners Colton Soelberg and Joseph McRae are committed to using local farmers, purveyors and artisans to bring their loyal customers the best choices in farm to table dining. Every menu item is made from scratch, using traditional methods and seasonal produce. We are definitely in agreement when it comes to food philosophy.


communal-main1

The restaurant lives up to it’s name. Not only does Communal support their local farming and arts community but customers share a communal table making their dining experience homey and friendly. And I always appreciate an open kitchen where I can watch the chefs work their magic!

who-we-are

Communal also supports the online community with an amazing blog where they share fantastic recipes with people that are not lucky enough to visit! Be sure to take a look, I know you will love it.

CateringCo_Slideshow_s02

And in the spirit of sharing, Communal has agreed to share a perfect dish with The Organic Kitchen, just in time for the holidays! Oh and by the way, if you happen to live in the area Communal will cook your Thanksgiving dinner! I wish I lived closer…I would let them do all the work knowing it would be absolutely fantastic.

Now on to the recipe!

Whole Roasted Chicken with Apples, Oranges and Fresh Thyme

 

The Recipe: Whole Roasted Chicken with Apples, Oranges and Fresh Thyme

You will need: One large or two small cast iron skillets and trussing string. Be sure save the leftovers for homemade broth 

5.0 from 2 reviews
Whole Roasted Chicken with Apples, Oranges and Fresh Time ~ My Favorite Restaurant Series Part 4
 
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This is the perfect time of year to enjoy savory roasted meats with stored apples and fresh in-season citrus. Don’t forget to save the leftovers and make a delicious stock for winter soups and stews. My recipe above.
Author:
Serves: 4
Ingredients
  • 2- 3½ lb whole chickens
  • 2 apples
  • 2 oranges
  • 10 springs fresh thyme
  • gizzards from chickens
  • salt and pepper to taste
  • olive oil
  • butter, melted
  • Heat oven to 425 degrees.
Instructions
  1. Cut the apples and oranges into large chunks. Combine with gizzards, thyme, salt, pepper and olive oil in a large bowl. Crush the ingredients together with your hands.
  2. Stuff the chickens equally with the mixture and truss the chickens with butchers twine.
  3. Season the outside of the chickens with olive oil, salt and pepper.
  4. Place in the roasting pan, breast facing up.
  5. Slide pan into oven and roast for 30 minutes or until lightly browned, basting every few minutes with the melted butter. Turn the oven down to 350 degrees and continue roasting for 30 minutes or until a thermometer in the chicken reads 160 degrees (mine took 45 minutes). If your chicken is bigger than 4 lbs add 15 per pound cooking time.
  6. Let the chickens rest for 10 minutes, carve and serve.

 

If you have missed previous “My Favorite Restaurant Series” posts, here they are! And if you like what you see, please sign up for my newsletter! (upper right sidebar)

Kale Salad with Citrus Vinaigrette from 370 Common, Laguna Beach
The Secrets to making a Perfect Burger From Rustic Burger, Valenicia
Pasta with Fresh Mint Pea Sauce from the Foundry Grill, Sundance Utah

MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

Post tags: gluten free, grain free