• mdaltoncook

Paige's Letter & Recipes 7/23/21

501(c)(3) Nonprofit Organization

Paige’s Produce Delivery & Pick up




Hi Friends


Summer has been fun! This week I went on a boat, saw a Space Jam at the movies and went on a bike ride. Thank you for always supporting Paige’s Pantry.


www.paigespantry.org

Have a great weekend!


Thank you to the generosity of Yasukochi Family Farms! They deliver CSA produce boxes weekly. Find them here: yasukochifamilyfarms.com/ they are at Oceanside Farmers Market plus many more farmers markets each week! They gave us those giant potatoes. :)


Love


, Paige

@paigespantryorg Instagram, Facebook and TikTok


Recipes:

BEST VEGAN POTATO SALAD

Simple-veganista.com


INGREDIENTS


  • 2 ½ lbs. yukon gold potatoes (red or white is great too)

  • ½ cup celery (some leaves ok), diced (optional)

  • ½ cup green onions (green parts only), diced

  • ¼ – ⅓ cup dill or sweet relish or finely chopped pickles, optional

Potato Salad Dressing

  • ½ – ¾ cup vegan mayo (store bought or homemade vegan mayo)

  • 1 heaping tablespoon yellow mustard

  • 2 teaspoons apple cider vinegar or juice of ½ lemon, optional

  • ¼ teaspoon ground celery seed

  • mineral salt & fresh cracked pepper, to taste

INSTRUCTIONS

Potatoes: Place potatoes in a large pot, cover potatoes with 1 ½ inch of water, add generous pinch of salt. Bring to a boil, reduce heat to a gentle boil and cook about 15 – 20 minutes, until potatoes are just fork tender. Drain potatoes and let cool. Once cooled, gently peel the skin away (or leave it on if you prefer). Pinch the potato skin with your thumb and forefinger, skin should come off with ease. Cut the potatoes into ½ inch cubes. Alternatively, cube the potatoes first, then boil.

Prep veggies: While potatoes are cooking and/or cooling, prepare the green onion, and celery.

Dressing: In a small bowl, combine the mayo, mustard, ground celery seed, salt and pepper, and mix well. If dressing is too thick, add a tad more water or lemon juice. Alternatively, if dressing is too thin, add more mayo. If using store bought mayo, I like to add 2 tablespoons of water to thin, as store bought may is very thick.

Assemble: In a large bowl (or pot you cooked the potatoes in) place the potatoes, onion and optional celery. Pour the dressing over top and mix to combine. Season with mineral salt and fresh cracked pepper.

Serve as is, or store in the refrigerator for an hour or so before serving. Garnish with paprika, chives, parsley, dill or even radishes.

Store leftovers in an airtight container in the refrigerator for up to 5 days.





Stuffed Pepper Casserole

Wellplated.com


Ingredients

  • 1 tablespoon extra virgin olive oil

  • 1 pound ground turkey or ground chicken or lean ground beef

  • 1 medium yellow onion

  • 1 tablespoon Italian seasoning

  • 2 teaspoons ground cumin

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground pepper

  • 3 cloves garlic minced (about 1 tablespoon)

  • 12 ounces frozen chopped spinach thawed with as much water squeezed out as possible

  • 1 red bell pepper cored and diced

  • 1 green bell peppers cored and diced

  • 2 cups water

  • 1 can 15-ounces fire roasted diced tomatoes in their juices

  • 1 8-ounce can no salt added tomato sauce

  • 1 tablespoon Worcestershire sauce

  • 1 cup uncooked brown rice rinsed and drained

  • 1/2 cup shredded cheddar cheese

  • 1/2 cup shredded pepper jack cheese use Monterey jack or mozzarella for a more mild flavor; or swap in additional cheddar

Instructions

In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion.

With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.

Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute.

Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it's fairly evenly distributed with the meat.

Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes.

Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.

Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired.

Don’t worry if it’s still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits.

Sprinkle the cheese over the top, then recover.

Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy).

If you’d like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.



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