Cooked Vegetables

  1. Maple-Glazed Carrots
  2. Sauteed Brussels Sprouts
  3. Potatoes
    1. Nugget Potatoes with Smoked Salmon, Mustard Cream and Chives
    2. Hot Nugget Potatoes with Pesto and Parmesan
    3. Roast Potatoes

Maple-Glazed Carrots

12 large carrots, peeled 8 tbsp. butter ¼ cup maple syrup Fresh lemon juice Salt and freshly ground black pepper 1 tbsp. fresh thyme leaves

  1. Cut carrots into 2” lengths, then halve or quarter the pieces lengthwise so that all the carrots are in equal-size strips.
  2. Melt butter in a large heavy sauté pan over medium-low heat. Add carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes. 3.Increase heat to medium, and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well.

Sauteed Brussels Sprouts

  • Brussels Sprouts
  • Olive oil
  • Kosher Salt
  • Black Pepper
  • Acid - Balsamic vinegar or lemon juice
  1. Heat the oil in a large, heavy bottom skillet (a cast iron pan is a good choice), then add your Brussels sprouts. Cook undisturbed until caramelized.
  2. Add spices and stir. Continue to cook and stir until the Brussels sprouts are deep dark golden brown.
  3. Remove from the heat, and stir in the vinegar. Finish the sprouts off any way you like: a handful of Parmesan cheese, nuts, or herbs, or simply enjoy them just as the are. Serve hot and DIG IN!

Potatoes

Nugget Potatoes with Smoked Salmon, Mustard Cream and Chives

Serve these tapas-like bites at brunch or before a late spring or summer dinner with a glass of sparkling B.C. wine.

Preparation: 20 minutes Cooking time: About 10 minutes Makes: 18 pieces

  • 9 small nugget potatoes
  • 1/4 cup sour cream
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 9 slices cold smoked salmon, each halved
  • freshly ground black pepper to taste
  • 36 (1-inch long) pieces fresh chive
  1. Boil the potatoes until just tender, about 10 minutes. Drain well, set on a large plate and cool to room temperature.
  2. Cut each potato in half and set, cut-side up, on a serving plate. If needed, trim a little from the bottom of each potato if they don’t sit flat.
  3. Place the sour cream, mustard and honey in a small bowl and mix until smooth. (The potatoes and mustard cream can be prepared a few hours before needed. Cover and refrigerate both until ready to top and serve the potatoes.)
  4. To serve, top each potato with a small spoon of the mustard cream. Now twist and artfully set a half slice of smoked salmon on each potato. Top the salmon on each potato with two pieces of chive and serve.

Hot Nugget Potatoes with Pesto and Parmesan

Steaming nugget potatoes tossed with rich presto and tangy cheese. Makes a nice side dish for grilled lamb and kebabs. Use freshly grated Parmesan for this, not the dried, powdered type, as the former will deliciously melt and cling to the potatoes when it’s sprinkled on them.

Preparation time: 5 minutes Cooking time: about 10 minutes Makes: six servings

  • 2 lb. nugget potatoes, rinsed and halved
  • 1/2 tsp salt, plus some to taste
  • 1/3 cup homemade or store-bought pesto
  • 1/3 cup freshly grated Parmesan cheese, or to taste
  • freshly ground black pepper to taste
  1. Cut potatoes into quarters or halves and place in a pot. Cover with cold water and sprinkle in the 1/2 tsp salt. Boil the potatoes until just tender, about 8 to 10 minutes, and then drain well and place in a bowl.
  2. Toss the potatoes with pesto, a bit more salt, pepper and half the cheese, and then spoon into a serving dish. Top with the remaining cheese and dig in.

Roast Potatoes

  1. Peel potatoes
  2. Parboil potatoes until almost done
  3. Rough them up a bit
  4. In a baking pan add olive oil, butter
  5. Can add herbs, garlic cloves (leave skin on)
  6. Roast at 350 for 50 mins. At 30 mins gently press potatoes to crack them open a bit