Tuesday, March 31, 2015

Food Tuesday: Smashed New Potatoes and Sprout and Baby Arugula Salad

Today's recipe is for days when you want a light meal that feels a little indulgent. Ash and I had a late breakfast over the weekend and when lunch rolled around, we weren't famished but needed a little something to hold us until dinner. I flipped through the collection of recipes I've pinned or saved over the last few weeks and came across "Grown Up Tater Tots" from The Kitchn. I paired it with a baby arugula and shaved brussels sprouts salad tossed in my honey mustard vinaigrette. It was the perfect light meal split between us and could easily be paired with the protein of your choice to make a bigger meal.

Grown Up Tater-Tots (The Kitchn)
1 lb. small potatoes (I used new potatoes)
4 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Italian parsley, finely chopped

Preheat the oven to 350 F. Thoroughly scrub the potatoes and arrange them on a parchment-lined baking sheet. Bake for 20 minutes or until they are tender enough to pierce with a fork, but not browned. Let the potatoes rest for 10 minutes or until they are cool enough to handle.

Turn the oven up to 450 F. Using the bottom of a plate, a sturdy rocks glass, or measuring cup, smash the potatoes with firm, downward pressure. Squish each potato to about 3/4-inch thick. They will crack and split, but they should, for the most part, stay in one piece.

Brush or drizzle generously with olive oil, sprinkle with mined garlic, and place back in the oven. Bake until crispy and golden brown, about 15 minutes.

Sprinkle with salt, pepper and parsley, and try not to eat the whole pan by yourself.

NOTE: I topped my tots with a bit of mozzarella cheese.

Shaved Brussels Sprouts and Baby Arugula Salad
2 cups shaved brussels sprouts
1 cup baby arugula
Juice of 1/2 lemon
1 tablespoon whole grain mustard
1 clove garlic, minced
1 teaspoon honey
1 tablespoon apple cider vinegar
1 1/2 to 2 tablespoons of olive oil
Kosher salt and fresh ground black pepper to taste

Shave brussels sprouts using a food processor. Toss the sprouts and arugula together in a bowl. In a separate bowl, mix lemon juice, whole grain mustard, garlic, honey and vinegar and stir. Stream in olive oil until you have a thing consistence and dressing is well mixed (emulsified). Taste and add salt and pepper as needed. Toss sprouts and arugula in the vinaigrette and serve.

NOTE: You don't want to let the greens set overnight in the vinaigrette because they will get soggy. You can let it sit for a few hours though. They salad is great served over fish once the greens have wilted a little.

NOTE: Feel free to experiment with the vinaigrette. That's how I created this one. I just experimented with flavors I like and played around with it until I was happy with the taste. 

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