Tag Archives: parsley

Potato Salad

Potato salad is one of those polarizing side dishes that people either love or hate. I’m in the love category. However, I can see how eating the sticky yellow store-bought stuff could turn someone away forever. This year I put my own spin on this controversial dish when a friend requested that I bring potato salad to an Independence Day party. I am so glad that I did. The potato salad I created showcased some of Austin’s best summer produce with bold flavors and a more appetizing texture than store-bought salad.

I started developing my recipe with the proportions from my Grandma’s potato salad: 1-3/4 cups dressing and and 1-1/2 cups diced vegetables for every two pounds of cooked potatoes. (See similar recipe here.) I made significant changes from her list of ingredients, though, to reflect my friends’ contemporary tastes and the array of great ingredients available here in Austin.

Grandma’s recipe called for peeled potatoes. I chose red potatoes from Acadian Family Farm*, which hold their shape after cooking, and left the tender skins on. Instead of generic yellow mustard in the dressing, I used Dai Due’s famousFireman’s Four Mustard. Austinite Jesse Griffiths makes this hot and tangy mustard using Real Ale’s Fireman’s #4 brown ale and sells it through Greenling Organic Delivery and in person at the SFC Farmers’ Market Downtown every Saturday.

For the crunchy elements of the salad, I strayed even further from the standard deli recipe, with red onions from Gundermann Farms and radishes. Red onions add a ton of color, crunch and a hint of sweetness to the salad that white onions just can’t match, while radishes add bite. My secret weapon in making the potato salad crowd pleasing was lots of applewood smoked peppered bacon. The smoky flavor of crisped meat, along with the heat from the peppercorns, really kicked the intensity of the salad up a notch. I finished the salad with a handful of chopped fresh parsley from Pure Luck Farms. The green parsley popped against the creamy potatoes and their flavor brightened the dish.

I don’t think that my version of potato salad is healthier than the original by any stretch, but it is more adventurous. I didn’t have to worry about it spoiling in the heat at my friends’ cook-out, either. It was all gone in the first 15 minutes.

Potato Salad (serves 8 )

6 medium-sized red, blue or yellow potatoes (about 2 lbs.)
4 slices applewood smoked peppered bacon
1 medium red onion, diced (about 3/4 cup)
10 small radishes, diced (about 3/4 cup diced)
1 1/4 cup mayonnaise
1/3 cup Dai Due Fireman’s Four Mustard (substitute another spicy mustard if you have a Gluten intolerance)
1/4 cup chopped parsley, half reserved for garnish
1/2 teaspoon salt
1/2 teaspoon black pepper

Place whole potatoes in a few inches of water in a 3-quart saucepan. Heat the water until it is boiling, then cover and cook the potatoes for 20-30 minutes, until they are tender enough to be pierced with a fork. Drain and set aside to cool.

While potatoes are boiling, fry the bacon: separate bacon slices and place them side by side in a large skillet. Heat the skillet on the stove over medium high heat. Once the bacon becomes limp and begins to render fat, use tongs to turn the slices over. Leave the bacon undisturbed as it shortens and begins to crisp. Once the slices are a deep brown on that side, turn them again to crisp up the first side.  The bacon will be finished cooking when the edges on both sides are a deep brown (not black!). Remove the bacon from the pan and set it to drain on a paper towel-lined plate. Reserve the bacon fat for another use.

Combine diced onions and radishes in a large mixing bowl with mayonnaise, mustard and half of the chopped parsley. Once potatoes are cool enough to handle, chop them into bite sized pieces. The skin will likely peel away from some potatoes; just toss that along with the diced potato pieces into the bowl with the salad dressing. Next, chop the crispy bacon into very fine pieces and add about half of it to the potato salad. Use a spatula to gently stir the potatoes, bacon, and dressing together until all the potatoes are covered in dressing and the bacon is distributed evenly throughout the salad. Transfer salad to a serving dish, then top with reserved parsley and bacon bits.

*Sadly, Acadian Farm recently moved from Moulton, Texas, to just outside Norman, Oklahoma. Check out Tecolote and Massey Farms for potatoes once local stores of Acadian’s run out.


Local Box Meal Plan: May 23-27

Peaches AND blackberries in the same box? I think it’s safe to say that summer has really arrived!

Peaches – Lund Produce
Blackberries – Wheeler Farm
Fiesta Beets – Tecolote Farm
White Onion – Gundermann Acres
Mixed Carrots – Lund Produce
Flat Leaf Parsley – Tecolote Farm
Corn – Acadian Family Farm
Radish Bunch – My Father’s Farm
Red & Green Basil – My Father’s Farm
Romaine Lettuce – Bar W


Peach-blackberry compote with basil syrup – An awesome summer dessert.

Corn and carrot salad with golden raisins – This is going to be a great side dish for something grilled.

Ginger chicken Romaine wraps – Add some sliced basil to these.

Chilled beet and onion salad – Add some sliced radishes to this to add a little bite.

– Stephanie

Potatoes and Squash with (Vegan) Parsley Pesto


So, for the next few weeks, I’ll be eating a vegan diet. There are a couple of reasons for this:

1. I like a challenge. I want to learn to cook without staples like meat, eggs, and cheese, and still eat a balanced diet.

2. Ever since I got the flu in February, I’ve been sick with something or other. Vegans always talk about how awesome they feel, so I want to see if this is actually true or if they’re just trying to convince people to not eat animals. I know from my brief stint as a vegetarian that I’ll probably never be able to give up barbecue permanently, but if eating vegan, say, 90% of the time makes me feel awesome, that’s what I’ll do.

I concocted this recipe today to kick off my vegan-ness. Even though I’m not officially starting till tomorrow, I needed to go ahead and make something that would reheat well, use a lot of Greenling ingredients, and would serve as a tasty lunch at work. I figured I could still make an awesome pesto without basil or cheese, and I was right (if I do say so myself). Plus, I got a nice surprise when I cut into the potatoes and they were purple!


I served the potatoes and squash with some prepared garlic-and-herb baked tofu, which was ridiculously good. I think my next task will be to create some great baked tofu on my own. But, for now, I give you this quick recipe.

Potatoes and Squash with (Vegan) Parsley Pesto

Leaves from 1 bunch parsley (about 2 cups)
1/3 c. sliced almonds
2 cloves garlic
1/3 c. olive oil
Salt and pepper to taste
Juice from 1/2 an orange
1 lb new potatoes, cut into 1-inch pieces
1 lb summer squash, cut into 1-inch pieces
2 tbsp olive oil

For the pesto, combine the parsley, almonds, garlic, oil, salt, pepper, and orange juice in a food processor. Process until only slightly chunky, about 1 minute. Set aside.

Heat oil in a large skillet over medium-high heat. Add potatoes and cook for 7 minutes, stirring occasionally. Cover and cook for 4 minutes, until almost tender. A fork should slide into a piece of potato, but not easily. Add squash, cover, and cook for 5 more minutes, until squash and potatoes are tender. Add pesto and stir to combine. Serve warm.

– Stephanie

Local Box Meal Plan: April 25-29

Well, hello heirloom tomatoes. So nice to see you again! If you’ve been sweltering in the 90-degree days we’ve been having lately, at least take heart in the fact that the heat is helping local tomato crops.

Spring Lettuce Mix – Tecolote Farm
Chard – Bradshaw Farm
Brussels Sprouts OR Green Beans – Hillside Farm OR Naegelin Farm
Summer Squash – Acadian Family Farm
New Potatoes – Green Gate Farms
Flat Leaf Parsley – Tecolote Farm
Heirloom Tomatoes – Bluebonnet Hydroponic
Mango – G&S Groves
Crisp Green Leaf Lettuce – Lund Produce Company

Tangy herbed lettuce soup – I told you last week I’d find you a lettuce soup recipe! This one even uses up some of the potatoes you’ll get this week. Use the green leaf lettuce you get for this recipe, and stick with using the spring mix in salads. Also, use parsley instead of basil (unless you happen to have basil on hand, in which case I’d use both).

Tomato-squash skillet – I usually don’t cook heirloom tomatoes because they have such an amazing raw flavor, but if you’re tired of salads and don’t feel like eating them raw this week, try this recipe. I might add a few chickpeas to round out the protein here and make it a vegan main course, or mix in some diced, cooked chicken if you eat meat.

Chard-mango smoothie – What? Chard in a smoothie? I know! Sounds weird, but I’m a fan of spinach in smoothies and this isn’t far off. Just give it a shot if you’re skeptical – I think you’ll be surprised at how non-chardy it tastes. I would add about a cup of a liquid to this recipe, maybe some almond milk or orange juice. 

For the brussels sprouts and green beans, I’m thinking a nice turn on the grill would work for both – I’m loving grilled veggies these days. Grease a grill wok and add the veggies tossed in some olive oil and your favorite seasonings (I’ve been using lemon pepper lately). Grill over medium-high heat until tender, around 10 minutes, stirring often to keep the ones on the bottom from burning. Make sure to trim the green beans or halve the brussels sprouts before cooking. If you don’t have a grill wok, just put the veggies on a big piece of aluminum foil on the grill, or use your broiler instead.

– Stephanie

Kohlrabi with Honey Butter

Due to a camera malfunction I don’t have a pic of this tasty recipe (insert sad face), but when I came across the above image on the fantastic Simply Recipes, I had to post it. I was actually planning on doing my own kohlrabi-with-faces pic, but then I found this one. It also gives me an excuse to point you towards the Simply Recipes kohlrabi page, which has several recipes featuring our favorite little alien-like veggie, in case you need ideas.

Anywho, back to the recipe. Kohlrabi tastes kind of like broccoli, and I usually just roast it up and serve as a side dish. However, with spring coming on, this is about the time of year when I start getting tired of heating up the kitchen with the oven and look for more ways to cook veggies like this on the stovetop. This recipe fits the bill, and uses up some of the lemons and carrots we’ve gotten to boot. I halved the amount from the original, but otherwise kept it the same. This makes a great side dish, and you could toss the leftovers in a salad later.

Kohlrabi with Honey Butter (adapted from cooks.com)

3-4 kohlrabis (about 1 lb.), peeled & diced
1 carrot, diced
1 cup chicken broth
1 tbsp chopped parsley
Zest from 1 lemon
Juice from one lemon
1 tbsp honey
Salt and pepper to taste
1 tbsp butter

In a medium saucepan, heat broth to a simmer. Add kohlrabi and carrots and cook, covered, for 6 to 8 minutes or until crisp-tender. Add parsley, lemon peel, lemon juice, honey, pepper and butter. Toss lightly and serve.

– Stephanie

Brown Rice Salad with Parsley Vinaigrette

After almost two weeks off of work, I’m heading back tomorrow. This hearty salad will be in my lunchbox. I love to pack foods for lunch that taste great at room temperature, and this one fits the bill. It can take a while to roast the veggies, so if you want to make this on a weeknight, I suggest roasting the beets and turnips on the weekend and refrigerating them till you’re ready to whip this up. The salad will come together in just a few minutes then.

I used parsley in the vinaigrette because that’s the herb I had in the fridge, but I imagine any number of herbs would be great – cilantro maybe? Play around and see which one you like the best. Also, any whole grain would work instead of the brown rice. Finally, I quartered my beets, but I wouldn’t go any smaller than that because they’ll become a pain to peel. Whatever you do, try to get the beets and turnips about the same size so they’ll cook fairly evenly. The beets will still take a little longer, but not too much.

Brown Rice Salad with Parsley Vinaigrette

2 cups brown rice, cooked (about 1 cup dry)
~1 lb small turnips, cut into 2-inch pieces*
~1 lb beets, quartered
1/2 cup green onions/shallots, sliced
1/2 cup extra-virgin olive oil
4 tbsp lemon juice
Handful parsley leaves, chopped (about 1 cup)
Kosher salt and pepper, to taste

Preheat oven to 425 degrees. Spread turnips and beets on a baking pan that’s been coated with cooking spray. Spray them with cooking spray (or drizzle with olive oil – just try to coat them evenly) and sprinkle with kosher salt. Roast for 40 minutes. The turnips should be tender at this point, so remove them to a large bowl. The beets will probably need another 10-15 minutes. When the beets are finished, let them cool for a few minutes, then slip off their skins. Add to the bowl with the turnips.

Add brown rice and green onions/shallots to the veggies and combine well. In a small bowl, whisk together oil and lemon juice until emulsified. Stir in parsley, and immediately pour over the brown rice mixture. Stir to combine.

*If you get smaller Oriental turnips, just use them as is. If you get regular turnips, you’ll probably want to peel them before you use them.

Local Box Meal Plan: Dec. 27-31

We’re not getting the video until tomorrow, so this meal plan is based off the list you received in your newsletters Friday. I’ll post the video here as soon as it’s ready.

UPDATE: Video added below.

Avocados – G&S
Arugula – Naegelin
Red Leaf Lettuce – Acadian
Red Beets – Naegelin
Sweet Potatoes – Various
Cabbage – My Father’s Farm
Onions – Naegelin
Mixed Superfood Greens – My Father’s Farm
Parsley – My Father’s Farm
Green Shallots – Green Gate

Some menu items for you to try:

Avocado green goddess dressing – Add a handful of parsley to this recipe, and use your green shallots in place of the green onions. This dressing would be great on a salad made with your red leaf lettuce and arugula.

Salmon with scalloped sweet potatoes – I’d use butter in place of margarine here, but otherwise this recipe looks pretty good as written.

Braised beets and cabbage – Would make a good side dish for roasted meat. Use your regular cabbage in place of the red called for here.

Pasta with sausage and greens – The recipe calls for collards, but use whatever hearty greens you get in your mixed bag.

I suspect we may have a lot of arugula and parsley to use up, so try this arugula-parsley pesto if that ends up being the case for you.