Roasted Potatoes with aioli
Clean and chop potatoes lightly
Toss with olive oil, salt, herbs & bake at 425 for about 45 min to an hour, tossing occasionally
Meanwhile, make aioli:
Blend in a mixer 1 room temp egg, a dollop of dijon, a squeeze of lemon, a clove of garlic, salt and a quarter cup of olive oil. Start whirling and add 3/4 cup olive oil in a slow stream until thick. Then add your flavor of choice: in this case I made 2 batches: 1 with fennel fronds and the other with Spanish smoked paprika
Salad with Miso-Tahini Dressing
Blend a dollop of miso, a dollop of tahini, a dollop of dijon, a squeeze of agave syrup, 1 part lemon juice, 3 parts olive oil, and S & P
Clean and chop potatoes lightly
Toss with olive oil, salt, herbs & bake at 425 for about 45 min to an hour, tossing occasionally
Meanwhile, make aioli:
Blend in a mixer 1 room temp egg, a dollop of dijon, a squeeze of lemon, a clove of garlic, salt and a quarter cup of olive oil. Start whirling and add 3/4 cup olive oil in a slow stream until thick. Then add your flavor of choice: in this case I made 2 batches: 1 with fennel fronds and the other with Spanish smoked paprika
Salad with Miso-Tahini Dressing
Blend a dollop of miso, a dollop of tahini, a dollop of dijon, a squeeze of agave syrup, 1 part lemon juice, 3 parts olive oil, and S & P
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