Purple Loaded Mashed Potatoes and Mixed Grill

When I picked up my CSA share a few weeks ago, I did notice the potatoes looked dark, but I just thought they were a little wet. It rained heavily on our pick up day and I set them in a colander on the counter to dry. They were put in a bag for another day. So when I was planning a meal for a dinner guest, I decided that potatoes would make a nice side but it wasn't until the actual meal prep that I noticed: The potatoes were purple! I have had fingerling purple potatoes but I couldn't remember if they retained their color when boiled. I told our guest I had a surprise for him when he arrived. They were beautiful to look at and tasted great, really no different from a white potato at all. Had I been paying closer attention I would have thought more about it, but I love little unexpected changes from the usual.

The meal includes marinaded steak tips, chicken and Italian sausage with Cilantro-Parsley Pesto (also used for the chicken marinade) and Loaded Mashed Potatoes. It included cilantro, potatoes, peppers, and chives from my share.

Loaded Mashed Potatoes:
10-12 medium potatoes, peeled and quartered
2 sticks butter
1 bunch chives, chopped
1 cup bacon, chopped
2 cups shredded cheese (cheddar, or a favorite blend)
1/2 c sour cream
salt
pepper

Boil potatoes until they are easily pierced by fork. Drain. Add butter, and partially mash. Add rest of ingredients, seasoning with salt and pepper to taste. Continue to mash to desired consistency. Allow to stand about 3-5 minutes, to melt cheese and butter completely. Stir to finish mixing and serve.

Cilantro Parsley Pesto:
1 bunch flat leaf parsley
1 bunch cilantro
2 cloves garlic
1 bunch green onions
3-4 cherry peppers, seeded
1/2 cup olive oil
juice from 1 lime
salt
pepper

In a food processor, process parsley, cilantro, garlic and peppers. I had to do the parsley alone, first to make room. Add green onions, and pulse to a fine grind, adding olive oil and lime juice slowly through the pouring hole in the lid. Season with salt and pepper to taste and blend again.

Can be used as a condiment or a marinade for chicken. We really liked it on the chicken.

Steak Marinade #3:
3 tbsp honey
1 inch piece of ginger, peeled and sliced
1/4 cup tamari
1/4 c olive oil
salt
pepper

Mix all ingredients together well and marinate steak overnight. Tamari can be salty, I added a little more salt in proportion to the amount of meat, so salt carefully.

Chicken and Bacon Caesar Salad

Another big dinner salad today, the greens are from my CSA share. I hosted a party once and this salad was gone before any of the other main dishes. Since chicken and bacon can be thawed quickly it can be made on short notice.

Essentially this salad is about: 6 cups of lettuce; 4 chicken breasts, seasoned with salt and pepper, grilled and sliced; two pounds of applewood bacon, cooked and chopped; a few handfuls of grape tomatoes, halved; tossed in Caesar dressing and about 1/4 cup grated Parmesan.

This probably isn't something that a determined person would not be able to figure out on their own, but I figured I'd post it anyways for those loaded with Spring greens (and hopefully bacon) who are in need of inspiration.

Bacon Potato Bites

Let me just say, don't use colored toothpicks. I don't know what I was thinking. Otherwise, these are easy to make and great for a party.

Bacon Potato Bites:
thick-sliced bacon
potatoes, quartered (cut into roughly the same size)
olive oil
salt
pepper
non-colorful toothpicks
sour cream
fresh chives, chopped

Pre-heat oven to 400. Spread potatoes out on 1 or 2 rimmed baking sheets and drizzle with olive oil. Liberally apply salt and pepper. Roast potatoes until they are about half done, tender enough to pierce with a toothpick but still firm. Remove from oven, allow to cool. Wrap bacon around all the way around and cut of the excess, securing with a toothpick. 1 slice of bacon can cover 2-3 potatoes. Return to oven and bake until bacon is cooked and potatoes are soft. Serve with sour cream mixed with fresh, chopped chives.