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TRUFFLED GARLIC MASHED POTATOES

2/13/2022

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Truffled Garlic Mashed Potatoes
(Serves 8)

Ingredients:
  • 2 Lbs russet potatoes, peeled, cut into 1-inch pieces
  • 1 Cup half and half cream
  • 1/2 to 1/3 Cup butter, room temperature
  • 3 cloves garlic, crushed
  • 1 Tbsp white truffle oil
  • Course kosher salt and freshly ground black pepper to​ taste
  • 1 Tsp chopped black truffle (optional)*
Instructions:
  • Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain.
  • Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.
  • Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
  • Mash potatoes with a potato masher or ricer (do not use​ your electric mixer) until there are no lumps.
  • Add garlic half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body).
  • Add butter and truffle oil. Season to taste with salt and pepper. Stir in chopped truffles, if desired.
  • Transfer to a serving bowl and serve.​
Chef’s Note: You can substitute all dairy ingredients with plant-based products to make this recipe into a completely vegan dish.
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ROASTED RADISHES

4/6/2021

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Who knew a radish can be a potato, but TikTok taught me otherwise. Here is my take on a TikTok keto recipe that is also a perfect GlutenFree & healthy alternative the One Dish At A Time way!
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Roasted Radishes
(Serves 4-6)

Ingredients:
  • 2 bunches of radish (halved or quartered)
  • Fresh Rosemary
  • Sea salt
  • Fresh back pepper
  • Garlic powder
  • Extra-virgin olive oil​
Instructions:
  • Shake all ingredients in a ziplock bag (mixing in a bowl works too) let sit for 30mins {I prefer to let them sit over night for maximum flavor}
  • Preheat oven to 400*
  • Line a baking sheet w parchment paper of foil
  • Drain any excess moisture from the radish, spread evenly on baking sheet (make sure to get the rosemary on there) and put in the oven for 15mins. Flip and bake for another 10 mins
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​Click HERE for video!

Chef’s Note: this is the same exact recipe I use for roasting potatoes, so go ahead and roast some potatoes too!
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SUMMER MELON SALAD w FETA CHEESE

6/29/2020

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Summer Melon Salad w Feta Cheese (serves 4-6)

​Ingredients:
  • 1/2 small seedless watermelon
  • 1/2 medium cantaloupe
  • Feta cheese
  • 1/4 med size onion
  • 4tbsp Extra Virgin Olive Oil
  • 3tbs White wine vinegar
  • Salt & Pepper
​
Instructions:
  • Clean and cut melons into 1/2” cubes
  • Thinly slice onion
  • In a large bowl combine, melons, onions, crumbled feta, EVOO and vinegar. Mix together and start tasting depending on the juiciness of your melons you will need to adjust to taste. Now you are ready to add salt and pepper, also taste.
NOTE: Remember that feta is naturally salty, so go easy on the salt!
Serve with your favorite grilled protein!
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SAUSAGE AND KALE STUFFING

11/24/2014

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Sausage & Kale Stuffing (serves 10-14)

Ingredients:
  • 1 loaf whole wheat or white hearth {gluten-free multigrain or white} bread (20 ounces), cut into 1/2-inch cubes (about 11 cups)
  • 1 tablespoon extra-virgin olive oil
  • 3/4 pound fresh breakfast sausage, removed from casings
  • 1 bunch kale, tough stems removed, leaves very thinly sliced, divided
  • 1 red onion, diced
  • 4 cloves garlic, chopped
  • 3 stalks celery, thinly sliced
  • 3 tablespoons unsalted butter
  • 3 Honeycrisp, Fuji, or other crisp apples, diced
  • 2 1/2 cups low-sodium chicken broth
  • 2 tablespoons chopped fresh thyme leaves
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper



Instructions:
  1. Heat oven to 300°F. Spread bread cubes out on a large baking sheets and bake, stirring once, until dried but not browned, 15 to 20 minutes. Transfer to a large bowl.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with the side of a spoon, until browned, about 6 minutes. Transfer sausage to bowl with bread with a slotted spoon. Return skillet to medium heat and add half the kale and 1/4 cup water. Cook, stirring, until kale is wilted; stir in remaining kale. Continue to cook, stirring frequently, until kale is tender, about 8 minutes, adding more water by tablespoons if necessary. Add onion, garlic, celery and butter and cook until vegetables are tender, about 6 minutes. Stir in apples and cook 3 minutes. Scrape vegetable mixture into bowl with bread and toss. Add broth, thyme, salt and pepper and toss again.
  3. If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.
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CELERY ROOT AND POTATO GRATIN

11/24/2014

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Celery Root & Potato Gratin (serves 12)

Ingredients:
  • 1/2 tablespoon butter
  • 1 1/2 cup reduced fat (2%) milk 
  • 2 cups half-and-half
  • 2 teaspoons chopped garlic
  • 2 tablespoons gluten-free flour
  • Salt and pepper, to taste
  • 2 pounds celery root, peeled and thinly sliced
  • 1 3/4 pound Yukon gold potatoes, unpeeled and thinly sliced
  • 1 1/2 cup gluten-free regular bread crumbs
  • 1 cup grated Swiss cheese, such as Emmentaler or Jarlsberg
  • 2 tablespoons chopped flat-leaf parsley


Instructions:
  1. Preheat oven to 350°F. Butter a 13-x9-inch casserole dish and set aside.
  2. Whisk together milk, half-and-half, garlic, flour, salt and pepper in a large pot over medium heat. Gently stir in celery root and potatoes and bring mixture to a boil. Reduce heat to medium low and simmer, stirring frequently and gently, until thickened slightly, about 10 minutes. 
  3. Transfer contents of pot to prepared dish and spread out evenly. Scatter breadcrumbs and cheese over the top and bake until tender, bubbly and golden brown, 45 to 50 minutes. 
  4. Set aside to let rest for 15 minutes. Garnish with parsley and serve.
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