Irish Colcannon

1lb 6oz potatoes, peeled and quartered
4oz curly kale, chopped
1/2 cup scallions or spring onions, roughly chopped
1/4 cup scallions or spring onions, finely chopped
1 stick butter
salt and pepper

Cook the Colcannon Potatoes:

First boil the potatoes in salted water. While the potatoes are boiling I've got another pan with boiling water in it and I am going to blanch my curly kale for 60 seconds. Just drop the kale into the boiling water and after 60 seconds, drain.

Prepare the Curly Kale:

So, with the curly kale, I'm now going to put it into the food processor, add to that the roughly chopped scallions and blitz for about 10 seconds.

Mix the Irish Colcannon:

Put that into a bowl, like so. Now I need to check to see if the potatoes are cooked. Yes, nice and soft so these can now be drained. Add the butter to the hot potatoes, give it a stir, get the butter to coat the potatoes and then, mash. Give them a good mash to make them soft and creamy. Once the butter is mashed into the potatoes give it a good stir to make sure all the butter is melted and then I'm going to add the kale and scallion mixture back into the potatoes.

Spicy Cilantro Pesto

makes about 1 cup

2 cups fresh cilantro, chopped
2-4 garlic, peeled
1/2-1 tsp. sea salt
1/4 cup pepitas (pumpkin seeds)
dash or two of hot or mild chili powder
1/4- 1/2 cup olive oil

Place cilantro in food processor or blender. Pulse till well chopped. Add garlic, sea salt, pepitas and chili powder. Chop well.

Using attachment for adding liquids drop by drop and, while running, add olive oil to form a thick paste. Scoop paste into pint jars and store in fridge or freezer.

Okay - my garden has gone nuts and I'm just trying to save all the summer goodness! Give it a try - you will love it!

Mint Pesto (or What the heck do I do with all this MINT!

Mint Pesto
(makes enough to sauce 1 lb of pasta)

2 cups firmly packed Mint
1/3 cup Cashews, salted
2 Tbsp Ginger, minced
2 cloves Garlic, mashed
1/4 – 1/2 cup Olive Oil (use the good stuff)
Salt & Pepper

Blend ingredients in a food processor, drizzling the oil as the blade is running. When texture is how you like it, stop drizzling. For the mint pesto, combine with a spoonful of yogurt or sour cream before serving, for added creaminess. Toss with pasta and serve with extra parmesan for sprinkling.

Basic Fresh Pesto

1/4 cup pine nuts , toasted (or substitute almonds or walnuts)
3 medium cloves garlic , unpeeled
2 cups packed fresh basil leaves
2 tablespoons fresh parsley leaves (optional)
7 tablespoons extra virgin olive oil
salt & ground black pepper
1/4 cup finely grated Parmesan Cheese or Pecorino Romano

Instructions

1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel, and chop.

2. Place the basil and parsley (if using) in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.

3. Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.

I make double recipes and freeze in ice cube trays.

Stacey's Easy Mac and Cheese

1 qt milk
1 stick of butter (melted)
1 lb penne pasta
8 oz parmesan cheese
8 eggs
Dash of salt

Preheat oven to 350 degrees. Par cook the pasta for 5 minutes and drain. Beat eggs and milk in bowl place ½ of the pasta in a 9” X 13” pan, sprinkle ½ of the parmesan cheese then drizzle ½ the butter and ½ the egg mixture and a dash of salt. Repeat process for a second layer.

Bake for 45 minute to 1 hour.

Zucchini Fries

1/3 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese(Honestly, the green can does work well for this, even though I prefer fresh grated.)
4-5 small zucchini
1 beaten egg

Preheat oven to 450 degrees.

Trim zucchini and cut in half lengthwise, then slice into 1/4 inch wide sticks resembling french fries.Combine bread crumbs and grated cheese in a shallow bowl.Beat egg in a 2nd shallow bowl and dip zucchini fries into egg, then into crumb mixture.Place on baking sheet coated with nonstick cooking spray.

Bake at 450 degrees for 20-25 minutes or until golden brown and tender. (Serves 4) VERY TASTY!!!

These are the BEST mashed potatoes EVER! And they are so user-friendly because you can make them the night before. I never take these anywhere without people begging me for the recipe. You can also use this recipe to create a twice baked potato too.

8 medium potatoes

1 cup sour cream

8 oz sour cream & chive cream cheese (softened)

4 Tbs butter

1/4 cup chopped fresh chives

2 cloves garlic - crushed

2 tsp onion powder

Salt and Pepper to taste

paprika

bacon bits or crumbles (optional)

Boil potatoes until tender. Beat cream cheeseand sour cream in mixing bowl. Add hot (and drained) potatoes - beat until smooth adding small amounts of milk if necessary.

Add butter, chives and onion powder - mix well then add salt and pepper to taste.

Place in casserole dish and sprinkle with paprika. Bake for 25 minutes in a 350 degree F oven. If you like you can sprinkle with bacon bits or additional chopped chive before serving. (Personally I prefer the chives)

This is great because you can make ahead and bake whenever or if you bake it ahead it reheats perfectly!!

To quote another upstate New York girl - YUMMO!