Roasted Garlic & Dijon Potato Salad

On Saturday some of our friends came by to help build a dance floor/bar/shucking station for Greg's big 40th Birthday party that we are hosting next weekend!  All that building made everyone HUNGRY so I boiled up some of the red potatoes that we have from our Cooper's CSA Farm & Maze CSA box and whipped up this easy potato salad that came from "Inspired", which is the free magazine given to you at Sobey's or anywhere that sells 'Our Compliments' products!  The best part is that all the ingredients were right in my fridge ~ I love that!

ROASTED GARLIC & DIJON POTATO SALAD

Ingredients:

2lb red potatoes, skins on and scrubbed

1/2 cup mayonnaise

1/4 cup whole grain Dijon prepared mustard

1 tbsp roasted garlic, made into a paste*

1 tbsp capers, drained of juice

2 tbsp sundried tomatoes, drained and coarsely chopped

4 stalks of celery, finely diced

Salt and black pepper, to taste

2 tbsp coarsely chopped fresh dill (or 1 tbsp dried)

• In a large saucepan, simmer potatoes in salted water over medium heat for 15 to 20 minutes, depending on size.  They should be fork tender, do not overcook.  Drain and transfer to a large bowl.
• Cut potatoes into 1" cubes and, while hot, add mayonnaise, mustard garlic paste, capers and sundried tomatoes.  Mix gently to combine without breaking potatoes up too much. (I premixed the dressing and then turned it in to the celery, potatoes and sundried tomatoes.)
• Add salt and pepper, and dill.  Toss until just combined.  Can be served warm, or refrigerate and serve within 12 hours!
• ENJOY!

*I tend to take 4 to 5 heads of garlic, cut off the top 1/3 of the bulb, wrap them all in tin foil and place into a 350F oven for 45 minutes to soften the garlic.  Remove from the oven and let cool enough that the garlic can be handled.  Then over a 1L mason jar, remove each clove and gently squeeze so the garlic slips out into the jar.  Once all the garlic heads are empty, cover the garlic with olive oil, place a cap on top the jar finger tight, and place in the refrigerator.  Then whenever you are making garlic bread, salad dressing or anything that requires garlic, you have it right at your fingertips...like this recipe!

Sun-Dried Tomato Meat Loaf

This is one of those comforting dishes that is easy to make, is delicious with a side of garlic mashed potatoes, or in between some crusty bread as a sandwich the next day! 

SUN-DRIED TOMATO MEATLOAF

Ingredients:

1 tbsp EVOO

1 1/2 cups thinly sliced shiitake mushroom caps or button mushrooms

1/2 cup minced onion

1 stalk celery, finely chopped

2 cloves garlic, minced

2 tbsp balsamic vinegar

1 egg, beaten

1/2 cup dried bread crumbs

1/3 cup chopped, drained, oil-packed sun-dried tomatoes

1/2 tsp dried thyme

1/4 tsp each salt and black pepper

1 lb lean ground beef or pork

Topping ~

4 tbsp chili sauce or ketchup

1 tbsp Dijon mustard

1/4 tsp dried thyme

• In a skillet, heat oil over medium-high heat and saute mushrooms, onion, celery and garlic, stirring occasionally, until softened.  Approximately 5 minutes.  Stir in vinegar; reduce until evaporated, about 30 seconds, cool slightly.

• Meanwhile, in a large bowl combine egg with bread crumbs, tomatoes, thyme, salt and pepper.  Mix in the mushroom mixture and ground beef or pork. 
• Pack into a 1.5L loaf pan, mounding on top.

• Topping ~ In a small bowl combine the chili sauce with the mustard and thyme.  Spread over the top of the meatloaf.





• Place meatloaf into a 350F oven until a meat thermometer registers 170F (75C).  Approximately 45 to 50 minutes.  Let stand for 5 minutes upon removing from oven.  Slice and serve!

Zesty Citrus & Chicken Salad

This is an extremely refreshing salad that I concocted when I found myself craving fruit and veggies for lunch today! I had some marinated feta that I made for our party on Saturday, leftover roasted chicken and a red grapefruit. These combined with baby spinach, cilantro, and a lime dressing was delicious!!!

Spinach Salad with Marinated Feta, Chicken, Graperfuit & Lime Dressing

Ingredients:

(Dressing)

3 tbsp fresh lime juice

2 tbsp honey

1 clove garlic, minced

1 tbsp sunflower oil or extra virgin olive oil

1/2 tsp ground cumin

1/2 tsp salt

(Salad)

1 cup baby spinach

1/2 breast of roasted chicken, slivered

6 cubes of marinated feta*

1 segmented red grapefruit

1 tbsp chopped cilantro

• Whisk all salad ingredients together in a small bowl and set aside.
• Place spinach in a salad bowl, top with the slivered chicken, feta cubes and red grapefruit segments, and sprinkle the cilantro over top.
• Drizzle the dressing over top and ENJOY!!!

* Marinated Feta:

• 1/3 cup olive oil
• 1 tbsp oil-packed sundried tomatoes, diced
• 1 tbsp minced fresh parsley
• 1 tsp crushed red pepper flakes
• 1 tsp dried basil
• 1 tsp minced fresh chives
• 1/4 tsp garlic powder
• 1 lb cubed feta cheese

Place all ingredients in a resealable plastic bag and gently toss. Place the bag in the fridge for at least 1/2 hr. Take out of the fridge at least an hour prior to serving to allow the flavours to fully develop.

Sundried Tomato Meatloaf

 

I was inspired to cook this meal when I was talking to my friend Michelle. She made mashed potatoes and meatloaf for dinner the other night and I really got a taste for it! I decided with this super-cold weather, a meal of stodgy comfort food was just the ticket! I got this recipe from "Canadian Living" years ago and love it so much that it has become a family favourite!

 

The beauty of this meatloaf is that it tastes fantastic in a sandwich as well as on the dinner plate, owing to its bold flavours.

 

 

SUN-DRIED TOMATO MEAT LOAF

 Ingredients:

1 tbsp oil (vegetable or olive)

1 1/2 cups of thinly sliced shiitake mushroom caps or white mushrooms

1/2 cup minced onion

1 stalk celery, finely chopped

2 garlic cloves, minced

2 tbsp balsamic vinegar

1 free-range egg

1/2 cup panko or regular bread crumbs

1/3 cup oil-packed sun-dried tomatoes, chopped

1/2 tsp dried thyme leaves

1/4 tsp each, salt and black pepper

1lb of organic ground pork or beef

1/4 cup chili sauce or ketchup

1 tbsp Dijon mustard

1/4 tsp dried thyme leaves 

• Heat oven to 375F. In a medium skillet, heat oil over medium-high heat and stir fry onions, mushrooms, celery and garlic. Stir occasionally until softened. Add balsamic vinegar and stir until evaporated; about 30 seconds. Remove from heat and let cool slightly.
• Meanwhile, in a large bowl using a fork, beat the egg. Add the breadcrumbs (I use panko crumbs because I really enjoy the crispiness of them), tomatoes, 1/2 tsp thyme, salt and pepper. Mix in the mushroom mixture and then add the meat. Combine well.
• Pack mixture into a loaf pan (1.5L), mounding in the middle.
• In a small bowl, combine chili sauce, Dijon mustard and 1/4 tsp of dried thyme; spread over the top of the meatloaf.
• * At this point you can cover and refrigerate up to 12 hours*
• Place in oven and bake until a meat thermometer registers 170F (approximately 50 mins.). Let stand for 5 mins. before slicing and serving.

 

I really think that you will enjoy this updated version of an old classic - the flavours are bold and the sauce is really savoury!! ENJOY!