April 3, 2010

home fries with cashew sauce

Yesssssssss! Today was the first day of the Boulder Farmer's Market! I've been counting down for months now. Even though it was hard to wait, it made me really appreciate the first day of this seasonal ritual of meandering the stands of local farmer's and gratefully acquiring some gorgeous produce. I made the above produce into this:

a pile of purple peruvian and yukon gold home fries nested in a bed of tender mixed greens smothered in a creamy cashew sauce and accompanied by a side of sauteed lion's mane mushroom. Mmm, now I can't wait for next Saturday and the Saturday after that and the Saturday after that...

Serving Size: 2

Home Fry Ingredients:
2 medium potatoes, cubed (about 2 1/2 c.)
olive oil
1/2 c. shallot, minced
5 cloves garlic, minced
1 t. rosemary, crushed
salt to taste
black pepper to taste
1 T. lemon juice

Cashew Sauce Ingredients:
1/2 c. raw cashews
1/2 c. starchy hot water (left over from boiling the potatoes)
1 T. shallot, minced
2 cloves garlic, minced
2 t. olive oil
2 t. lemon juice
salt to taste

lion's mane mushroom

Boil the potatoes for 10 minutes or until they just start to get tender enough that you can stick a fork in them. Pour off the water, saving 1/2 a cup of the potato water for the cashew sauce. Coat the potatoes in some olive oil and cook them in a cast iron skillet or frying pan for 10-15 minutes over medium-high heat. Stir sparingly or else you'll end up with mashed potatoes. When the potatoes are golden brown, add the shallots, garlic, rosemary, salt and black pepper and cook until done. Turn off the heat and add lemon juice.

Sautee the shallot and garlic for the cashew sauce. Throw all of the cashew sauce ingredients in a blender and liquify!

Serve the home fries smothered in cashew sauce with fresh, rinsed greens and lion's mane mushrooms (or some other mushroom) sauteed in olive oil, salt, and lemon juice.

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