Tags Starter

Purple Sweet Potato Salad

Purple Sweet Potato Salad

Dietary Gluten Free
Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Ellen Allard

Ingredients

  • 2 tablespoons champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • ½ - 1 teaspoon Dijon mustard
  • 1 teaspoon agave
  • 1 Small garlic clove, minced
  • Salt and pepper to taste

Purple Sweet Potato Salad

  • 4 Medium purple sweet potatoes
  • olive oil
  • 2 scallions, chopped
  • 2 stalks celery, chopped
  • Small red pepper, yellow pepper, orange pepper, seeded and chopped
  • ½ cup parsley, chopped
  • Champagne Mustard Vinaigrette (see recipe below)

Directions

Purple Sweet Potato Salad
Preheat oven to 400˚. Cover large jelly roll pan with parchment paper. Set aside.

Peel sweet potatoes. Chop into 1” chunks. Lay on prepared jelly roll pan. Drizzle potatoes with olive oil and then use hands to gently coat sweet potato chunks with oil. Use only enough oil to barely coat the potatoes. Roast for 30 minutes. Remove from oven and set aside until completely cool. Add scallions, celery, peppers, parsley and mix. Pour desired amount of Champagne Mustard Vinaigrette over salad and gently stir to combine. Allow at least 30 minutes before serving in order for flavors to come together.
Champagne Mustard Vinaigrette
Combine all dressing ingredients together and whisk until thoroughly blended.

Purple Sweet Potato Salad

Purple Sweet Potato Salad

Dietary Gluten Free
Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Ellen Allard

Ingredients

  • 2 tablespoons champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • ½ - 1 teaspoon Dijon mustard
  • 1 teaspoon agave
  • 1 Small garlic clove, minced
  • Salt and pepper to taste

Purple Sweet Potato Salad

  • 4 Medium purple sweet potatoes
  • olive oil
  • 2 scallions, chopped
  • 2 stalks celery, chopped
  • Small red pepper, yellow pepper, orange pepper, seeded and chopped
  • ½ cup parsley, chopped
  • Champagne Mustard Vinaigrette (see recipe below)

Directions

Purple Sweet Potato Salad
Preheat oven to 400˚. Cover large jelly roll pan with parchment paper. Set aside.

Peel sweet potatoes. Chop into 1” chunks. Lay on prepared jelly roll pan. Drizzle potatoes with olive oil and then use hands to gently coat sweet potato chunks with oil. Use only enough oil to barely coat the potatoes. Roast for 30 minutes. Remove from oven and set aside until completely cool. Add scallions, celery, peppers, parsley and mix. Pour desired amount of Champagne Mustard Vinaigrette over salad and gently stir to combine. Allow at least 30 minutes before serving in order for flavors to come together.
Champagne Mustard Vinaigrette
Combine all dressing ingredients together and whisk until thoroughly blended.

Spicy Sage, Lentil, Potato Stew

Spicy Sage, Lentil, Potato Stew

Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Jodie Lynn Boduch

Ingredients

  • ½lb lentils
  • 6-8 Small yukon gold potatoes (cut in quarters)
  • 1 Medium white onion (chopped)
  • 1 Large red pepper (chopped)
  • 4 cloves garlic (minced)
  • 1 Small can of diced tomatoes
  • 4 fresh sage leaves
  • ½ teaspoon dry sage
  • 1 tablespoon garlic powder
  • ¼ cup tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon ground pepper
  • 1 teaspoon sea salt
  • 4 cups water

Directions

Sort and rinse lentils. Heat olive oil, garlic, onion, pepper, potatoes. Add lentils, water, and spices.
Bring all to a boil, cover and simmer. Stew is cooked when all vegetables are tender and soup thickens.
Add extra water, if you prefer more of a broth than a thick stew. Great on a brisk, snowy day, serve with plenty of crusty warm bread for dipping.

Cream of Asparagus Soup

Cream of Asparagus Soup

Meal type Appetizer, Entrée, Soup, Starter
By author Elaine Pusateri Cowan

Ingredients

  • 1lb fresh asparagus (trimmed and cut into 1-inch pieces)
  • 1 Large Vidalia onion (diced)
  • 1 carton vegetable broth
  • 3 tablespoons salted butter
  • 2 tablespoons flour
  • 1 to 2 pinch salt
  • 1.5 cups whole milk
  • 1 cup sour cream
  • 1/2 pint fresh blackberries (garnish)

Directions

1. Combine asparagus, chopped onion, and 1/2 of the vegetable broth in a Dutch oven. Cover and bring to a boil over high heat. Cook until asparagus is tender, about 12 minutes.
2. Process mixture in a blender until smooth, set aside.
3. Melt butter over medium-low heat in the same Dutch oven. Stir in flour and salt. Cook, stirring constantly, for 2 minutes.
4. Whisk in remaining vegetable broth, raise heat, and stir constantly until mixture boils. Stir in asparagus purée and milk.
5. Put two-thirds of the sour cream in a small bowl. Stir in a ladleful of hot soup, then add the mixture back into the Dutch oven.
6. Stir while heating the soup to serving temperature. Don't allow it to boil.
7. Garnish with a swirl of the remaining sour cream, some black raspberries and asparagus tips. Serve immediately

Cream of Asparagus Soup

Cream of Asparagus Soup

Meal type Appetizer, Entrée, Soup, Starter
By author Elaine Pusateri Cowan

Ingredients

  • 1lb fresh asparagus (trimmed and cut into 1-inch pieces)
  • 1 Large Vidalia onion (diced)
  • 1 carton vegetable broth
  • 3 tablespoons salted butter
  • 2 tablespoons flour
  • 1 to 2 pinch salt
  • 1.5 cups whole milk
  • 1 cup sour cream
  • 1/2 pint fresh blackberries (garnish)

Directions

1. Combine asparagus, chopped onion, and 1/2 of the vegetable broth in a Dutch oven. Cover and bring to a boil over high heat. Cook until asparagus is tender, about 12 minutes.
2. Process mixture in a blender until smooth, set aside.
3. Melt butter over medium-low heat in the same Dutch oven. Stir in flour and salt. Cook, stirring constantly, for 2 minutes.
4. Whisk in remaining vegetable broth, raise heat, and stir constantly until mixture boils. Stir in asparagus purée and milk.
5. Put two-thirds of the sour cream in a small bowl. Stir in a ladleful of hot soup, then add the mixture back into the Dutch oven.
6. Stir while heating the soup to serving temperature. Don't allow it to boil.
7. Garnish with a swirl of the remaining sour cream, some black raspberries and asparagus tips. Serve immediately

Gluten-Free Buffalo Fingers

Gluten-Free Buffalo Fingers

Dietary Gluten Free
Meal type Appetizer, Snack, Starter
By author Al Maykel

Ingredients

  • 12oz chicken tenders (cut into bite-sized pieces)
  • 1/8 cup white wine
  • 1/4 cup hot sauce
  • cornstarch
  • 2 tablespoons canola oil

Directions

Coat chicken pieces with cornstarch and shake off any access cornstarch.
In a hot sauté pan add canola oil.
Add chicken to pan and brown both sides.
Deglaze the pan with white wine.
Add hot sauce and allow chicken to simmer until chicken is fully
cooked and sauce reduces.
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