Crispy Smashed Potatoes with Caramelized Onions + Sharp Cheddar

I must preface this post by saying that this is my first recipe on GMN that involves real dairy! WOAH! I still don't eat much dairy, but I have found that choosing good quality dairy products that come from grass-fed cows doesn’t bother me. Kerrygold Dubliner is widely available and my go-to.

This recipe just kind of happened, and it was a very happy accident. It’s got a very deep, rich flavor that’s incredibly satisfying. It’s sort of like crispy potato nachos? But fancy. Just try it - you’ll like it.

Crispy Smashed Potatoes with Caramelized Onions + Sharp Cheddar

honestly can be a personal meal, or serves 2-4 people as a little appetizer
total time: 1 hour

ingredients
1.5 lbs organic mini gold potatoes (i’ve found these to work best, but you can use any smallish potato)
1 large yellow onion, sliced thinly
avocado oil
fresh herbs (optional) like rosemary, sage or thyme, chopped
grass-fed sharp cheddar cheese

directions
1. Add 2 tablespoons of avocado oil to a large skillet over medium-high heat. Add sliced onion and a pinch of salt. Stir to coat the onion in the oil and salt. You’re caramelizing these onions, so they’ll be in the pan for around 30 minutes. Once they start to get some color on them, turn down the heat and stir every so often. If they start to stick to the pan, add a splash of water. Check on them periodically while you get everything else together.

2. Add potatoes to a large pot, cover with water and add 2 fistfuls of salt. Put over high heat and bring to a boil. Reduce heat to a simmer and allow potatoes to cook for 6-10 minutes. Check the potatoes by piercing with a fork or a knife - you want them to be cooked through, but careful not to over-boil or they’ll be waterlogged. When they’re done, drain and arrange on a sheet pan.

3. Allow the potatoes to cool for 3-5 minutes. Then use something sturdy with a flat bottom (I used a mason jar) to smash each potato. Press down firmly until the skin breaks, but don’t like - smash it into a paste or anything.

4. Your onions will likely be done right about now. Remove them from pan and set aside. In the same pan, pour in enough avocado oil to cover the bottom completely.

5. Place the potatoes in the pan and gently push down on them with the back of the spatula. Some might break apart and that’s okay. Sprinkle with a little salt and pepper. Let them cook for 5 minutes undisturbed!

6. Flip the potatoes - the bottom should be golden and crispy. Press with the spatula, sprinkle with a little salt and pepper. If you’re using fresh herbs, sprinkle them over the potatoes now. Allow to cook undisturbed for 5 more minutes.

7. Once they’re done, transfer to a paper towel lined plate.

8. After all the potatoes are smashed and crispy, arrange in them in a single layer on your serving plate of choice. Turn your oven on the high broiler setting. Distribute the caramelized onions as evenly as you can over the potatoes. Lastly, arrange very thin slices of the sharp cheddar randomly over the potatoes and onions. I like to get the cheese almost to the point of being shaved, and I don’t over-do it.

9. Put in the oven under the broiler for 2-3 minutes until cheese is melted and maybe just starting to bubble.

10. Serve immediately and enjoy! No judgement if you eat the whole thing on your own - definitely done that :)

Sweet Potato Veggie Tacos (Vegan/Gluten-Free/Paleo)

I love tacos in all forms, but I especially love a taco that’s chock full of veggies. Over the years I’ve come up with many renditions and ways to incorporate veggies into tacos, but I think using sweet potato as the main star is my favorite way.

The shredded sweet potatoes take on a super-satisfying texture and have a little crispiness and smokiness that make them especially good. I personally love adding a little cabbage slaw to my tacos for a fresh crunch, but you could easily substitute shredded romaine or another crunchy green of your choice. And then you pile on all the good stuff - avocado or guacamole, salsa, (dairy-free) sour cream, pickled red onions, cilantro, etc - the sky’s the limit.

I’ve never been a big fan of meat substitutes - they’re often super processed and full of inflammatory ingredients. I prefer to incorporate more vegetables and work with what Mama Nature gives us. This recipe is a perfect way to get more veggies, make eating plant-based even more delicious or just spice up your normal taco routine. Enjoy!

Sweet Potato Veggie Tacos

serves 2 very hungry people or 3-4 less hungry people / total time 30ish minutes

sweet potato filling
4 tbsp avocado oil
1 onion, sliced thinly
1 red bell pepper, cut into strips
½ tsp good salt
1 large or 2 medium sweet potatoes, shredded
1 tbsp chili powder
½ tbsp cumin
1 tsp oregano
1 tsp garlic powder

cabbage slaw*
½ small cabbage
juice of one lime
2 tbsp chopped cilantro

taco fixings
your favorite taco tortillas/shells (I love Siete Foods)
avocado or guacamole
sour cream of your choice
raw or pickled red onion
salsa
cilantro
lime

directions

1. Add 2 tbsp of the avocado oil into a large skillet over medium heat. Once the oil is warm add the onions, peppers and salt to the pan. Let them cook for about 10-15 minutes, until they soften and start to brown. If they’re browning too quickly, reduce the heat. Add a splash of water if they start to stick.

2. In the meantime, get your sweet potato shredded. You can use a regular cheese grater or box grater - just make sure the shreds are medium-sized, not fine (or it’s going to be really labor intensive). You could also use a food processor attachment.

3. Once the onions and peppers are cooked transfer them to a bowl and set aside. Add the remaining 2 tbsp of avocado oil to the pan and then the shredded sweet potato and all the spices. Stir until the spices are evenly coating the sweet potato. Cook for 10-15 minutes total, adding 1/4 cup of water halfway through to steam them a little bit, and stirring every couple minutes. They’re done when they’re soft with a few crispy parts and they start sticking to the pan.

4. While your sweet potatoes are cooking, make your slaw and prepare your toppings. To make the cabbage slaw, slice the cabbage into very thin strips (or use a mandoline) and toss with the lime juice and cilantro.

5. When the sweet potatoes are done cooking reduce the heat to low and add the pepper/onion mixture back in.

6. Now the fun part - assemble your tacos! There’s no wrong way to do this so have fun with it and make your tacos your own! Enjoy.

* If you’re not making the cabbage slaw you can substitute romaine or another crunchy green of your choice.

Creamy Spring Pasta (Dairy-Free)

People really hate me when I say this: I’m not a big pasta person. I never really have been. Generally speaking, it just doesn’t do it for me.

But I was recently reminded of a recipe that I grew up with when my mom requested it for her birthday dinner. It felt nostalgic and also like a nod to the Spring that’s desperately trying to come through.

Instead of the half and half and/or heavy cream that’s typically used in a dish like this, I opted for cashew cream which provides the same rich, luscious mouth experience (I would argue, even more) than its dairy counterpart.

I also recently discovered a really delicious gluten-free pasta that’s made fresh and I have to say, that made the idea of pasta more appealing for me. It has simple ingredients and a really great texture. It’s made in Wisconsin and looks like it’s currently only available in the Midwest, so if you can find it I highly suggest it!

Typically, you’d garnish this dish with fresh Parmesan. I opted to grate macadamia nuts on top, but you could also use Brazil nuts. A microplane or zester works best here. I’ve also used this dairy-free Parmesan recipe before and that would work wonderfully.

This dish is heavy on the vegetables, full of healthy satiating fats from the cashews and overall provides a comforting, bright dish that will help you welcome Spring into your kitchen. Enjoy!

Creamy Spring Pasta

serves 4 / total time 30 minutes

cashew cream sauce
1.5 cups raw cashews, soaked overnight*
1 cup water
1 clove of garlic
Juice + zest of 1 lemon
½ tsp salt
A few grinds of pepper

pasta ingredients
6 strips of applewood smoked bacon, chopped**
3 shallots (or ½ red onion), thinly sliced
1 clove of garlic, minced
2-3 cups asparagus, chopped, approximately 1 lb
1 cup fresh or frozen peas
9 oz your favorite pasta

garnish
Fresh lemon zest
Black Pepper
Micro-planed brazil or macadamia nuts
Nutritional Yeast

directions

1. Get a pot of water for your pasta going on the stove.

2. First, make your cashew cream sauce. Add everything to a high-speed blender and blend on high for 1 minute, scarping down sides as necessary. Set aside.

3. In a large skillet over medium heat, add the bacon and shallots. Cook for 5-7 minutes until they’re both starting to get brown and crispy. Add the garlic for the last minute or so of cooking. Transfer to a bowl and set aside.

4. In the same skillet, add the asparagus and turn up the heat slightly. Sauté your asparagus for about 3-5 minutes, until it turns bright green. Add the peas and cook for an additional 2-3 minutes, until they turn bright green as well.

5. In the meantime, you may notice your pasta water boiling. Go ahead and cook your pasta according to the package instructions, drain and set aside.

6. Once the asparagus and peas are done cooking, turn the heat to low and add the cashew cream, the bacon/shallots and the pasta to the skillet. Stir the pasta mixture evenly, distributing the cream sauce to make sure everything is coated. If the cashew sauce gets too thick as it sits, add a few splashes of water until it's creamy again.

7. Divide into bowls and garnish with a little fresh lemon zest, your “parm” of choice and some fresh black pepper. Enjoy!
   
   * If you forget to soak overnight, cover the cashews in boiling water and allow to sit for at least 10 minutes.
   ** You can use regular bacon here, but the smoked flavor really makes this good.