Tag Archives: South Carolina

Roasted New Potato Salad with Lentils and Feta

In my pantry today:

  • 3 c baby spinach
  • 4 new potatoes
  • 1/2 c lentils, cooked
  • 1/2 c feta cheese
  • 1 small tomato
  • 2 tbsp sweet onion, minced
  • 2 tsp olive oil
  • 1/4 tsp turmeric
  • 1/2 tsp garlic powder
  • dash salt
  • house vinaigrette du jour*

P1100487There was fresh spinach. There were potatoes. There were lentils in the refrigerator. With spring in what little prime it gets in South Carolina I didn’t want a hot meal, but it is because summer still isn’t here that I’m not sold on salads yet this year as a meal. What might draw that bridge o’er troubled waters? If you said “potatoes,” then you’re damn right I’m 1/2 Irish.

Wash, halve then toss your potatoes in olive oil, garlic, turmeric and salt. Put cut-side down on a pan and bake in a 400┬░ oven for 40m. Let them cool for 5-10m out of the oven while you prepare a bed of spinach, onion and tomato. Top that with the halved, roasted potatoes… then top that with (cooked, drained, cooled) lentils and feta cheese.

I used some of our house vinaigrette du jour* on it — that’s just 1/4 what was left of our Good Seasons┬« red wine/olive oil dressing, more olive oil/red wine vinegar, some garlic powder, turmeric and asafoetida (lentils would be afoot). As far as salads go, this one gets 5 spoons both on the flavor and fullness front.

3 Recipes in One Meal! (or, “Tuber Good to be True”)

In my pantry today:

  • 3 leaves of kale
  • 2 tbsp onion slivers
  • 6-10 white grapes
  • 2 tbsp raw walnuts

Sweet potato bites:

  • 1/2 medium-sized sweet potato
  • 1 tbsp olive oil
  • 1/2 tsp hot red chili powder

Mandarin orange vinaigrette:

  • 1/2 c drained mandarin oranges
  • 1/3 c olive oil
  • 1/4 c apple cider vinegar
  • 1/2 tsp lemon juice
  • 1/4 tsp sesame oil
  • 1/4 tsp garlic paste
  • 1/4 tsp ginger-garlic paste
  • 1/4 tsp hot red chili powder

The weather is starting to get warm. Not summer’s “Blast Y’all from Face to Anus” hot as South Carolina will soon prescribe, but warm enough for me to start thinking about cold showers in the afternoon.* Warm enough that soup weather has gracefully exited the stage so quietly that I didn’t even get to have a season’s finale recipe for it. When soup weather departs, it’s salad weather.

So to inaugurate this climatic change, de-stem and chop your kale; set aside. Sliver off some onions; set aside. Peel and finely chop your sweet potato into little fork-size chunks, then toss with olive oil and hot red chili powder then put on a baking sheet and into a 400┬░ oven for 15-20 minutes.

To make the vinaigrette, I measured everything in a Pyrex glass then dumped it all into the food processor and blended; just pour it in your serving apparatus and chill until dinner. Like many, but not all, things, it will taste better with a little time under its belt.

When the sweet potatoes are done, spatula them onto a plate and let them cool while you gently but thoroughly massage your kale with a little of the vinaigrette. Halve the grapes then twiddle your thumbs for about 15 more minutes before assembling kale, onions, sweet potato, halved grapes and walnuts. Top with another small dollop of mandarin vinaigrette and give the sun your first middle finger of the season (if’n you hadn’t already). 5 spoons!

*When my core body temperature rises, even when not from physical exertion, I can expect pseudo-exacerbations and Uhthoff’s Phenomenon. A cold shower can help dissuade these noisemakers.