Smashed Potatoes with Shredded Brussels Sprouts

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Plated Potato Brussels

There is something about the combination of roasted potatoes and Brussels sprouts that we always love––they just seem to go together synergistically: the taste together is even better than the individual elements. For this recipe we tried something new. We finely shredded the Brussels sprouts before adding them to the already roasting potatoes. The result is a delightfully flavorful and crispy side dish. And if you love potatoes but are trying to cut back on the starch a little—this is a perfect way to do it.

mise pot brussSimple ingredients create this savory dish.

prepped potGently smash the potatoes to flatten before roasting, and baste with the olive oil, paprika, garlic mixture.

Add the brussels and roastAdd the shredded Brussels Sprouts to the partially roasted potatoes and roast once more.

Smashed Potatoes with Shredded Brussels Sprouts
4 servings

1 1/4 pounds small potatoes, scrubbed but not peeled
3 tablespoons extra virgin olive oil, plus extra for coating the baking sheet
2 cloves garlic, minced
1/2 teaspoon smoked paprika
Sea salt
Freshly ground black pepper
2 cups finely shredded Brussels sprouts, firmly packed
2 sprigs fresh thyme

Preheat the oven to 425°F. Lightly oil a rimmed baking sheet.

Place the potatoes in a pot and add enough water to cover. Set over high heat, cover the pot, and bring to a boil. Cook, partially covered, until just fork-tender, 10 to 12 minutes.

Meanwhile, in a small mixing bowl add 2 tablespoons of olive oil, the garlic, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and combine well.

Next, in a medium mixing bowl, combine the Brussels sprouts, the remaining tablespoon of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well, and set aside.

Once fork-tender, drain the potatoes thoroughly in a colander. Place them on the prepared baking sheet leaving space between them. Using a potato masher or fork, gently but firmly press down on each potato until somewhat flattened but whole (don’t worry if they come apart slightly, simply push them back together with your fingers.)

Using a pastry brush coat the top of each potato with the oil, garlic, and paprika mixture. Sprinkle each with a couple of thyme leaves and place in the preheated oven.

Roast undisturbed until the potatoes begin to turn golden brown, 15 to 20 minutes. Remove the baking sheet from the oven and spread the Brussels sprouts mixture all over the potatoes and the pan. Rotate the pan and roast again until the Brussels sprouts are crisp and browned, approximately 10 minutes more. Remove to a platter, season with additional salt and pepper, and serve hot.

Pot bruss crop

Creamy Avocado Pasta with Toasted Pine Nuts

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1st plated avocado pasta

If you like avocados, we think you will love this easy to prepare summer pasta. It is our healthy version of creamy pasta but without the cream and butter! And it takes less than a half hour to prepare.  This rich and satisfying dish has lots of fresh basil with a hint of lemon and garlic. Avocados are so abundant right now and with all their amazing health benefits we are always happy to serve this dish to our family and friends.

ingredients avocado pastaMise en place.

Screen Shot 2016-06-18 at 8.29.00 PMWe cut the avocado into cubes. This makes it easier to blend.

avocado sauce spread on pastaThe consistency of the blended avocado is smooth and creamy.

Creamy Avocado Pasta with Toasted Pine Nuts
Serves 4 to 6

1/4 cup pine nuts
1 tablespoon plus 1/2 teaspoon kosher salt
1 pound thin spaghetti
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/3 cup fresh basil leaves, cut chiffonade-style
1 large garlic clove, minced
3 medium ripe avocados, halved, peeled, seeded and cut into 2-inch cubes
1/8 teaspoon freshly ground black pepper
1/8 cup finely grated Parmesan cheese (optional)

Heat a small nonstick skillet over medium heat. Add the pine nuts and shake the pan occasionally, until they begin to brown and give off a nutty aroma, about 2 to 3 minutes. Set aside.

Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the pasta. Cook until al dente, about 1 minute less than the directions on the package. Reserve 1/4 cup of the pasta water and drain the pasta in a colander.

Meanwhile, in a blender or food processor, add the lemon juice, olive oil, basil, garlic and remaining 1/2 teaspoon of salt. Process or blend until well incorporated. Add the avocado and pepper and blend until smooth and creamy. If the avocado sticks to the bottom of the blender, just loosen it with a wooden spoon and blend again.

Place the avocado mixture in a large serving bowl. Add the hot pasta and mix thoroughly to combine. Add some of the reserved pasta water, as desired, and mix well again.

Sprinkle with pine nuts and Parmesan cheese and serve immediately.

2nd plated avocado pasta crop

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