Truffle and Thyme Mushroom Quinoa

Gasp, I didn’t care for mushrooms until my mid-thirties. The simple suggestion of mushrooms sent shivers down my spine as a kid and I think I stubbornly carried that childhood aversion over into middle age. Well, that goodness I tried mushrooms again, over a decade ago. Mushrooms are super healthy, low calorie and high in important nutrients like b vitamins, selenium, copper, niacin, potassium, iron and phosphorous. It’s fine for taste purposes to put raw mushrooms on your salad, but the nutrients are best accessed through the heat of cooking! Truffle and Thyme Mushroom Quinoa is a quick and easy side this that packs major flavor solo or puts a juicy steak over the top.

So today, I’m sharing my easy side dish recipe for Truffle Mushroom and Thyme Quinoa that features sautéed mushrooms with a sprinkle of truffle salt. It’s hard to believe that such a super simple recipe can have such big flavor, but that’s the beauty of mushrooms – they marry with and magnify the flavor of whatever dish they are in. Continue reading

How to Roast, Grill, Microwave & Slow Cook a Sweet Potato + Recipes

When I found out that today (February 22nd) was National Cook a Sweet Potato Day, I got really excited. It’s about time this delicious, nutrient-packed tuber got some attention other than in November. Packed with healthy carbs, fiber, vitamins, minerals and other important nutrients, sweet potatoes are perfect for your plate year ‘round. With at least 16 varieties grown in the U.S., including one of my favorites, the Stokes Purple Sweet Potato, I can’t imagine ever get tired of this vibrant veggie.How to Cook a Sweet Potato

Bake, microwave, roast, saute, grill, fry and boil are just some of the ways to cook a sweet potato. Eat them “as-is” with simple seasons or mash flesh to use as an ingredient in soups, side dishes, smoothies, baked goods and more.  So, are you wondering just exactly how to COOK a SWEET POTATO? Read on the find out the basic methods and get some of my favorite recipes:  Continue reading

Maple Pecan Raisin Butternut Squash Quinoa + Pinner’s Conference

Maple Pecan Raisin Butternut Squash Quinoa - thefitfork.comIt’s happened more than once, I’ve tasted a quinoa salad and gone “meh” even though I know good for me. We are at the crescendo of the quinoa craze, so you too probably are aware that this ancient grain (which is actually a seed) boosts your diet with  nutrients like B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E, and fiber. Additionally, quinoa is also one of only a few plant foods considered a complete protein, containing all nine essential amino acids — oh how I love me some protein! 

Maple Pecan Raisin Malasses Crusted Steak and Butternut Squash Quinoa

To add some flavor excitement to a quinoa recipe, I decided to mix up a dish that magnifies some of my favorite flavors that some consider “fall season” but I embrace year ’round – maple syrup and butternut squash! And hey, even though it was 105 degrees yesterday . . . we are getting closer to Autumn one day at a time! I’ve used two of my favorite products from NOW Foods, Organic Tri-color Quinoa and Organic Extra Virgin Olive Oil.

Maple Pecan Raisin Butternut Squash Quinoa can be served warm, room temperature or cold -- it's a healthy vegetarian side dish or salad packed with protein and wholesome energy.Anyway,my recipe for Maple Pecan Raisin Butternut Squash Quinoa is just bursting with flavor and wholesome goodness. Not only is this recipe pretty to look at, it’s a beautiful addition to a meal-prepping lineup — especially important now that it’s Back-To-School season. You can make a big batch and eat it warm or cold — it also holds up well to being packed in a lunchbox.   Of course, I like to pair mine with a big, juicy steak!

Maple Pecan Raisin Malasses Crusted Steak and Butternut Squash Quinoa

By the way, I am demonstrating this Maple Pecan Raisin Butternut Squash Quinoa coming up on Friday, September 9th at the Texas Pinner’s Conference  in the Dallas area (Arlington Convention Center). My class is called “Empowered Meal Prep – Protein for Fitness.” 

pinners conference class description

pinners conference pic 1Learn how to prepare enough protein (I’m grilling Molasses & Pepper Crusted Steaks) to make dinner with leftovers for breakfast and lunch — the other recipes are Iron-Boosting Beef & Date Spinach Salad and Steak & Plantain Breakfast Bowl. Sign up for my class, I’ll also have beef swag and lots of tasty samples!  Use the discount code FITFORK at online registration to save 10% on the very reasonable cost that allows you access to 100+ classes on food, fitness, crafts, home décor and more! Or, if you just want General Admission to shop and see the sights (no classes), you can get a free pass ($7 at door) using FREESHOPPING. RESISTER HERE

Are you a make-ahead meal prepper? What is your favorite dish to stock in the fridge or freezer? Have the kids gone back to school yet? Please share in the comments below – XOXO, Jennifer 

 

Maple Pecan Raisin Butternut Squash Quinoa - thefitfork.com
Maple Pecan Raisin Butternut Squash Quinoa
Print Recipe
Beautiful and health-boosting, this easy quinoa recipe works well as a warm side dish or cold salad -- it packs and keeps for several days making it ideal for potlucks, lunchboxes, and make-ahead dinner planning.
Servings Prep Time
8 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
15 minutes
Maple Pecan Raisin Butternut Squash Quinoa - thefitfork.com
Maple Pecan Raisin Butternut Squash Quinoa
Print Recipe
Beautiful and health-boosting, this easy quinoa recipe works well as a warm side dish or cold salad -- it packs and keeps for several days making it ideal for potlucks, lunchboxes, and make-ahead dinner planning.
Servings Prep Time
8 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 375 F degrees. Toss butternut squash with 1 tablespoon of the olive oil and place in single layer on rimmed baking sheet.
  2. Bake squash, stirring once halfway through, for approximately 15 minutes or until tender and turning golden brown. Remove from oven and set aside to cool down.
  3. Meanwhile, cook quinoa according to package directions -- it should also take around 15 minutes, so you can do the squash and quinoa simultaneously to save time.
  4. When quinoa done, transfer to large bowl, fluff with fork and allow to cool for 5 minutes.
  5. While quinoa and squash cooling down, prepare dressing by adding maple syrup, remaining olive oil, balsamic vinegar, thyme and salt to small bowl and whisk until combined.
  6. Add cooked quinoa, cooked squash, green onions, raisins, and pecans to large bowl, mix gently to combine.
  7. Pour dressing over top and stir to evenly distribute. Serve warm, room temperature or chilled.
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Mango Flat Iron Steaks + Fruity Jicama Slaw + Weber Grill #Giveaway

This post and giveaway is sponsored by Litehouse Foods and Weber. However, all comments, opinions and enthusiasm are my own.

Ladies . . . and gentlemen, it’s time to get your grill on! While I exercise my freedom to grill year ‘round, the entire month of July is specifically designated as National Grilling Month.  That means you need to be cooking outdoors at least on the weekends and, preferably, every chance Monday through Friday that you can.

Mango Marinated Steak with Fruity Jicama Ginger Slaw

My recipe for Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw is a quick and easy recipe for the work week – it’s ready in just about 30 minutes and gives you an excuse to sit out on the patio for a little deserved rest and relaxation.  Sitting there next to the grill with your beverage of choice in hand (might I suggest a pina colada), smelling the delicious island-inspired aromas wafting from the grill will destress you almost as quickly as a tropical vacation.

Mango Marinated Steak is made with the flat iron cut, the second most tender cut of beef! A tropical inspired recipe for the grill that takes only 30 minutes to make.

This recipe, developed for Litehouse Foods & Weber (GRILL GIVEAWAY AT BOTTOM OF POST), uses one of my all-time favorite cuts of beef – a flat iron steak. If you’ve not yet thrown a flat iron steak before, you’re in for a real treat! While I’d like to keep this somewhat lesser known hush-hush, I’ve decided to share the “grate” news with y’all! This steak, cut by the butcher from a top blade roast,is second only in tenderness to tenderloin yet is so much more economical, typically a third the price per pound! It can be thrown on the grill “as is” or given a quick dry rub or 15 minute marinade for flavor, meaning dinner can be on the table chop-chop! Plus, the uniform shape and thickness and succulent taste are making this steak an up-and-coming grill season superstar. I’ve got to thank Beef Loving Texans for turning me on to this cut, which is one I now demonstrate time and time again in Grilling 101 classes.

Mango Jicama Ginger Slaw is a tropical take on a summer bbq side dish -- serve with grilled beef, chicken or seafood!

Y’all know I love bright and colorful side dishes made with seasonal produce just as much as my beef – the two go hand-in-hand (or, hand-in-mouth is more like it)!  I tossed together a quick slaw made from jicama (a Mexican root vegetable), mango, grated ginger and other fresh produce, finishing it with Litehouse Food’s traditional Coleslaw Dressing whisked up with some lively ingredients to add to the island-vibe.

flat irone mango slaw grill close upNow, the fun part! I get to giveaway the really cool little Weber grill I made these steaks on (well, it’s actually a brand new one, of course).  The Weber Q 1200 is so ready to ignite your grilling creativity in the backyard or on any number of off-site food adventures – I’ve used it for camping and food demos.  Smaller in size than my full-sized grill, yet not at all flimsy, this portable gas grill offers the same blazing badassery you’d expect from a Weber grill.  Things I love about it – 1) perfect for those nights when just grilling for two, and not the entire family; 2) no-fuss electric ignition and 14-oz. screw-on propane tank; 3)  two generous-sized, fold-down trays ready to accommodate all my serving trays, spatulas and other such grilling superfluities; and 4) it’s available in a rainbow array of seven color choices to match any outdoor décor (although, I’m giving away the BLUE to one of YOU).

win weber grill

Check out Weber Nation for tons of ideas and inspiration for grilling that will keep you busy (and full) all seasons.

weber grill 2

To enter, follow the Rafflecopter instructions below.
a Rafflecopter giveaway

Mango Marinated Steak with Fruity Jicama Ginger Slaw
Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw
Print Recipe
Make waves with this island-inspired grill recipe for tender flat iron steaks with a juicy sweat-heat slaw featuring jicama, ginger and mango! It's like a vacation for your taste buds! Also, enter to win a Weber Grill!
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Mango Marinated Steak with Fruity Jicama Ginger Slaw
Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw
Print Recipe
Make waves with this island-inspired grill recipe for tender flat iron steaks with a juicy sweat-heat slaw featuring jicama, ginger and mango! It's like a vacation for your taste buds! Also, enter to win a Weber Grill!
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Ingredients
Marinade & Steaks:
Dressing:
Servings: servings
Instructions
  1. For Marinade and Steaks: Combine mango juice, lime juice, lime zest and olive oil in bowl .Whisk in garlic, chili powder and red pepper flakes.. Pour mixture in zip-top plastic bag and add steak, turning to coat. Let marinate for 30 minutes, turning occasionally.
  2. Heat grill to approximately 400 F degrees. Remove steak from marinade; discard marinade. Season steak on both sides with salt, to personal preference. Add steak to grill and grill approximately 5 to 6 minutes, before flipping once to cook another 4 to 5 minutes. For medium-rare, remove steak from grill when instant-read thermometer registers 135F degrees. Allow to rest 5 minutes.
  3. For Dressing and Slaw: In large bowl, toss together jicama, red onion, mangos, green onions (cross-wise sliced bulbs and length-wise sliced tops), cilantro and red pepper. Set aside.
  4. In small bowl, whisk together Coleslaw Dressing, mango juice, lime juice, lime zest, vinegar, ginger, green onion and sriracha. Pour over slaw and stir gently to evenly coat. Serve cold.
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3 Ways to Grill Corn Perfectly this Summer

Raise your hand if you can’t resist corn on the cob !  Not only is this vegetable fun to eat, it’s usually super cheap in the summer season – I just bought a dozen plump, juicy organic ones at Whole Foods for $3 total! Making corn on the cob on the grill is super easy; it’s a must-have at our house for backyard barbecues and casual entertaining. You know it’s on my menu for all the big summer celebrations including Memorial Day, the Fourth of July and our big family reunion!    jennifer grilling cornThere are three main ways to cook a whole ear of corn on the grill, and I’m going to run you through them. But, first, you’ll want to find the freshest corn possible for the yummiest result. Corn sugars undergo enzymatic reactions after ears are picked, slowly converting into less tasty, mealy starches. So, the fresher the corn, the sweeter – all the more reason to make friends with your local farmers.

3 Ways to Grill Corn Perfectly -- the perfect side dish to any backyard BBQ or summer celebration!

Method 1 – Cook Corn in Husk

 Grilling an ear of corn in the husk is so simple and mess-free – the end part of the cob serves as a handle as your peel back the husk dig into the steamed kernels. Notice how I said “steamed” – that’s because this method actually uses water from all the parts of the corn to steam it into tenderness – the grill just serves as the heat source. If the corn is fresh, it won’t need a pre-soak in water. However, if the husk looks a bit dried out, soak the entire ear of corn in water for about 10 minutes before grilling.

How to: Simply place corn directly on the coals or grates of your grill or campfire (heated to about 400F degrees) and cook for approximately 10 to 15 minutes until tender (peel back husk if needed). The outside will be blackened, but inside it’s pure perfection. Peel back the husks; remove the silks and butter and season to your preferences. If you want to get fancy, you peel back husks without taking completely off, remove silks, butter and season and then pull back up the husks before grilling. But, I think this makes it too complicated (and the butter tends to drip out!)

Method 2 – Foil-wrapped

Grilling your corn wrapped in foil is a handy-dandy way to prepare it if you don’t want family and friends to be dealing with charred, messy husks. Again, you are actually steaming it with this method.  Plus, you can easily oil, butter or season your corn before cooking and the toppings won’t drip out . . . and you don’t have to deal with mess and logistics of setting out these perishable condiments if you have a large crowd.

How to: Shuck corn toss away silks and husk. Wrap the corn in heavy duty aluminum foil, with or without flavorings like butter, herbs, salt, pepper, grated cheeses, etc.  Grill right on top of hot coals, or on a grill grate set, turning a few times, about 10 – 15 minutes

Method – Naked

This is my favorite way to prepare corn on the grill because I like the nutty, smoked flavor that a bit of charring on the kernels brings. However, this method is not “steaming” like the other ways to grill corn, so the final result is not quite as juicy and, it can’t be cooked directly on coals. But, I feel like this is how we do it down here in Texas and it tastes so good — yeehaw!

How to: Pull back husks and remove completely or braid and tie off for a decorative effect. Pull away most of the silks – the remaining will burn away on the grill! Cook corn over a medium-hot grill (about 400F degrees) for about 10 to 15 minutes, rotating frequently to prevent burning and encourage all-over light charring. In the last few minutes you can brush with a flavored olive oil and sprinkle with herbs or do that while still warm before serving.

Grilled Corn with Ancho Vinaigrette is a southwestern inspired side dish for your next bbq or summer celebration.

I love serving my grilled corn with slightly spicy-sweet Ancho Vinaigrette – you can get my recipe here:

CalCornia Shrimp Pizza makes a speedy mead for busy weeknights - grill or make in the oven.

I’ve also been known to grill waaaaaaay to much corn and I’ll shear off the kernels and use in recipes like my Cali-Corn-ia Shrimp Pizza!

cooking light cornAlso, check out Cooking Light’s collection of in-season ideas for Cooking with Corn.

So, how do you usually make your grilled corn – foil, husked or naked? Also, do you use those little stab-in handle thingies or just eat right out of hand? Got any corny jokes? Please share in the comments below – XOXO, Jennifer 

 

 

 

 

 

Powerful Purple Foods & Sweet Potato String Fries Recipe

Powerful good, those purple foods! No, no, not chemically-colorfied candies and goodies, but natural, wholesome fruits and vegetables from Mother Nature’s edible rainbow. If you’ve been passing up purple foods in the produce section, judging them too weird or trendy, it’s time to circle back! Load your basked from the prolific selection of purple foods available today including healthy-diet darlings like purple sweet potatoes (one of my favorite), purple cauliflower, purple carrots and long-time favorites such as purple grapes, eggplant, plums, berries and more.

Purple Food and Why You Should Eat It -- all the healhty benefits!

Fittingly it’s a “P” word that makes purple foods so healthful – polyphenols!  Purple fruits and vegetables are filled with polyphenols, important plant-based micronutrients which researchers say may help prevent degenerative diseases (like certain cancers) and protect your heart and overall cardiovascular health. One of the most abundant polyphenols in purple foods is a sub-classification named anthocyanins. Also found in foods like cocoa, nuts, olive oil and tea, anthocyanins are health-promoting, natural chemical compounds that aid in cell protection and healing.  Nutritionists recommend include purple fruits and vegetables into your diet at least 4 to 5 days a week alongside dark green, orange and yellow foods for maximum benefits.

Purple Asparagus from Friedas.comI love the Purple Asparagus from Friedas.com, it’s noticeably sweeter than it’s green siblings.Developed in Italy, the the large spears are purple-burgundy toned with a a creamy white interior.

 

Purple Sweet PotatoAnother one of my favorite foods with the good-for-you purple hue is a purple sweet potato. This dark tuber is royally delicious and once reserved only for the feasts of Incan kings in Peru. These days, purple potatoes reign supreme in the supermarket and, according to the USDA, can have in excess four times the antioxidant power of traditional white potatoes. Plus, potatoes of any color are such a great source of nutrition for athletes including complex carbohydrates to provide energy for workouts and potassium, iron, and other nutrients to help keep a hard-working body in balance. Eat them just like you would any other potato!

I also like to spiralize a purple sweet potato (or finely slice) my purple sweet potatoes and make healthy string fries. The easy recipe is featured below along with a few other links in my recipe collection that are popping with the power of PURPLE! Enjoy!

Purple Power Sweet Potato Strings make a healthy side dish to dinner or crowd-pleasing appetizer

Here are two other recipes to try!

Purple Cow Protein Smoothie

Tuscan Grilled Eggplant

What is your favorite purple food? What are you doing this weekend, any races or events?! Please share in the comments below — xoxo, Jennifer

 

Purple Sweet Potato Fries
Print Recipe
Purple sweet potato fries make a healthy side dish to your entree or a crowd-pleasing appetizer. Baked and not fried!
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Purple Sweet Potato Fries
Print Recipe
Purple sweet potato fries make a healthy side dish to your entree or a crowd-pleasing appetizer. Baked and not fried!
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 F degrees.
  2. Wash and dry purple sweet potato. Use spiralizer or mandoline to create string-sized pieces -- or, alternately, julienne very finely. Place on large rimmed baking sheet.
  3. Toss sweet potato strings with olive oil, bake at 400 F degrees for about 15 minutes, using a spatula to toss around halfway through baking.
  4. Crumble blue cheese on top while sweet potatoes are still warm.
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Spiralized Grapefruit, Avocado & Cucumber Salad + Altra Superior 2.0

Spring has really sprung here in Austin, so naaaaaaturally I’m talking running shoes and spiralized salads.  The bluebonnets are always a sure sign as is the unofficial start of trail running season.Altra Superior 2.0 - Great shoe for trail running. With some off road and Spartan running on my upcoming race calendar, I was excited to try out the Superior 2.0s from Altra Running. Such a light and fast ride for a trail running shoe and I had absolutely no loss of traction on the slightly muddy banked trails, excessing sloshing out of the water crossings, or feet that felt like they had been beat up by race end.  Check the Superior 2.0 out, you will love them for flying down gentle trails to all sorts of gnarly terrain. And, more good news, I placed 3rd  Overall Female in that 10k trail race aptly named “The Maze.”

So, now you know my latest spring shoe obsession, but what about the salad?Cucumber Grapefruit Feta Salad with Avocado Cilantro DressingHow about a Spiralized Cucumber and Grapefruit Salad with Avocado Cilantro Dressing?!

Spiralized Cucumber Avocado and Grapefruit Salad -- add feta, pecans and whatever else you love! Dressed with a Greek Yogurt Cilantro Avocado Dressing

I used the spiralizer attachment on my Kitchenaid mixer to transform cucumbers into windy ribbons and toss with tart grapefruit segments and other flavorful ingredients like feta cheese, avocado chunks, pecans and cilantro.Kitchenaid Spiralizer Attachment puts a new twist on fruits and vegetables. Great for creating healthy recipes.

It makes a showy salad full of salty-sweet tang, vibrant colors and crunch! To marry the flavors even more, I’ve also used a favorite dressing — OPA by Litehouse Avocado and Cilantro! With a base of Greek yogurt, this dressing is a healthier way to pour rich and creamy flavor atop any salad – or use as a versatile sauce over fish or in your lunch turkey wraps, the possibilities are endless.

Cucumber Grapefruit Salad with Opa Greek Yogurt Cilantro Avocado Dressing

A few tips about the Spiralized Cucumber and Grapefruit Salad with Avocado Cilantro Dressing:

  • Don’t have a spiralizer? Don’t worry, just quarter and seed the cucumbers lengthwise and then julienne into 2 to 3-inch strips.
  • Don’t skip the draining step after prepping the cucumbers or you’ll end up with excess water pooling in the bottom of your bowl (and eventually making a soggy salad).
  • For convenience, consider using prepared grapefruit segments found in the produce section. Drain off the juice (drink or reserve for another use – see below) and simply toss in the salad. There’s no time-consuming peeling and tedious cutting away of pesky membranes.
  • Before adding avocado chunks to the salad, I like to dunk them in reserved grapefruit juice (or lemon juice) to keep them from oxidizing and browning before serving. This also helps leftovers stay fresh in the refrigerator for another day.

Check out these blogs I’m linking up with today: Check out these blogs I’m linking up with today: The Fit Foodie Mama, Hello to Fit, Fairy Burger, Chocolate Runner Girl , Confessions of a Mother Runner, , Running on Happy

Do you even spirazlize? Hehe, if so, what is your favorite fruit or veggie to turn into twisty goodness?  Did you race this weekend, I’d love to hear the details – XOXO, Jennifer

Cucumber Grapefruit Feta Salad with Avocado Cilantro Dressing
Grapefruit, Avocado and Cucumber Salad with Cilantro Avocado Dressing
Print Recipe
Servings Prep Time
4 Servings 15 minutes
Servings Prep Time
4 Servings 15 minutes
Cucumber Grapefruit Feta Salad with Avocado Cilantro Dressing
Grapefruit, Avocado and Cucumber Salad with Cilantro Avocado Dressing
Print Recipe
Servings Prep Time
4 Servings 15 minutes
Servings Prep Time
4 Servings 15 minutes
Instructions
  1. Process cucumbers in spiralizer and place “noodles” in colander to rinse off seeds.
  2. Let cucumbers sit and drain for several minutes before patting dry with paper towels. Transfer to serving bowl.
  3. Add sliced onion, cilantro, feta, and pecans to salad and toss gently with dressing.
  4. Drain juice from grapefruit (if using packaged) into a small bowl.
  5. Peel and seed avocado, cut into bite-sized pieces and gently dunk in reserved grapefruit juice (or lemon juice) to prevent oxidization.
  6. Add grapefruit segments and avocado to top of salad. Serve with additional cilantro, if desired.
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Lucky Day Kale Pesto Potato Fries Two Ways!

 Kale Pesto Oven Fries an be spiralized or cut into wedges for a quick and easy potato side dish. This Irish inspired recipe is fun for St. Patrick's Day.To celebrate the plucky and persevering Irish culture, I’m sharing a “green” potato recipe I recently created for my friends at Litehouse foods – Kale Pesto Potato Fries Two Ways with Blue Cheese Sauce. You can just thank me later, you lucky leprechauns!   Kale Pesto Oven Fries an be spiralized or cut into wedges for a quick and easy potato side dish. This Irish inspired recipe is fun for St. Patrick's Day.

The inspiration for this super easy recipe is “colcannon,” a traditional Irish dish made from creamy mashed potatoes and kale or cabbage. Potatoes and Irish culture or forever linked, as we all learned in history class – at one point leading up to the mid-17th century Great Potato Famin, it was said that the average Irish laborer ate 10 pounds of potatoes a day and for three-fifths of the population it was the primary fuel of life.

Okay, eating such a potato-centric diet causes dietary imbalances, but potatoes ARE a smart choice as a side dish to protein and other fruits and vegetables in your healthy diet. Tubers are packed with wholesome nutrients including complex carbohydrates for quality energy and vitamins and minerals, especially iron, magnesium, vitamin B-6 and vitamin C.Kale Pesto Oven Fries an be spiralized or cut into wedges for a quick and easy potato side dish. This Irish inspired recipe is fun for St. Patrick's Day.

It’s no blarney, you are guaranteed to love my Kale Pesto Potato Fries Two Ways with Blue Cheese Sauce  — just remember not to call them French fries, Irish fries is more fitting! The kale pesto is a snap to make in the food processor, and can easily be done while the potatoes are baking in the oven. Make  another batch or use leftovers on pasta, fish, chicken, pizza and more. BTW, the pesto is nut-free so everyone can enjoy!Spiral Cut Potatoes

As for prepping the potatoes – you can use a spiralizer, a mandolin, finely julienne by hand or cut into fatter wedges, it’s the cook’s choice! I’ve used tried-and-true Russet potatoes in this dish, you could use whatever variety potato you like – on super busy days, I’ve also even hacked the recipe with frozen shoestring potatoes.

Kale Pesto Oven Fries an be spiralized or cut into wedges for a quick and easy potato side dish. This Irish inspired recipe is fun for St. Patrick's Day.

To add a blast of bold to the Irish recipe, I serve Kale Pesto Potato Fries Two Ways with the Big Blue Ultra Premium from Litehouse Foods. This incredibly creamy and rich dressing is made with extra chunks of handcrafted Artisan Blue Cheese for maximum flavor—a bowl filled for dunking is like a pot of gold at the end of a cheese-lover’s rainbow.

jennifer and dean jamaica honeymoonOh and speaking of history, did I mention my husband and I celebrated our 25th wedding anniversary last night! Where does the time go? And I wonder how many potatoes we’ve eaten through the years – haha! I also think you’ll get a laugh out of this honeymoon picture and the 1991-style bangs! By the way, check out these blogs I’m linking up with today Happy Fit Mama, The Fit Foodie Mama, Hello to Fit, Fairy Burger, Chocolate Runner Girl , Jill Conyers,

 

What are you doing to celebrate St. Patrick’s Day? What you you slather kale pesto on? Spiral or wedges? Please share in the comment below, I’d love to know! XOXO– Jennifer

This post was sponsored by Litehouse Foods. 

Kale Pesto Potato Fries Two Ways
Print Recipe
Celebrate St. Patrick's Day or any dinner with this quick and easy Irish inspired recipe made with kale pesto, potatoes and blue cheese dressing. A delicious side dish!
Servings Prep Time
4 servings 10 minutes
Cook Time
40 mintues
Servings Prep Time
4 servings 10 minutes
Cook Time
40 mintues
Kale Pesto Potato Fries Two Ways
Print Recipe
Celebrate St. Patrick's Day or any dinner with this quick and easy Irish inspired recipe made with kale pesto, potatoes and blue cheese dressing. A delicious side dish!
Servings Prep Time
4 servings 10 minutes
Cook Time
40 mintues
Servings Prep Time
4 servings 10 minutes
Cook Time
40 mintues
Ingredients
For Potatoes
For Kale Pesto
Servings: servings
Instructions
  1. Preheat the oven to 425 degrees. Line large rimmed baking sheet with foil or parchment paper.
  2. Scrub, dry and leave peel on potatoes. Use spiralizer, mandolin or sharp knife to cut potatoes into ⅛" to 1/4” thick pieces. If preferred, cut potato into 1/3” wedges. Place the strips (or wedges) in large bowl and sprinkle with olive oil, salt and pepper, tossing to coat well.
  3. Bake thin fries for 35 to 40 minutes, using tongs to toss halfway through cooking time. Wedge fries may need to cook for 5 to 10 additional minutes.
  4. Thin fries are done when at least half are crispy and golden brown. Thicker wedge fries will be turning golden brown on the sides.
  5. While fries are baking, add kale, olive oil, salt, garlic, parsley, lemon juice and almonds to food processor and pulse until very finely chopped and ingredients incorporated.
  6. Remove fries from oven and toss with pesto while still hot. Serve with blue cheese dressing drizzled on top or served to the side as a dip.
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