This is so yummy! Thanks Food & Wine for the recipe!
1 1/2 pounds fingerling potatoes
6 tablespoons olive oil, divided
1/2 teaspoons kosher salt, divided
1/2 cup chopped yellow onion
1/3 cup cold water, plus more as needed
1 medium serrano chile, stemmed, seeded (if desired), and roughly chopped
3/4 cup chopped fresh cilantro leaves and stems, divided
2 tablespoons fresh lime juice
1 small avocado, pitted
1/2 cup pickled hot jalapeño slices (such as Mezzetta) plus 1 1/2 tablespoons pickling liquid
2 ounces Cotija cheese, grated on smallest holes of a box grater (about 1/2 cup)
Preheat oven to 350°F. Toss together potatoes, 2 tablespoons oil, and 1 teaspoon salt on a rimmed baking sheet, and spread in a single layer. Bake in preheated oven until fork-tender, 30 to 40 minutes. Remove from oven.Step 2
Increase oven temperature to 500°F. Using the bottom of a 1-cup dry measuring cup, smash potatoes to about 1/2-inch thickness. (Make sure smashed potatoes are still in a single layer.) Drizzle with 3 tablespoons oil; sprinkle with 1 teaspoon salt. Bake at 500°F until bottoms of potatoes are golden brown, 15 to 20 minutes. Flip potatoes, drizzle with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake until edges of potatoes are crispy and golden, 8 to 12 minutes.Step 3
While potatoes bake, process onion, 1/3 cup water, serrano, 3 tablespoons cilantro, lime juice, and remaining 11/4 teaspoons salt in a blender until smooth, about 20 seconds. Add avocado, and process until smooth, about 10 seconds. If needed, pulse in additional cold water, 1 tablespoon at a time, to reach a thick but pourable consistency.Step 4
Transfer warm potatoes to a large bowl; add pickled jalapeño slices and pickling liquid, Cotija, and 1/2 cup cilantro; toss to coat. Spoon avocado salsa into 4 small bowls; top evenly with potato mixture, and sprinkle with remaining 1 tablespoon cilantro. Serve immediately.
This pasta dish has all the things you love about artichoke dip and it’s vegan! Of course if that’s not your jam you can use regular cream cheese.
6 oz pasta
3 oz vegan cream cheese
1 jar marinated artichoke hearts, reserve the marinate
1/4 c pickled jalapeños
1 bag baby spinach
Cook pasta according to package.
Combine cream cheese, artichoke hearts and jalapeños in a food processor and pulse till smooth, use marinate to thin as needed. Heat over low heat, add pasta and spinach cook until spinach is wilted. Season with salt and pepper.