Dominican Potato Salad
My husband is from the Dominican Republic. The Christmas meal is usually a slow-roasted pork shoulder, stabbed and laced with garlic cloves, rice and beans, and this eye-catching bright pink potato salad. We find things to celebrate year round rather than saving it for special occasions. A Bluff Box pickup seems as good a reason as any! Allow the potatoes and beets to cool, or dress them and eat while still warm; either way is delicious.
1 bag Sea Bluff potatoes
1 bunch Sea Bluff beets
1/2 Sea Bluff onion, finely chopped
1 large stalk celery, finely chopped
2–3 tablespoons (30–45 mL) mayonnaise (enough to coat)
2 tsp (10 mL) Dijon mustard
splash of apple cider or wine vinegar
pinch of oregano
salt and pepper to taste
Cube potatoes and beets into bite-sized chunks. Boil potatoes until tender but still firm, about 10-15 minutes. Roast beets until tender.
In a large bowl, combine cooked potatoes and beets with onion and celery. Add remaining ingredients and stir until veggies are coated and everything is well mixed.
Kale and Chorizo Gnocchi
1 bunch Sea Bluff kale, leaves stripped from stalks
4 raw chorizo or Italian sausages (try the Red Barn turkey chorizo!)
olive oil
pinch of red pepper flakes
1/2 Sea Bluff onion, chopped
3 cloves Sea Bluff garlic, smashed and minced
generous splash of white wine
1/4 cup (60 mL) water
salt & pepper, to taste
1 package gnocchi (10-12 oz)
shaved parmesan
Roughly chop kale leaves into approx. 1/2 inch strips. Slice sausage into rings or remove casing and break into chunks.
Heat a small amount of olive oil in a large shallow pan. Add red pepper flakes and onion. Allow to cook until onion is softened then add garlic and chorizo and cook until sausage is browned. Drain off most of the fat.
Add kale, wine, water, salt and pepper, Cook until kale is tender. While kale is cooking, prepare gnocchi according to package directions.
Add the cooked and drained gnocchi to the kale mixture and toss or stir until everything is nicely mixed. Spoon into pasta dishes or plates, and finish with additional olive oil and shaved parmesan.
Variation:
Place raw kale, 1 clove of garlic, 1/2 cup of walnuts or pine nuts, 1/4 cup parmesan, salt and pepper in a food processor. Start processing and drizzle in olive oil until you've a nice pesto consistency. Fry sausage, onions, and red pepper flakes as above, omitting wine. Toss hot gnocchi with pesto, then stir in the sausage. Finish as above.
