Hatch Chile Potato Salad

Hatch Chile Potato Salad by Yvette Marquez-Sharpnack

Recipe excerpt from:
Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating

by Yvette Marquez-Sharpnack

This potato salad is the perfect culinary marriage of me and my hubby. He is of German descent, and this red potato salad has a tangy mustard and vinegar dressing that is reminiscent of a traditional German potato salad. But it also has creamy mayo and roasted green chile in honor of my Mexican heritage.

Makes 4 Servings

  • Kosher salt and ground black pepper
  • 1 lb (450 g) small red potatoes (about 10 potatoes), quartered
  • ¼ small red onion, thinly sliced
  • 2 fresh Hatch or Anaheim chiles, roasted, peeled, seeded, and chopped (page 15)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons sesame seeds
  • 3 green onions, white and tender green parts, chopped
  • 2 tablespoons chopped fresh cilantro (optional)

Bring a pot of salted water to a rolling boil over medium-high heat. Add the potatoes and cook until fork-tender but not falling apart, 15–18 minutes.

While the potatoes are cooking, in a bowl large enough to hold the finished salad, combine the red onion, chiles, mustard, oil, vinegar, mayonnaise, and sesame seeds and mix well to make a dressing.

Season with ½ teaspoon each salt and pepper.
 
When the potatoes are ready, drain well and toss with the dressing, coating evenly. Add the green onions and cilantro (if using), season with salt and pepper, and toss to mix evenly.
Let cool to room temperature and serve right away, or cover and refrigerate until ready to serve.
 
Cook’s Note: For a milder version, use 1–2 poblano chiles for the Hatch or Anaheim chiles.

Pear, Pomegranate & Turkey Gorgonzola Salad Board

Pear, Pomegranate and Turkey Gorgonzola Salad Board by Lauren Thomas

Recipe excerpt from:
The Modern Hippie Table: Recipes and Menus for Eating Simply and Living Beautifully
by Lauren Thomas

If you find yourself wondering what to do with all those turkey leftovers after Thanksgiving, this delicious salad board makes a beautiful presentation to impress your family (who’s still in town) when you don’t feel like cooking. Whether you serve this salad for lunch or dinner, I can assure you that you’ll inspire a new leftovers tradition! Serves 4-6.

Ingredients

  • 1/3 cup olive oil
  • 2 tablespoon sherry or white wine vinegar
  • 4 teaspoons honey
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • 2 heads butter lettuce, torn into small pieces
  • 1 head Greenleaf lettuce, torn into small pieces
  • Approximately one pound of leftover white turkey meat, sliced or chopped
  • 1 small head radicchio lettuce, chopped
  • 4 ounces crumbled gorgonzola cheese
  • 2 large ripe pears, preferably Bartlett or Comice, cored and cut into ½- inch cubes
  • 1 cup pomegranate arils, or the seeds of one pomegranate
  • Black pepper
  • *Extra pears and pomegranates to help decorate your board

In a small bowl, whisk together the oil, vinegar, honey, mustard, and salt. Set aside.

In a large salad bowl, combine the butter lettuce and Greenleaf lettuce and toss to combine. On a large platter or wooden board with raised edges, arrange the lettuce to cover. On top of the lettuce, start by arranging the turkey in the center, followed by the radicchio, cheese, pears, and pomegranate arils on either side of the turkey in parallel lines. Drizzle the salad dressing evenly and toss gently just before serving. Season with black pepper to taste.

Show 484, July 23, 2022: Hatch Pepper Season with Melissa’s Robert Schueller Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

“Authentic Hatch peppers (now in the short 6-week season of availability) are a Southwestern favorite, named after the original growing area in Hatch, New Mexico. Melissa’s Hatch peppers are grown in the Mesilla Valley, just north of Las Cruces, New Mexico. They are well known, especially in the states of New Mexico, Texas, and Arizona. Researchers say the intense sunlight and cool nights in the valley result in a uniquely flavored chile. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of green, leafy Hatch plants for most of the summer.”

“An older cousin of the fresh green Anaheim, Hatch peppers have a meaty flesh and can be very mild or have a medium to very hot bite. Hatch peppers are becoming increasingly popular every year, with local supermarkets hosting Hatch Roasts,” where you can buy your fresh Hatch peppers and have them roasted right in front of you! Once you have your roasted peppers, add them to your favorite recipe or freeze them so you have them anytime you need until next year’s harvest.”

“Melissa’s Hatch Peppers are the perfect addition to recipes to add mild to hot heat, as well as a flavor distinct to the pepper. During Hatch season, the spicy scent of peppers fills the air with food memories that tease our taste buds of what’s to come. Hatch Peppers are versatile and can be used in place of any peppers in your recipes. The Melissa’s chefs suggest using them in smoothies, desserts, casseroles, soups, salads and lots more.”

New Melissa’s products made with genuine Hatch peppers are on the market and selling like crazy! Melissa’s has introduced several new Hatch-enhanced items: Hatch popcorn, Hatch BBQ Sauce, Hatch Dijon Mustard, Hatchup (Hatch ketchup), and Hatch Clean Snax®… you won’t want to miss these. Don’t forget about Melissa’s shaker with red or green Hatch pepper powder so you can have your Hatch fix all year-round!”

Melissa’s resident Product Guru, Robert Schueller (also known as the Prince of Produce), is our guest with all things Hatch Peppers.

Show 484, July 23, 2022: Hatch Pepper Season with Melissa’s Robert Schueller Part Two

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

“Authentic Hatch peppers (now in the short 6-week season of availability) are a Southwestern favorite, named after the original growing area in Hatch, New Mexico. Melissa’s Hatch peppers are grown in the Mesilla Valley, just north of Las Cruces, New Mexico. They are well known, especially in the states of New Mexico, Texas, and Arizona. Researchers say the intense sunlight and cool nights in the valley result in a uniquely flavored chile. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of green, leafy Hatch plants for most of the summer.”

“An older cousin of the fresh green Anaheim, Hatch peppers have a meaty flesh and can be very mild or have a medium to very hot bite. Hatch peppers are becoming increasingly popular every year, with local supermarkets hosting Hatch Roasts,” where you can buy your fresh Hatch peppers and have them roasted right in front of you! Once you have your roasted peppers, add them to your favorite recipe or freeze them so you have them anytime you need until next year’s harvest.”

“Melissa’s Hatch Peppers are the perfect addition to recipes to add mild to hot heat, as well as a flavor distinct to the pepper. During Hatch season, the spicy scent of peppers fills the air with food memories that tease our taste buds of what’s to come. Hatch Peppers are versatile and can be used in place of any peppers in your recipes. The Melissa’s chefs suggest using them in smoothies, desserts, casseroles, soups, salads and lots more.”

New Melissa’s products made with genuine Hatch peppers are on the market and selling like crazy! Melissa’s has introduced several new Hatch-enhanced items: Hatch popcorn, Hatch BBQ Sauce, Hatch Dijon Mustard, Hatchup (Hatch ketchup), and Hatch Clean Snax®… you won’t want to miss these. Don’t forget about Melissa’s shaker with red or green Hatch pepper powder so you can have your Hatch fix all year-round!”

Melissa’s resident Product Guru, Robert Schueller (also known as the Prince of Produce), continues as our guest discussing all things Hatch Peppers.

Lemony Brussels Sprout Salad

Beef Pad Thai by Jessica Formicola

Recipe excerpt from:
Beef It Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs and More
by Jessica Formicola

Not all salads start with lettuce or traditional leafy greens. Here the base is composed of crispy roasted Brussels sprouts, red potatoes, and onions. Topped with thinly sliced skirt steak and a tangy lemon-herb vinaigrette, it can be served as a small starter or an entire entrée.

Serves 4
Prep TIme: 15 minutes Cook Time: 40 minutes

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 large red potatoes, cut into 2-inch cubes
  • 1/2 white onion, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 pound skirt steak
  • Kosher salt and freshly ground black pepper
  • 3–4 tablespoons freshly grated Parmesan cheese
  • Lemon Vinaigrette (recipe follows)
  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.
  2. Toss together the Brussels sprouts, potatoes, onion, and oil in a medium bowl. Scrape the mixture onto the prepared baking sheet. Roast for 30 minutes, turning once halfway through cooking.
  3. Halfway through the vegetable cooking time, heat a large cast-iron pan or nonstick skillet
  4. over high heat. Season the steak with salt and pepper on both sides, then drop the steak in the pan, searing for 2 to 3 minutes on each side until just browned. Transfer to a cutting board and let rest for 3 to 4 minutes. Slice into small strips.
  5. To assemble the salad, divide the roasted vegetables and the steak evenly among serving dishes. Top each dish with some Parmesan and 1 tablespoon lemon vinaigrette.

Lemon Vinaigrette

Makes 3/4 cup

  • 1 garlic clove, minced
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh sage
  • 2 teaspoons fresh thyme
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  1. Combine the garlic, rosemary, sage, thyme, lemon zest, and lemon juice in a small food processor until mixed well. (Alternatively, finely mince the rosemary, sage, and thyme, then combine with the garlic, lemon zest, and lemon juice in a small bowl.)
  2. Add the salt, pepper, mustard, sugar, and vinegar, and mix to create a paste. Whisk in the oil until emulsified.
  3. Set the vinaigrette aside for 20 to 30 minutes to allow the flavors to develop. Store leftovers in the refrigerator for up to a week, and shake or stir well before serving.

French Potato and Tomato Salad

French Potato and Tomato Salad by Jonathan Bardzik

Recipe excerpt from:
Simple Summer: a recipe for joy and connection (Second Edition)
by Jonathan Bardzik

Serves 6-8

With summer’s smoky, rich, grilled meats, breads and starchy vegetables like corn, skip the mayo and use a light vinaigrette for pasta and potato salads. It holds up better under outdoor heat too.

Ingredients:

  • 2 pounds fingerling potatoes
  • 4 tbs chopped herbs like tarragon, basil, parsley and chives
  • 2 cloves garlic, minced
  • 1 pint cherry or grape tomatoes, halved

For dressing:

  • 2 cloves garlic
  • 1/3 cup Champagne vinegar
  • 1 tsp Dijon mustard
  • 2/3 cup olive oil – the good stuff!

Directions:

Boil potatoes in salted water. When you can easily pierce them with a knife, with just a little resistance remaining in the center, drain and rest while starting your vinaigrette.

Make dressing: Sprinkle garlic generously with coarse salt and mash into a paste by dragging it across your cutting board with the flat side of a chef’s knife. Place garlic paste in a medium bowl with vinegar and mustard. Season with pepper and whisk to combine. Set aside and let rest for 15-20 minutes while flavors combine. Drizzle oil into vinegar mixture, while whisking, to form a creamy emulsion.

Assemble salad: When potatoes are just cool enough to handle, cut into 1” pieces. Add to large bowl with herbs and garlic and toss together. Let rest for five minutes while the hot potatoes release flavorful oils from the garlic and herbs, then dress your salad to coat with 2/3 cup vinaigrette. Set potatoes aside for 15-20 minutes to absorb dressing.

Toss tomatoes into salad and add additional dressing as needed. Season to taste with salt, pepper and additional fresh herbs as desired.

TIP: If you can’t find fingerlings, use another low-starch potato like baby reds or Yukon Gold.