the best thing about having a csa this year is that i have found so much new produce to cook with (hello, kohlrabi rocks!). i only blog about one tenth of the things i make. seriously, if you are in kansas city and are looking for a quality produce csa, i urge you to check out
greeley gardens. every saturday i jaunt down to the city market for pick up and rush home to start plotting and scheming what to make with all the
goodies in my bag. purple potatoes have been in my crop a few times, and i whipped up this tasty little salad a couple weeks ago.
- 6-8 small purple potatoes
- 1 cup brussels sprouts
- 1/2 tablespoon olive oil
caper dressing:
- 1½ tablespoons earth balance, softened
- 1/2 cup cashews
- 1½ tablespoons jarred capers
- 1½ tablespoons vegan mayo
- 1¾ tablespoons lemon juice
- 1/2 tablespoon caper brine
- 1/2 tablespoon olive oil
- 3/4 teaspoons dijon mustard
- 1 small clove garlic, minced
cut up the potatoes and steam for approximately 15-20 minutes. while they are steaming, slice brussels sprouts into halves and toss with 1/2 tablespoon olive oil. arrange them on a foil-lined cookie sheet and broil on low for 5-7 minutes on each side.
while potatoes and brussels are cooling, mix caper dressing ingredients into a food processor and blend well. toss brussels sprouts and potatoes with caper dressing until well coated and sprinkle with vegan parmesan. serve slightly warm.
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| purple potatoes! |
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