Despite the fact it was warmer outside than I would have liked, I began my day at the farm with a sweater on! This is a step in the right direction if you ask me! The thermometer reached about 86 degrees today but you can definitely feel the changes in the air. I also got inspired while harvesting potatoes all afternoon to cook up a very Fall inspired meal tonight. However, the inspiration came after a long afternoon feeling a few steps behind all of my coworkers. I was struggling at work this afternoon because my body seems to want to go into hibernation mode. This is a bad sign because the crops at the farm just keep on producing! This is obviously a very good thing, however, the spring to my step has slowed down a bit lately. I think all the heat last week has finally caught up to me and my heart just wasn’t into farming today. With that being said, I did not let a hard day at work stop me from my favorite pass time! Cooking dinner tonight put “that” spring back to my step. I got the creative juices flowing and decided to go back up to the farm with Taylor and pick up some of those potatoes I was harvesting earlier today. We also grabbed some broccoli, garlic, and a red onion. I had a good idea for dinner and it did not disappoint!
Tonight’s menu: Blue Cheese Smashed Potatoes with a side of Bacon Broccoli Salad
I had a lot of help from my new cookbook Food to Live By, but the end result/recipe I will share with you all is pretty much mine. I added a lot of extra goodness to the original recipes! I promise if you make this for someone you love, they will fall in love with you just a little bit more! I think this happened to me tonight!
Ingredients for the Blue Cheese Smashed Potatoes:
2 pounds potatoes (I used Kennebec)
4-6 garlic cloves (I used 6, but if you don’t like that much garlic I would use 4) Just peel them, don’t cut them
1/4 cup milk (roughly, we have 2 percent milk which worked just fine)
2-4 tbs of butter ( I used 4 because that’s how I roll!)
1/2 cup of blue cheese crumbles
Chopped your potatoes into about 1/2 inch cubes
Then place your potatoes, garlic, and about 5 cups of water in a large saucepan and bring to a boil. Turn the heat to low and cook for about 15 minutes. While that is cooking warm up the butter and milk. Keep heat on low until the potatoes are ready. When the potatoes are cooked place the potatoes and garlic into a large bowl. Mix in the butter and milk mixture along with the blue cheese crumbles. Season with salt and pepper! Delicious!
Onto the bacon broccoli salad!
5 slices of thick cut bacon (chopped into about 1 inch pieces)
About 5 cups of broccoli florets
1/3 cup minced red onion
2/3 cup mayonnaise
2 tbs cider vinegar
1/4 cup honey
1/4 cup raisins
2 tbs of sunflower seeds
I cooked the bacon in a large skillet until fully cooked. About 7 minutes. I turned the bacon over once.
I set the bacon aside on paper towels once it was done.
I then whisked together the mayonnaise, vinegar, and honey in a large bowl. I then added the broccoli and stirred until fully coated.
Then add the bacon, raisins, sunflower seeds and onion to the mix! Refrigerate for about 1 hour! This is SO good!
Dinner is served!
Enjoying his first serving!
Going back for his second!
I asked Taylor what he would rate this meal on a scale of 1-10 and he said a 16! I think I nailed this! I went back for seconds as well! This meal will reappear in the near future!
Have a great night!