Recently I have been noticing a healthy but slightly disturbing trend after coming home from the People’s Market and Saturday market, my tiny fridge is full of veggies. By full, I mean barley shut the door full. I have a juicer to directly combat this onslaught of veggies that gets replenished twice a week but sometimes its hard to keep up. I find another drawback to this dreadful situation is I have been eating way more healthy: green juice in the morning, sauteed greens and veggies for dinner. It was time for a change. Last week at the market I decided to buy my groceries by tying to be more meat and potatoes conscious, I’m thinking it was a pretty good call.
Pickled Pepper, Kale, and Kohlrabi Slaw
Being that it is prime barbecue season and no one likes to eat alone, I figured a cookout was the best way to snap out of my salad streak. Luckily I have some friends that were willing to help me in this endeavor. I went big with the menu trying to fit in as much local meat and produce as possible. There were many stars of the meal but the headliner was definitely a rack of lamb from Larks Meadow. Rubbed liberally with garlic, rosemary, chopped oregano, olive oil, salt and pepper, it was melt in your mouth fantastic. Next came the sides. I made red potato (JCN Farms) hash with chorizo (Generation Farms), basil (Cosmic Apple), and spicy mustard (Teton Valley Mustard). This was served with some grilled Persephone bread with a balsamic reduction drizzled on top. Stephanie Sias, chef de tournant, at Snake River Grill, brought over an amazing salad that complemented the garlic-heavy lamb and salty hash perfectly. Made from pickled peppers (one with a mild spice), kale, endive, and kohlrabi, with a citrus aioli and rice vinegar dressing. It was a great slaw for a cookout as a side or topping to your favorite grilled meat.
Grilled Lamb Rack with Chorizo Basil Hash and Grilled Bread
Cooking with friends and familly is one of the best ways to enjoy the bounty of the markets. I always get excited making food for people, especially when you are proud of the ingredients you use. Chef Sias, who also just recently started her own business as a private chef, loves using market produce. As she said, you know what you are getting is the most flavorful and in its purist form. As I came to find out this week it doesn’t all have to be healthy, but it can all be tasty.
Ingredients
- 7 medium red potatoes
- 1 small yellow onion large dice
- 1/2 pound ground pound chorizo
- 1 1/2 cup cherry tomatoes halved
- 3/4 cup chopped basil
- 3tbsp grainy mustard
- 1tbsp chopped garlic
- 1tsp chopped thyme
- Salt and Pepper to Taste
Instructions
- Wash the potatoes and cut them at a large dice (roughly 3/4in on all sides) do not peel
- Bring a salted pot of water up to a boil and blanch potatoes until slightly soft
- Strain the potatoes and set aside
- Cook chorizo in large frying pan until almost done then add in onions and garlic, cook until fragrant
- Add potatoes into frying pan and cook until cooked through and slightly crispy
- Add mustard, basil, thyme, and tomatoes and continue cooking for another two minutes.
- Season with salt and pepper and serve
