Summer Sauteed Potatoes

Ingredients:

• 1.5 lbs Potatoes cut into chunks
• 4 tbsp canola or olive oil
• 1 tbsp butter
• 4 bay leaves
• 2 garlic cloves
• zest 1 lemon
• small bunch parsley, chopped

Instructions:

1. Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart. Drain and leave to steam-dry in the colander for a few mins.
2. Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often.

https://www.bbcgoodfood.com

Crunchy Beetroot Salad with Feta and Pear

Ingredients:

• 3 ripe pears
• 4 large beetroot
• 200 g feta cheese
• a few sprigs of fresh mint
• 1 large handful of sunflower seeds , optional
• LEMON OIL DRESSING
• 1 lemon
• extra virgin olive oil

Instructions:

1. Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
2. Secure the lid on the jar, give it a good shake, and put aside until needed.
3. Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.
4. Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.
5. Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.
6. Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).

https://www.jamieoliver.com

Kale Pesto

From shareholder Stephanie Levin

Ingredients

• 1 cup kale
• ½ cup basil
• 2 garlic cloves, peeled
• 1 tablespoon sunflower seeds
• 1/3 cup olive oil
• Juice of ½ a lemon
• ¼ teaspoon salt
• 1/8 teaspoon pepper

Instructions:

1. Bring medium pot of salted water to boil. Fill another with water and ice. Blanch kale for 25 seconds, then remove and put in cold water. Dry kale. Combine all ingredients in food processor for about 2 minutes or until smooth.