Smashed Potatoes

recipe adapted from: http://userealbutter.com/2012/02/20/parmesan-gremolata-smasher-potatoes-recipe/

Shown here served with beer battered tofu

Ingredients:
small potatoes (such as fingerling)
salt
pepper
olive oil
spices (garlic, italian seasoning...)

Directions:
Preheat oven to 400 F.
Boil potatoes until they are cooked through - about 15 minutes for small potatoes.
On a rimmed baking sheet lined with foil, drizzle some olive oil. Place drained potatoes on the baking sheet in a single layer and use a potato masher or meat tenderizer to press each one flat. Drizzle the tops of the potatoes with olive oil, then sprinkle with salt pepper and spices. Roast for about 30 minutes.

Roasted Red Pepper Hummus

adapted from:  http://sweetpeaskitchen.com/2011/01/06/roasted-red-pepper-hummus/

Ingredients:
6 tablespoons tahini, stirred well
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 (14 oz.) can chickpeas, drained and rinsed
1/4 cup jarred roasted red peppers, drained
1 clove garlic, minced (about 1/2 teaspoon) (or add roasted garlic)
½ teaspoon salt
1/2 teaspoon cumin
Pinch of cayenne pepper
3 tablespoons juice from 1 to 2 lemons

Directions:
In a small bowl, whisk together the tahini and 2 tablespoons olive oil. In the bowl of a food processor, process chickpeas, roasted red peppers, garlic, salt, cumin and cayenne until the mixture is almost fully ground, about 15 seconds. Scrape down bowl. With the food processor running, add the lemon juice through the feed tube in a steady stream. Scrape down the bowl and process for 1 minute. With the machine running, add the oil-tahini mixture through the feed tube in a steady stream. Scrape down the bowl and continue to process until the hummus is smooth and creamy, about 15 seconds.
Transfer hummus to a serving bowl and cover with plastic wrap. Let stand until flavors meld, at least 30 minutes. Top with olive oil and some diced roasted red pepper for garnish.

Yields: 2 cups

Roasted Garlic Hummus

adapted from http://sweetpeaskitchen.com/2010/07/31/roasted-garlic-hummus/

Ingredients:
2 (or more) heads roasted garlic
2 tsp minced garlic (from a jar - not fresh)*
2 tablespoons olive oil
3 tablespoons juice from 1 to 2 lemons
6 tablespoons tahini, stirred well
1 (14 oz.) can chickpeas, drained and rinsed
½ teaspoon salt
Pinch of cayenne pepper
1/2 tsp cumin
1 tablespoon fresh parsley, minced (optional)
water (optional  - only if needed!)

Directions:
For instructions on roasting the garlic go here.

In the bowl of a food processor, process chickpeas, roasted garlic, garlic, salt, cumin and cayenne until the mixture is almost fully ground. Scrape down bowl. Add the lemon juice, oil, and tahini and process until the hummus is smooth and creamy, scraping down the sides as you go if needed. If necessary, add up to a 1/4 cup water (1 Tbsp at a time) if the hummus is too thick.
Transfer hummus to a serving bowl, top with parsley, olive oil and a dash of paprika. Cover with plastic wrap and let stand at least 30 minutes (preferably longer). Refrigerate.

Basil Pesto

from http://www.simplyrecipes.com/recipes/fresh_basil_pesto/

INGREDIENTS
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts (or walnuts - I haven't tried this)
3 medium sized garlic cloves, minced (I use jarred garlic, as I find the raw garlic to be too harsh)
Salt and freshly ground black pepper to taste

Note : for the cheese I used an Italian blend of Parmesan, Romano and Asiago, along with pine nuts.

METHOD

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.