MEL × RIVERBEND: Easy Hasselback Potatoes
Hasselback Potatoes | Photo by Emilie Iggiotti | The Nomadic Wife

RECIPE SPONSORED BY RIVERBEND GARDENS | PHOTOS BY EMILIE IGGIOTTI


 

Holiday traditions are evolving in our home

I love mash as much as the next gal, but we’ve traded in regular mash for sweet potato mash in our house during the holiday season as a means to get more color on the plate. We now make these fun little hasselbacks for those who still want a good ol’ potato side dish with their main. They’re incredibly simple to make and result in crispy outside, fluffy inside goodness.

 
Hasselback Potatoes | Photo by Emilie Iggiotti | The Nomadic Wife

 

Ingredients

Three to four small potatoes per person

Potatoes
Olive oil
Salt

Optional: cheese, fresh herbs like rosemary or flavored salts for an added twist

 

Directions

10 mins prep + bake 40 mins at 425°F

  1. Cut slits into the potatoes every ⅛ inch leaving the bottoms intact.
  2. Brush olive oil on & sprinkle with salt.
  3. Bake for 20 mins, then brush on more olive oil & bake for the remaining 20 mins.
  4. Serve immediately with fresh herbs or plain.

 


WANT TO TRY A FEW MORE Potato DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES:

MEL × RIVERBEND: Minty Pickled Beet Salad
simple beet salad with goat cheese and mint - the nomadic wife
pickled beet salad with goat cheese and mint - the nomadic wife

RECIPE SPONSORED BY RIVERBEND GARDENS


 

Pickled beets from my mother's kitchen

I remember a day when I was fourteen & I was watching the snow fall on the lawn of our family home. It was nice and toasty inside, but outside, a big ol' Canadian storm was brewing.

I paced back from our kitchen patio doors to the stairs and down to the basement, where my mother stored row upon row of jars filled to the brim with a liquid that seemed black as night in the dimly lit storage room.

Bettraves 2004, was scribbled on the top of the two-part mason lid, perfect. I knew they had only been made for a few weeks, in the late fall. My mother insisted that they ought to remain there gathering dust for at least a few months before we ate them, but I just couldn't help myself.

I snuck back up into the kitchen, untwisted the ring of the lid and with the help of the side of a fork removed the sealed disk to the sound of a satisfying pop.

I plunged the fork tines into the dark wine-colored liquid, and it found its target quickly. In one swift move, I went from jar to mouth and crunched down on the very first tangy pickled beet of the year. As always, it was the perfect harmony between the earthy sweetness of the beet & the tangy vinegar of the brine.

 
simple beet salad with goat cheese and mint - the nomadic wife
 

Beets straight from the jar & on every plate

These days, I still make my mother's pickled beets in the fall, except that now I no longer need to sneak around to eat them by the pint. I'm the only one in our home who enjoys the perfect balance between the sweet root & the sour vinegar.

While eating them like this still has a fond place in my heart, I also serve them as a side dish or plop a jar of them on the table next to the salt & pepper, just in case.

 
simple beet salad with goat cheese and mint - the nomadic wife
simple beet salad with goat cheese and mint - the nomadic wife
 

Beet Salad for lunch

Today's recipe is a little salad I enjoy when I manage to convince myself that an entire pint of beets doesn't qualify as lunch. You can lay this salad on a bed of mixed greens with a little olive oil or serve it up with your favorite crackers. It's simple, but not overly so, and brings a vivid color to the plate when the rest of the world is otherwise turning white.

 

 

Ingredients

Makes 2 portions

1 pint jar of pickled beets
¼ - ½ C goat cheese
1 T dry mint
Salt to taste

* serve with sprouts & crackers or on top of greens with a drizzle of olive oil.

 

Directions

5 mins prep 

  1. To make the pickled beets, simply follow this recipe but use beets.
  2. Once your jars have sat for a few weeks, place beets on a plate with a good sprinkle of salt, mint & a dollop of goat cheese.
  3. From there you can add your favorite crackers and call it a snack or put this on top of salad greens with olive oil and call it a light lunch.

 


WANT TO TRY A FEW MORE DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES:

MEL × RIVERBEND: Middle Eastern Almond Rice
easy dinner recipe Middle eastern almond rice
simple dinner recipe almond rice

RECIPE SPONSORED BY RIVERBEND GARDENS


 

No desire to cook tonight? No worries. This is better than takeout!

This easy recipe is one of those "I have absolutely no desire to cook tonight" recipes. It's super quick, and you can make a larger batch if you like as it keeps quite well in the fridge. I almost prefer it the next day, when it has cooled off and I eat it right from the fridge. Haha.

That being said, it's an easy rice dish to warm up, with a little butter or oil, and have as lunch the next day too!

Typically, it can be made with ground lamb or beef, but I personally prefer this vegetarian take on the dish. The key is the cumin + cinnamon balance. Too little of either spice will leave you rice tasting rather bland. So start with the measured amounts but don't be afraid to sprinkle a little extra on there!

Enjoy this little taste of middle eastern cuisine! <3

Note: this dish is already packed with protein from the almonds, but if you would like to add meat, just stir fry it separately and add it before serving. I've had this with everything from ground beef to chicken breast & it's always yummy!

 

 

Ingredients

Makes 2 portions

1 C rice
1/4 onion, finely chopped
2 cloves garlic, finely chopped
1 T olive oil or butter
2 C almonds, roughly chopped
2 t cinnamon
1 t cumin
1 t fresh black pepper
Salt to taste
1 1/2 C vegetable stock

Veggies

1 can sweet corn
10-12 Brussels sprouts
Chopped kale
Any other veggies you have left over, chopped
Parsley for topping - optional but super yummy

Directions

5 mins prep + 15 mins cooking

In a large pan over medium heat, add your onion, garlic, pepper cinnamon, cumin & olive oil.
Stir until fragrant, then add the rice and let it soak up the oil. About 2 mins. 
Add the vegetable stock and bring up to a boil. Then cover and set to low for about 10 minutes.
In the mean time, chop your vegetables.
Once the rice is ready, fluff it lightly with a spoon and mix in your raw veggies.
Cover for another 2-3 minutes, so the veggies can steam lightly, and serve with parsley & fresh pepper.


WANT TO TRY A FEW MORE DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES: