Ingredients

• 1 tbsp vegetable oil
• 4 oz turkey kielbasa, diced
• 1 yellow onion, diced
• 3 celery ribs, diced
• 1 red bell pepper, diced
• 1 garlic clove, minced
• 1 chipotle pepper in adobo sauce, minced
• 3 cups corn kernels, fresh, frozen, or canned
• 2 large russet potatoes, peeled and diced
• 3 cups chicken broth
• 1 cup milk
• 2 tbsp cornstarch
• 2 tbsp water
• Salt and pepper to taste
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives

Preparation

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the kielbasa and cook, stirring, until it begins to brown on all sides, about 3 to 4 minutes. Add the onion, celery, and bell pepper. Cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the garlic and chipotle pepper and cook for an additional minute. Add the corn, potatoes, chicken broth, and milk. Bring the mixture to a simmer, then reduce the heat to medium and cook until the potatoes are tender, about 15 minutes.
In a small bowl, whisk the cornstarch and water. Add the cornstarch mixture to the soup, stirring constantly, and cook for an additional 2 to 3 minutes.
Serve immediately topped with a dollop of sour cream and fresh chives or store in the refrigerator for up to 3 days.

Ingredients

• 2 lbs potatoes, chopped
• 3 tbsp butter, melted
• 1 tsp garlic powder
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Preparation

Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Set it aside.
Place the potatoes in a large pot and cover them with water. Bring the potatoes to a boil. Continue to cook until the potatoes begin to soften, about 6 to 8 minutes. Drain the potatoes and return them to the pot. Toss them with the butter and garlic powder. Season with salt and pepper to taste. Transfer the potatoes to the baking sheet. Bake them until they begin to brown, about 20 minutes. Toss them and return them to the oven until they are golden, about 10 to 20 minutes.
Serve immediately topped with the parsley. Store in the refrigerator for up to 5 days.

Ingredients

Curry Cauliflower & Sweet Potatoes

• 1 cauliflower head, cut into florets
• 4 sweet potatoes
• 2 tbsp olive oil
• 1 tbsp garam masala
• 2 tsp ground turmeric
• 1 cup peas
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste to taste

Raita

• 1 English cucumber
• 1 cup plain yogurt
• 2 tbsp chopped fresh mint
• 1/4 tsp ground cumin
• 1/2 garlic clove, grated
• Salt and pepper to taste

To Serve

• 8 mini naan bread

Preparation

Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, toss together the cauliflower, sweet potatoes, oil, garam masala, and turmeric. Season with salt and pepper to taste. Transfer the mixture onto the baking sheet and bake until the potatoes are tender and the cauliflower is golden, about 25 to 30 minutes. Once cooled, stir in the peas and cilantro. Set it aside.
While the cauliflower and potatoes are baking, grate the cucumber. Using a clean kitchen towel, squeeze out the excess water from the cucumber and transfer it into a medium bowl. Add the yogurt, mint, cumin, and garlic. Season with salt and pepper to taste.
Serve immediately with some mini naan bread or store in the refrigerator for up to 5 days.

Ingredients

• 4 chicken legs, separated into drumsticks and thighs
• 6 red potatoes, chopped
• 6 carrots, peeled and chopped
• 2 tbsp olive oil
• 3 tbsp ranch seasoning

Preparation

Preheat the oven to 400°F.
Arrange chicken, potatoes and carrots on a large baking sheet. Drizzle with the olive oil and season with the ranch seasoning. Store the remaining seasoning for later use.
Bake until the vegetables are tender and the chicken has reached an internal temperature at least 165°F, about 45 to 50 minutes. Broil for the last 2 minutes of cooking to get a nice crispy skin.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 6 red potatoes, cut into 1 inch cubes
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 3 green onions, sliced
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

Steam or boil the potatoes until they are fork tender but not mushy. Run them under cold water to stop the cooking process. Transfer them to a large bowl and set them aside.
In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard.
Toss the potatoes with the dressing, green onions, dill, parsley, salt, and pepper.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

To Serve

• 1/4 cup plain Greek yogurt
• 1/2 lime, zest and juice
• 1 tbsp chopped fresh cilantro
• Salt and pepper to taste

Preparation

Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
Arrange the sweet potato wedges on the baking sheet in a single layer. Drizzle the potatoes with the olive oil, and season them well with the brown sugar, cayenne pepper, salt, and black pepper. Bake the sweet potatoes until they are tender and golden, about 30 to 35 minutes, flipping once, halfway through.
Meanwhile, in a small bowl, whisk together the yogurt, lime zest, lime juice, cilantro, salt, and pepper.
Serve the sweet potatoes immediately with the yogurt dip or store them separately in the refrigerator for up to 5 days. Reheat the sweet potatoes in the oven before serving.

Ingredients

• 6 red potatoes
• 1/4 cup butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• 1 tsp dried dill
• 1 tsp dried chives
• Salt and pepper to taste

Preparation

Preheat the oven to 375ºF.
Thinly slice the potatoes, making sure to not cut all the way through. Transfer the potatoes into a baking dish. Set them aside.
In a small bowl, whisk together the garlic powder, onion powder, parsley, dill, and chives. Pour in the melted butter and mix well.
Toss the potatoes in the seasoned butter and cover the baking dish with aluminum foil. Bake the potatoes until they are tender, about 40 minutes. Remove the foil and baste the potatoes with the melted butter in the bottom of the dish. Return the potatoes to the oven and bake until they are lightly golden and crisp, about 20 minutes.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 6 potatoes
• 1/4 cup butter, melted
• 2 garlic cloves, minced
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• Salt and pepper to taste

Preparation

Preheat the oven to 375ºF.
Thinly slice the potatoes, making sure to not cut all the way through.
Transfer the potatoes into a baking dish and toss them with the butter and garlic. Season them with salt and pepper to taste. Arrange the herbs over the potatoes and cover the dish with aluminum foil. Bake the potatoes until they are tender, about 40 minutes. Remove the foil and baste the potatoes with the melted butter in the bottom of the dish. Return the potatoes to the oven and bake until they are lightly golden and crisp, about 20 minutes.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 4 bacon slices
• 4 small russet potatoes
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tbsp chopped fresh chives
• Salt and pepper to taste

Preparation

Preheat the oven to 375ºF.
Arrange the bacon in a skillet over medium-high heat. Cook the bacon until it is cooked to your liking. Remove the bacon from the skillet and set it aside and reserve the bacon grease.
Thinly slice the potatoes, making sure to not cut all the way through. Transfer the potatoes onto a baking sheet and brush them with the reserved bacon grease. Bake the potatoes until they are tender and golden, about 1 hour. Top them with the cheddar cheese and return them to the oven until the cheese has melted, about 1 mintue.
Serve immediately topped with the sour cream, chives, and chopped bacon.