Hello friends! And happy *almost* Fourth of July!
Right now I am in the Northwoods of Wisconsin enjoying some time at the lake with my family!
It is absolutely gorgeous up here. Bright blue sky. Shimmering lakes. Gorgeous sunsets. Life just doesn’t get much better than this.
Unless, of course, you’re sitting down to a plate of this deliciousness.
This scrumptious dinner is my Roasted Red Potato Home Fries with Zesty Sautéed Veggies and a Roasted Red Pepper Cream Sauce!
And it’s Gluten Free, Vegan, and (if you use sweet potatoes…) Paleo!
Can I just tell you…this was outstanding. Even my cousins — who are veggie averse — gobbled it up and said they loved it!!
Here’s What You Need: (Serves 3)
6 Organic Red Skinned Potatoes, diced
6 Asparagus Spears, Chopped in 1/2 inch pieces
1/2 yellow onion, diced
1 cup sugar snap peas, chopped in 1/2 inch pieces
1/2 tsp chili powder
1/2 tsp paprike
1/2 tsp cumin
sprinkle of garlic powder
salt and pepper
1 green onion, chopped (garnish)
1 red pepper, roasted, peeled and then chopped (option:store bought roasted red peppers)
1 clove of garlic
1/2 cup cashews
1/2 tsp paprika
salt and pepper
good chef’s knife (this is the one I use and love)
tinfoil (I use nonstick and it’s a game changer)
Preheat oven to 350 degrees. Place your diced potatoes on an olive oil-sprayed, tinfoil-lined baking sheet. Spritz the potatoes with olive oil, and sprinkle with salt and pepper. Bake for 35-40 minutes, until golden brown, stirring once half-way through.
In the meantime, roast your red pepper. (This is optional, you can also use store bought, but I personally love the flavor of doing it myself. Plus…no preservatives.)
To roast the red pepper, I literally set it on our gas flame burner and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam could loosen the skin. Then, after about 15 minutes, the charred skin peels right off. (Use your hands or a paper towel), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and put it in the food processor with the cashews, garlic, paprika, salt and pepper. Blend until you get your smooth, creamy sauce! YUMMO!
Finally, sauté your onion in 1 Tbsp EVOO, salt, pepper, and your spices. Let them soften for about 3 minutes, and then add your asparagus. Let it cook for 3 minutes, and then stir in your snap peas. Let them warm through for about 2 minutes, and then take off the heat. They’ll be warm and crunchy!
To serve, make a “bed” of potatoes, top with your veggies and a dollop of the red pepper sauce. Garnish with green onions.
This meal was ridiculously good! It was hearty and full of flavor! Zesty with a smoky- sweet overtone.
And the textures were wonderful! The potatoes were crispy on the outside and pillowy on the inside. Topped with warm, crunchy veggies, and an out-of-this-world red pepper cream sauce! It was so rich and luxurious – it was hard to believe that it was just red pepper and cashews!
My family was going absolutely crazy for this cream sauce. They passed it around the table and proclaimed that it was amazing!
And it was really pretty too. Regal looking 🙂
What are you doing for the Fourth of July? Family reunion? Barbecue? Day at the lake?
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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