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Oven-fried Potatoes

Last weekend we had a dear friend over for supper. She moved away and we hardly see each other. When I heard she was in town, I immediately invited her and her handsome husband over to dinner. I baked up these oven-fried potatoes in no time at all.

I had in mind a pizza with homemade whole wheat crust, topped with thin sliced onions and potatoes. And smoked mozzarella cheese. I planned to feature some of the lovely, gorgeous, biodynamically-grown, and delicious organic potatoes we have been finding in our Ranui Gardens CSA box.


But, when I told her I was planning to make a potato pizza, she told me she is gluten-free and has been for 4 years. So I made oven-fried potatoes. They were a huge hit.

  • Use as many potatoes as you want/need/have. I used 5 fairly large potatoes, which would seem more than enough for 4 people, but we gobbled those puppies up.
  • Preheat the oven to 450 degrees F. Line 2 baking sheets with aluminum foil—a suggestion I saw in a gluten-free cookbook. The potatoes stuck to the foil, but not too much, and the foil made cleanup a breeze.
  • Your can peel the potatoes but it is not necessary, especially when they are organic. Potatoes rank in the Dirty Dozen as high in residual pesticides so organic potatoes are the way to eat.
  • Cut the potatoes into 3/8-inch lengths, then turn them on the side and cut them into 3/8-inch strips. I have an OXO slicing mandoline which made cutting the potatoes easy and quick.
  • Rinse the potato strips in water—another trick—to keep the gluey starch at bay.
  • Drain the potatoes and dump them out onto large kitchen towels, drying the potatoes as much as you can.
  • Toss the rinsed and dried potato strips in extra-virgin olive oil and plenty of salt and pepper. You can spice them up with chili powder and garlic salt, and/or finely chopped herbs—you be the chef.
  • Bake about 30 minutes until they are nicely golden. Pile onto warm plates.

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Soba Noodles with Chard and French Green Lentils

These soba noodles with chard and French green lentils might be my very favorite recipe using chard. It’s a variation on one from my very favorite cookbook authors–Deborah Madison, from her The Greens Cookbook.

French green lentils are the little dark green ones. They hold their shape compared to the larger brown lentils that make up old-fashioned lentil soup, the soup your Mom flavored with the ham bone leftovers.

To further differentiate, there is a specialty appellation-controlled French green lentil named Lentilles de Puy. Those fancier green lentils show up as “lentil caviar ”on menus of high end restaurants.

The Greens Cookbook is an Amazon affiliate link. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

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Soba Noodles with Chard and French Green Lentils
Author: Letty Flatt
  • 8 ounces soba (Japanese buckwheat noodles)
  • 1/2 cup French green lentils
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1 tablespoon plus 1/4 cup virgin olive oil
  • Fresh ground black pepper
  • 1 bunch red or green chard
  • 2 cloves garlic , minced
  • 2 carrots cut into 1/4-inch squares
  • 3/4 cup vegetable stock
  • 1 tablespoon parsley , chopped
  • 5 ounces goat cheese , optional
  1. Bring a large pot of water to a boil for the pasta.
  2. Rinse the lentils, checking them over for little rocks masquerading as lentils. Put them in another pot with water to cover plus 2 inches, along with the bay leaf and salt.
  3. Cook until tender, 20 to 30 minutes.
  4. Drain the lentils, saving the liquid for stock.
  5. Toss the lentils with a tablespoon of the oil.
  6. Season with salt and freshly ground pepper. Set aside.
  7. Wash the chard well. Cut the leaves away from the stems. Cut the stems in 1/4-inch pieces and set aside. Chop the leaves into 1-inch pieces.
  8. Heat the remaining olive oil in a skillet on low heat.
  9. Cook the garlic about a minute. Add the carrots and the chard stems. Cook and stir over medium heat another minute.
  10. Add the vegetable stock, the chard leaves, and the cooked lentils. Cook until the carrots are tender.
  11. Cook the noodles in the boiling water until they are just tender.
  12. Drain and add them to the chard. Toss in the parsley and season freshly ground pepper.
  13. If you are using the goat cheese, crumble it into the pasta and vegetables at the very last minute.

Pretend Apple Pie


I received this recipe in an email from a baker who once worked at Deer Valley. The note says that this is a really great pie that tastes just like apple pie but you use zucchini instead and no one can tell it’s not apple!! I couldn’t resist posting it. Though there was no zucchini in our box this week I am sure it won’t be hard to find.
5-6 cups zucchini, peeled, seeded, and sliced
2 tablespoons frozen apple juice concentrate
1 cup sugar
1/8 tsp salt
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 tablespoons fresh-squeezed lemon juice
Preheat oven to 350 degrees F.
Mix  zucchini and remaining ingredients together and put into an unbaked pie shell.
Top with a second crust or a streusel crumb topping.
Bake 45 to 60 minutes or just like you would an apple pie.

Homemade Easy Basil Walnut Pesto

Stashing containers summer’s pesto is the most squirrel-like getting-ready-for-winter thing I do. When fresh basil is garden plentiful, I pull out the food processor and whip up a batch. This pesto freezes beautifully, so that’s where I keep it. All winter long, when I want pesto for pasta or pizza, there’s a ready stash of easy basil walnut pesto!

Easy Basil Walnut Pesto | Letty's Kitchen

Using a food processor, this pesto is quick to make–the work is in stripping the basil leaves off the stems. The garlic is super-easy to mince–begin your pesto by dropping whole garlic cloves in the work bowl while the processor is running and the blade is spinning. When the garlic stops hitting the sides of the processor bowl, it’s perfecty minced!

Compared to many other pesto recipes, this easy basil walnut pesto has less olive oil–more basil bang for the buck. Not that extra virgin olive oil is a bad thing!

You will love the flavor and budget-wise variation with walnuts and Pecorino Romano cheese in place of the more expensive pine nuts and Parmesan cheese called for in classic Italian Genovese pesto.


Click here to PIN Easy Basil Walnut Pesto recipe!
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All Red Potatoes and Breakfast for Dinner

Robbie's All Red Potatoes with Tofurky Sausage

Robbie’s All Red Potatoes with Tofurky Sausage

Last week, when I got home from work late one evening, my honey had breakfast for dinner waiting in the oven. All Red Potatoes with Tofurky Sausage, dribbled with creamy goat cheese, warm and waiting. All Reds aren’t ordinary red-skinned potatoes; they are all red, that is red both inside and out.
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