Challenge: Potato

After my first quarter away from home at college, my cooking skills were a bit rusty. Cooking in the ill-equipped (and smelly!) dorm kitchenettes is a difficult and time-consuming task when studies call...In turn, I decided it was time to revisit the kitchen for Challenge #3 when returning home for Winter break.

An after-dinner smile

Baked Potato Salad:

A twist on the classic baked potato, this salad features garlic-roasted Yukon potatoes topped with a dollop of sour cream and sprinkled with shredded cheddar, chives, and multi-colored cracked peppercorns, served atop a bed of organic spinach

Creamy Vegetable Soup:

Whole wheat pasta, cubed potatoes, sauteed onions, zucchini, carrots, and fresh yellow corn in a creamy potato broth.

-broth: pureed potatoes, milk, water

Kebob Trio:

Pan-seared steak, skewered alongside garlic-roasted fingerling potatoes and Italian herb-crusted cherry tomatoes, paired with grilled onions and a light horseradish dip

Salmon Medley:

Roasted salmon, cooked in lemon juice, served atop golden Yukon mashed potatoes, garlic roasted brussel sprouts and green beans, garnished with fried sage