Just a girl, 2 pups, a hammock…& PotatoFrites bathing in BeetBalsamic Reduction & Garlicky CashewCream. Perfect wrap to the week and start to the weekend. Forget spring – we skipped right into summer. Welcome patio season!…watch your step, Max is working on his digging skills – I think he’s got it down pat.
Toppers…chopped green onions & pea sprouts.
Shoestring PotatoFrites
2 large russet potatoes, washed & dried
about 1&1/2tbsp grape seed oil
pinch of sea salt
Cut the potatoes in half, then into quarters, and thinly cut the quarters into ‘shoestring’ sized strips. Place the potato strips into a bowl and drizzle enough grape seed oil over just to coat. Add a pinch of sea salt & toss. Preheat to oven to 450*F. Prepare a baking sheet with parchment paper and pour the potato strips onto the prepared sheet spacing the pieces apart. Bake for approximately 25-30mins flipping the strips over halfway through. Once golden brown, remove from the over – ready to serve.
BeetBalsamic Reduction
1/2cup fresh beet juice
1/2cup balsamic vinegar
Add the beet juice and balsamic vinegar to a pot or sauce pan and cook over med./low heat. Note…beet juice can ‘cook’ quickly (will appear brownish-red if overcooked) so be sure to stir often and not to let it over boil. May seem finicky, but it’s SO worth it – yum! The mixture will appear ‘syrup’ like when ready. Store in an airtight container in the fridge. *I have a gas range and it took about 25mins on the lowest heat to reduce.
Garlicky Cashew Cream
1cup raw cashews – soak in 1cup water for at least 2hrs & drained
2/3cups water (thicker, add less water)
3 garlic cloves
1&1/2tbsp fresh lemon juice
1tsp sea salt
1/4tsp pepper
Add the above listed ingredients to a high speed blender. Blend on high until smooth – if necessary, add little by little more water to smooth out the consistency. Store in airtight container in the fridge. Good for about 5-7days.
- 2 large russet potatoes - washed & dried
- 1&1/2 tbsp grape seed oil
- pinch of sea salt
- 1/2 cup fresh beet juice
- 1/2 cup balsamic vinegar
- 1 cup raw cashews - soak in 1cup water for at least 2hrs & drain
- 2/3 cups water thicker = less water
- 3 garlic cloves
- 1&1/2 tbsp fresh lemon juice
- 1 tsp sea salt
- 1/4 tsp pepper
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Cut the potatoes in half, then into quarters, and thinly cut the quarters into 'shoestring' sized strips. Place the potato strips into a bowl and drizzle enough grape seed oil over just to coat. Add a pinch of sea salt & toss. Preheat to oven to 450*F. Prepare a baking sheet with parchment paper and pour the potato strips onto the prepared sheet spacing the pieces apart. Bake for approximately 25-30mins flipping the strips over halfway through. Once golden brown, remove from the over - ready to serve.
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Add the beet juice and balsamic vinegar to a pot or sauce pan and cook over med/low heat. Stir frequently. The mixture will appear 'syrup' like when ready - test the consistency by using the back of a metal spoon. Store in an airtight container in the fridge.
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Add the above ingredients to a high speed blender & blend until smooth consistency. Store in airtight container in the fridge. Good for about 5-7days.
~Toppers...chopped green onions & pea sprouts.
~Note...beet juice can 'cook' quickly (will appear brownish-red if overcooked) so be sure to stir often and not to let it over boil. May seem finicky, but it is SO worth it - yum! I have a gas range and it took about 25mins on the lowest heat to reduce.