The Bainbridge Farmers’ Market is BACK tomorrow! I am so excited for market season. It exemplifies everything I love about Fall: people milling around downtown on a sunny fall morning, hot coffee and cool temps, fresh veggies and baked goods, and people I haven’t seen in a while coming into Maiden South to chat and shop. It’s the most wonderful time of the year!
We will be open at 8 am alongside the market on Saturday, so be sure to stop by and say hello while you do your market run! It’s our last Saturday before our grand opening in the new space, so perhaps come bid adieu to #onetwothree so you can say hello to Maiden South next door next week!
Look at me, sharing recipes and blogging and stuff!
I ran across this recipe for Paprika Roasted Potatoes and Lemons in my new Short Stacks cookbook and realized that it was Whole30 compliant! Given the glut we have of fresh new potatoes from family and friends (thanks guys!) I knew I had to make this one ASAP.
Short Stacks are these cute little cookbooks that focus on a single ingredient! We don’t have Lemons in stock currently, since lemons aren’t in season right now, but we do have plenty of others at Maiden South!
They make the perfect little gift for a food lover!
Anyway, the recipe for this dish is super simple and super delicious.
Paprika Roasted Potatoes and Lemons adapted via Short Stacks
– new potatoes (or any other small potato – the cookbook suggests Yukon Gold), cut into bite size pieces
– one or two lemons, cut into four wedges each
– salt & pepper
– 4 or 5 sprigs fresh rosemary, removed from stem
– olive oil
Preheat oven to 400 degrees. In a large bowl, toss potatoes, lemon wedges, paprika, salt, pepper and rosemary in enough olive oil to coat. Spread out in a lined baking sheet (parchment paper keeps them from sticking) and roast for 35 to 40 minutes.
The lemons get all caramelized and jammy in the oven, and make great little dipping vessels for each crispy potato bite. They were great as leftovers, too!
A perfect way to enjoy these taters in the summer time when they’re fresh and buttery and wonderful. Enjoy!
I made this dessert for Easter because 1) it would feed a crowd, and 2) strawberries were in season, and 3) strawberry desserts are my favorite. The pecan crumble topping absolutely MADE this dish. I doubled it to serve our Hugh Jass family and added extra pecans strawberries. Because pecans and strawberries.
– 1 cup pecans, toasted
– 8 whole graham crackers, broken into pieces
– 20 tablespoons butter, melted
– 2 cup all-purpose flour
– 2/3 cup brown sugar
– 4 egg whites
– 1 cup sugar
– 2 cup heavy whipping cream
– Juice from 2 lemon
– 8 oz. brick cream cheese, softened
– 5 cups strawberries, hulled and chopped
Preheat oven to 325 degrees F. Coat an 9×13-inch square baking dish with non-stick cooking spray and set aside. In a food processor, combine the pecans and graham cracker pieces. Process until finely ground. Add the crumbs to a large bowl, along with the butter, flour and brown sugar. Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, stirring once half way. Remove and let cool.
Meanwhile, in a large mixing bowl, combine egg whites and sugar. Using a hand-held mixer, mix on medium speed for 3 minutes. Add whipping cream and mix on medium speed for an additional 6 minutes. Add lemon juice and cream cheese and mix on low speed until creamy. Gently fold in strawberries with a spoon.
Press half of the crumb mixture into the bottom of the prepared baking dish. Top with strawberry-cream mixture, followed by the remaining crumbs. Cover with foil and freeze for a minimum of 6 hours (preferably overnight) before serving.
To serve, allow to thaw for a few minutes before cutting slices.
This dessert earned rave reviews this Easter! And the better the strawberries, the better the finished product. We got these local berries from Southern Fresh Market at the Bainbridge Farmers’ Market and they were delish. :) Eat local, y’all!
As a PSA, tomorrow, May 2, 2015, the BFM will have a Touch-A-Truck for da kids. Kids love trucks! Get yo self there, get some strawberries, and make this bomb diggety dessert this weekend. It’s supposed to be gorgeous and sunny all weekend – perfect ice cream weather!