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Naomi Elle Schwartz
All Posts including “potatoes”
I love baked potatoes. I love potato skins. I just don’t love the time it takes to make them when grilling. So my friends and I, while sitting around after a day of grilling, tried to come up with a recipe that would give us what we wanted without the hassle. I don’t drink and they do so as the beer flowed so did the ideas.
Posted by James Sechrengost on 07/03, 2014 at 08:11 AM
With plenty of mornings with temperatures below the zero mark and plenty of snow and ice to go with it, the winter of 2013-2014 has been a fairly harsh one compared with recent years. Such weather calls for a hearty meal, and I have the perfect solution that I brought up to Central Pennsylvania from my childhood growing up in York, Pennsylvania. And it’s easy to prepare, too, and something the whole family will enjoy.
Posted by Jamie Oberdick on 02/07, 2014 at 11:00 AM
Continue reading for the following recipes: Classic French Salad; Grilled Moroccan Beets with Ginger-Lime Vinaigrette; Salmon Niçoise with Red Pepper Mustard Vinaigrette.
Continue Reading: Recipes from Nate Bruny of Zola New World Bistro
Posted by Cara McShane on 07/19, 2012 at 08:00 AM
Curries fall into the category of totally flexible and easy and cheap weeknight meals. Lentils (or in this case, garbanzos) or Tofu are perfect for vegetarian options — but any kind of meat or seafood protein works equally well. Vegetables can be anything that you have on hand, provided that you have a nice amount of ginger and garlic. If you don’t have coconut milk and Thai curry paste (which take you in the Thai Curry direction), you can go the Indian Curry route and use a good quality Indian/Madras curry powder and garam masala with some broth or water. Serve it over rice if you like — or without rice and thick like a stew, or thinned out as a soup.
Continue Reading: Green Coconut Curry with Chick Peas
Posted by Kristin Camplese on 04/25, 2012 at 12:06 PM
Tomorrow is the last day to enter our potatoes recipe contest! How do you prepare Russet potatoes, sweet potatoes, fingerling potatoes, and new potatoes? Share your recipe for a chance to win a $25 gift certificate to Nature’s Pantry.
Looking for inspiration? Continue reading for my favorite potato salad recipe.
Continue Reading: Roasted Potato Salad
Posted by Emily Wiley on 01/30, 2012 at 03:52 PM
I love the challenge of taking very disparate items and somehow bringing them together into a coherent dish. Certainly some of the dishes turn out a lot better than others, but it is always a fun experiment. In this case, I had new potatoes, garlic scapes (the green flower shoot from the garlic), green onions, parsley, and lots of eggs. I settled on a “hash” sort of thing and I was not disappointed. I love putting a slight twist on a very traditional approach and it was a delicious vegetarian entree. I served it with sauteed snow peas and a nice glass of Sauvignon Blanc.
Continue Reading: Curried Chick Pea and Red Potato Hash
Posted by Kristin Camplese on 01/20, 2012 at 10:29 AM
Our local food partners are the stars behind the scenes at Harrison’s Wine Grill – we purchase from more than 20 local businesses during the growing season. During the winter, we focus more on the year-round products, especially locally produced cheese like our Goot Essa cheddar and Three Belle goat cheese, both from Millheim, Pa. We are working to bring more Pennsylvania artisanal cheeses onto our menu this year because our menu items designed around Goot Essa Sharp Cheddar have been so popular, especially the gratin recipe featured below.
Continue Reading: Year Round Good Eating and Gratin Recipe
Posted by Harrison's Fresh + Local on 01/10, 2012 at 02:07 PM
Russet potatoes. Sweet potatoes. Fingerling potatoes. New potatoes. How do you eat this starchy vegetable? Share your favorite recipe this month for a chance to win a $25 gift certificate to Nature’s Pantry in State College. Entries must be submitted by midnight on January 31st. See contest details. And good luck!
Continue Reading: Potatoes Recipe Contest
Posted by Emily Wiley on 01/05, 2012 at 12:23 PM
This thick and creamy soup is full of some of the season’s best flavors and would make any Thanksgiving table a more festive one.
Continue Reading: Sweet Potato and Apple Soup
Posted by Emily Wiley on 11/21, 2011 at 03:31 PM
The unusually wet and cool weather of mid-September must be a prelude to a fabulous Indian Summer coming our way. Nature has its signals in every season, and the fall is no exception. The dizzying activity of insects and migrating birds, the prolific blooming of goldenrod and asters, and the breathtaking color transformation of the native Sumac all confirm the change that is in the air. And even though the tomatoes are slowly slipping away, the abundant greens, hearty squashes, pears and more, are ready to make their debut and step in where the others are leaving off. Oh, how lucky we are!
Continue Reading: Change is in the Air and a Recipe for Vegetable Soup
Posted by Kim Tait on 09/19, 2011 at 11:17 AM
It’s the middle of summer, and that means it’s time for garlic! From spring garlic to garlic scapes, and fresh garlic to stored bulbs… it’s one of our favorite year-round crops. And now is the time to hurry up and get it out of the ground and hang it to cure.
Continue Reading: Field Notes: Summer Garlic and a Recipe for Pepper Packets
Posted by Erin McKinney on 08/02, 2011 at 05:19 PM
Spring arrives in less than three weeks, though March can still be a bitterly cold month. Keep warm during the final days of winter with this hearty and healthy comfort food dish that takes advantage of the final root vegetables of the season.
Continue Reading: Chicken Pot Pie with Root Vegetables
Posted by Emily Wiley on 03/03, 2011 at 02:01 PM
Warm up this wintry weekend with a bowl of spicy Moroccan vegetable stew. It combines seasonal root vegetables with cinnamon, cumin, and paprika and a splash of sweet coconut milk at the end. The list of ingredients may seem long, but this soup couldn’t be simpler or more satisfying.
Continue Reading: Moroccan Vegetable Stew
Posted by Emily Wiley on 12/10, 2010 at 12:17 PM
Here’s a versatile, sweet, and savory recipe to make use of your favorite winter vegetables. Try it as an accompaniment to chicken in puff pastry with apple butter and Fontina cheese or mustard-baked chicken with pretzel crust.
Continue Reading: Maple and Sage Roasted Root Vegetables
Posted by Emily Wiley on 12/03, 2010 at 02:21 PM
My grandmother makes homemade potatoes au gratin for every big family event. I love her recipe, and I wanted to experiment with locally grown parsnips before they disappear into winter. The outcome is a delicious twist on an old favorite.
Continue Reading: Parsnips and Potatoes Bake
Posted by Michele Frank on 11/11, 2010 at 02:53 PM
This quick recipe is a tangy, savory way to spice up roasted potatoes.
Continue Reading: New Potatoes with Roasted Garlic Vinaigrette
Posted by Jessica Reilley on 08/02, 2010 at 01:25 PM
Don’t you love Saturday mornings? When mugs of coffee and magazines replace alarm clocks and commutes.
Continue Reading: Simple Saturday Morning Frittata
Posted by Emily Wiley on 07/17, 2010 at 10:00 AM
Winters in central Pennsylvania can feel endless, especially those that bring several feet of snow. But fortunately we live in a state where temperatures and food choices change with the season.
And so we anxiously anticipate the first signs of spring: dogwood trees and flocks of robins and farmers markets.
Continue Reading: Braised Chicken with Spring Vegetables
Posted by Emily Wiley on 06/01, 2010 at 04:16 PM
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Food Stories from NPR
August 28, 2014
One in 10 packaged foods still contains trans fats, according to a new study. The problematic oils give foods a rich taste and texture and extend shelf life, but have been linked to heart disease.
August 28, 2014
Foster Farms has been accused of poisoning its customers with salmonella bacteria. But in recent months, the company has become a leader in the poultry industry's fight against the foodborne pathogen.
August 27, 2014
Some governments recently said that agricultural investments should supply "culturally acceptable food." Now they're trying to define what that is.
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