Buttered White Bean and Gremolata Loaded Potatoes

Ahhh, yes. Friday. We made it. Let me buy you a drink, or a mocktail, or a chocolate milk, or a basket of tortilla chips. 

Or, let me share this fantastic + super easy loaded baked potato recipe with you instead of promising things I can't actually deliver. Deal?

Remember reading about my friend Erin last week? The online baby shower? The avocado pesto chickpea sandwich? I know you remember!!

Anyway! 

Erin is not only about to give birth to a living + breathing tiny human being, but she also just gave birth to her second cookbook, The Easy Vegetarian Kitchen! Erin is one of those hardworking individuals who is always accomplishing BIG things. She's one I always ask, how do you do it all?? Basically, she rules. Not only does she rule at life in general but also in the recipe making + food photographing categories.

Erin is a pro at making simple, comforting, and seasonal vegetarian fare that is extremely approachable. She uses ingredients that are easy to find in store, grow on your own, or pick up at your local farmer's market. Then she combines those ingredients together to make some seriously impressive meals. 

Erin took a very unique approach with this cookbook. She came up with 50 classic recipes and then added four seasonal variations to each of those 50. For example, in the book you'll find a recipe for Basic Loaded Potatoes Potatoes and then you'll find four variations for each of the four seasons that add seasonal ingredients. So really, there are 250 recipes and variations in total. The chapters span from breakfast to dessert and everything in between. 

Basically, you'll never run out of recipe ideas with Erin's beautiful + genius cookbook!  I couldn't even decide which recipe to make first, so I decided to make three spring variations and give you a little teaser. I'm sharing one recipe below in full, but you'll have to buy the book to get all of the rest! 

Big congrats to Erin!! I don't know how you do it all. And you do it all so well. xo

Print Recipe!

printed with permission from: Erin Alderson and Fair Winds Press
recipe from: The Easy Vegetarian Kitchen

Buttered White Bean and Gremolata Loaded Potatoes

gluten-free // yield: 2-4 servings

Basic Loaded Potatoes:

• 2 medium russet potatoes or sweet potatoes
• 1 tablespoon olive oil
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter, melted
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Preheat the oven to 425° F. Scrub the potatoes, pierce a few times with a fork, and rub with olive oil. Place in a roasted pan and bake until soft and a knife can be inserted with ease, 45-55 minutes. Remove from the oven and carefully slice in half. Scoop out the insides and mix with heavy cream, butter, salt, and pepper. Fill the potato skins with the potato mixture and top with your favorite topping.

Buttered White Bean and Gremolata Potatoes: (gremolata is a garnish made with  minced parsley, lemon peel, and garlic)

• 1 recipe Basic Loaded Potatoes 
• 2 tablespoons unsalted butter
• 1 cup cooked cannellini beans (drained and rinsed if using canned)
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 clove garlic, minced
• 2 teaspoons lemon zest
• 1/4 cup minced parsley

Prepare the Basic Loaded Potatoes as directed.

Melt the butter in a skillet over low heat. Add the beans, salt, and pepper and cook until warm, 3 to 4 minutes. In a small bowl, combine the minced garlic, lemon zest, and parsley. 

Divide the bean mixture among the potato halves and finish with a sprinkle of the garlic mixture.

Erin's recipe for basic Morning Oats is photographed above.

Her spring variation, Roasted Strawberry and Pistachio Morning Oats, is photographed below.

Such a nice change of pace from my normal oatmeal mix-ins! I've never actually put pistachios on oatmeal. And you gotta love that color contrast!

Below we have Erin's spring twist on Lentil Stew. The spring version switches from red lentils to green and adds chard to the mix along with a side of garlic rice. We so enjoyed this for dinner last night and can't to eat the leftovers with an egg on top (obvz). 

Cheers to the weekend! 

Ashley

Veggie Loaded Potato Soup

I've been in full-on spring mode  the past week or so. I can tell this because of the shift I've felt with the ingredients I've been using in the kitchen, my yearning to be outside, and allergies.

All things spring! 

Today’s post is sponsored by Imagine® Foods .

What I love most about spring (and fall) are that the nights still cool down enough to want to dive into a bowl of soup for dinner. You know, sweatshirt + jeans weather. My fav.

 I'm over chili and stews but soup filled with greens? Most definitely yes.

It's also an excuse to eat more avocado toast. Because it never seems to get old.

This recipe starts off with a rich and creamy Potato Leek Soup that is organic, non-GMO, and dairy free. There's also one whole serving of vegetables in each cup before adding anything else to it. Imagine Foods is all about quality, and their products are always free of artificial ingredients + preservatives. I have been enjoying their soups and veggie broths for years now in my kitchen.

To jazz things up a bit we're packing in roasted potatoes, asparagus, dried herbs, and chard. But what really sets this soup apart is the addition of goat cheese. It makes for an even creamier soup with just a hint of tang that pairs especially well with the herbs.

Although the recipe list looks somewhat long, they're all very basic ingredients. If you don't have fresh herbs you can always use dried. Whatever works for you! I used chard in this soup, but any sturdy, leafy green will work (such as chard, kale, large-leaf spinach, broccoli greens, etc.).

It's like a kitchen sink soup. If you don't have one of the ingredients, I'm sure you have something else to fit in its place. 

easy swaps:

• collard greens for chard
• 2 tablespoons basil instead of 3 types of herbs
• red potatoes or fingerling instead of yukon gold
• feta instead of goat cheese
• omit cheese to make vegan/dairy-free (but maybe add a squeeze of lemon for tang!)
• use 3-4 tablespoons minced shallot instead of the onion + garlic

Print Recipe!

Veggie Loaded Potato Soup

gluten-free

• 1 1/4 cup 1/4-inch diced yukon gold potato
• 2 teaspoons melted ghee or avocado oil (or other high-heat oil) 
• 1 cup chopped asparagus, ends trimmed
• 1 tablespoon extra virgin olive oil
• 1/3 cup diced yellow onion
• 1 clove garlic, minced
• 1, 32oz container Imagine Organic Creamy Potato Leek Soup
• 1/2 cup low-sodium vegetable broth
• 3-4 ounces goat cheese
• 1 tablespoon chopped basil
• 1 teaspoon fresh thyme
• 1 teaspoon chopped oregano
• 1/4 - 1/2 teaspoon smoked paprika
• 1/4 - 1/2 teaspoon black pepper
• 2 cups ribboned (or chopped) chard, stems removed
• salt, to taste

Preheat oven to 425° F and line a rimmed baking sheet with parchment.

Once preheated, toss potatoes with the ghee and a sprinkle of salt and pepper. Roast for 15 minutes. Toss with asparagus and roast for another 10 minutes, until the asparagus is just tender. 

While roasting, heat a large pot over medium heat with the olive oil. Once hot, add the onion an and a pinch of salt. Cook, stirring frequently until softened, about 6-8 minutes. Add the garlic and stir for about 30 seconds - 1 minute until fragrant.

Stir in the potato soup and vegetable broth. Break apart 3 ounces of goat cheese and stir in with the basil, thyme, oregano, 1/4 teaspoon smoked paprika and 1/4 teaspoon black pepper. Bring to a boil then let simmer for about 20 minutes, until flavorful and starting to thicken

Add in the potatoes, asparagus, and chard. Let simmer for another 5 minutes or so. Taste and add more smoked paprika, pepper, and/or salt if desired. Serve hot with croutons and extra goat cheese on top.

If this soup wasn't exciting enough, I have coupons to share!! Who doesn't love a $1 off coupon? 

• Kroger shopper? Find your coupon right here and download it to your Kroger Plus Card.
• Not a Kroger shopper? No worries! You can print a $1 off coupon right from the Imagine website.

Ashley

Today’s post is sponsored by Imagine® Foods . Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness you see here.