When the very talented ladies over at No Croutons Required announced this months theme was potatoes you never thought for a moment that I would miss this opportunity to strut my "potato stuff" did you? Was there ever any doubt!!!! Not if you know me well!!!! The founders of this event are the friendly duo of Holler of Tinned Tomatoes and fellow Canadian Lisa of Lisa's Kitchen. Each month they are looking for our vegetarian soups or salads always based on a different theme. Both of these ladies follow a vegetarian and healthy lifestyle which is evident in each of their feature stories. The mere mention of the word potato and my mind was twisting on how to incorporate this humble tuber into my repertoire.
I remembered a salad I had seen Canadian Chef and Food Network host
Michael Smith of Chef at Home, Chef at Large and The Inn Chef prepare on one of his shows.
I remembered a salad I had seen Canadian Chef and Food Network host
Michael Smith of Chef at Home, Chef at Large and The Inn Chef prepare on one of his shows.
Chef Michael Smith can be seen in more than 25 countries worldwide so if you haven't had the pleasure of watching this down to earth gentleman...take notice!!! He is an award-winning cookbook author, newspaper columnist, roving Canadian cuisine ambassador and home cook. His wife Rachel and their young son Gabriel make guest appearances in the credits of his Chef at Home network show at their home in the Maritime province of Prince Edward Island. His "gastronomically adventurous" son Gabe samples anything and everything Mr. Smith makes on the show and is too darn cute!!
Off air, Smith’s desire for engagement led him down another path -- to the Children’s Emergency Foundation. Based in Toronto, the CEF is a national organization that helps provide nutritious meals to 70,000 children each week, through a network of breakfast clubs and lunch programs throughout Canada. Smith stepped up as the CEF’s national spokesperson over two years ago, and on August 16th, 2008 he was front-and-centre at a bustling fundraiser in Toronto’s Distillery district, billed as "An Evening at the Chefs Table" with many of the hosts of the Canadian Food Network.” If you want to see what your "foodie friends" are doing to raise awareness and alleviate hunger in your area visit our Social Network BloggerAid .
Also, time is running out to submit your recipes for the BloggerAid cookbook where the "foodie" community is sharing their talents to raise funds to help to alleviate world hunger. February 12th is the deadline!!!! Details here !!!!!!!!
This salad is essentially a twist on the classic Greek Lemon Potatoes and a spinach salad. I tweaked Mr. Smith's recipe to suit my feta and lemon loving ways....so here it is....with baked Greek lemon potatoes. Michael Smith's original recipe can be found here
** Spinach and Greek Potato Salad with Feta Vinaigrette**
3 pounds baking potatoes, peeled and cut into 1/4-inch thick slices
1/2 cup olive oil
1 1/2 tsp dried oregano, crumbled
1/2 tsp sea salt
Freshly ground black pepper
1/2 cup chicken stock/or since this is vegetarian just plain water
1/3 cup freshly squeezed lemon juice
Feta Cheese Vinaigrette
1/2 medium red onion, sliced
1-2 T red wine vinegar (apple balsamic vinegar)
1/4 cup olive oil(you may reduce the oil slightly if desired)
1 T fresh lemon juice
1 tsp fresh minced garlic
1/2 tsp dried basil, or equivalent amount of fresh
1/4 tsp salt (or to taste depending on the saltiness of the feta cheese)
freshly ground black pepper (to taste)
1/2 tsp sugar (optional)
1/2 cup crumbled feta cheese, plus extra for garnish
***************************************
Preheat oven to 400°F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add dried oregano, salt and pepper to taste and toss well to coat with the oil. Bake the potatoes for 15 minutes. Add the stock or water and the 1/3 cup lemon juice toss and bake for 10 minutes more or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Allow to cool to room temperature.
Meanwhile Make Vinaigrette: In a sealable jar or container with a lid, combine red wine vinegar, olive oil, lemon juice, basil, oregano, salt, garlic, pepper and sugar (if using) and crumbled feta cheese. Seal lid and shake vigorously. (If you would like let sit for 1/2 hour to let the flavours marry).
Put browned potatoes into a salad bowl and toss with garlic dressing, salt, pepper and spinach. I also added tiny grape tomatoes and sliced black olives as well. Top with extra feta cheese if desired. Serve immediately!!
This salad is essentially a twist on the classic Greek Lemon Potatoes and a spinach salad. I tweaked Mr. Smith's recipe to suit my feta and lemon loving ways....so here it is....with baked Greek lemon potatoes. Michael Smith's original recipe can be found here
** Spinach and Greek Potato Salad with Feta Vinaigrette**
3 pounds baking potatoes, peeled and cut into 1/4-inch thick slices
1/2 cup olive oil
1 1/2 tsp dried oregano, crumbled
1/2 tsp sea salt
Freshly ground black pepper
1/2 cup chicken stock/or since this is vegetarian just plain water
1/3 cup freshly squeezed lemon juice
Feta Cheese Vinaigrette
1/2 medium red onion, sliced
1-2 T red wine vinegar (apple balsamic vinegar)
1/4 cup olive oil(you may reduce the oil slightly if desired)
1 T fresh lemon juice
1 tsp fresh minced garlic
1/2 tsp dried basil, or equivalent amount of fresh
1/4 tsp salt (or to taste depending on the saltiness of the feta cheese)
freshly ground black pepper (to taste)
1/2 tsp sugar (optional)
1/2 cup crumbled feta cheese, plus extra for garnish
***************************************
Preheat oven to 400°F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add dried oregano, salt and pepper to taste and toss well to coat with the oil. Bake the potatoes for 15 minutes. Add the stock or water and the 1/3 cup lemon juice toss and bake for 10 minutes more or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Allow to cool to room temperature.
Meanwhile Make Vinaigrette: In a sealable jar or container with a lid, combine red wine vinegar, olive oil, lemon juice, basil, oregano, salt, garlic, pepper and sugar (if using) and crumbled feta cheese. Seal lid and shake vigorously. (If you would like let sit for 1/2 hour to let the flavours marry).
Put browned potatoes into a salad bowl and toss with garlic dressing, salt, pepper and spinach. I also added tiny grape tomatoes and sliced black olives as well. Top with extra feta cheese if desired. Serve immediately!!
