- Mache Salad with Citrus Spring Onion Vinaigrette & Avocado
- Goat Cheese & Chive Smashed Potatoes
- Mini Turkey Meatloaves
- Homemade Chocolate Lollipops with Slivered Almonds, Peppermint-White Chocolate Dust & Fleur de Sel
Mache is a tender lettuce also known as lamb’s ear. I first used this in Bordeaux during my cooking class, and have been wishing for it ever since. Perhaps I didn’t search well enough because I found it today at Trader Joe’s in the bagged salad section. It’s grown hydroponically so sometimes you’ll find it in plastic cartons with the sponge still attached. Just snip it off.
For the dressing, combine the juice of a lemon, 1/2 cup of extra virgin olive oil, 1/4 cup of spring onion, one small clove of garlic, minced, and season with salt and pepper. Whisk to combine and pour over the mache topped with slices of avocado.
I cheated and used boxed cornbread mix. It’s just as good and makes things simple, freeing up my time and attention for the rest of the meal.
Goat Cheese & Chive Smashed Potatoes
Before you get jumpy about how fattening these sound, just know that these potatoes are surprisingly figure-friendly. Goat cheese is lower in fat than you think, and I opted to use Yukon Gold potatoes that are a good source of Vitamin C. You can peel the potatoes, or leave the skin-on, which is what I did because I like the variation in texture. The goat cheese helps the milk and butter make the potatoes creamy, and the chives give it a punch of color and a punch on your tongue.
Cover the potatoes with cold water and boil until fork tender, approximately 15-20 minutes. Drain and return to pan. Add in 5 ounces of goat cheese, 4 Tbsp of butter, and start with a 1/2 cup of milk. Season with salt and pepper. Mash with a potato masher, or you can mash them with a fork. Add more milk if necessary, and stir in the chives when you achieve the desired consistency.
Mini Turkey Meatloaves
One of the challenges of cooking for a group is that not everyone likes the same things. This person doesn’t eat red meat, this person doesn’t like mushrooms, and so forth. It’s an ongoing challenge. Tonight, I’m making meatloaf work for everyone by using ground turkey. And I’m livening it up by making the mini meatloaves in a muffin tin. Charming, quicker, and a good way to portion the meatloaf: winner.