Sun Dried Tomato Potato Wedges Food

SUN-DRIED TOMATO POTATO CRUSH

Steps:

• Cut the potatoes into small chunks about the size of a thumb. Leave the skins on.
• Put into a pot of boiling water and boil for about 10 minutes or until tender.
• Drain the potatoes well and transfer to a large bowl.
• Add the tomatoes, oil, margarine, garlic, parsley, salt and pepper into the bowl.
• Use a potato masher to crush the potatoes and the tomatoes together and keep going until everything is combined but the potatoes are crushed rather than mashed.
• Serve.

GRILLED FENNEL AND RED ONIONS WITH SUN-DRIED TOMATOES AND BASIL

Steps:

• Light the grill or make a charcoal fire. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
• Remove and discard the green stems and the fronds from the fennel. Remove any blemished or tough layers from the fennel bulb but do not trim a thin slice from the base (the base will help keep wedges intact). Slice the bulb crosswise from top to bottom into 1/2-inch-thick wedges.
• Peel and quarter the onions, making both cuts through the top and bottom ends on the onions. Brush the fennel wedges and red onion quarters with 2 tablespoons oil. Generously season the vegetables with salt and pepper.
• Use a stiff wire brush to scrape the hot grill clean. Grill the fennel and onions, carefully turning them once, until the vegetables are marked by dark stripes and are tender, about 15 minutes.
• Briefly cool the grilled vegetables. Cut the fennel and onions into thin strips. In a large bowl, toss the grilled vegetables with the sun-dried tomatoes as well as the remaining 2 tablespoons oil, the vinegar and the basil. Taste for salt and pepper and adjust seasonings if necessary. The vegetables can be covered and set aside for up to 1 hour, if desired.
• Cook and drain the pasta. Toss the hot pasta with the grilled vegetables. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.

TWICE BAKED POTATOES WITH SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 350°F or 180°C.
• Bake the potatoes in the oven for about an hour, until the skins are firm and the centres are soft.
• Meanwhile, finely dice the sundried tomatoes and set aside.
• When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
• Lightly mash with a fork the flesh that has been removed from the skins. Mix in the mascarpone cheese and sundried tomato pesto and season with salt and pepper if desired. Stir well to mix.
• Add the grated mozzarella and diced sundried tomatoes and stir to mix.
• Scoop the filling back into the potatoes, smoothing the tops.
• Place on a foil-covered baking tray and bake for 10 minutes, until the filling is hot and beginning to turn golden.
• Serve hot!

NEW POTATO & SUNDRIED TOMATO SALAD

Steps:

• Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
• In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
• Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.

ZUCCHINI, MOZZ & SUN-DRIED TOMATO PANINI WITH HERB SAUCE & ITALIAN-SEASONED SWEET POTATO WEDGES

Steps:

• • Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut sweet potato into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, ½ tsp Italian Seasoning (you'll use more later), salt, and pepper. (For 4 servings, use 1 tsp Italian Seasoning.) • Roast on top rack until lightly browned and tender, 20-25 minutes.
• • While sweet potato roasts, trim and slice zucchini crosswise into ¼-inch-thick rounds. Pick parsley leaves from stems; finely chop leaves. Mince chives. Halve ciabattas. Finely chop sun-dried tomatoes.
• • In a medium bowl, toss zucchini with a drizzle of olive oil (large drizzle for 4 servings), half the garlic powder (you'll use the rest in the next step), ½ tsp Italian Seasoning (1 tsp for 4), salt, and pepper. (Use the rest of the Italian Seasoning as you like.) • Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and just tender, 2-4 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.
• • Meanwhile, in a small bowl, combine mayonnaise, sour cream, chopped parsley, chives, and remaining garlic powder. Season with salt and pepper.
• • Spread a layer of creamy herb sauce onto cut sides of ciabattas. • Fill ciabattas with mozzarella, sun-dried tomatoes, and a few slices of zucchini (you may have some left over-feel free to serve on the side, if you like).
• • Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with a spatula or heavy-bottomed pan. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, cook sandwiches in batches if needed.) TIP: If pan seems dry when flipping the sandwiches, add another drizzle of oil or ½ TBSP butter. Lower heat if bread begins to brown too quickly. • Transfer paninis to a cutting board. Once cool enough to handle, halve on a diagonal. • Divide between plates and serve with sweet potato wedges on the side.