Recipes

 

 

 

 

POTATO CRUSTED PIZZA

 

 

MAKES: 6 – 8 SERVINGS

AMOUNT PER SERVING  -CALORIES 250

 

INGREDIENTS

 

    1 TEASPOON SALT

    4 TABLESPOONS CORNSTARCH

    0,7 KG NATURACOOP POTATOES (ABOUT 4 MEDIUM)

    3 TABLESPOONS EXTRA VIRGIN OLIVE OIL,

    ¼ CUP BEEF OR CHICKEN BROTH

    1 CUP COOKED, SHREDDED CHICKEN

    1 RED BELL PEPPER, CUT INTO RINGS

    4  CRUMBLED SLICES FETA CHEESE

    ¼ CUP GRATED PARMESAN CHEESE

    8 – 10 FRESH BASIL LEAVES, TORN INTO PIECES

 

DIRECTIONS

 

    Preheat oven to 200° c. In a small bowl, stir together the salt, pepper and cornstarch; set aside. Slice naturacoop potatoes very thinly and place them in a large mixing bowl. Sprinkle half of the cornstarch mixture over the potato slices; toss the potatoes, then sprinkle them with the remaining cornstarch mixture.

    brush 1 tablespoon of the olive oil over a 12-inch round pizza pan (overlapping the slices in concentric circles) . Sprinkle the potatoes with the broth, brush them with the remaining oil. Move the oven rack to its lowest position, and bake the potato crust for 20 to 30 minutes, or until edges are browned and potatoes are tender.

    remove the potato crust from the oven and spread the pesto over the potatoes using a rubber spatula. Top the pizza with the cooked chicken, pepper rings, feta and parmesan cheese. Return the pizza to the oven for another 10 minutes.  Remove from the oven, sprinkle with basil and cut into wedges.

 


 

 

POTATO AND GRILLED CHICKEN SALAD WITH RASPBERRIES

 

 

MAKES: 8 SERVINGS

AMOUNT PER SERVING -CALORIES 250

 

INGREDIENTS

   

    1 KG NATURACOOP POTATOES, PEELED (IF DESIRED) AND CUT INTO CUBES

    0,7 KG BONELESS, SKINLESS CHICKEN BREAST, GRILLED OR BROILED

    3 LEAF LETTUCE LEAVES, CHOPPED

    ½ TABLESPOON OIL

    1 TABLESPOON  MUSTARD

    1 TABLESPOON FRESH MINT LEAVES, CHOPPED

    2 CUPS GREEN GRAPES, HALVED

    1 CUP FRESH RASPBERRIES

    2 TABLESPOONS SLIVERED ALMONDS TOASTED


DIRECTIONS

 

    Over high heat, bring a large pot of water to boil. Add cubed potatoes to boiling water; return to boiling and simmer 6 minutes or until tender but firm. Drain potatoes and set aside or refrigerate.

    slice chicken into thin strips. Mix together washed greens .in a large bowl, mix together vinaigrette, mustard and mint. Toss dressing mixture with grapes and chicken. Stir in potato cubes.

    To serve, arrange greens on a platter (or on individual dishes), top with salad mixture and garnish with raspberries and almonds.

 


 

 

POTATO SALAD

 

 

NUTRITION FACTS

MAKES: 4 – 6 SERVINGS

 AMOUNT PER SERVING CALORIES 310

 

 

INGREDIENTS

 

4 MEDIUM NATURACOOP POTATOES

OPTIONAL:

    DICED RED ONION

    OLIVES

 

PESTO DRESSING:

 

    ½ BUNCH  PARSLEY,

    2 CLOVES GARLIC

    SPLASH OF LEMON JUICE

    ½ CUP OF GOOD EXTRA VIRGIN OLIVE OIL

    SALT & PEPPER TO TASTE

 


DIRECTIONS

 

Cut naturacoop potatoes into bite sized cubes. Place in a large pot, fill with cold water, just barely covering. Bring to a boil, lowering the fire to medium for a nice simmer. Cook potato cubes till fork tender. Drain and set aside to cool in a large bowl. Add parsley, garlic cloves and a splash of lemon juice  slowly stream in the olive oil until all is emulsified. Taste and season with salt and pepper. Fold the pesto in to the bowl of potatoes. Mix well. Serve warm, room temperature or cold.

optional additions: diced red onions for color,  оr olives . A perfect side for fried chicken, burgers or hot dogs.