Posh Beans on Toast

New potatoes this week.  We also have some fresh garlic and broad beans in the boxes. Try beans on toast. In a little butter fry some snipped up bacon (it's great without bacon too) with some fresh garlic add the beans (throw into a pan of boiling water for a minute or 2 first to soften), stir in a little cream and a couple of chopped mint leaves and serve on toast.  A seriously gorgeous lunch. And, I nearly forgot, big feathery fennel in the larger boxes.

Savory Organic Oven-Baked Potato Fries

Savory Oven-Baked  Potato Fries

For step-by-step instructions and mouthwatering pics, be sure to check out the full recipe online 

Let me admit that sweet potato fries call my name, particularly when coupled with this scrumptious dip — a spicy, tangy mayonnaise made from chipotle peppers, fresh cilantro, and mayo

The Players

For the sweet fries, you’ll need:

•  large, organic potatoes
• cold-pressed, uv-protected olive oil
• 1 tsp sea salt
• 2 cloves minced organic garlic
• 1 tsp dried rosemary
• 1/2 tsp paprika
• 1/2 tsp freshly ground black pepper

For the delectable dip, you’ll need:

• 3 Tbsp mayo
• 1 tsp raw apple cider vinegar
• 1/2 tsp chipotle chili powder
• 2 Tbsp of finely chopped fresh cilantro

The How-To

First, pre-heat your oven to 425F degrees. Next, cut the sweet potatoes into fries no more than 1/2 in. thick. In a mixing bowl, combine the olive oil and spices. Now, stir in the potatoes until they’re evenly coated. Put them in single layer on a large baking sheet. Set a kitchen time for 20 minutes. When it goes off, turn your fries over, then set the timer for another 20-25 minutes, depending on how crispy you want them. In the meantime, combine all the dip ingredients in a small bowl and stir together until creamy and smooth. When your fries are done, remove them from the oven and serve hot with a healthy dollop of dip. Enjoy!

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