Refreshing Watermelon Salad with a Twist

Sweet, spicy & aromatic, this watermelon salad is light and refreshing and pairs perfectly with a hot summer’s day. The favours were inspired by a delicious watermelon cocktail I had that was served with lime and spicy jalapeño.

watermelon salad with feta

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watermelon salad with feta

Watermelon Salad Served with Spicy Jalapeños, Lime & Feta

Prep Time: 10 minutes        Author: Milk & Marigolds.      Serves: 2

Ingredients:
1/2 a small watermelon cut into slices or chunks
1/2 to 1 jalapeño, thinly sliced with or without seeds (depending on how much spice you like)
1 lime, zested and half juiced (zest before juicing)
1 small handful of fresh cilantro and mint
1 small pint of blackberries
1/3 cup feta, crumbled
drizzle of olive oil
salt and pepper from a height to liking

Add as little/as much of the ingredients as you’d like. Serve immediately or refrigerate until ready to serve. Drizzle over olive oil and lime juice right before serving.

Copyright 2015 © Milk & Marigolds

 

Chimichurri Crispy Potatoes

how to make crispy potatoes

Is there anything more comforting than roasted potatoes? My recipe for crispy, yet soft on the inside potatoes is savoury and comforting. Add a little chimichurri and you’ll be in crispy potato heaven.

how to make crispy potatoes

If you care to, please share your creations with me by using the hashtag #milkandmarigolds or tag your post on Instagram @milkandmarigolds

Chimichurri Crispy Potatoes

Prep Time: 20 minutes          Cooking Time: 1 hour + 15 minutes
Author: Milk & Marigolds     Serves: 4 as a side (easily scalable)

Ingredients:
6 large Russet potatoes, peeled and cut into approx. 11/2 inch cubes
1/3 cup canola oil
Kosher salt

Chimichurri Ingredients: (yields about 3/4 cup)
1/2 cup (packed) fresh parsley (leaves and the thinner stems), chopped
1/2 cup (packed) fresh cilantro (leaves and stems), chopped (or basil if you’re not a cilantro fan)
2 tbsp lemon or lime juice (I used lemon)
2 tbsp white wine vinegar (cider vinegar if you don’t have w.w.v)
1/2 small garlic clove,  very finely grated
1/2 tsp kosher salt (1/4 if using table salt)
1 heaping tsp minced shallot
1/4 cup extra virgin olive oil
A couple turns of black pepper
Optional: 1/2 tsp chili pepper flakes

Suggested Garnish:
Fresh herbs of choice
Spring onion
Chives
Lemon zest
Parmagam cheese (or vegan alternative)

Equipment:
Large cooking pot
2 sheet pans (I used non-stick)
Measuring cup
Food processor (but can be done without one)
Fine grater or microplane grater
Kitchen scissors or sharp knife
Spatula

how to make crispy potatoes

Instructions:

1. Preheat the oven to 375 degrees F, the potatoes will need to cook on the middle rack. Cut the potatoes into equal pieces that are approximately 11/2 inch cubes. In a large pot, add water and the peeled/cut potatoes once the water starts to boil. Boil for no more than 10 minutes and then drain well and toss.

2. Divide a 1/3 cup of canola oil between two sheet pans (I used nonstick). Then, equally disperse the drained potatoes so they are well spaced and not crowding one another. Use a fork to scrape the surface of the potatoes so more crispy bits form while cooking in the oven.

3. Once the oven is ready, put both trays in and cook for 35 – 40 minutes. Then, flip the potatoes and use a fork to gently smash them down (this is optional but creates more crunch). Bake for another 20 – 25 minutes. Peek in occasionally. In the meantime, prep the Chimichurri sauce.

4. Wash and throughly drain your produce. Roughly chop your fresh herbs, juice your citrus, mince the shallot and garlic.

5. In a food processor, begin by adding the shallot, garlic, white wine vinegar, juice, salt, black pepper and pepper flakes and pulse a few times. If you don’t have a processor, this can be done by hand, it just means you need to chop everything much more finely and whisk by hand.

6. Then, add in the chopped herbs and pulse a few more times until the ingredients are well dispersed and so that the herbs are more finely chopped. Next, slowly add in the olive oil as you pulse the processor. Set aside. The Chimichurri will keep in the refrigerator for about 4 – 5 days in an airtight jar.

7. Once the potatoes are crispy and ready to serve, lightly pour the Chimichurri over the potatoes and garnish to your liking. Salt and pepper from a height.

Copyright 2015 © Milk & Marigolds

Milk & Marigold’s Chickpea Curry

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One of the best curries I have ever tasted, was piled high with fresh and crispy garnishes. The simplest of garnishes can really transform a meal into a beautiful one, while also elevating and enhancing the recipe’s flavours. Simple pantry items such as chilli flakes or fresh produce and herbs can add texture and brighten a dish in a flash.

This comforting curry is protein-packed and is perfect as a side or as a main when served with rice or warm fluffy naan bread. Read on for garnish suggestions and ideas.

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Asparagus with Fragrant Parsley Pesto

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Whether you are celebrating Easter, Passover or just looking to shake up your meal  routine, look no further. Fragrant and savoury, this recipe is the perfect spring dish while not breaking the bank. The ingredients are also interchangeable depending on what you currently have in your fridge and pantry.

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Asparagus with Fragrant Parsley Pesto (nut & dairy-free)

Prep Time: 20 minutes         Cooking Time: 10 minutes
Author: Milk & Marigolds      Serves: 2 large servings (easily scaleable)

Ingredients: 
1 bunch of asparagus
2 eggs, soft boiled and halved
1/3 cup packed flat-leaf parsley, finely chopped
1 lemon (zest and 1 tbsp of its juice)
1/2 garlic clove, minced
2 1/2 tbsp olive oil
1/2 tsp sea salt
a few turns of ground pepper
a few pinches of red pepper flakes

Equipment:
food processor
fine grater or zester
serving platter

Instructions:
1. Preheat your oven to broil. Begin by washing your produce. Roughly chop your parsley (stems included) until you have a 1/3 cup amount (packed). Then mince half a garlic clove and zest your lemon. Set aside the zest for garnish.

2. In a food processor, add the garlic and the parsley and lightly pulse (do not blend). Then add your salt, pepper, lemon juice and slowly add the olive oil with just a few pulses. Set aside. This will yield about 1/2 a cup parsley “pesto” sauce.

3. Next, boil the eggs to your liking and once cooled, peel and halve them. Meanwhile, cut the woody stems off the ends of the asparagus. Space out the asparagus in a roasting pan without oil. Broil for about 4-5 minutes.

4. While the asparagus is still warm, place it on a serving platter and top with as much pesto as you like. Garnish with red pepper flakes, lemon zest and anything else you desire. Enjoy!

Copyright 2015 © Milk & Marigolds

asparagus with pasley pesto

Skinny Sumo Salad

Looking to step up your salad game? We have got you covered with this Skinny Sumo Salad.

watercress soup milkandmarigolds.com-2

Did you know that the Sumo is not an orange?
Although the Sumo’s appearance is gnarly, beyond the peel it is the sweetest and brightest citrus around. These gems are only available for a few months of the year from January to April and while they are more costly than the average citrus, Sumo Citrus is an absolute treat.

If Sumos are out of season or not within your budget, a combination of grapefruit and oranges will also pair lovely with these ingredients.

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Sumo Citrus

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Skinny Sumo Salad

 

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