be grateful to be

Spicy Portabella and Potato Hash

http://www.bettycrocker.com/recipes/spicy-portabella-and-potato-hash/62b06cee-37a0-4917-8707-49891fb63600

Lentil and Mushroom Roast

http://heathenandvegan.blogspot.com/2008/11/vegan-roast-dinner-lentil-and-mushroom.html

Broccoli Cheese Mashed Potatoes

http://cookingclassy.blogspot.com/2012/03/broccoli-cheese-mashed-potatoes.html

Summer Corn and Cod Chowder

http://www.epicurious.com/recipes/food/views/Summer-Corn-and-Cod-Chowder-51101050

New Potatoes with Dill Butter

http://www.epicurious.com/recipes/food/views/New-Potatoes-with-Dill-Butter-395901

Cold Leek & Potato Soup

http://bsinthekitchen.com/vichyssoise-cold-leek-potato-soup-jc-100/#more-3008

Parmesan Roasted Potatoes

Ingredients:

2 pounds medium red potatoes, cut into 1” pieces
8 sprigs fresh thyme
1/4 cup grated Parmesan (4 ounces)
1/4 cup olive oil
salt & pepper

Directions:

Heat oven to 400 degrees. In a large roasting pan, toss the potatoes, thyme, cheese, oil, salt, and pepper. Roast, stirring once, until golden brown and crisp, about 45-50 minutes. 

Mushroom Chowder

http://catesworldkitchen.com/2009/11/mushroom-chowder/

Coconut Potato Curry with Basil & Cashews

http://www.preventionrd.com/2011/06/money-matters-coconut-potato-curry-with-basil-and-cashews/

cooking-confessions:

Pesto Potatoes & Eggs

Ingredients:

• Medium sized potatoes, 1 per person
• Eggs, 1 per person
• pesto, 1 1/2 tablespoon per person
• 1 tablespoon olive oil
• 2 cloves garlic
• salt and pepper
• A handful of basil leaves
• 3 tablespoons oil

Directions:

1. Preheat the oven to 350 degrees F
2. Scrub and peel (or don’t peel, your choice) and then thinly slice the potatoes.
3. Toss the potato slices with the olive oil, salt and pepper in mixing bowl.
4. Crush the garlic and add to bowl.
5. In a skillet, cook the potatoes for about 5 minutes, until just cooked.
6. Crack the eggs into ramekins and set aside.
7. Transfer potatoes in a casserole dish. Spoon in the pesto and toss to coat evenly.
8. Put it in the oven for 5-10 minutes to crisp up the edges and brown the top.
9. Place the eggs on top, season with salt and pepper.
10. Bake in the oven until the eggs just set.
11. Heat oil in a large skillet over medium-high heat and allow it to get hot (about one minute), then carefully add half of the basil leaves to the oil.
12. Stand back while the basil fries for about 30 seconds. Once the sizzling slows and the leaves have fried, remove the basil with a slotted spoon and lay them on a paper towel-covered plate.
13. Scatter the fried basil on top of the potatoes and eggs and serve warm.

(Source: peegaw)