Carrots and Potatoes

my version of how to cook everything

Whether you love her, hate her, or know nothing about her, Alice Waters is one of the earliest advocates for eating locally. My friend Anne gave me Chez Panisse Vegetables by Alice L. Waters years ago, and after my mom's The New Good Housekeeping Cookbook (at right, circa 1963) it is my go-to book for what to do with those extra carrots and potatoes that hang out in the fridge crisper drawer. A lot of Ms. Waters's recipes are more like guidelines, there are few measurements and ingredient lists but I like the simple approach. Everyone loves this recipe:

Moroccan Carrot Salad

Peel baby carrots, leaving 1/4 inch of stem attached, and cut in half lengthwise. (I also peel, then cut regular carrots into 1/2" around sticks about 3" long). Boil until tender in salted water with a clove of crushed garlic. Drain and cool to room temperature. Toss them with a little ground cumin, paprika, and salt, and a pinch each of cinnamon and cayenne. Toss together with lemon juice, olive oil, and chopped parsley (I have also used cilantro or mint), and set aside to marinate for at least an hour before serving.

These are great at room temperature. If you have any leftovers they are great chilled, then thrown into a salad the next day.

Pasta with Potatoes, Rocket and Rosemary

This is a healthy alternative to mac and cheese for a comfort food.

1 pound firm boiling potatoes
1/3 cup extra virgin olive oil
salt and pepper
2 bunches rocket (about 1/2 pound) (I have used every kind of green, including spinach, kale and dandelion here If the greens are on the tough side, add them to the boiling water with the pasta and that will make them easier to digest)
1 small red onion (regular onions OK, too, see I am not that big a recipe follower)
4 to 6 cloves garlic
1 sprig rosemary
3/4 pound penne or other tubular pasta
1/2 lemon

Preheat the oven to 400 degrees F.

Slice the potatoes about 1/3 inch thick and toss them with a small amount of the olive oil, salt and pepper. Spread them in a single layer in an ovenproof dish or baking sheet and roast in the oven until they are golden brown and cooked through, about 15 minutes.

Wash the greens, drain, and set aside. Slice the onion thin. Peel and chop the garlic and rosemary leaves. Put a large pot of salted water on to boil for the pasta.

When the potatoes are done, remove them from the oven and put the pasta in to cook. Heat a saute pan, add some of the olive oil, and saute the onion until it is soft and translucent and starting to brown, about 5 minutes. Lower the heat, add the potato slices, garlic, and rosemary, and toss together for a minute or two. When the noodles are done, drain them and add to the potatoes and onion along with the greens. Add a squeeze of lemon juice and toss everything together. Drizzle a little olive oil over and serve.

Variations: Add a little vegetable broth or splash of white wine at the end for a wetter, brothy version of the dish. Sprinkle a little grated cheese on top when you serve it. Add some toasted walnuts or pine nuts. Add crumbled hard boiled egg or cooked bacon/sausage with the greens.