These recipes are flavorful and inexpensive for any occasion. The products found at the Colchester Community Food Shelf, located at 245 Main Street, are marked with “C.”
The remaining items can be purchased at Hannaford, North Avenue, North Burlington.
1 Sweet potato – C baked, skin removed
1 Russet potato – C baked, skin removed
1 Can tuna –C
1 medium onion – C, slice in rings, roast in oven with potatoes
1 – 2 tablespoons olive oil
Juice of 1 lemon, as needed
1 hard-boiled egg, sliced
Hood sour cream
Bake potatoes at 400’F for 1 hour. If roasting onions, put olive oil to cover baking sheet, add onions and put in oven alongside potatoes.
Check onions and stir every 15 minutes. Remove onions when tender and desired crispiness, 30 – 45 minutes. Let rest on paper towels.
Remove skins from potatoes and put in mixing bowl. Add ½ cup yogurt to start, may need more to moisten.
Add, sprinkle black pepper, teaspoon lemon juice, hard-boiled egg, tuna, sprinkle dill and chopped cilantro.
Stir and mash to combine. Add roasted onions. Add more yogurt and lemon juice, if needed.
Taste and adjusting seasoning, as desired.
Using medium scoop, place potato – tuna mixture on oiled baking sheet, about 10 to a pan.
Sprinkle with cornmeal and flatten with spatula. Bake in 400’F oven for 15 – 20 minutes.
Remove from oven and gently turn cakes over. Bake another 15 minutes or until desired texture.
Let rest on paper towels while preparing the dipping sauce.
This makes 36 – 45 cakes depending on size of scoop. An appetizer portion would be 3 cakes, and a meal portion would be 5 or 6.
In a small bowl add 1 cup sour cream, 1 tablespoon horseradish (to taste) and ¼ cup Hood milk. Stir to combine.
To serve arrange cakes on platter with dipping sauce and garnish with pink grapefruit wedges and cilantro leaves.
Please see slide show for easy instructions for:
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Montpelier Cheddar Cracker
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