I finally had to face the music and come home after a one-week-turned-two-week trip to the beach recently, but right after I pulled up to the house, and shuffled inside (still barefoot) I was so very happy to find Angela Liddon’s gorgeous second book waiting for me! I immediately put my legs up and started flipping through drool-worthy photo after photo.
You don’t need me to tell you how helpful and inspiring Angela Liddon is—her first book is a New York Times bestseller for good reason. She has a gift for creating simple, delicious recipes that are instant faves for anyone with tastebuds. So, as I flipped though, dog-earing countless pages wondering what recipe I should share with YU…
… I landed right here.
Halfway through my drive home I stopped at my favorite co-op to stock up on food for the week. I’m on a pretty big arugula kick these days, so I had grabbed some of that, and also picked up a bunch of locally grown cutie potatoes…
I had everything called for in the recipe except hemp seeds—I decided to sub toasted sunflower seeds so I could get to work.
This recipe is:
Vegan, gluten-free, nut-free, soy-free, grain-free, and kid-friendly.
Prep time: 15 minutes
Cook time: 40 minutes
Angela says: “This is one of those amazing side dishes that disappears incredibly fast! It’s a fancy, restaurant-worthy recipe that is sure to impress special guests. (If you are serving a large crowd, I recommend doubling the recipe since it only serves four as a side.) If you’ve been skeptical about arugula in the past, I encourage you to give this recipe a try; the spicy, peppery-tasting green pairs beautifully with a bold and bright pesto. If you can’t find baby arugula, be sure to chop regular arugula into bite-size pieces so it’s easier to eat. Hemp hearts add a kick of protein and omega-3 fatty acids for a nutritional boost. This dish is amazing served warm, but the chilled leftovers taste great as well.”
FOR THE POTATOES
2 pounds (900 g) Yukon Gold or red potatoes, unpeeled, chopped into 1-inch (2.5 cm) cubes (about 6 cups/ 1.5 L)*
1 tablespoon plus 1 1/2 teaspoons (22 mL) extra-virgin olive oil
Fine sea salt and freshly ground black pepper
* I subbed baby heirloom potatoes with great results, I just cut them in half once roasted
FOR THE ROASTED GARLIC
1 large garlic head
1/2 teaspoon (2 mL) extra-virgin olive oil
FOR THE PESTO
1 cup (250 mL/3/4 ounce/20 g) lightly packed fresh basil leaves
3 to 4 tablespoons (45 to 60 mL) hemp hearts**
1/4 cup (60 mL) extra-virgin olive oil
2 tablespoons (30 mL) fresh lemon juice, or to taste
1/4 teaspoon (1 mL) fine-ground sea salt
Freshly ground black pepper
** I subbed sunflower seeds with very tasty results, and topped my salad with a handful of toasted sunflower seeds as well
FOR THE SALAD
3 cups (750 mL) baby arugula, chopped
Fresh lemon juice, for serving (optional)
1 tablespoon (15 mL) hemp hearts, for garnish
Directions from Angela
1. Preheat the oven to 400°F (200°C). Line an extra-large baking sheet (15 by 21 inches/38 by 53 cm) with parchment paper.
2. Make the potatoes: Place the potatoes on the baking sheet and toss with the olive oil until thoroughly coated. Spread the potatoes into an even layer. Season with a couple of pinches of salt and pepper.
3. Make the roasted garlic: Slice the top off the garlic bulb so all the individual garlic cloves are trimmed. Place garlic bulb on a square of aluminum foil (about 8 inches/20 cm square) and drizzle the top of the cloves with the olive oil. Wrap the garlic bulb entirely in the foil and place it on the baking sheet with the potatoes.
4. Roast the potatoes and garlic for 20 minutes, then remove pan from the oven and flip the potatoes with a spatula. Return the potatoes and garlic to the oven and continue roasting for 15 to 20 minutes more, until the potatoes are golden and fork-tender.
5. Make the pesto: In a food processor, combine the pesto ingredients and process until mostly smooth, stopping to scrape down the bowl as necessary. Keep the pesto in the processor because we will add the roasted garlic as the final step.
6. Remove the potatoes and garlic from the oven. Carefully unwrap the garlic bulb and let cool for 5 to 10 minutes, until it’s cool enough to handle.
7. Turn off the oven and return the potatoes to the oven with the door ajar so they stay warm. (You can also put the potatoes into an oven-safe casserole dish so the dish stays warm when serving.) Squeeze the roasted garlic cloves out of the bulb. You should have about 2 packed tablespoons (30 mL) of roasted garlic. Add it into the food processor with the pesto. Process until mostly smooth—you can add a touch more oil if necessary to get it going.
8. Assemble the salad: This is the important part where you need to act fast; I like to assemble the salad very quickly so that it’s warm when I serve it. Grab a large serving bowl and place the arugula in the bottom of the bowl. You can break it up into smaller pieces with your hands a bit. Then, remove the potatoes from the oven and quickly place them into the serving bowl on top of the arugula. Toss the potatoes and arugula with the pesto until thoroughly combined. Taste and season with salt and pepper. Sometimes I add another drizzle of lemon juice if I feel like the dish needs more acidity. Sprinkle on the hemp hearts and serve immediately.
Tip: On the rare chance that you have any leftovers, I’ve discovered that this side works great as a cold potato salad. Just serve it straight from the fridge!
It didn’t last long in my house…
If you want to learn more about Angela, you can check out her YU Should Know interview.
Want a copy of OSG Every Day? Well, you can enter to win one right now.
1. Register here by 12am EST September 19, 2016 (Canadian and US residents only) This giveaway is now closed. Congrats Melanie! And big thanks to everyone who entered. x
2. Share your entry on social if you like: #osgeveryday #yumuniverse #giveaway @yumuniverse @ohsheglows
3. One winner will be chosen at random the week of September 20, 2016
Recipe reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation.
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