Potato and Sweet Potato Torte

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 large leeks, trimmed, washed and thinly sliced
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 1 pound sweet potatoes (about 2 small), peeled and cut into 1/8-inch-thick slices
• 1 pound all-purpose potatoes, preferably Yukon Gold (2-4 medium), peeled and cut into 1/8-inch-thick slices

Position oven rack at the lowest level; preheat to 450°F. Coat a 9 1/2-inch, deep-dish pie pan with cooking spray. Line the bottom with parchment paper or foil and lightly coat with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add leeks and thyme; cook, stirring often, until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons water to prevent scorching.) Season with 1/8 teaspoon salt and pepper.

Arrange half the sweet potato slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper. Spread one-third of the leeks over the top. Arrange half the potato slices over the leeks and season with salt and pepper. Top with another third of the leeks. Layer the remaining sweet potatoes, leeks and potatoes in the same manner. Cover the pan tightly with foil.

Bake the torte until the vegetables are tender, about 45 minutes. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper or foil and serve.

Green Bean, Red Onion and Grilled Potato Salad

If you want to make this recipe without a grill, roast potatoes in 400 degree oven till fork tender, about 30 minutes. You can also get grill marks from a grill pan after roasting.

Ingredients
1/4 cup white wine vinegar
3 tablespoons fresh rosemary
3/4 cup extra virgin olive oil
1 pound small potatoes, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 pound green beans
1 large red onion, finely sliced

Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the green beans. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the green beans and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.

Avocado-Strawberry Salad with Orange Vinaigrette

2 navel oranges
1 pint strawberries, quartered (2 cups)
2 avocados, halved, pitted, peeled and cut into 1/2-inch pieces
1 Tbsp plus 1 tsp fresh lime juice, divided
2 Tbsp extra-virgin olive oil
6 cups baby aruula (4 oz)
4 oz mild goat cheese, crumbled

Cut peel, including all white pith, from oranges. Working over a bowl, cut segments free from membranes. Reserve any juice in another bowl, squeezing membranes for more juice. Gently toss together orange segments, strawberries, avocados, and 1 tsp lime juice in a bowl.

Whisk together oil, remaining Tbsp lime juice, 3 Tbsp reserved orange juice, and 1/8 tsp each of salt and pepper.

Toss arugula with dressing and divide among 6 plates. Top with avocado-strawberry mixture and sprinkle with cheese.

Green Goddess Salad Dressing

I found this amazing salad dressing recipe that can also be used with poached salmon or as a dip. Don't be scared off by the anchovy- you don't taste a fishy flavor at all.

Ingredients:
1/2 ripe medium avocado (about 7 oz)
3 Tbsp white wine vinegar
1 garlic clove, finely chopped
1 oil-packed anchovy, very finely chopped
1 tsp fresh lemon juice
1/2 tsp fresh lime juice
1/4 tsp sugar
3/4 cup olive oil
1/4 cup heavy whipping cream
3 Tbsp chopped fresh Italian parsley (or 1 Tbsp dried parsley)
2 Tbsp chopped fresh tarragon (or 2/3 Tbsp dried tarragon)
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh basil (or 1/3 Tbsp dried basil)
1 small shallot, finely chopped (about 1 Tbsp)

Blend first 7 ingredients in processor until coarse puree forms. With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk in cream. Add parsley, tarragon, cilantro, basil, and shallot; whisk to combine. Season dressing to taste with salt and pepper. Cover and chill at least 3 hours (dressing will separate if not chilled). Let stand at room temperature 20 minutes and rewhisk before serving.