I remember clearly the first food blog I ever purposefully visited. I had been reading an Oprah magazine, and there was a 1/2 page article noting four food-focused websites that were worth visiting. Third on the list was 101 Cookbooks. I was hooked immediately.
Heidi’s writing captivated me just as much all those years ago as it does today. Her recipes are simple, fresh, and funky enough to make them seem cool but accessible enough to make them seem worth trying. Veg-centric, colorful, the blog is spiked with bright flavors, marked with colorful, seasonal produce, and accentuated with tales and flavors of world travel. I visit it today just as often as I did years ago.
There are a handful of recipes I make from this website on a regular basis. This is our favorite. (This ran a close second until we gave up grains… I’m working on a new version that uses sprouted quinoa… stay tuned). I have yet to be disappointed with anything I’ve made from this site… every single recipe has been crazyy tasty and wholesome.
We have eaten these sea salt-dusted, salad-stuffed baked potatoes as an accompaniment to dinner and as dinner itself… with (guess what?!) an over easy egg on top. Stellar.
I have been reading The Perfect Health Diet this past week and am learning the virtues of white potatoes, resistant starches, and their place in an ancestral diet. I will post more on that soon as I am so excited to share what I have been learning about the positive effects of resistant starch on our digestion and gut health. If you just can’t wait, check out this and this and this.
xo Andra
- P O T A T O E S :
- 2 large baking potatoes
- flaky sea salt (I like Maldon)
- butter or olive oil
- 2 large handfuls of arugula
- D R E S S I N G :
- 1 tablespoon Champagne vinegar
- 1 teaspoon Dijon mustard
- an egg yolk
- a scant ½ cup / 100 ml olive oil
- 2 tablespoons grated Parmesan
- 2 teaspoons freshly squeezed lemon juice
- Preheat your oven to 400 degrees. Scrub the potatoes, prick them all over with a fork, and sprinkle generously with sea salt. Bake the potatoes until tender throughout. This can take an hour for large potatoes, less for smaller spuds.
- While the potatoes are baking, make the dressing. Whisk the vinegar, mustard, egg yolk, and olive oil with a big pinch of salt. Then whisk in the cheese, and finally the lemon juice. Taste, make any adjustments, and set aside.
- Slice a big cross into the top of each potato, then gently but firmly push in on the ends of each potato. This way the tops open up, and you can begin to spoon out a bit of the potato filling. Add a pat of grass-fed butter to each potato, or a splash a bit of the dressing and a bit of salt. Toss the arugula with a generous amount of the dressing, and then pile it into the potatoes. You'll likely have some leftover dressing to enjoy as needed.
- This makes an excellent option for dinner when topped with an over easy egg.
Recipe adapted from 101 Cookbooks.
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