Recipes

Simply Season & Steam

Quick and Easy Potatoes

Ingredients:

1 bag of Simply Season & Steam Potatoes

2 Tablespoons of Olive oil

1 Tablespoon of Lawry's original seasoned salt

Cooking Instructions:

1. Peel open front of package where indicated

2. Add ingredients into open bag of potatoes

3. Reseal bag and cook in microwave on high for 7 minutes

4. Allow potatoes to rest in microwave for 2 minutes to allow hot steam to escape

5. Enjoy!

Simply Garlic Potatoes

Ingredients:

  • 1 bag of Simply Season & Steam Potatoes

  • 2 Tablespoons of Olive oil

  • 1 teaspoon of salt

  • 1 teaspoon of black pepper

  • 1 teaspoon of garlic powder

Cooking Instructions:

1. Peel open front of package where indicated

2. Add ingredients into open bag of potatoes

3. Reseal bag and cook in microwave on high for 7 minutes

4. Allow potatoes to rest in microwave for 2 minutes to allow hot steam to escape

5. Enjoy!

Simply Spicy Potatoes

Ingredients:

  • 1 bag of Simply Season & Steam Potatoes

  • 2 Tablespoons of Olive oil

  • 1 teaspoon of salt

  • 1 teaspoon of black pepper

  • 1 teaspoon of crushed red pepper

Cooking Instructions:

1. Peel open front of package where indicated

2. Add ingredients into open bag of potatoes

3. Reseal bag and cook in microwave on high for 7 minutes

4. Allow potatoes to rest in microwave for 2 minutes to allow hot steam to escape

5. Enjoy!

Red Potatoes

Fall Harvest Supper

Ingredients:

1 1/3 pounds (4 medium) potatoes, peeled and cut into 1-inch cubes

1 tablespoon vegetable oil

1 cup coarsely chopped onion

12 ounces fully cooked chicken sausages, cut into 1/2-inch thick slices

2 small apples, cored and cut into ½-inch thick wedges

½ cup water

2 tablespoons coarse-grained Dijon-style mustard

1 cup lowfat milk

Salt and pepper

4 parsley sprigs (optional)

Cooking Instructions:

Place potatoes in microwave-safe dish; cover with plastic wrap, venting one corner. Microwave on HIGH 7 to 9 minutes or until just tender; set aside. Meanwhile, in large nonstick skillet, heat oil over medium-high heat; cook and stir onion 3 minutes. Add sausages; continue cooking about 4 minutes or until lightly browned. Add apples; cook an additional 3 minutes. Add water and mustard; reduce heat to medium-low. Simmer until liquid is reduced by half; season with salt and pepper, as desired. Mash potatoes; gradually beat in milk to reach soft consistency. Season with salt and pepper, as desired. Cover and reheat briefly in microwave oven, if needed. To serve, spoon equal amounts of potatoes onto 4 individual plates; top with sausage mixture. Garnish with parsley, if desired.

Latin Roasted Potatoes

Ingredients:

1 ½ pounds (4 medium) potatoes, cut lengthwise into ½-inch thick wedges

1 medium onion, cut into ½-inch thick wedges

1 ½ cups halved cherry tomatoes

1/3 cup coarsely chopped fresh cilantro leaves

1 tablespoon fresh lime juice

4 lime wedges (optional)

1 tablespoon olive oil

1 tablespoon chili powder

2 teaspoons finely chopped garlic

¾ teaspoon salt

½ teaspoon pepper

Cooking Instructions:

Heat oven to 425°F. On lightly-oiled nonstick baking sheet, combine all seasoning ingredients. Add potatoes and onion; toss to coat evenly. Bake 25 minutes. Add tomatoes; bake an additional 7 to 10 minutes or until potatoes are tender. Transfer vegetables to large bowl; add cilantro. Sprinkle with lime juice; toss lightly. Serve with lime wedges, if desired.

Greek Potato Salad with Dried Tomatoes

Ingredients:

  • 1 pound (3 medium) potatoes, cut into 1/4-inch thick slices

  • Water

  • 1 cup (1-1/2 ounces) dried tomato halves, each snipped in half

  • 1 cup slices English or other seedless cucumber

  • 1/2 cup slices red onion

  • 1 cup (4 ounces) crumbled feta cheese

  • 1/2 cup Kalamata or pitted ripe olives

Cooking Instructions:

In medium saucepan, bring potatoes and enough water to a boil. Reduce heat to medium; cook, covered, 10 to 15 minutes or until just tender. Drain; set aside. Meanwhile, place tomatoes in medium heat-proof bowl; cover with boiling water. Let stand 10 minutes. In large bowl, whisk together dressing ingredients. Drain tomatoes; pat dry. Add with potatoes and cucumbers to dressing; toss to coat. Place in mound on large serving platter; arrange onion, feta cheese and olives over top.

Yukon gold potatoes

Cowboy Pizza

Ingredients:

  • 1-1/3 pounds (4 medium) potatoes cut into 1/4-inch thick slices

  • Non-stick cooking spray

  • 1 tube (10 ounces) refrgerated prepared pizza dough

  • 1 pound lean ground beef

  • 1 cup prepared barbecue sauce

  • 1 small green bell pepper, cut into 1/4-inch thick strips

  • 1 cup shredded Cheddar cheese

Cooking Instructions:

Heat oven to 425 degrees F. Place potatoes in shallow 2-quart microwave safe dish; cover with plastic wrap, venting one corner. Microwave on HIGH 7 to 9 minutes or until just tender; set aside. Spray 12-inch pizza pan with non-stick cooking spray. Press pizza dough evenly into pan; prick with fork. Bake 10 minutes; remove from oven. Meanwhile, in large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, breaking into 3/4-inch crumbles; pour off drippings. Stir in 3/4 cup of barbecue sauce. Spread beef mixture onto crust; top evenly with potatoes and bell pepper. Drizzle with remaining 1/4 cup of barbecue sauce; sprinkle with cheese. Bake 10 to 15 minutes or until hot and cheese is melted. Cut into 8 wedges and serve.

Chicken and Potato Fiesta Grill

Ingredients:

  • 4 whole chicken legs with thighs

  • 1-1/3 pounds (4 medium) potatoes, cut into 1-1/4-inch cubes

  • 2 Tablespoons of water

  • 1 Red bell pepper, cut into 1-1/2-inch pieces

  • 2 medium zucchini, cut into 3/4-inch thick slices

  • 4 to 8 flour or corn tortillas, warmed

  • Prepared salsa (optional)

Cooking Instructions:

In a small bowl, combine marinade ingredients; remove 1/4 cup and combine with chicken in resealable plastic bag. Turn to coat; marinate in refrigerator for 30 minutes or up to 2 hours, turning occasionally. Meanwhile, in microwave-safe dish, combine potatoes and water. Cover and microwave on HIGH for 9 to 10 minutes or until just tender; cool. When potatoes are cool enough to handle, alternately thread with bell pepper and zucchini onto eight 10-12 inch skewers; brush with remaining marinade. Remove chicken from plastic bag; discard marinade from chicken. Grill chicken over medium to medium-low coals 30 to 40 minutes or until juices run clear, turning occasionally. About 10 minutes before chicken is done, add vegetables to grill; reserve marinade. Grill until tender and lightly browned, turning and basting occasionally with reserved vegetable marinade. Serve chicken and vegetables with tortillas and salsa, if desired.

Idaho & Russet Potatoes

Steak and Potato Winter Wraps

Ingredients:

1 pound (3 medium) potatoes, cut into 1/2-inch cubes

1 beef flank steak (about 12 ounces)

2 Tablespoons vegetable oil

1/4 cup Worcestershire sauce

1 cup shredded sharp cheddar cheese

salt and pepper

8 medium flour tortillas, warmed

Cooking Instructions:

Place potatoes in microwave-safe dish; cover with plastic wrap, venting one corner. Microwave on High for 7 to 9 minutes or until just tender; set aside. Meanwhile, cut steak lengthwise into thirds, then crosswise into 1/4-inch thick slices. In large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add 1/2 of the beef; cook and stir for 2 to 3 minutes or until browned. Using slotted spoon, remove to large bowl; repeat with remaining oil and beef. Combine both batches of beef and Worcestershire sauce; toss to combine. Add potatoes to skillet; cook and stir until most of the liquid is absorbed. Add beef, cheese and onions; mix lightly until cheese just melts. Season with salt and pepper, as desired. To serve, spoon 1/2 cup potato mixture onto center of each tortilla. Fold bottom edge up over filling; fold right and left sides to center, overlapping edges. Serve with steak sauce if desired.

Fast and Fit Potato Chowder

Ingredients:

  • 1 Tablespoon butter

  • 1 cup chopped leeks or onion

  • 1 cup finely chopped red and/or green bell pepper

  • 2 pounds (6 medium) potatoes, cut into 1/2-inch cubes

  • 3 cups chicken broth

  • 2 bay leaves

  • 2 teaspoons dried thyme leaves, crushed

  • 1 cup low-fat milk

  • 1 package (10 ounces) frozen corn, defrosted and drained

  • 1/4 cup chopped fresh parsley leaves

  • 1/8 teaspoon cayenne pepper

  • salt and pepper

Cooking Instructions:

Place butter in 3-quart microwave-safe dish; microwave on HIGH for 1 minute until melted. Add leeks and bell pepper; microwave on HIGH for 3 minutes. Stir in potatoes, broth, bay leaves and thyme; cook, covered, on HIGH 20 minutes. Remove bay leaves. Using slotted spoon, remove 4 cups and place in blender container. Add milk; process until smooth. Return to dish; stir in corn, parsley and cayenne pepper. Season with salt and pepper, as desired; microwave on HIGH for 3 minutes. Serve with toppings if desired.

Purple Potatoes

Steak and Potato Winter Wraps

Ingredients:

  • 1-1/2 pounds Petite Purple potatoes, halved or quartered

  • 1/2 jumbo white onion, diced

  • 2 Tablespoons of olive oil

  • 1 Tablespoon of fresh basil chopped

  • 1 cup shredded sharp cheddar cheese

  • 1 clove garlic, chopped

  • 1/2 Tablespoon steak sauce

Cooking Instructions:

Parboil potatoes for 10 minutes. Mix all ingredients into a bowl. Place in a double layer of foil, wrap tight. Roast or grill for 30 minutes.

Agrow Fresh Produce

4540 S. Kolmar ave.

Chicago, Il 60632

Telephone: 773-254-2600

Fax: 773-254-3494

Monday - Friday

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