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Easy slow-cooker chicken

Posted in Recipes, Tips, tagged , , , , on April 10, 2015| 2 Comments »

breast abovebreast close

 

It’s been one of those weeks… Hectic. Disorganized. Too much on the plate, so to speak. It started with a quick trip to Washington DC with the family. (Note to self: Two days to see Washington DC is about five days too short.) We had a special opportunity there, but couldn’t extend our stay, so we saw as much as we could in 48 hours. We took a late flight back to San Francisco, during which the other three members of my family slumbered blissfully for 5 of the 5-hour and 20 minute flight. I suffered an airplane version of insomnia and didn’t sleep a wink. Needless to say, we arrived home at 2:30am! But back to the food.

The combination of sleep-deprivation and a greater than usual number of meetings this week meant I had no time, energy or imagination to cook up anything terribly fancy or creative. In fact, we ate really basic meals all week. However, I did whip up this dish in my slow-cooker one day, and it got me thinking that I’d like to share several super-easy slow-cooker meals with you. Most of us lead crazy busy lives and can benefit from a dishes you assemble in 5 minutes, that cook by themselves, and are ready to serve 4-5 hours later.

In my still tired, non-creative state, I couldn’t come up with a more exciting name than “easy slow-cooker chicken,” so please forgive me that. This dish is surprisingly flavorful given how little effort it takes to make it. You can serve it as is or over rice or pasta. I served it over my favorite Mexican rice (recipe coming soon) since I happened to have leftovers.

 

Ingredients

Extra-virgin olive oil

1 can organic tomatoes, stewed or diced

1 can artichoke hearts, drained and cut in quarters

1/2 an onion, peeled and finely chopped

2 garlic cloves, minced

1 tbsp fresh basil, chopped (or dried equivalent)

1 tbsp fresh oregano, chopped (or dried equivalent)

1 tbsp fresh parsley, chopped plus extra for garnish

2 organic boneless, skinless chicken breasts or 6 thighs

Sea salt and fresh-ground pepper

 

breasts raw

Preparation

Drizzle a little olive oil on the bottom of the slow-cooker pan. Pour in the tomatoes and artichoke hearts. Sprinkle the onion, garlic and herbs over the tomato mixture. Lay the chicken pieces on top. Drizzle with a bit more olive oil, and a generous sprinkle of salt and pepper. Secure the lid and turn on high for 4 hours or low for 7-8.

Go enjoy the big chunk of time you just freed up!

 

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Orange almond honey cake (gluten-free!)

Posted in Desserts, Recipes, tagged , , , , , , , , on April 3, 2015| 2 Comments »

orange above2orange sideWith fruit trees blossoming everywhere, I set my mind on the idea of a simple orange almond cake that holds the promise of summer and tastes as delicious as it smells.

It’s been easier said than done. I have been playing around with it the past few weeks, but my first attempts just didn’t turn out as I envisioned.

Making an orange-flavored cake is ridiculously easy. For the most part, you just add lots of orange zest and use orange juice in place of whatever liquid your recipe calls for. However, making a orange flavored cake using almond flour turned out to be a tad tricky.

If you Google “orange almond cake,” the majority of recipes instruct you to use two whole oranges, boiled then pureed, and a ton of sugar to offset the bitterness of all that pith you now have from using two unpeeled oranges. Seeing as I’m fairly averse to sugar, I set out to create a recipe that still uses a whole orange, and almond flour as its base, without requiring 1+ cups of sugar.

Try this cake. It received rave reviews from friends at our dinner party last weekend, and it’s so simple to make a child can do it–or at least help you make it!

If you’re celebrating Easter this Sunday, this cake would work for brunch, tea or dessert.

I use a little sorghum flour in my recipe, but you can easily make this cake Paleo by using all almond flour or a little coconut flour in place of the sorghum. Serve slices of cake with vanilla ice cream or a fat dollop of plain Greek yogurt. My preference is the later, because Greek-style yogurt is so wonderfully thick, rich and creamy that it balances nicely with the dense, moist orangeness of the cake.

 

orange slice

Ingredients

2 organic oranges, washed and dried

2 cups almond flour (I like Honeyville)

1/2 cup rice or sorghum flour

1 (generous) tsp baking powder

1/2 tsp sea salt

3 eggs

1/2 cup honey

1/4 cup coconut, olive or macadamia nut oil*

1 tsp pure vanilla extract

2 tbsp cane sugar

*Olive oil makes this cake feel like more of a tea cake, while macadamia nut and coconut oil sweeten it slightly.

 

Preparation

Place one orange in a saucepan, cover with water, bring to a boil and simmer, covered, for 2 hours. Allow to cool. Remove the orange, slice and remove any seeds and puree the orange, skin and all. Set aside and reserve the cooking liquid.

Preheat oven to 350F.

Grease a 9-inch springform cake pan or regular 9-inch cake pan if you don’t have a spring-form. I also like to cut out a disk of parchment paper to lay on the bottom, but it’s not essential. It just makes it easier to remove your slices when you’re ready to serve.

In a large bowl, beat the eggs until they’re pale yellow. (I use a large metal whisk for this part.) Whisk in the honey, oil, vanilla and orange puree. Remove the zest from the non-cooked orange and whisk into the egg mixture. Juice the now “zestless” orange. You should get about 1/3-1/2 cup juice depending on the size and ripeness of your orange. Set the juice aside.

Work in progress with orange zest getting everywhere.

Work in progress with orange zest getting everywhere.

Cake batter in pan ready for the oven.

Cake batter in pan ready for the oven.

In a medium bowl, whisk together the flours, baking powder and salt. Stir the dry mixture into the egg mixture until combined. Note: Since this cake is gluten-free, you theoretically shouldn’t have to worry about over-mixing, but since I think over-mixing is the number 1 killer of any cake, please mix until just combined. Pour out into the prepared pan, place in the center of your oven and cook for 50-55 minutes or until a toothpick inserted in the center comes out cleanly.

While the cake is cooking, put the 2 tbsp of sugar and orange juice, along with a 1/4-1/2 cup of the liquid the orange was cooked in, in a small saucepan and heat to boiling. Reduce the heat to simmer, and cook for 15-20 minutes, stirring occasionally, until the liquid is reduced by at about half. Remove from heat and let it cool until the cake is finished baking. It should become thick and syrupy as it cools.

When the cake is done baking, remove it from the oven. Use a toothpick to poke a few holes in the top middle section, and carefully spoon the thickened orange juice mixture over the top. Allow the cake to cool in the pan for two hours.

Cake fresh from the oven unglazed.

Cake fresh from the oven unglazed.

Cake glazed and ready to cool for a few hours.

Cake glazed and ready to cool for a few hours.

Serve at room temperature with a scoop of vanilla ice cream or a big dollop of plain Greek yogurt.

 

Enjoy!

 

orange above 

 

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Kale apple salad with frisee, radicchio and pepper buttermilk dressing

Posted in General nutrition, Recipes, tagged , , , , , , , , , on April 1, 2015| 2 Comments »

kale butt abovekale butt close

 

I’m forever looking for different ways to eat more kale. After all, I do rank it as one of the best things you can eat, along with avocados, apples and eggs. Consider all the good kale can do for you… It helps lower cholesterol, it lowers your risk of at least five types of cancers, including prostrate, colon, breast, ovarian and bladder. It detoxifies the body and it provides at least 45 different flavonoids for antioxidant and anti-inflammatory benefits. What’s more, I love that unlike most lettuces, with kale you can freeze it, blanch it, massage it, as well as treat it like any other leafy green by chopping or blending it.

I ate a version of this salad at a local restaurant and have tried several times to replicate it. This comes pretty close, although the restaurant must use some sort of emulsifier in their dressing because I can’t get mine to have the same almost frothy consistency.

You will like the mixture of greens–curly kale, frisee and radicchio, combined with the crunch of the slivered almonds and apple and tender sweetness of the raisins. This makes a great lunch salad or side to any grilled fish or meat.

 

kale butt side

 

Ingredients

Salad:

1 bunch curly kale, washed, dried, ribs removed and roughly chopped

1 small head radicchio, tough core removed, washed and roughly torn

1 small head frisee, stem removed, washed and roughly torn

1 Granny Smith apple, seeded and cored and chopped into cubes

1/2 cup golden raisins

1/3 cup slivered almonds (skin on)

 

Dressing:

1 small garlic clove, smashed

1/2 tsp Kosher salt

3 tablespoons sour cream (or plain Greek yogurt)

3 tablespoons mayonnaise

1 tablespoon white wine vinegar

1/4 cup buttermilk

1/2 tsp fresh-ground pepper

 

Preparation

I put most of the instructions next to the ingredients, so at this point, it’s all pretty straight forward. Mix all the salad ingredients in a large bowl. Whisk together the dressing ingredients in a small bowl. Drizzle over the salad. Toss to coat evenly. Adjust seasoning. Serve immediately.

 

Enjoy!

 

kale leaf

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Roasted cauliflower and chickpeas with mustard dressing

Posted in Recipes, tagged , , , , , , , on March 27, 2015| 1 Comment »

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This dish is so simple to make, yet results in a wonderful combination of flavors and textures, all the while being super healthy. My favorite kind of dish!

I recently served this to a good friend of mine, and despite the fact it’s supposed to feed four people, we gobbled up every last morsel.

You might think the mustards would make the dish too strong or spicy for young palates, but my children didn’t notice any “spice,” and they are still super-sensitive to anything even remotely spicy. In fact, if you love good mustard flavor (like me!), I think you can use more than what’s called for in this recipe. This is definitely the kind of dish you can experiment with without risk of the whole thing going wrong.

This recipe is from Gwyneth Paltrow’s cookbook, “It’s All Good.” I confess, I bought it ages ago, and promptly forgot about it. Then recently, when I was preparing dinner for friends, and the topic naturally turned to cooking, my friends told me how much they use and love the recipes in Gwyneth’s book.

cauli above

 

Ingredients

1 14-oz can of chickpeas*, rinsed, drained and dried on a kitchen towel

1 head of cauliflower, outer leaves and inner core removed, cut into bite-sized florets

Extra-virgin olive oil

Coarse-ground sea salt

1 tbsp Dijon mustard

1 tbsp seeded mustard

1 tbsp white wine vinegar

Fresh-ground pepper

1/4 cup flat-leaf parsley, chopped

*Also sold as garbanzo beans

cauli chopcauli dressing

Preparation

Preheat oven to 400F.

Toss the chickpeas and cauliflower together in a large roasting pan or rimmed baking sheet with about 3 tbsp olive oil. Sprinkle lightly with sea salt then roast, stirring once or twice, until everything is golden brown and the cauliflower is soft, about 45 minutes.

Meanwhile, whisk together the mustards, vinegar, 1/4 cup olive oil, a big pinch of salt and about 1/4 tsp pepper. When the chickpeas and cauliflower come out of the oven, toss them with the mustard dressing to evenly coat. Sprinkle with parsley and serve warm or at room temperature.

Enjoy!

 

cauli head

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Roast chicken with sumac, za’atar and lemon

Posted in Recipes, tagged , , , , , , on March 24, 2015| 2 Comments »

sumac above

 

I had planned to post an entirely different recipe today, but when I reviewed the photos I thought “Oh no! I can’t possibly expect people to believe that the avocado bruschetta I made tastes delicious.” I don’t know how I’d missed the fact that I’d drizzled on too much balsamic “syrup.” A thin drizzle of dark, red-brown balsamic syrup looks elegant. A drizzle of thick, dark, red-brown that’s so heavy it’s starting to pool looks like… Well, you get the picture.

But no worries! The cooking never ends, and while I brush up on my drizzling and photography skills, you can travel east. This roast chicken recipe from my cherished Ottolenghi cookbook comes together with minimal effort and gives you an incredible mix of flavors, textures and colors. It’s certainly a radical departure from the average roast chicken dish, and if you love Middle Eastern cooking as I do, you will appreciate the wonderful spice blend in this recipe.

sumac close

 

Ingredients

1 large organic chicken, cut into 6 pieces

2 small red onions, thinly sliced

2 cloves garlic, crushed

4 tbsp olive oil, plus extra for drizzling

1 1/2 tsp ground allspice

1 tsp ground cinnamon

1 tbs sumac (available in many supermarkets)

1 lemon, thinly sliced

1 cup chicken stock

1 1/2 tsp kosher salt, plus extra

1 tsp fresh-ground pepper

2 tbsp za’atar*

4 tsp unsalted butter

6 tbsp pine nute

4 tbsp chopped flat-leaf parsley

*Za’atar is a Middle Eastern mix of spices with toasted sesame seeds. It’s used regularly on yogurt sauces, fresh bread, meats and fishes. I couldn’t find it in my Whole Foods Market so I made my own using 1 tbsp toasted sesame seeds, 2 tsp dried thyme, 2 tsp dried oregano, 2 tsp sumac, 1 tsp sea salt and 1/2 tsp pepper.

 

Preparation

In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, salt, and pepper. Place in the fridge to marinate for a few hours or preferably overnight.

Preheat the oven to 400F. Transfer the chicken and its marinade to a large rimmed baking sheet–large enough that all the chicken pieces can lie flat with space in between. Arrange the pieces skin side up. Sprinkle the za’atar over the chicken and onions and put the pan in the oven. Roast for 30-40 minutes, until the chicken is colored and just cooked through.

While the chicken is roasting, melt the butter in a small frying pan. Add the pine nuts and a pinch of salt, and cook over medium heat, stirring constantly, until they turn golden. Transfer to a plate lined with paper towels to absorb the excess fat.

Transfer the chicken and onions to a serving plate and sprinkle with the chopped parsley and pine nuts. Serve immediately with couscous a vegetable dish.

 

Enjoy!

 

sumac side

 

 

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Dairy-free pistachio icecream

Posted in Desserts, Recipes, tagged , , , , , , on March 19, 2015| 6 Comments »

pistach above

Continuing the green theme–since Saint Patrick’s Day may have come and gone, but Spring still charges on in all its budding glory. Here’s a super simple, instant and guilt-free ice”cream.” It’s just a variation of one of my previous posts where I used frozen bananas and berries as the base.

If you’re an ice cream lover, like me, and if you also happen to be lactose intolerant (like me!) or vegan, I think you’ll appreciate the immediate gratification of throwing in a handful of ingredients, flipping the “on” switch and a minute later getting to enjoy a cold, creamy, nutritious “dessert”!

 

Ingredients*

1/2 cup coconut milk (regular NOT lite!)

3/4 cup unsalted, shelled pistachios

1/3 cup unsalted raw cashews

1-2 tbsp raw honey

1/4 tsp almond extract

5-6 ice cubes

*Note: The measurements aren’t exact because coconut milks vary widely in thickness and richness. My favorite is Native Forest. It’s organic and comes in BPA-free cans.

 

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Preparation

Put everything into a high-powered blender, such as a VitaMix, and blend until creamy. Adjust the consistency if necessary by adding more cashews. Note: You may need to use the plunger if some of the ingredients stick to the sides.

If you want a thicker, richer version, you can freeze the contents of a can of coconut milk in an ice cube tray and use about half the cubes in place of the liquid coconut milk and regular ice cubes.

Serve immediately.

 

Enjoy!

 

pistach sunny

 

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Creamy asparagus leek shallot soup

Posted in Recipes, tagged , , , , , on March 17, 2015| 7 Comments »

asp soup above

Happy Saint Patrick’s Day! Hopefully you wore at least a wee bit of green, and thus avoided getting pinched by traditional St Patty’s Day revelers. I caught myself short walking the children to school this morning when I realized I hadn’t made certain they were wearing green. By sheer, dumb luck, they both had a little (i.e., a tiny green anchor on a shirt and a little green swoosh on a pair of shoes) without having intentionally chosen any green clothing.

While I may have forgotten to dress my children in green, I had intended to post this recipe for asparagus soup first thing this morning. But as sometimes happens, life interferes with our plans. Yesterday turned out to be a random day off from school for teacher training, and I found myself at the San Francisco Zoo with three little ones in tow. There the day went.

While I’m not a particularly big fan of Saint Patrick’s Day, I do love the color green–in fact, it’s my favorite color. And I love that green represents living things, the Earth and Spring. So in honor of the color more than the day, I plan to post several green-colored dishes this week, along with a few random “green” photos.

This soup has a lovely green color and is a perfect way to celebrate spring! You can use olive oil in place of the butter and coconut milk in place of the cream to make this soup vegan. It’s delicious either way.

asp soup side

 

Ingredients

2 lbs fresh asparagus, rinsed
6 cups organic chicken stock
3 tbsp unsalted butter, ghee or olive oil
2 shallots, thinly sliced
1/2 cup leeks, whites only, thinly sliced and well rinsed
2 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream or coconut milk (not lite!)asp soup chop

 


Preparation

Trim the top tips from the asparagus, about 1 to 1 1/2 inches in length and set aside. Cut off the woody stem ends from each spear and reserve, then cut the remaining stalks into 1/2-inch pieces.

In a medium-size pot, bring the stock to boil. Add the tough woody stems, lower the heat and simmer 20 to 30 minutes. This helps infuse the stock with additional asparagus flavor. Remove with a slotted spoon and discard, reserving the stock.

Add the asparagus tips to the stock and blanch until just tender and bright green, about 1 to 1 1/2 minutes. Remove with a slotted spoon and refresh in an ice water bath. Drain on paper towels and set them aside for the garnish. Reserve the stock.

In another medium-size pot, melt the butter, ghee or olive oil over medium heat. Add the shallots and leeks and cook until tender, 3-5 minutes. Add the garlic and cook another minute or two. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring once or twice, for about 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15-20 minutes. Remove from the heat.

With a hand-immersion blender or in food processor or blender, puree the soup until very smooth. Adjust the seasoning to taste. Stir in the cream or coconut milk. Cook until the soup is warmed through, about 3 minutes.

Ladle the soup into bowls or cups and garnish with a few of the tips. Serve immediately.

 

Enjoy!

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Creamy kale beet apple salad (dairy-free)

Posted in Recipes, tagged , , , , , on March 11, 2015| Leave a Comment »

kale salad closekale salad

 

I don’t think I managed to post anything last week–except for a few pictures of some yummy bites on Instagram (@eatwellwithmoira). Spring has sprung here in Northern California, and I wanted to get the garden planted. I can ignore the vegetables gone to seed and the lavender with woody stocks while it’s cold and/or wet outside, but when the sun settles in for a long stay, I feel desperate to get the garden sorted and looking good. I also happen to like gardening, so you won’t find me outside directing someone else to cut here, prune there, dig here and plant there. Granted, after trimming over 300 shoots/branches off of our apple tree, while balanced on the second from the top step of an 8-foot ladder, I called in reinforcements (my husband) to finish the job. It works best if I do at least half the trimming first, since the guilt of seeing me out there toiling in the sun tends to make him want to prove he can operate a saw and pruning shears, too. However, he leaves all the digging, mulching and planting to me.

Where’s the photo of the garden, you ask? Well, since many of the new plants start out small, it looks nice and orderly out back, but not particularly lush and filled in yet. I will post something at the peak of summer, when the garden is in full bloom and worthy of a photo.

Now back to the recipe at hand… Before you say to yourself (or outloud), “Not another kale salad!” Try this recipe. Even my 6-year-old son loves it! It’s naturally sweet thanks to the sliced beets and apple, and the creamy dressing softens–sort of tenderizes, the kale, allowing all the flavors and textures to come together perfectly. And best of all, the dressing is so incredibly creamy that you will swear someone must have snuck in some real cream (i.e., dairy). I think this dressing could work well with a lot of other salads, too.

You can pull together this dish in minutes, but if you have a little extra time and the inclination, I’d recommend roasting the beet for about 20 minutes to soften it ever so slightly. If you don’t have the time or feel a little lazy like me, just slice the beet into very thin slices.

 

Ingredients

1 ripe avocado, halved, peeled and seed removed

2 tbsp champagne vinegar

2 tsp quality Dijon mustard

2 tbsp nut oil or extra-virgin olive oil*

Kosher salt and fresh-ground pepper

1 bunch curly kale, stemmed and coarsely chopped

1 small red beet, peeled and thinly sliced

1 crisp apple, such as Fuji, cored and cut into thin wedges

3/4 cup walnuts, toasted

 

Preparation

In a food processor or high-speed blender, combine the avocado, vinegar, mustard, and oil. Blend until smooth. Season with salt and pepper. (It will be very thick, like a pudding.)

In a large bowl, toss the kale with the beet and apple slices. Toss again with the dressing. Adjust the seasoning and give a final toss with the walnuts. Serve immediately.

 

Enjoy!

 

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Haricots verts and snow peas with hazelnuts and orange

Posted in Recipes, tagged , , , , , on February 26, 2015| Leave a Comment »

beans above

 

Here’s another recipe from my favorite Ottolenghi cookbook. (I’m also trying a Middle Eastern chicken dish from the same book tomorrow night, which I’ll post if I deem it a success.) I originally made this vegetable dish as a side for our Christmas dinner, but it’s probably best suited for spring and summer meals–just because that’s when the haricots vert and snow peas are in season.

I love that this dish is bright green in color, with a great mix of textures and flavors. The thin slivers of orange zest add a twist, and balance the mellow slightly sweet earthiness of the hazelnuts. Like so many of Ottolenghi’s vegetable dishes, this one can be served warm or at room temperature.

 

Ingredients

14 oz haricots verts

14 oz snow peas (also called Chinese peas)*

1/2 cup unskinned hazelnuts

1 orange

3/4 oz fresh chives, chopped

1 clove garlic, crushed

3 tbsp olive oil

2 tbsp hazelnut oil (or other nut oil, such as walnut)

Coarse-ground sea salt

Fresh-ground pepper

*Substitute sugar snap peas if you prefer

 

beans close

 

Preparation

Preheat the oven to 350F.

Using a small, sharp knife, trim the ends off the beans and snow peas, keeping the two separate. Bring water to boil in a large saucepan (fill to 1-2 inches from the top). Blanch the beans for 4 minutes, then drain using a colander and run them under very cold water. Let them drain then pat dry. Blanch the peas for just 1 minute.

While the beans are cooking, scatter the hazelnuts over a rimmed baking sheet or shallow oven-proof dish and toast in the oven for 10 minutes. Allow them to cool until you’re able to handle them, then rub them with a clean kitchen towel to get rid of most of the skin. Chop the nuts roughly.

Using a vegetable peeler, remove the zest from the orange in strips, taking care to avoid the white pith, which is bitter. Slice each piece of zest into very thin strips using a small paring knife.

To assemble the dish, mix together all the ingredients in a large bowl and toss gently. Adjust seasoning and serve at room temperature.

 

Enjoy!

 

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Roasted sweet potato with pecans and maple

Posted in Recipes, tagged , , , , , on February 24, 2015| 2 Comments »

swt pot dish

 

I blogged about the Ottolenghi cookbook about a year ago, but I never tire of using the incredible recipes contained within it. Simple to make but resulting in complex flavors, the dishes are inventive and delicious. Of course, the food and photographs remind me of my days living in London, where a stop into Ottolenghi would start my mouth salivating, and I would rush home eager to tuck into the little boxes of delight.

I think this dish works for any season, although it would make an especially good accompaniment to a winter holiday dinner. I love that you can serve it warm or at room temperature–something common with many of the recipes from Ottolenghi.

A word about making the dish more family-friendly: My kids don’t appreciate much “heat,” nor are they fans of a lot of cilantro or parsley, but it’s easy to serve little ones first, before you toss in some of the more “controversial” ingredients. (Note: This recipe is from the Ottolenghi cookbook, but the Ottolenghi founders, Yotam and Sami, originally found the recipe on epicurious.com.

 

Ingredients

2-3 sweet potatoes, washed but unpeeled

3 tbsp extra-virgin olive oil

4 tbsp pecans

4 green onion, chopped, white parts and a little green

4 tbsp flat-leaf parsley, chopped

2 tbsp cilantro, chopped

1/4 tsp red pepper flakes

4 tbsp golden raisins

Sea salt and freshly ground pepper

Dressing:

4 tbsp extra-virgin olive oil

2 tbsp maple syrup

1 tbsp sherry vinegar

1 tbsp lemon juice

2 tbsp orange juice

2 tsp grated fresh ginger

1/2 tsp ground cinnamon

Sea salt and freshly ground pepper

 

Preparation

Preheat oven to 375F/190C.

 

swt pot tray

Cut the sweet potatoes (with the peel still on!) into 3/4-inch cubes. Spread the cubes out on a rimmed baking sheet. Drizzle with olive oil, and sprinkle a little salt and pepper. Use your hands to mix the ingredients and make sure the cubes are evenly coated. Roast in the oven for about 30 or until just tender, turning them over gently about halfway through.

Put the pecans in a small, shallow oven-proof baking dish and toast for 5 minutes. Remove from the oven and chop them coarsely.

For the dressing, whisk together all the dressing ingredients in a small bowl with some salt and pepper. Taste and adjust the seasoning if necessary.

When the potatoes are ready, transfer them into a large bowl. Add in the remaining ingredients and pour in the dressing. Toss to blend, and adjust seasoning to taste. Serve immediately or at room temperature.

 

Enjoy!

 

 

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