I'll kick this off by saying, this is a roasted potato salad with a secret weapon ingredient. Or, if you prefer, a wild card. It sounds odd, but I'm going to argue that it works. I took the tiniest, little baby potatoes I could find, and threw them in a hot oven until they were fluffy and tender. Not long at all. Then I smashed a portion of them, and tossed the whole lot with French lentils, plus a mix of ingredients that really punch when it comes to flavor - sun-dried tomatoes, garlic, scallions, pickled ginger, and lemon juice. We had some leftovers, and I plan on working them into a frittata I'm planning on making tonight. For those of you who appreciate variations - I can imagine a smashed chickpea version of this, or roasted cauliflower. I made this with sun-dried tomatoes driving the flavor profile, but kept thinking a version with preserved lemons and preserved lemon oil would also be a stand out! - More Potato Recipes - - More Tomato Recipes - - More Gluten Free Recipes -

Smash-and-Toss Roasted Potato Salad If you can't find jars of pickled ginger, leave it out. 1 pound small potatoes, smaller is better 1 1/2 cups cooked lentils, room temperature 3 tablespoons chopped sun-dried tomatoes (oil packed) 2 tablespoons oil from sun-dried tomato jar 1 tablespoon pickled sushi ginger 1/2 teaspoon fine grain sea salt 2 cloves garlic, smashed and chopped Juice of half a lemon, or to taste 1/3 cup toasted, sliced almonds a handful of basil, slivered basil flowers, to finish Heat oven to 425F. Rinse the potatoes, and pat dry with a clean dish towel, absorbing as much extra water as possible. Place the potatoes on a baking sheet and sprinkle with a bit of salt. Roast until well-cooked through - you want them to be fully cooked, fluffy and tender. Remove from the oven, wait five minutes, take a fork, and press about half of the potatoes. You want to smash the potatoes, while still having them retain some structure.

In a large bowl, toss the lentils with the sun-dried tomatoes, sun-dried tomato oil, ginger, sea salt, garlic, most of the scallions, and lemon juice. Add the potatoes and gently toss again. Top with the remaining scallions, the almonds, and basil. Prep time: 10 min - Cook time: 25 min Choose the nearest Central Market tosee what’s happening at your store. Like us on Facebook Follow us on Twitter Login To Your Account > Cooking classes make excellent gifts for anyone who’s really into food, or who wants to be. If you’ve got someone like that in your life, make their day with a Central Market Gift Card. Your friends, family, or colleagues will be able to choose classes that fit their interest – and their schedule – and you’ll get a great, big Thank You. We even have holiday-themed gift card holders; just stop by the Info Desk to pick them up. We know some gifts are meant to be a surprise, so keep this in mind: If you purchase a class online as a gift, upon completing your purchase, the email address you list on the registration form will receive the confirmation e-mail, as well as any other correspondence related to the class.

Unless otherwise noted, class participants must be 18 or older. Participants in beer or wine tasting classes must be 21 years or older.best sushi london mayfair For kids’ classes, children ages 12 and under should be checked in and out by an adult. jiro dreams of sushi nyt reviewPlease plan to arrive at least 10 minutes before class begins to complete the process, and pick up your children promptly as class ends. how to eat sushi nigiriUnless specified in the class description, adults are not allowed in the room while class is in session.sushi geschirr online Hands-on, basics, and kids’ classes are designated. sushi takeout tucson

All other classes are demonstration. All class participants receive a recipe packet and sample the food. Most evening classes include wine pairings. fresh sushi grade fish onlinePlease limit your consumption to items served in class.yo sushi book review Reservations are taken on a first-come, first-served basis. Late arrivals will be seated in available spaces. To avoid being charged the full price of the class, cancellations must be made at least four days before the day of the class. Menus are subject to change because of the availability of seasonal ingredients. Students should be dressed with safety and comfort in mind. Please wear closed-toe shoes, shirts with fitted sleeves and remove any jewelry. Long hair should be pulled back. Discover a New Fresh Fruit: Pomegranates

They're shaped like Christmas ornaments. They come in one of those colors you get in the... They’ll eat ’em up. Good for in-store goodies and cooking classes, too! You won’t skip these culinary classes. From knife skills to the latest cooking techniques, there’s always something new to learn in our cooking classes, taught by our cooking school staff, featured instructors, and celebrity chefs from around the world. You’ll always leave hungry for more. And we promise no pop quizzes. Instructor: Peter Reinhart, Noted Baker; Fans of delicious, artisan bread, whether they are experienced bakers or just starting out, will want to spend time with this renowned expert. As he shares two new recipes for two of his most popular breads, he will give you the confidence that you, too, can make these delicious loaves at home. Out of This World Citrus Makes a Meal Instructor: Central Market Cooking School Instructors Add some zest to your meals with out-of-this-world citrus.

You'll explore the lively flavors of the familiar and some of the more unusual fruits in this family of tasty fruit. Instructor: Sylvia Casares, The Enchilada Queen, Cookbook Author Like most accomplished chefs, Sylvia learned to cook by watching her mother and grandmother in the kitchen. And growing up in Brownsville, she had the best of both worlds - access to wonderful home cooking and more traditional Mexican food just across the border - which has made her an expert in translating the authentic regional flavors of South Texas to your plate. Don't miss this opportunity to learn to make some of her favorites. Eating with the Season: Healing Winter Spices Instructor: Sapna Punjabi-Gupta, Registered Dietitian, Ayurvedic Practitioner Discover the healing properties of spices and how to integrate them into your everyday cooking. Winter is a time to build your immunity and strengthen your overall digestion so spend a little time learning about which spices hold the key to fine tune your system.