© 2013 Marlene Samuels for all recipes
Potato Salad Soup
Serve hot, topped with chives or scallions, or
serve cold, topped with parsley, grilled shrimp,
crumbled feta or a dollop of guacamole.
2 tablespoons extra virgin olive oil
1 large onion or 2 small onions (preferably not
too sweet), peeled and coarsely chopped
3 or 4 celery stalks, peeled and coarsely chopped
½ cup dry white wine
8 cups chicken stock
4 to 6 cups American-style potato salad
2 bay leaves
In a large stockpot, heat the olive oil. Add the
onion and sauté until soft but not brown. Add the
celery and sauté for 2 to 3 more minutes. Add
the wine, increase the heat to high and bring to
a boil. Add the stock and cook for 2 to 3 minutes.
Fold in the potato salad. Cook for 2 to 3 more
minutes on medium, mix well, add the bay leaves
and cook on low for 1 hour. Remove bay leaves
and garnish with red pepper flakes or celery
leaves. Makes 4 to 6 servings.
Note: To serve soup as a bisque, turn off heat
and purée until smooth either in a food processor
or with an immersion blender. Return to low heat
and whisk in 1/2 cup plain Greek yogurt.
Past Peak; Once Cooked: Negligible Quantities;
Nearly Expired; Ill-Fated Creations; and
Thanksgiving Leftovers) and offer dozens of
clever tips and tested tricks for including them
in delicious daily meals. They present creative
gourmet treatments for everything from “past
peak” vegetables to bulk buys, putting a premium on great flavor and appealing texture. In
fact, they’ve developed enough creative ideas to
fill a book: An Expendable Edibles cookbook is
on the horizon.
Roasted Root Vegetables
Use up carrots, beets, potatoes, parsnips and other vegetables. Be creative! Consider cut purple onions,
sliced celery, garlic, even cherry tomatoes. Vary the seasonings as well: ground cumin and curry powder,
a pinch of ground cinnamon, a sprinkle of white pepper and sea salt—lend exotic flavor.
6 cups any root vegetable(s), peeled and cut
1 tablespoon extra virgin olive oil
1 tablespoon dried thyme, oregano, marjoram,
dill or any other herbs you have on hand
Salt and pepper to taste (sea salt is
Bake, uncovered, for 30 to 40 minutes, or until
the hardest of the vegetables (usually beets or
parsnips) is tender when a knife is inserted.
Makes 4 to 6 servings.
Use every bite
Here’s how the Expendable Edibles
team makes good use of several favorites
Olives: Serve as an appetizer. Slice and
use in salads or add to pasta sauces. Blend with
garlic and olive oil to make tapenade, a spread
for sandwiches and wraps or a sauce for pasta.
Heat the oven to 350 F. Arrange the vegetables
in a shallow ovenproof glass dish or casserole.
Sprinkle with olive oil and toss to coat.
Sprinkle with the herbs, season
with salt and pepper,
and toss again.
Note: If including garlic, don’t separate the
cloves. Instead, cut the intact head in half
through the “equator,” brush each half generously with olive oil, sprinkle with salt and roast
with the other vegetables.
Nuts: Eat a handful as a snack. Chop and
add to salads, rice and grain dishes, or sprinkle
on cooked vegetables to add texture.
Pesto: Toss with hot cooked pasta or
rice. Use leftovers to season cooked potatoes
or as a topping for cooked fish, or add a few
tablespoons of olive oil to make your own
salad dressing. Use as a spread for sandwiches
Salsa: Set out a bowl with chips. Add
leftovers to tomato sauces, or stir into rice or
beans. Use 1 cup as a base for soups or chicken
Georgia Orcutt is the author of How to Feed
a Teenage Boy (Ten Speed Press, 2007) and
the Cooking USA series (Chronicle Books).
She is a program manager for Oldways, a
nonprofit in Boston dedicated to changing the
way people eat.
MARCH 2013 ;e Costco Connection 39
3/13/13 11:20 AM