Persimmon Wedges with
2 large Regatta Tropicals*
1½ cups warm
Cut persimmons into ½-inch-thick wedges. Arrange
on a plate. Drizzle with hazelnut oil.
Place warm hazelnuts in a bowl. Serve persimmons
with hazelnuts. Makes 8 servings.
Recipe courtesy of Tori Ritchie,
Brands may vary by region; substitute a similar product.
Spinach Potato Patties
River Ranch Fresh Foods
1 pound boiling potatoes,
peeled and diced
¼ cup hot milk
4 ounces butter, divided
2 cups olive oil, divided
1 pound River Ranch*
1 garlic clove, chopped
6 green onions, white parts
;nely diced and green
parts chopped, divided
1 teaspoon lemon juice
Grated zest of
2 lemons, divided
Salt and pepper, to taste
3 large eggs, divided
½ cup soda water
2 cups panko bread
3 cups white rice ;our
Boil potatoes, drain, and press through a ricer.
Whisk in milk and 1 tablespoon butter until
Heat 1 teaspoon butter and 2 tablespoons oil
in a skillet over medium heat. Add spinach,
garlic and white onion tops; cook until limp.
Remove spinach mixture and drain, reserving
juice. Finely chop the spinach.
Return the spinach juice to the skillet and
continue cooking until reduced by half. Stir in
lemon juice, half of zest, salt and pepper. Cool.
Combine potatoes, spinach mixture and spinach
juice. Stir in 1 beaten egg, soda water, then
1½ cups bread crumbs. Shape into patties.
In 3 separate bowls, place 2 beaten eggs, ½ cup
bread crumbs and ;our. In that order, dip each
patty into each bowl. Working in batches, fry in
oil and butter over green onion tops and lemon
zest until golden brown. Makes 24 servings.
* Brands may vary by region; substitute a similar product.
34 A Decade of Cooking The Costco Way