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    Roasted Rosemary Fingerling Potatoes w/ Homemade Ranch

    Appetizers, Salads, Sides

    We don’t know about you, but potatoes are one of our favorite foods! I picked up these fingerling beauties at the farmers market, and had to whip up a recipe for you all. These Roasted Rosemary Fingerling Potatoes w/ Homemade Ranch are the perfect addition to your next meal. Paired with some protein and leafy greens, and you’ve got yourself a meal! 

    Fingerling potatoes  have a more cylindrical shape when compared to your classic Russet potatoes. They are also much smaller which makes them perfect for roasting. I’ve also used them to make mashed potatoes, and they work really well! They have a robust, buttery flavor. Many fad diets in the 90s and early 2000s shunned potatoes, giving them a bad reputation that has seemed to latch on throughout the decades. However, potatoes are a great source of complex carbohydrates. They are high in vitamin C and a excellent source of potassium. Plus, they have more fiber when baked with the skin on. 

    Hands up if you’ve tried coconut aminos? We hope you love them as much as we do. Coconut aminos are a great alternative to soy sauce, and adds a hint of saltiness and color. It is a great alternative for anyone with allergies to soy or gluten and it is lower in sodium for anyone watching their sodium intake. Alternatively, you can also use soy/tamari sauce for this recipe if you can’t find the aminos! Although coconut aminos have been touted for vitamin and amino acid content, the amount typical used as a dressing or sauce is not quite enough to reap those benefits. But, it tastes great and that’s what we were looking for!

    To start these off, begin by preheating the oven to 425F. In a large pot with boiling water, boil the whole potatoes with the lid on for 10 minutes. Remove from the water, allow to cool, and cut the potatoes lengthwise into wedges. Depending on how thick the potatoes are, you can either cut into halves or quarters

    Add them onto a parchment paper-lined baking dish. Add the rosemary leaves, oil & aminos/tamari onto the potatoes and massage together so all potatoes are coated. Roast for 20 minutes, flip with a spatula, then roast for another 10-15 minutes, or until potatoes are tender and golden. While that’s roasting, blend the ingredients for the ranch and set aside. Once done roasting, enjoy with the ranch dip!

    What do you think of our Roasted Rosemary Fingerling Potatoes w/ Homemade Ranch? Let us know what you think in the comments below!

    Print
    Roasted Rosemary Fingerling Potatoes w/ Homemade Ranch
    Servings: 4
    Ingredients
    • 7-9 medium sized fingerling potatoes or 3 large potatoes, skins on
    • 1 tablespoon fresh rosemary, minced
    • 1 1/2 tablespoons vegetable oil
    • 1 tablespoon coconut aminos or low-sodium tamari sauce
    For the ranch
    • 1/2 cup mayo, can use vegan as substitute
    • 1/2 teaspoon garlic powder
    • 1 teaspoon fresh parsley
    • 1/4 cup milk (nut milk ok)
    • 1/8 teaspoon ground black pepper
    Instructions
    1. Preheat the oven to 425F
    2. In a large pot with boiling water, boil the whole potatoes with the lid on for 10 minutes
    3. Remove from the water, allow to cool, and cut the potatoes lengthwise into wedges. Depending on how thick the potatoes are, you can either cut into halves or quarters
    4. Add them onto a parchment paper-lined baking dish
    5. Add the rosemary leaves, oil & aminos/tamari onto the potatoes and massage together so all potatoes are coated

    6. Roast for 20 minutes, flip with a spatula, then roast for another 10-15 minutes, or until potatoes are tender and golden

    7. While that's roasting, blend the ingredients for the ranch and set aside

    8. Once done roasting, enjoy with the ranch dip!

    Recipe Notes

    Store the leftover ranch in the fridge for up to a week!

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    Crispy on the outside, oozy on the inside, we are Crispy on the outside, oozy on the inside, we are using @cabotcheese seriously sharp cheddar to make these bolitas de yuca for your superbowl turn up! A mouthwatering Dominican appetizer made with my favorite root vegetable, these bolitas feed a crowd and pair perfectly with Cabot cheddar, which is naturally aged and 100% lactose free. See below for the full recipe! #cabotcreamery 

Ingredients 
🧀 1 pound yuca, peeled and chopped into small chunks 
Salt
🧀1 tablespoon butter 
🧀1/2 jalapeño, seeded and finely chopped 
🧀1/4 teaspoon of garlic
🧀1/4 teaspoon of paprika 
🧀4 ounces of Cabot Seriously Sharp Cheddar Cheese, cut into small 1/2” chunks 

Directions:
🧀Preheat the oven to 450F.
🧀Bring a medium pot of salted water to boil and add the yuca. Boil for 30 minutes or until tender. Drain the yuca, remove all of the fibrous stems and add to a medium sized bowl. 
🧀Mash the yuca well with butter, jalapeño and spices until completely smooth. Adjust for salt and set aside until cooled. 
🧀Grab about 1 1/2 tablespoons of the yuca mix, put the cheddar cheese in the center and roll it up into a ball. Repeat for the remaining yuca and cheese. 
🧀Add the yuca balls onto a parchment paper lined baking sheet OR air fryer and spray with oil. Bake for 25 minutes (or air fry for 10-12 minutes) until crispy and browned on the outside. Enjoy on their own or with your favorite sauce! 

TIPS: 
👉🏽If the balls are extra sticky, wash and dry your hands throughout the rolling process - this will help. 
👉🏽If your yuca mash is bulky, add a little bit of water while mashing to make it smoother.
    Ya’ll, let’s normalize checking in on people w Ya’ll, let’s normalize checking in on people when we see them versus commenting on their bodies. It’s just not it. Over the holidays, I had to check several family members about this. For many including myself, it’s awkward, uncomfortable and even if well-intentioned, it can be triggering for people. And you just never know what’s going on (maybe they’re sick, maybe they’re on medication, maybe they’re pregnant and don’t want you in their business)

What are some other ones you’ve been told? The latest on my roster has been “damn that ass is fat” 🤣 (can’t make this up)
    NEW MONTH, NEW SERIES. This time we’re talking a NEW MONTH, NEW SERIES. This time we’re talking about relationships. Do you ever wonder what science has to say about maintaining a fulfilling long-term relationship? Today on the podcast, we interviewed acclaimed relationship scientist, #tytashiro. His book, The Science of Happily Ever After, shows how our decision-making abilities falter when choosing mates and how insights from social science can help us make smarter decisions. 

You don’t want to miss an episode of our dating and relationships series! We are going to speak to everyone from @tenneshawood the founder of the first ever matchmaking firm dedicated to black professionals, to @loganury the author of How Not to Die Alone & director of relationship science at the dating app Hinge. And of course we can’t talk about relationships without talking about divorce, so we will interview @chautethompson, a counselor who helps couples and families grow healthier relationships.

What we cover:
What “happily ever after” really means
Why we only get 3 wishes for an idea partner
Why most people wish for the wrong things
Why the seeds of marital conflict can be traced back to your first dates
How to improve the quality of your existing relationship
Why is it so hard to date these days?
What is wrong with online dating?
What is the best age to get married?
What is the worst age to get married?
How to swipe smarter on dating apps.
What traits make a great life partner?
What is the number 1 trait to have in a satisfying relationship?
Is being “nice” a bad thing in relationships?
What is a novelty seeker and why could that be a dealbreaking trait?
3 things to look for successful online dating (hint: it’s not compatible zodiac signs).
Does wealth really matter in relationships?
Are soulmates real?
What does it take to make relationships work?
Should you feel a spark when dating?
1 thing you can do NOW to improve your relationship.

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