fries

Winter is here at least for a few more weeks and while Winter produce isn’t quiet as diverse or exciting as Summer there are still some really great items. The Winter brings us huge varieties of citrus from giant Sumo Mandarins to teeny tiny kumquats; all with their own unique flavor and all super uplifting and refreshing. Other fruit options include kiwi and pomegranates and some varieties of apples.

Winter vegetables are often a bit heavier and grounding and include cauliflower, broccoli, Winter squashes, root vegetables and potatoes. Maybe it’s growing up in North East where Winter seems never ending but these are some of my favorite foods. The thing is they can often become a bit boring and so I’m always looking for ways to make them a bit more exciting with new flavors and sauces. 

I was recently reminded of an amazing and simple seasoning for fries just a bit of thyme and super high quality sea salt. My friend Char of Nutritiously Fit shared this idea on her snapchat (follow us on snapchat: @charmcghie and @lindsayingalls) and it brought me back to a trip Neil and I took to Toronto ages ago. During that trip we visited Fresh on Bloor and they had the best fries and they too season theirs with fresh thyme and sea salt. Going a bit further I also decided to attempt to recreate my own version of their green poutine. While my version is a bit different than what you would get at the restaurant it is equally delicious. 

Sea Salt & Thyme Fries

• 4 Yukon Gold Potatoes or your favorite variety of Sweet Potatoes, cut into fries
• 1 tablespoon olive oil
• 2 teaspoons fresh thyme leaves 
• A sprinkle of Maldon Sea Salt Flakes or your favorite high quality sea salt

Preheat oven to 400F. Toss potatoes with olive oil and spread on to a parchment lined baking sheet. Bake for 35-40 minutes or until browned and crispy. Sprinkle the hot fries with the thyme and sea salt and enjoy! Or head down to the next recipe: Green Poutine. 

Green Poutine made with Thyme & Sea Salt Fries

Carrot Gravy:

• 1 onion, diced
• 2 carrots, peeled and diced
• 2 garlic cloves
• 2 Tablespoons olive oil
• 2 Tablespoons Coconut Aminos 
• 2 Tablespoons Arrowroot 
• 1 Tablespoon Tomato Paste
• 2 cups vegetable broth
• Salt and Pepper to taste

Heat the olive oil in a pot over medium-high heat.  Add the carrots and onion and sautee until soft. Add in the garlic cloves and cook for one minute. Add everything to a blender and process until smooth. Return to the pot and heat over medium until it thickens; make sure to stir often to prevent sticking and/or burning.

Cashew Cheese:

• 1 cup cashews, soaked for at least 2 hours
• 1/3-1/2 cup water
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/2 tablespoon sweet white miso
• salt and pepper, to taste

Place everything in a blender and process until smooth.

Greens:

• 1 cup shredded Kale
• 1 cup shredded Swiss Chard
• 1-2 handfuls Baby Spinach

In a medium saute pan add the greens with a bit of water and cook until wilted. 

Assemble:

Base of Fries.
Next Greens.
Next Cashew Cheese.
Next Carrot Gravy.
Finish (optional) with green onions, chives, chili flakes and/or toasted sunflower seeds.

After making these I have wanted to eat these every day. Seriously so delicious! For the sweets I used Japanese Sweet Potato and Garnet Sweet Potatoes and both were really fantastic but I personally enjoy the dryer and sweet but without being too sweet. 

What are you favorite types of potatoes? How do you like to enjoy them? 

I would like to thank Whole Foods Tanasbourne for providing the ingredients to make these delicious recipes. Join them this month to celebrate their eight year anniversary- check back for more details as to dates and times.