The original recipe was for Broad beans and mint soup, I couldn't find Broad beans in Safeway and QFC so used Petite Peas instead. Tastes good but I am still curious to taste broad beans and mint soup :)
Ingredients:
2 tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
2 potatoes diced
450 g petite peas or broad beans
850 ml vegetable stock
2 tbsp freshly chopped mint
salt and pepper
fresh mint sprigs and yogurt to garnish
1. Heat the oil in a large saucepan and saute the onion and garlic for 2-3 minutes until softened.
2. Add the potatoes and cook for 5 minutes, stirring well. Stir in the peas(or broad beans) and the stock, cover and simmer for 30 minutes or until the peas and potatoes are tender.
3. Reserving a few vegetables place the remainder of the soup in a food processor or blender and puree until smooth.
4. Return the soup to a clean saucepan and add the reserved vegetables and mint. Serve garnished with swirls of yogurt and sprigs of fresh mint.
1. 12 ounces zucchini
2. salt and pepper
3. 1 pound potatoes
4. 3/4 carrots
5. 1 green chile
6. 1 scallion
7. 2 tablespoons plain yogurt
8. Flour for dusting
9. vegetable oil for frying
FOR THE SPICY TOMATO CHUTNEY:
1. 4 tomatoes
2. 1 to 2 red chiles
3. 2 tablespoons chopped fresh mint
4. 1 tablespoon cider Vinegar
5. pinch sea salt
1. First make the chutney. Roughly chop the tomatoes and mince the chiles. Mix both with the mint, vinegar, and salt; set aside until ready to serve.
2. To make the patties, first grate the zucchini and sprinkle them with salt; set aside for 30 minutes to draw out some of the watery juices. Meanwhile, boil the sweet potatoes until tender; drain and mash them. Grate the carrots. Seed and chop the chile. Slice the scallion. Rinse the zucchini, drain well, and pat dry.
3. Mix the vegetables, yogurt, and salt and pepper in a bowl. With floured handds, shape the mixture into 8 patties.
4.Heat a shallow layer of oil in a heavy-bottomed skillet. Add the patties and fry for 4 minutes on each side. {I baked them at temp 400}
5. Serve the patties with the spicy chutney.
1 pound baking potatoes, such as Idahos
2 garlic cloves, peeled and sliced (I used just one)
4 rosemary sprigs, or 1 teaspoon dried (I used garam masala instead)
2 tablespoons olive oil
salt and pepper (used chilli powder)
2 eggs
1. Preheat the oven to 425 degrees F. Cut the potatoes into thich French fries.
2. Add the French fries to a roasting pan (a nonstick pan is best). Sprinkle the sliced garlic over. Strip the reosemary needles from the sprigs and sprinkle the needles over. Drizzle with the olive oil and season. Toss to coat the French fries in the oil and all the flavorings. 
3. Bake for 35 to 40 minutes until the French fries are just cooked and golden in color, shaking the pan about halfway through.
4. Make 2 gaps in the fries and break an egg into each gap. Return to the oven for 3 to 5 minutes until the eggs are cooked to your liking.
2/3 cup white wine vinegar (I used white vinegar)
4 eggs
Handful each arugula and baby spinach leaves
1 tablespoon olive oil
FOR THE POTATO SALAD:
1 pound new potatoes
1 tablespoon olive oil
Juice of 1 lime
1 tablespoon minced shallot
2-3 tablespoons creme fraiche or sour cream - I bought this and forgot to add :(
FOR THE GREEN BUTTER:
1/2 cup finely shredded sorrel leaves or 1 tablespoon chopped tarragon
4 tablespoons butter, softened
Squeeze fresh lemoon juice (a little more if you are using terragon)
Coarse sea salt and pepper
1. Bring a large pan of water to a simmer and add the vinegar. One at a time, break the eggs into a cup and slowly slip them into the pan; cook for 3 minutes. Using a slotted spoon, transfer immediately to a bowl of ice water.
2. To make the potato salad, first boil the potatoes for about 15 minutes until tender. Then drain, peel, and mash roughly with a fork. Stir in remaining ingredients and season; mix well.
3. To make the green butter, mash the herbs with the butter, lemon juice, and salt and pepper; set aside (do not chill)
4. Sit a 3-inch ring mold on each plate and spoon in the potato, pressing down well (or spoon a neat mound on the plate). Toss the arugula and spinach in the olive oil and season. Lay across the potato or scatter around the edge.
5. Bring a pan of water to a simmer. Remove the eggs from the ice water and carefully neaten with scissors. Plunge into the simmering water for 1 minute to reheat. Sit them on the potato salad and spoon the butter over. Serve sprinkled with salt.
6 tablespoons butter
5 cups trimmed and sliced leeks
2 cups dry hard cider (I used sparkling cider)
2 cups heavy cream
2 teaspoons while grain mustard
2 eggs, beaten
1 1/4 cups grated cheddar cheese
1 pound potatoes, cut into 1/4 inch thick slices
salt and pepper
12 sheets of phyllo pastry dough, defrosted if frozen (You can find these at any grocery store, 1 pack contains around 50 sheets)
1. Preheat the oven to 350 degrees F. Melt one-third of the butter in a large skillet. Add the leeks and saute for 6 to 8 minutes until soft, stirring occasionally. Add the cider, bring to a boil, and boil rapidly, uncovered, until reduced by about two-thirds. Add the cream, return to a boil, and boil rapidly for 3 to 5 minutes, until the sauce reaches the consistency of thick cream Remove from the heat and stir in the mustard, eggs and cheese.
2. Meanwhile, cook the potatoes in boiling salted water for 3 to 4 minutes until tender; be sure they are cooked through, because the acidity from the cider will prevent them from cooking further when added to the sauce. Drain and stir gently with the leek mixture. Season to taste.
3. Melt the remaining butter. Use a little to brush the bottom of a 13X9 inch baking dish. Place a sheet of phyllo pastry dough on a top and brush with a little more butter. Repeat with 4 more sheets of dough to cover the bottom and sides of the dish, overlapping the edges. Spread the filling inside, then layer another 5 sheets of dough, in the same way, over the top; fold over any overlapping dough. Brush 2 more sheets with the remaining butter, gently crumple, and place on top of the pie.
4. Bake for 30 to 40 minutes until golden.
1/2 cup dried cannellini beans
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
1 large potato, diced
2 large fresh sage leaves, shredded
about 2 1/2 cups shredded Savoy cabbage (I didn't find any so used regular cabbage)
2 cups vegetable stock
salt and pepper
1. Soak the beans overnight in cold water.
2. Drain the beans and then put in a large pan with 5 cups cold water. Bring to a boil and boil rapidly for 10 minutes. Reduce the heat and simmer for 40 minutes, or until the beans are tender.
3. Meanwhile, heat the oil in a pan. Add the onion and garlic and saute for 5 minutes until soft. Stir in the potato and sage, and saute for 5 minutes longer, stirring occasionally.
4. Stir the onion mixture into the beans, together with the cabbage and stock. Bring to a boil. Lower the heat and simmer for 15 minutes, stirring occasionally. Season to taste. Serve with crusty bread.
(This tastes great with Roti)
5 tablespoons olive oil
1 large garlic clove, crushed
3 baby eggplants or 1 small eggplant, finely diced
1 red or yellow onion thinly sliced
1 large tomato, skinned and chopped
3 tablespoons sun-dried tomato paste
2 tablespoons red wine vinegar (I used balsamic vinegar)
salt and pepper
1 pound baby new potatoes, scrubbed and halved
12 ounces baby carrots, halved
3 cups shelled fava beans (I did not find these at the grocery store, so didn't use it)
4 ounces asparagus stalks
1/2 cup ripe olives
1 tablespoon capers
flat-leaf parsley leaves
crusty bread or Roti to serve
1. Heat the olive oil in a skillet. Add the garlic, eggplant, and onion, and cook over medium heat until very soft, about 10 minutes.
2. Transfer the mixture to a very large bowl and stir in the chopped tomato and sun-dried tomato paste. Add the red wine vinegar and season to taste with salt and pepper, set aside.
3. Cook the potatoes and carrots in a pan of lightly salted boiling water for about 15 minutes, until tender; drain well. Meanwhile, steam the fava beans and asparagus for about 5 minutes, until just tender.
4. While the vegetables are still hot, add them to the eggplant mixture. Stir well to coat and leave to cool for about 5 minutes before serving so they absorb the flavors of the sauce.
5. Serve sprinkled with ripe olives, capers, and parsley leaves accompanied by crusty bread - I bought all of these from the market but forgot to add :(
4 tablespoons butter
2/3 cup very thinly sliced leeks
3.5 cups frozen peas
1 and a three fourth cups finely diced boiled potato
2 quarts good quality vegetable broth
1 tablespoon shredded fresh mint plus a few sprigs for garnish
salt and pepper
1. Melt the butter in a pan. Add the leeks and saute slowly for 3 to 4 minutes. Add the peas and potato and toss together
2. Add the stock and bring to a boil. Lower the heat and simmer for 15 minutes. Season to taste.
3. Puree half the soup in a blender until very smooth. Return to the pan with the remaining soup. Mix well, then add the mint and heat through.
4. Spoon some soup into each of 4 warmed bowls and garnish with mint sprigs.
