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Ingredients

• ✓ baby yellow potato
• baby red potato
• green bean
• olive oil
• salmon fillet
• garlic
• dill
• lemon
• lemon
• black pepper
• salt
• mayonnaise
• caper
• lemon
• black pepper
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain.
3. 3 Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon; squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt.
4. 4 Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
6. 6 Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
7. 7 Serve steamed potatoes, green beans, and tartar sauce alongside salmon.

By LotusLikes2Eat

Ingredients

• ✓ baby yellow potato
• butter
• pumpkin
• salt
• black pepper
• thyme
• gruyere cheese
• half and half
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish with butter.
2. 2 Slice potatoes and pumpkin with a mandoline into 1/8-inch-thick slices, using the mandoline's 3-millimeter setting.
3. 3 Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyère cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyère. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyère.
4. 4 Pour half-and-half evenly over the top and cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the foil and continue baking until potatoes are tender and the top is nicely browned, about 15 minutes more. Remove from the oven and let sit for 15 minutes before serving.

By Kim's Cooking Now

Ingredients

• ✓ baby yellow potato
• olive oil
• onion
• carrot
• leek
• garlic
• celery
• chicken bone broth
• parsley
• thyme
• salt-free seasoning blend
• salt
• black pepper

Instructions

1. 1 Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
2. 2 Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.
3. 3 Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.
4. 4 Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
5. 5 Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.

By Jeannie Turicik