Mixed Greens Spread
lb/200g mixed greens
radish, turnip, mustard, carrot tops
med/75g spring onion
med/20g green garlic
15g regular garlic
tbs/30ml lemon juice
tbs/45ml olive oil
Roasted Potato Wedges
lb/600g yukon gold or other creamy potatoes cut in 1/6ths
tbs/15ml olive oil
For the greens spread:
Process everything together in a food processor or blender on high for 3-5 minutes until fairly smooth.
Can be stored in the freezer for up to 2 months.
Preheat oven to 400F. Line a baking sheet with foil.
Toss potato wedges in olive oil and spices until coated.
Spread out on line baking sheet so that one side of each wedge is in contact with foil.
Bake first side for 15 minutes. Flip each wedge and bake second side for 10-13 minutes until crispy.
*For a pizza spread or toast, I recommend less mayonnaise.