Mixed Greens Spread
Ingredients
- ½ lb/200g mixed greens radish, turnip, mustard, carrot tops
- 1 med/75g spring onion
- 2 med/20g green garlic 15g regular garlic
- 2 tbs/30ml lemon juice
- 3 tbs/45ml olive oil
- 1-2 tbs/15-30ml mayonnaise*
- ¼ tsp salt
Roasted Potato Wedges
- 1 ¼ lb/600g yukon gold or other creamy potatoes cut in 1/6ths
- 1 tbs/15ml olive oil
- ¼ tsp salt
- ½ tsp dried oregano
Instructions
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.
Potato wedges:
- 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.
- Serve warm.
Notes
*For a pizza spread or toast, I recommend less mayonnaise.