Old MacDonald's Potato Box Recipes
Shiitake Mushroom Burger with Black-Eyed Peas and Roasted Pepper Salad and Crispy Potato Cakes Ingredients 1 cup dried black-eyed peas, washed and picked over 1 large Idaho potato 3 tbsp extra-virgin olive oil 2 shallots, minced 2 lbs fresh shiitake mushrooms, stemmed and sliced thin Salt to taste Pepper to taste 2 tbsp chopped fresh parsley 2 tsp chopped fresh thyme Directions Soak the black-eyed peas overnight in 1 quart cold water. Rinse and drain the soaked peas. Place in 2-quart saucepan and cover with 1 quart lightly salted water. Bring to a boil over high heat, and allow the peas to simmer until very tender, about 35 minutes. Drain the peas. Transfer to a dinner plate and place uncovered in the refrigerator to cool. In a 2-quart saucepan, cover the potato with 1 quart cold water. Bring to a boil over high heat, adjust the heat and allow the potato to simmer until cooked through, about 35 to 40 minutes. Transfer to a dinner plate and place uncovered in the refrigerator to cool, about 1 hour. Heat 2 tablespoons olive oil in a large nonstick saute pan over medium heat. When hot, add the shallots and saute for 1 minute. Add the shiitakes mushrooms, the season with salt and pepper. Adjust the heat to medium-high and saute until very tender, about 7 to 8 minutes. Transfer to a dinner plate and place uncovered in the refrigerator to cool. Peel and grate the thoroughly cooled potato. Combine 8 ounces grated potato (the whole peeled potato may yield slightly more; use only the specified 8 ounces) with the cooked black-eyed peas, sauteed shiitake mushrooms, parsley and thyme in a 5 quart stainless steel bowl. Season with salt and pepper. Mix well using your hands (be certain to thoroughly combine the ingredients, squashing some of the peas while mixing). Gently form the mushroom mixture into 6 ounce, 1 1/4 inch thick burgers. Cover the burgers with plastic wrap and refrigerate until needed. Preheat the oven to 350° F. Heat the large nonstick saute pan that has been lightly brushed with the remaining 1 tablespoon olive oil over medium-high heat. Sear 4 of the burgers in the hot pan until crispy and golden brown, about 2 minutes on each side. Transfer the burgers to a baking sheet. Repeat the procedure with the remaining 4 burgers, then place on the baking sheet with the other burgers and bake until heated through, about 12 to 14 minutes. Portion Black-Eyed Pea and Roasted Pepper Salad onto 8 dinner plates. Place Crispy Potato Cakes in the centers of the salads, then set the burgers on the potato cakes. Serve immediately. Black-Eyed Pea and Roasted Pepper Salad Ingredients: 1/4 cup dried black-eyed peas, washed and picked over 1 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 tbsp whole-grained mustard 1 tsp salt 1 tsp cracked pepper 2 large bell peppers, roasted, skied, seeded, and cut into 1/4 inch pieces 2 heads curly endive, cut into 2 inch pieces, washed, and dried Directions: Soak the black-eyed peas in 1 quart cold water Drain and rinse the soaked peas. Place in a 2-quart saucepan, and over with 1 quart lightly salted water. Bring to a boil over high heat. Adjust the heat and simmer the peas until very tender, about 35 minutes. Drain the peas, transfer to a dinner plate, and place uncovered in the refrigerator to cool In a 5-quart stainless steel bowl, whisk together the olive oil, balsamic vinegar, mustard, salt and pepper. Add the cooled black-eyed peas and red bell pepper pieces. Use a rubber spatula to combine thoroughly. Add the curly endive pieces and toss to coat the greens. Serve immediately. The salad may be stored tightly covered in the refrigerator for several hours.

Old MacDonald's Potato Box Recipes

Shiitake Mushroom Burger with Black-Eyed Peas and Roasted Pepper Salad and Crispy Potato Cakes

Ingredients

1 cup dried black-eyed peas, washed and picked over
1 large Idaho potato
3 tbsp extra-virgin olive oil
2 shallots, minced
2 lbs fresh shiitake mushrooms, stemmed and sliced thin
Salt to taste
Pepper to taste
2 tbsp chopped fresh parsley
2 tsp chopped fresh thyme

Directions

Soak the black-eyed peas overnight in 1 quart cold water.

Rinse and drain the soaked peas. Place in 2-quart saucepan and cover with 1 quart lightly salted water. Bring to a boil over high heat, and allow the peas to simmer until very tender, about 35 minutes. Drain the peas. Transfer to a dinner plate and place uncovered in the refrigerator to cool.

In a 2-quart saucepan, cover the potato with 1 quart cold water. Bring to a boil over high heat, adjust the heat and allow the potato to simmer until cooked through, about 35 to 40 minutes. Transfer to a dinner plate and place uncovered in the refrigerator to cool, about 1 hour.

Heat 2 tablespoons olive oil in a large nonstick saute pan over medium heat. When hot, add the shallots and saute for 1 minute. Add the shiitakes mushrooms, the season with salt and pepper. Adjust the heat to medium-high and saute until very tender, about 7 to 8 minutes. Transfer to a dinner plate and place uncovered in the refrigerator to cool.

Peel and grate the thoroughly cooled potato. Combine 8 ounces grated potato (the whole peeled potato may yield slightly more; use only the specified 8 ounces) with the cooked black-eyed peas, sauteed shiitake mushrooms, parsley and thyme in a 5 quart stainless steel bowl. Season with salt and pepper. Mix well using your hands (be certain to thoroughly combine the ingredients, squashing some of the peas while mixing).

Gently form the mushroom mixture into 6 ounce, 1 1/4 inch thick burgers. Cover the burgers with plastic wrap and refrigerate until needed.

Preheat the oven to 350° F.

Heat the large nonstick saute pan that has been lightly brushed with the remaining 1 tablespoon olive oil over medium-high heat. Sear 4 of the burgers in the hot pan until crispy and golden brown, about 2 minutes on each side. Transfer the burgers to a baking sheet. Repeat the procedure with the remaining 4 burgers, then place on the baking sheet with the other burgers and bake until heated through, about 12 to 14 minutes.

Portion Black-Eyed Pea and Roasted Pepper Salad onto 8 dinner plates. Place Crispy Potato Cakes in the centers of the salads, then set the burgers on the potato cakes. Serve immediately.

Black-Eyed Pea and Roasted Pepper Salad

Ingredients:
1/4 cup dried black-eyed peas, washed and picked over
1 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tbsp whole-grained mustard
1 tsp salt
1 tsp cracked pepper
2 large bell peppers, roasted, skied, seeded, and cut into 1/4 inch pieces
2 heads curly endive, cut into 2 inch pieces, washed, and dried
Directions:

Soak the black-eyed peas in 1 quart cold water

Drain and rinse the soaked peas. Place in a 2-quart saucepan, and over with 1 quart lightly salted water. Bring to a boil over high heat. Adjust the heat and simmer the peas until very tender, about 35 minutes. Drain the peas, transfer to a dinner plate, and place uncovered in the refrigerator to cool

In a 5-quart stainless steel bowl, whisk together the olive oil, balsamic vinegar, mustard, salt and pepper. Add the cooled black-eyed peas and red bell pepper pieces. Use a rubber spatula to combine thoroughly. Add the curly endive pieces and toss to coat the greens. Serve immediately. The salad may be stored tightly covered in the refrigerator for several hours.