5/12/2012 Basket - Mustard Roasted Potatoes and Mango Pineapple Lassi

Mustard Roasted Potatoes

Uses from this basket: Red potatoes

Other produce: Garlic

• ~10 red potatoes, quartered
• 4 generous spoonfuls dijon mustard
• 2 Tbsp butter, melted
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 2 Tbsp white wine
• 1 tsp salt

Preheat oven to 425 degrees.   Put potatoes in large mixing bowl.

In a small bowl, whisk together mustard, butter, olive oil, garlic, wine, and salt.  Pour over the cut potatoes and stir to coat.

Spread potatoes on a greased baking sheet.  Bake for about 40 minutes, turning half way through, until tender enough to pierce with a fork.

*Note: These potatoes were good, but the mustard flavor didn't come through as much as we would have liked.  If we were to do it again, we might baste the potatoes with the remaining sauce near the end of the cooking time.

Mango Pineapple Lassi

Uses from this basket: Pineapple, mango

Cut up a mango and a pineapple and place fruit on a cookie sheet in the freezer for an hour. In a blender, mix 3 cups milk, 1.5 cups yogurt, all the frozen fruit, 1/2 cup pina colada drink mix, and 1/4 cup sugar. Blend thoroughly. Add sugar as needed. This makes a very thick drink.Add more milk for a thinner version.