The 48th recipe I’ve made for this group is Fingerling Potatoes with Parsley Pesto and can be found in the Whole 30 Friends & Family cookbook on page 74.
Ingredients: fingerling potatoes, salt, olive oil, ghee, black pepper, almonds, garlic, parsley, and nutritional yeast.
The potato is always a frequent guest as Mark thinks a potato should be available in some form for the major meal of the day. I’m always on the lookout for new ways to serve it’s little humble self and this potato recipe interested me as the potatoes were parboiled before roasting, making them crispy on the outside and creamy on the inside. I also like when they use the little bitty potatoes as it all seems more manageable rather than the regular big size potatoes. The addition of the pesto is delicious, very fresh tasting with a bit of tang to give the potatoes a bit of jazz. Definitely repeat-worthy.
The 49th recipe I’ve made for this group is Grilled Peaches and can be found in Whole 30 Friends & Family cookbook on page 117.
Ingredients: ghee, cinnamon, and peaches.
Each summer we look forward to grilling fruit, especially peaches. The heat softens them perfectly and the additional of a little spice (here it was cinnamon but we also like cardamom, nutmeg, sumac, pepper, vanilla, various spices and herbs, so many options) makes them fun and unique. The combination of ingredients in this recipe is very nice, these are definitely on repeat.
As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.