Shop Local And Win a $100 PC Gift Card

As summer comes to an end, (how did that happen?) I'm doing everything I can to enjoy the last moments before we get back into the fall routine. There is so much left to enjoy, especially spending time outside, with family and friends—swimming, BBQ-ing, and just soaking up the sun as much as we can.

An important part of my day-to-day life is gathering my family together for meal times, and in the summer, we kick back, relax, and enjoy eating fresh foods with each meal, outside. (It's just so simple to eat health during the summer months, isn't it?)

I love that Loblaws provides a great variety of fresh, local ingredients, especially during summertime. In fact, 40% of produce sold in Loblaws stores is sourced by Canadian growers during this peak season, and Loblaws is also the largest purchaser of locally grown food in the country.

Loblaws recently teamed up the vegan YamChops butcher to create unique and tasty, seasonally inspired recipes perfect for summer dining and entertaining. I love finding new recipes I can make for my family, especially when they include local, fresh ingredients I'm already shopping for at my local Loblaws.

Smashed Fiesta Mini Potatoes and Corn and Miso Soup are two delicious options to make for dinner, with nothing but good-for-you ingredients.

How mouthwatering does the Smashed Fiesta Mini Potatoes dish look? It's delicious, and healthy, too.

SMASHED” FIESTA MINI POTATOES

This vegan‐friendly play on a classic nacho is a great way to mix things up for the summer – or any time of year. Turn any fiesta into a smash hit with these mouth‐watering savoury bites.

Serves: 6 people (allow 2‐3 smashed potatoes per person) 
Prep time: 60 minutes
Difficulty Level: Intermediate
Chef: Michael Abramson on behalf of Loblaws

Ingredients:

Potatoes

•   16‐20 Mini New Potatoes
•   2 tbsp PC® New World EVOO Extra Virgin Olive Oil
•   1 tsp Sea salt
•   1⁄4 cup green onions, thinly sliced
    Taco “Meat”

•   1 cup Walnuts (toasted)
•   1 1⁄2 tsp Mexican chili powder
•   1⁄2 tsp Cumin
•   1⁄4 tsp Sea salt
•   1/8 tsp Cayenne pepper
•   1 tbsp PC® New World EVOO Extra Virgin Olive Oil
    Tomato Salsa

•   1 1⁄4 cup PC® Flavour Burst Tomato of Yore Beefsteak Tomatoes
•   1⁄4 cup Sweet onion
•   1/3 cup Basil (or coriander)
•   1 Small Jalapeño
•   2 tbsp Lime juice
•   1 tsp Sea salt
    Cashew Sour Cream

•   2 cups Raw cashews
•   1 tbsp Lemon Juice
•   3⁄4 ‐ 1 cup Water
•   1 1⁄2 tbsp Cider vinegar
•   1⁄4 tsp Sea salt

Directions:

Wash potatoes well.

Potatoes

1. Boil 10 cups (2500 ml) of water and add 1 tsp sea salt.
2. Add mini potatoes and continue to boil until potatoes are easily pierced with a skewer –
   approx. 10‐12 minutes, but will vary depending on potato size.
3. Drain potatoes and rinse well under cold water to halt the cooking process.
4. Take one potato at a time and place between the folds of a double folded, clean kitchen
   towel. Press down firmly to “smash” potato to about 1‐1 1⁄2 cm thickness.
5. Place “smashed” potato on a parchment‐ or silpat‐lined baking sheet and repeat with
   remaining potatoes.
6. Preheat oven to broil. Brush "smashed" potatoes on both sides with olive oil and return
   to the baking sheet.
7. Place in preheated oven and broil for approximately 4‐6 minutes until the edges just
   begin to crisp up.

Taco “Meat”

1. Preheat oven to 350°F and walnuts on a parchment‐ or silpat‐lined baking sheet. Place
   in oven for approximately 5‐7 minutes – shaking pan every couple of minutes. Look for them to darken a shade and smell "toasty". Be careful – toasting any nut can go from perfect to burnt in a matter of seconds.
2. Place toasted walnuts and all other taco "meat" ingredients in a mini food processor and pulse until coarsely chopped. Keep a bit of texture.

Tomato Salsa

1. Wash and seed tomatoes. Chop into fine dice and place in medium‐sized bowl.
2. Finely chop onion. Add to bowl with tomatoes.
3. Mince basil and jalapeno with seeds. Add to bowl.
4. Add lime juice and sea salt and mix together gently; drain any excess liquid that has
   accumulated in the bowl prior to serving.

Cashew Sour Cream

1. Add cashews to 4 Cups (1000 ml) boiling water and boil for 5 minutes. Turn off heat and
   let cashews sit in water for an additional 5 minutes.
2. Drain and rinse cashews and add to high speed blender with remaining ingredients.
3. Blend at high speed until you reach a "sour cream" consistency. Add additional water 1
   tablespoon at a time if required.
4. Cover tightly with plastic wrap and refrigerate if not using immediately.

Potato Assembly

1. On a serving plate, top smashed potatoes with 1‐2 tsp walnut taco "meat,” 1 tsp of fresh
salsa, 1 tsp of cashew sour cream and 1/2 tsp green onion.

TIP: “Smashed” potatoes and taco “meat” can be made up to 4 hours in advance. Fresh cut tomato salsa may be kept refrigerated for 2 days. Cashew sour cream may be kept for one week if covered and refrigerated.

For more recipe ideas, check out YamChops.com.

Shopping health, local food is important to me and my family, and I want to know why you think supporting local growers is important—tell me in the comments below and I'll pick a winner to win a $100 PC Gift Card on August 30th, 2016. 

Bonus entry: Follow me on Twitter and Instagram. (Leave a separate comment telling me you are!)

Good Luck—and enjoy the last few weeks of this wonderful season.


Disclaimer: I have been compensated for this post, and all views and opinions are my own.