Music in the Kitchen: Favorite Recipes

Grace Potter’s Favorite Comfort Food Recipes- Including a Boozy Manhattan Milk Shake

Grace Potter’s Favorite Comfort Food Recipes- Including a Boozy Manhattan Milk Shake

The sexy rocker and foodie keeps her Grace Potter & The Nocturnals bandmates pumped up on tour with healthy movable feasts—all cooked on their bus. 

Citrus-Avocado Salad

  • 8brussels sprouts
  • 2tablespoons extra-virgin olive oil
  • 2tablespoons red wine vinegar
  • 1Juice of 1/2 blood orange
  • 1Juice of 1/2 lemon
  • 3heaping handfuls arugula
  • 2avocados, cut into cubes
  • 1 1/2blood oranges, peeled and cut into 1-inch pieces
  • 1/2cup tamari almonds (found at Whole Foods Market), chopped
  1. In a medium pot, bring 2 cups water to a boil. Blanch brussels sprouts 30 seconds; drain and rinse with cold water; let cool; grate. In a sealable jar, combine oil, vinegar and citrus juices; seal; shake dressing. In a bowl, toss brussels sprouts with arugula, avocado, orange pieces and dressing; season with salt and pepper. Divide among 6 bowls; garnish with almonds.

Crispy Lentil Rotini

  • 3tablespoons olive oil, divided
  • 1box (16 oz) rotini pasta
  • 1cup beluga lentils (found at Whole Foods Market)
  • 4 1/2cups free-range chicken broth, divided
  • 6cloves garlic, sliced
  • 1/8teaspoon garam masala
  • 2tablespoons salted butter
  • 1shallot, sliced
  • 1/2cup fresh Italian parsley, roughly chopped
  • 1Juice of 1 lemon
  • 1/2tablespoon white truffle oil
  • 1cup shredded Parmesan
  1. In a large pot, bring 6 cups water to a boil with 1 tbsp olive oil and a pinch of salt; cook pasta as directed on package; drain; set aside. In a bowl, soak lentils in room temperature water for 10 minutes. Using pasta pot, bring 4 cups broth to a boil. Drain lentils; add to broth, cover, and reduce heat; simmer 5 minutes; drain. In a large saucepan, heat remaining 2 tbsp olive oil over medium heat. Cook garlic until brown, 40 seconds. Add remaining 1/2 cup broth and garam masala; bring to a boil. Reduce heat to medium-low; add butter; heat until melted, 30 to 40 seconds. Add lentils; cook until lentils fully absorb broth, 3 to 5 minutes. Add shallot and pasta; cook over medium-high heat until lentils and pasta are slightly crispy, 6 to 8 minutes. Stir in parsley, juice and truffle oil; season with salt and pepper. Divide among 6 bowls, and top with Parmesan.

Summer Veggie Medley

  • 3tablespoons trans-fat-free butter spread
  • 6medium carrots, peeled and cut into thin ribbons
  • 1Corn kernels from 3 cobs, or 2 1/4 cups thawed frozen corn
  • 3/4lb green beans, diced
  • 1/2teaspoon salt
  • 1/8teaspoon freshly ground black pepper
  • 1Juice from 1/2 lemon
  • 1tablespoon white truffle oil
  • 1/4cup packed Italian parsley, chopped
  1. Heat a large pot over medium-high heat; melt butter spread. Add vegetables; cover; reduce heat to low; cook until veggies are light brown, 1 to 2 minutes. Add salt and pepper; stir; cover and cook until beans are tender, 2 minutes. Drizzle juice and oil on top; sprinkle with parsley; divide among 6 plates.

Nutty Breadcrumbs

  • 1cup shelled pistachios
  • 1cup breadcrumbs (preferably Mary’s Gone Crackers Original Crumbs)
  • 1/2cup CornNuts
  • 1/2cup tamari almonds (found at Whole Foods Market)
  • 1/2cup Marcona almonds (found at Whole Foods Market)
  • 2cloves garlic
  • 1/2teaspoon sea salt
  1. In a food processor, gently pulse all ingredients until nuts are coarsely chopped. Sprinkle 1/4 cup on each serving of veggies. Store leftovers in a sealable container.

Boozy Manhattan Milkshake

  • 3/4ounce sweet vermouth
  • 8ice cubes
  • 1 3/4cups whole milk, half-and-half or Silk Original Creamer
  • 3/4pint Ben & Jerry’s Vanilla Ice Cream
  • 6ounces whiskey (preferably Johnnie Walker Black Label)
  • 1 1/2tablespoons grenadine
  • 1 1/2teaspoons Angostura bitters
  • 6maraschino cherries
  • 6strips orange zest
  1. In a blender, pour vermouth and swirl to coat sides; discard remaining liquid. Add ice cubes, milk, ice cream, whiskey, grenadine and bitters; blend 30 seconds. Pour into 6 tall glasses; garnish each with a cherry and zest strip.

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