Root vegetable stew with herbed dumplings
Stew: 4 tsp extra-virgin olive oil, divided 8 ounces Italian sausage links, hot or sweet 2 pounds assorted root vegetables, peeled and diced 1 large onion, diced 4 cloves garlic, minced 1 tablespoon chopped fresh sage or rosemary 4 cups reduced-sodium chicken broth 3 cups chopped dark, leafy greens, such as beet, turnip or kale […]
Odessa beets
5-6 medium beets 2-3 tbsp lemon juice 8-10 plums, pitted and thinly sliced 2-3 cloves of garlic, minced ½ tsp salt black pepper to taste ½ cup finely chopped walnuts 1 cup finely chopped pineapple (fresh or canned) Preheat oven to 425 degrees. Wrap beets in foil and bake until very tender about 45 minutes. […]
Parsley, potato, and carrot hash
2 tablespoons olive oil 1-2 tablespoons butter 1 1/2 pounds potatoes, scrubbed and cut into small cubes 1 large carrot (about 1/2 pound), scrubbed and cut into small cubes salt and pepper 1/4-1/3 cup finely chopped leeks or onions 1/3-1/2 cup coarsely chopped parsley Heat olive oil and butter in a cast-iron skillet over medium […]
Peruvian potatoes with chilies and cheese
2 pounds blue potatoes 2 tablespoons vegetable oil 1 cup finely chopped red onion 2 minced hot peppers 1 tablespoon minced garlic 1 cup milk 6 ounces feta, crumbled 3 hard-cooked eggs, chopped 2 tablespoons chopped cilantro salt and pepper to taste Boil potatoes in salted water until nearly tender. Heat oil in large skillet […]
Herb roasted red potatoes
1 pound red potatoes, cut in 11/2- inch pieces 1-4 cloves garlic, chopped 3-4 tablespoons of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc. 3-4 tablespoons olive oil salt and pepper to taste Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast […]
Potato crust quiche
3 medium potatoes (to make 1 1/2 cups mashed) 1/3 cup butter, softened 2 cups mixed, chopped, cooked vegetables 1/2 cup shredded cheddar cheese 2 eggs 1 can (5.3 ounces) evaporated milk 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup bread cubes (optional) Cook potatoes in boiling water until tender; drain. Heat oven to 375 […]
Chickpea tagine with carrots, cinnamon, and cumin
2 Tbs. olive oil 1 small onion, thinly sliced 3 c1oves garlic, minced 2 14.5-oz. cans chickpeas, rinsed and drained 3 medium carrots, peeled and sliced into thin rounds 1/4 cup dried currants 1 tsp. ground turmeric 1 tsp. ground cinnamon 1 tsp. ground cumin 1/4 tsp. cayenne pepper 2 tsp. honey 1/2 cup plain […]
Carrot almond cake
1 1/2 cups steamed, pureed carrots 6 eggs, separated 2 cups honey or sugar 2 tablespoons ground almonds or 2 tablespoons flour 1 teaspoon grated orange zest (orange part of the rind) 1 teaspoon sea salt 1 tablespoon ground cardamom cream cheese frosting (optional) Heat oven to-350 degrees. Generously butter a 9-inch cake pan (round […]
Mashed rutabaga with orange
2 pounds rutabaga, peeled and diced 2 tablespoons frozen orange juice concentrate, thawed 1 Tablespoon butter salt and pepper 1 orange (optional for garnish) Put diced rutabaga in a medium saucepan and add water to about halfway up the rutabagas. Bring to boil and cook, stirring occasionally, until very tender. Drain off the water. For […]
Balsamic braised onions
2 pounds small onions, peeled, ends trimmed off 1 1/3-1 1/2 cup water 1 teaspoon salt 1/4 cup extra virgin olive oil freshly ground black pepper 1 cup good-quality balsamic vinegar Pack the onions tightly in a single layer in a large skillet or saucepan. Combine remaining ingredients and pour over onions. Bring to low […]