Thai Peanut Slaw

Spring is here, but we're still eating storage crops. This recipe calls for carrots and celeriac alongside the cabbage, but you could sub in (or add) other root veggies like turnips or winter radishes if you like. Substitute thinly sliced red onion for the scallions if you don't have scallions on hand. And you could garnish with fresh cilantro if you have some.

1 small green cabbage, very thinly sliced
1 small celeriac root, peeled and shredded
1 large carrot, shredded
1 bunch scallions, thinly sliced (optional)
1/2 cup Peanut Sauce
3 Tbsp rice vinegar

Combine all veggies in a large bowl.

Combine peanut sauce and rice vinegar and stir well. Drizzle over the veggie mixture and toss until all veggies are coated. Refrigerate slaw for at least a few hours and up to a few days. Serve cold or room temperature..

Serves about 8.

Celeriac-White Bean Soup with Roasted Garlic and Kale

Another hearty soup relying on winter staples. If you decide to roast garlic in order to make this dish, be sure to do a few heads at once. The leftovers will keep for a good while in the fridge and you can add them to other dishes.

1-2 Tbsp butter
2-3 fat leeks, sliced
1 1/2 lbs celeriac, peeled and diced
Chicken or vegetable stock
1 head roasted garlic, cloves peeled
1 1/2 cups cooked white beans
2 cups chopped kale
1-2 tsp lemon juice
Salt and pepper to taste

Melt the butter in a soup pot. Add the leeks and saute for 3-4 minutes. Add the celeriac and enough water or stock to cover it. Bring to a boil, then reduce heat and simmer until the celeriac is soft, 10-15 minutes.

Once the celeriac is quite soft, add the roasted garlic and beans to the pot. Puree with an immersion blender (or in batches in a regular blender). Once the celeriac and bean mixture is pureed, add the kale. Simmer for another 5-10 minutes. Stir in lemon juice and salt and pepper to taste.

Serves 4-6.

Celeriac Mashed Potatoes

It's well past celeriac season, but I had one lingering in the fridge and with the weather having taken a rather cold turn, mashed potatoes seems appealing (I served them with slow cooker braised beef shanks, yum!) The combined flavor of the potatoes and celeriac was pleasant, and as a bonus, my kids chowed down even though they normally reject celeriac.

Feel free to swap in other root vegetables for the celeriac if you like: parsnips, turnips, rutabaga, etc. Each will bring its own unique flavor to the mix.

1 large celeriac root, peeled and cubed
1 1/2 lbs potatoes, cubed (peel if you like; I don't)
Up to 1/2 cup milk
2-3 Tbsp butter
Salt and pepper to taste
Parsley to taste (fresh or dried; optional)

Cook the celeriac and potatoes in a large pot of salted boiling water for about 15 minutes or until tender. Drain and return to the pot.

Mash the celeriac and potatoes with a potato masher, adding milk and butter until desired consistency is reached. Add salt and pepper to taste, plus parsley if desired.

Serves 4-6.

Parmesan Celeriac Hash

If you have a food processor with a grating attachment, this is quick to prepare. It works well for a quick weeknight dinner when served with fried eggs and maybe toast and/or bacon. Or of course, make it to go with brunch. Optionally, you could add chopped cooked bacon to the hash, and/or cook the hash in bacon fat instead of olive oil.

Olive oil
2 medium celeriac roots, peeled and shredded
1 medium onion, shredded or finely chopped
Salt and pepper to taste
1-2 tsp dried thyme
1/2 cup grated Parmesan

Heat a couple tablespoons of olive oil in a large skillet. Add the shredded celeriac and onion. Cook, stirring periodically, over medium-high heat until the celeriac is tender and has browned pleasantly in places. Stir in the salt and pepper and thyme. Remove from heat and stir in the Parmesan. Serve hot.

Serves 4-6.

Vietnamese Root Vegetable Hash with Fried Egg

A root vegetable hash with egg on top is a pretty yummy idea even without the the Vietnamese sauce making it special. My original idea for this dish was to turn the shredded veggies into fried pancakes, but I quickly realized it would be much faster and easier - and at least as good - to just mash a hash instead. With a food processor to do the shredding, this goes together pretty quickly. I liked the flavor of the celeriac here, but feel free to mix and match with other root veggies.

Hash with egg

Nuoc cham

Nuoc Cham
2 cloves garlic, minced
2 tsp chili paste
2 Tbsp lime juice (ideally fresh)
2 Tbsp sugar
1/4 cup rice vinegar
1/4 cup water
1/4 tsp salt

Make the Nuoc Cham first (unless you have some from a previous batch in the fridge already) so the flavors can meld while you prepare the bowls.  Combine all ingredients in a small bowl or jar and let sit.

Leftovers and a fresh egg

Root Vegetable Hash with Fried Eggs
2 large shallots or a small onion, minced
1 lb celeriac, peeled and shredded
1 lb potato, peeled and shredded
Canola oil
1 cup chopped fresh cilantro
1 tsp salt
Black pepper to taste
Butter to fry the eggs
8-10 eggs (2 per diner)

Combine the shallot or onion with the shredded celeriac and potato and mix well. Heat a tablespoon or so of canola oil in a large skillet (or wok if you don't have a large skillet) and add the shredded vegetable combination. Cook over medium-high heat, stirring frequently, until the vegetables are nearly tender. Stir in the cilantro, salt, and pepper, and continue to cook until the vegetables are completely tender. Remove from heat.

While the hash cooks, melt a little butter in another skillet and fry the eggs, a few at a time. Sunny side up makes the prettiest presentation for the dish, but cook them however you like best. Ideally the yolk should still be quite soft and oozy so that it will combine nicely with the hash once broken.  Keep the cooked eggs warm on a covered plate while you finish frying the remainder.

Serve mounds of hash on each diner's plate, topped with a fried egg or two. Pass nuoc cham at the table and top the whole dish with a couple spoonfuls before digging int.

Serves 4-5.

Creamy Celeriac Soup with Rosemary and Bacon

I was really pleased with the balance of flavors in this soup. It's a good showcase for celeriac's nutty, celery-y flavor, and the rosemary and bacon round it out and make it hearty enough for a light main course. I served this with Whole Wheat Popovers, which went really well with it.

2 Tbsp butter
1 large onion, chopped
5-6 cloves garlic, minced
3 lbs celeriac, peeled and cubed
1 1/2 Tbsp chopped fresh rosemary
Chicken stock
Up to 1 cup milk
4-6 oz cooked bacon, chopped
1 Tbsp white wine vinegar
Salt to taste

Melt the butter in a soup pot, then add the onion and garlic and saute over medium-high heat for several minutes, until slightly browned. Add the celeriac and rosemary, then enough stock to just cover the vegetables. Bring to a boil, then reduce heat and simmer until the celeriac is very tender, about 10-15 minutes.  (If you have not cooked the bacon ahead of time, this is a good time to do it. I like to do large-ish quantities under the broiler; I line a rimmed pan with foil then place a cooking rack over it and the bacon on the rack. Broil for 3-4 minutes per side.)

Once the celeriac is tender, puree the soup. I do this with an immersion blender, but you could also do it in batches in a regular blender. Once pureed, stir in milk to reach the desired consistency, then add the bacon and white wine vinegar. Season with salt to taste.  Serve hot.

Serves 4-6.

Carrot and Celeriac Fried Rice with Tofu

Leftover rice + root vegetables + broiled tofu = delicious, quick, satisfying meal.  Toss a few cashews in at the end to jazz it up if you like. This is great with short grain  brown rice, which gives it extra substance. If you want more color, feel free to toss in some greens at the end.

1 lb firm or extra firm tofu, cubed

1/4 cup soy sauce, or more to taste

Canola oil

6-8 cloves garlic, minced

1-2 Tbsp grated ginger root

3 large carrots, peeled and shredded

1 large celeriac, peeled and shredded

3-4 cups cold leftover rice, preferably short grain brown rice

1/2-3/4 cup cashews (optional)

Preheat the broiler. Toss the tofu gently with the soy sauce, then spread in a single layer in a baking dish. Broil for 5 minutes, then flip the cubes and broil for another 2-3 minutes. Remove from oven and set aside.

While the tofu broils, heat some canola oil in a wok or large skillet. Add the garlic and ginger and stir fry for about 1 minute, then add the carrots and celeric. Stir fry over medium-high heat until tender. Add a little soy sauce to keep it from sticking, if needed. Add the rice and stir well. Gently stir in the broiled tofu and whatever soy sauce is in the pan. Taste and add additional soy sauce if desired. Toss in the cashews if using.

Serves about 6.

Curried Beef with Root Vegetables and Spinach

This is one of those dishes that's even better the next day. Hearty and flavorful, chock full of vegetables, it's perfect for a cold November evening. Serve this over brown rice.

Canola oil
1 medium onion, finely chopped
6-8 cloves garlic, minced
2 Tbsp grated or minced ginger root
2-3 tsp garam masala
1 lb ground beef
Salt and pepper to taste
3 large carrots, peeled and diced
1 1/2 lbs potatoes, diced
Beef stock
1/3 lb spinach, stemmed and coarsely chopped
2 Tbsp corn starch for thickening (optional)

Heat a little canola oil in a Dutch oven or soup pot. Add the onion, garlic, and ginger and saute for 2-3 minutes. Add the ground beef and brown thoroughly, then stir in the garam masala. Add salt and pepper to taste and stir well. Add carrots and potatoes, then add just enough beef stock to cover. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15 minutes. Stir in the spinach and cook until wilted.

If desired, stir together thee corn starch and about 1/3 cup of the broth from the stew, then stir the paste back into the stew and simmer until it thickens to the desired consistency.

Serve stew over rice, preferably brown.

Serves 4-6.

Worcestershire Beef Stew

This is a fairly classic beef stew with the Worcestershire sauce amped up for more flavor.  It was inspired by a shepherd's pie dish my husband had at a little restaurant in Jeffersonville, Vermont called 158 Main (try it if you're ever in the area - homey, friendly, good food).  If you like, leave out the potatoes and serve over mashed potatoes.

2 lbs stew beef, trimmed and cubed
2 Tbsp all purpose flour
Salt and pepper
1/2 tsp paprika
Canola oil
4-5 large garlic cloves, minced
3 medium onions, finely chopped
Beef stock
3 large carrots, diced
1 medium celeriac, diced
5 medium potatoes, diced
1/3 cup Worcestershire sauce
1 bay leave
2 Tbsp tomato paste

Place the beef in a bowl and sprinkle with the flour, generous amounts of salt and pepper, and paprika.  Toss until thoroughly coated.

Heat some canola oil in a soup pot.  Add the beef and brown well, stirring a few times to cook on all sides.  Add the garlic and onion and saute for another minute or two, then deglaze the pan with beef stock.  Scrape up all the good brown stuff stuck to the bottom of the pot, as it is full of flavor.  Add carrots, celeriac, and potatoes, then enough additional beef stock to just cover it all.  Add Worcestershire sauce, bay leaf, and tomato paste.  Bring to a boil, then reduce heat and simmer for at least an hour, until the meat is nice and tender (2-3 hours wouldn't be wrong).  Taste and adjust seasonings if needed.  Serve hot.

Serves 6-8.

Apple Cider Braised Beef with Celeriac

Tart apple cider makes for a sweet but not too sweet, tangy braising liquid, perfect for fall.  If you don't have access to a tart cider (I used the Vintage blend from Clarkdale Fruit Farms), substitute beef stock for part of the cider and add a little cider vinegar at the end if desired.  I used beef shanks, but the recipe would work for any good braising cut - short ribs, brisket, or anything else you'd use for pot roast.  While you could substitute other root vegetables for the celeriac, I recommend using it because the texture and flavor work really well cooked in the cider.  You can serve this over egg noodles or mashed potatoes, or serve it like a stew with some good bread for dipping.

2-3 lbs beef ( such as shanks, short ribs, brisket, etc)
Canola oil
Salt and pepper
1 large tart apple, peeled, cored and cut into chunks
1 medium onion, in wedges
1 large celeriac, peeled and cut into chunks
3 cups tart apple cider
Beef stock (if needed)
1 Tbsp spicy brown mustard

Preheat the oven to 500 degrees.  Lightly coat the beef on all sides with oil, then sprinkle generously with salt and pepper.  Brown in the oven for 10 minutes on each side.  (You can also do this on the stovetop, but I personally find it too smoky.)

Heat a little more canola oil in a Dutch oven.  Add the apple, onion, and celeriac and brown them a bit over high heat, stirring often.  Add the browned beef, then pour in the apple cider.  Add beef stock if needed to bring the level of the liquid such that it covers the beef most but not all of the way.  Stir in the mustard.

Bring the braise to a boil, then reduce heat to very low and simmer for at least 2 hours.  When ready to serve, take the beef out of the pot and cut into serving sized pieces, removing any chunks of bone.  Mash the apple chunks with the back of a spoon.  Serve the beef with plenty of liquid and chunks of celeriac.

Serves 4-6.

Carrot-Celeriac-Potato Pancakes

There's pretty much nothing in my fridge but root vegetables right now, and I'll be slowly working through them now that we're back from the holidays. This medley of carrots, celeriac, and potato with shallots and parsley made for a lovely and satisfying combination of flavors.

1 small-medium celeriac, peeled and cut into chunks
3 large potatoes, peeled and cut into chunks
3 medium carrots, peeled
2 tsp salt
2 large shallots, minced
1/4 - 1/2 cup chopped parsley (frozen is fine; use a bit less)
Pepper to taste
1/2 cup all purpose flour
2 eggs, beaten
Plain yogurt for topping

Shred the celeriac, potatoes, and carrots (easiest with the grating attachment of a food processor). Place in a colander in the sink. Sprinkle with salt, mix, and let sit for about 15 minutes. Press out excess moisture and transfer to a large bowl.

Stir the shallots, parsley, flour, and pepper into the shredded vegetables until well combined. Add the eggs and stir to coat.

Heat a large skillet (or two) and add a little canola oil. Scoop the vegetable mix into the pans with a large spoon and form pancakes. Press them together so they will hold. Pancakes should be about 1/4-1/2 inch thick. Fry until crispy on one side, about 3-4 minutes, then flip and fry until crispy on the other side and cooked through in the middle.

Serve hot, topped at the table with plain yogurt.

Serves about 4.

Split Pea Soup with Ham and Root Vegetables

Another great winter soup. Use whatever root vegetables you like. Carrots are nice for color and sweetness, but turnips, rutabaga, potatoes, parsnips, etc. would all work here. Use ham stock if you have it, otherwise chicken or vegetable.

2 cups dry split peas
1 bay leaf
1 medium onion, finely chopped
3 medium carrots, in rounds
1 small-medium celeriac root, peeled and cubed
Water and/or stock
1 Tbsp spicy brown mustard
2 cups cubed cooked ham
Salt and pepper to taste

Place the split peas, bay leaf, and vegetables in a soup pot and cover generously with water. Bring to a boil, then partially cover and simmer for about an hour, until the peas are nice and soft. Stir in the mustard and mix well, then add the ham. Add salt and pepper to taste. Serve hot.

Serves about 6.

Variation: Cook the split peas first, with the bay leaf, for about an hour. Remove the bay leaf and puree the peas partially or fully. Then add the remaining ingredients and cook until the vegetables are tender.

Creamy Celeriac-Potato Soup with Roasted Shallots

I picked up some celeriac and potatoes (among many, many other things) at Winter Fare this weekend, and the sleet and freezing rain just called out for soup.

For an extra touch, mince an additional shallot and fry until crisp, then use a bit on each bowl as a garnish.

1 1/2 lbs potatoes, peeled and cubed
1 1/2 - 2 lbs celeriac, peeled and cubed
Vegetable stock and/or water
1 bay leaf
4 roasted shallots, peeled
1/4 cup dry sherry
3/4 cup whole milk
Salt and pepper to taste

Combine the potatoes and celeriac in a soup pot and cover with stock and/or water. Add the bay leaf. Bring to a boil, then simmer until the vegetables are nice and tender.

When the vegetables are tender, add the shallots and puree the soup with an immersion blender (or in batches in a blender or food processor, or with a food mill - then return to the pot) until nice and smooth. Stir in the sherry, then the milk, then add salt and pepper to taste. Serve hot.

Serves about 6.

Variation: Use a head of roasted garlic in place of the shallots.

Mid-Winter Fried Rice

Fried rice makes for a quick dinner and can be a great way to use leftovers or whatever vegetables you have in your fridge. Really the formula is simple: onion, garlic, and minced ginger plus several cups of vegetables, 1-2 cups protein, 3-4 cups cooked rice, and soy sauce. Fresh and frozen vegetables work equally well. The ingredients listed below are what I used in tonight's dinner, but you could substitute whatever you have on hand, either fresh or in the freezer. Mostly I just like to go for variety among the vegetables, and plenty of color. You can use whatever protein you like - tofu, tempeh, chicken, etc; leftovers can work well here.

1 Tbsp sesame oil (or canola oil)
1 large onion, chopped
4-5 cloves garlic, minced
1 Tbsp minced ginger root
1 cup diced celeriac
2 cups diced carrots
1 1/2 cups diced red pepper
1-2 cups protein of choice (cooked if meat)
3-4 cups cooked rice (brown or white)
Soy sauce

Heat the sesame oil in a wok or very large skillet. Add the onion. If using tempeh, add it at this time as well. Stir fry over high heat for 2-3 minutes. Add the garlic, ginger, celeriac, and carrots (or whatever other longer-cooking ingredients you are using). Stir fry another 3-5 minutes, until veggies are almost tender. Add the pepper (and/or any other more tender ingredients). Add tofu or cooked meat at this time as well. Stir fry until peppers are just tender, about 2-3 minutes. Add the rice and mix well, then stir in soy sauce to taste.

Serve hot.

Serves 4-6.

Ginger-Soy Soup with Tofu and Vegetables

This makes a colorful, light, Asian-style soup. If you have a food processor with a grating or julienning attachment to prepare the vegetables, it goes together very quickly. It also multiplies with little effort, so it's great for company. You can vary the vegetables with the season or what you have on hand. I made this with celeriac, carrots, garlic, and cilantro from Winter Fare plus red bell peppers from my freezer. Yum!

1 Tbsp sesame oil
2 Tbsp grated or minced ginger root
8-9 cloves garlic, minced
3-4 cups shredded carrot
3-4 cups shredded celeriac
2-3 cups julienned red bell pepper
Water and/or stock (chicken or veggie)
1/3 cup soy sauce
1-2 tsp Asian chili sauce/paste (optional but recommended)
1 16-oz package firm tofu, in 1/2-inch cubes
3/4 cup chopped fresh cilantro (or 2-3 frozen cubes)
Salt to taste

Heat the oil in a soup pot. Add the ginger and garlic and saute over medium-high heat for 2-3 minutes. Add the carrot, celeriac, and pepper and enough water and/or stock to cover the vegetables. Bring to a boil, then add the soy sauce, chili paste (if using), and tofu. Reduce heat to a simmer and cook until vegetables are tender, 5-10 minutes. Add cilantro and salt if needed and serve.

Serves about 6.

Braised Dijon Beef Shanks with Root Vegetables

Beef shanks are an economical cut from the leg of the cow. They contain a substantial amount of bone and connective tissue, which means they are perfect for slow cooking in liquid. You wouldn't want to touch them after 30 minutes, but after a few hours, they are falling-off-the-bone tender, succulent, and deeply flavored. We got a few in our beef share this fall, and this is how I used them. The result is essentially a beef stew that also uses some of the many delicious local root vegetables available at this time of year. You can add a little dry red wine to this if you like. This is a great weekend dish; it doesn't require a ton of work, but you need to be able to start it during the afternoon. If you don't have shanks, this treatment would also work well for other tough cuts such as short ribs, oxtail, or even just stew meat.

2 1/2 - 3 lbs beef shanks
Salt and pepper to taste
1 large onion, diced
1 1/2 cups stock (beef is best; chicken and veggie work too)
3-4 medium potatoes, peeled and cut into 1-inch cubes
2 medium carrots, peeled and cut into 1/2-inch rounds
3 cups other root vegetables, cubed (such as celeriac, turnip, and/or rutabaga)
2 Tbsp Dijon mustard
1/4 cup chopped parsley (fresh or frozen)

Preheat the oven to 500 degrees (to brown the beef; you can also do this on the stove if you prefer).

Trim the beef shanks of excessive fat and exterior connective tissue, but don't put too much effort into it. Pat it dry, then brush lightly with canola oil and sprinkle liberally with salt and pepper on both sides. Roast for 15-20 minutes, turning once, until nicely browned on both sides. Remove from oven. Using a baster, take about 2 tsp of the fat from the pan and transfer it to a Dutch oven.

Heat the Dutch oven with the fat in it, then add the onions. Saute over medium heat until lightly browned, about 10 minutes. Add the stock, then place the shanks in the pot as well. Sprinkle with a little additional salt and pepper. Bring to a boil, then reduce heat to low and simmer covered for about 30 minutes.

After 30 minutes, add the potatoes, carrots, and other vegetables. Cover and continue to simmer until meat and vegetables are tender - at least an hour. Additional simmering time will generally be beneficial (I let this go on very low heat all afternoon). Just before serving, stir in the mustard and parsley and mix well. Taste and adjust seasonings.

Serves about 4.

Barley and Root Vegetable Soup

I love barley's nutty chewiness in soup. And barley vegetable soup is a classic. Simple and warming for a cold winter night.

1 Tbsp butter
6-8 cloves garlic, minced
1 large onion, finely chopped
2 medium potatoes, peeled and cut into 1/2-inch cubes
1 small celeriac root, peeled and cut into 1/2-inch cubes (about 3 cups)
2-3 cups chopped carrots
1/2 cup uncooked pearl barley
3/4 cup dry lentils
Water or stock (veg, chicken, or beef)
1/4 cup soy sauce
2 Tbsp sherry
Plenty of freshly ground black pepper
Salt to taste

Melt the butter in a soup pot. Add the garlic and onion and saute for 2-3 minutes. Add the potatoes, celeriac, carrots, barley, and lentils, then enough water or stock to cover with an inch or so additional on top. Bring to a boil, then simmer until the lentils, barley, and veggies are all tender (20-30 minutes).

When everything is tender, add the soy sauce, sherry, and pepper. Taste and add salt if desired. Serve hot.

Serves about 6.

Celeriac Shiitake Chowder

Happy New Year everyone! Welcome back to another year of the Happy Valley Locavore.

Give this chowder a try even if it sounds odd to you - it's delicious. The recipe is adapted from one in Deborah Madison's Local Flavors.

Though optional, this is particularly good with the chowder ladled over small mounds (1/4-1/2 cup) of cooked wild and/or brown rice in the bottom of the bowl. I made it with a mix of wild, brown, and other rices that is available at Green Fields Market. If you serve it this way, get the rice cooking before you work on the rest of the soup so that it is ready when the soup is done.

2 Tbsp butter
1 medium onion, finely chopped
4 cups celeriac in 1/2-inch cubes (peeled first)
1 medium potato, peeled and cut in 1/2-inch cubes
1/4 cup chopped fresh parsley or 1-2 frozen parsley ice cubes
1 bay leaf
1 1/2 tsp salt
1/2 cup finely chopped dried shiitake mushrooms
Water or vegetable stock
2 cups milk (use whole for an extra-creamy chowder, but even skim works)
Freshly ground black pepper to taste

Heat the butter in a soup pot. Add the onion, celeriac, potato, parsley, and bay leaf and saute over medium-high heat for 4-5 minutes. Add the chopped dried shiitakes and enough stock or water to just cover the vegetables. Bring to a boil, then cover and reduce heat. Simmer for 15-20 minutes, until vegetables are tender.

When the vegetables are tender, you can optionally use an immersion blender to partially puree the soup (do not fully puree). Stir in the milk and pepper. Taste and adjust seasonings.

Serve hot, ladled over cooked whole grain rice if desired.

Serves about 4.

Post-Thanksgiving Turkey Pot Pie

After a couple meals of leftovers that were exact repeats of the big feast, it was time for a meal of leftovers that at least took a different form. This pot pie made a big dent in what remained in the fridge--though now we'll also be eating leftover pot pie for another day. I love dishes like this because they are so flexible - throw in whatever seems plausible.

Turkey pot pie with biscuit top

In this case, I managed to use leftover turkey (of course), green beans that had been thawed but didn't make it onto the table, the remaining gravy, the remaining parsley potatoes, and some carrots leftover from the crudite platter. Oh, and the leftover pastry dough from the pies. To that, I added some onion and celeriac. The results were great and made the leftovers feel at least somewhat like something new.

Since the whole point of this is to use up whatever you have, it seems silly to give a precise recipe. Basically, you just want to combine cooked vegetables with shredded turkey and either leftover gravy or a quick sauce (make a roux, add milk or stock and simmer, stirring, until gravy-like). I added a little dried sage, figuring it would go well with the seasonings already present. Then top with either pastry dough (rolled out to 1/8-inch thick) or a biscuit dough. You could even use leftover mashed potatoes, for a dish halfway between a pot pie and a shepherd's pie. Bake at 375 for around 30 minutes, until the pot pie is bubbly and the crust is golden brown and cooked through.

Late Fall Crudite Platter

We usually have veggies and dip on hand as appetizers before Thanksgiving dinner. But what do you serve if you're trying to keep it local in late November? Carrots, of course. But other root vegetables can also be great raw: try radishes, daikon, celeriac, kohlrabi, and turnips (especially smaller ones). For all of these, peel and cut into sticks or slices. Depending on the nature of the dip you are serving, apple and pear slices can also work well.