New Potato Salad with White Beans and Herbs

This is another simple salad where the whole is greater than the sum of the parts. It disappeared very quickly at the table. I used a mix of parsley and basil for the herbs, which worked well, but you could also try dill, mint, or oregano.

1 pint new potatoes (ideally small ones)
2-3 Tbsp white wine vinegar
1-2 Tbsp good quality olive oil
1 1/2 cups cooked cannellini (or one can)
1/4 - 1/2 cup chopped fresh herbs
Salt and pepper to taste

Cut the potatoes into bite sized pieces if needed (leave the skin on). Boil then in a pot of salted water until tender but not too soft. Drain.

Combine the vinegar and olive oil and carefully dress the potatoes, ensuring they are all well coated but not mashing them. Refrigerate until cool.

Combine the cooled potatoes with the beans and herbs and toss gently to mix. Season with salt and pepper to taste. Refrigerate until ready to serve.

Serves about 4.

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.

Mashed Red Potatoes with Garlic and Kale

You don't have to make these with red potatoes, but I love the way they look with the skins left on. The kale is tasty and adds a bit of extra nutrition in addition to looking appealing, and I found both my kids consumed it readily in this form.

2 lbs red potatoes, scrubbed and cut up for boiling
2 Tbsp butter (divided)
1 small head garlic, cloves peeled and minced
2-3 cups chopped kale
Milk
Salt and pepper

Boil the potatoes in a Dutch oven or large saucepan until tender, about 15 minutes. Drain and return to the pot.

While the potatoes cook, melt about 1 Tbsp of the butter in a skillet. Add the garlic and saute for about 1 minute, then add the kale and continue to saute over medium-high heat until nicely wilted. Remove from heat.

When the potatoes are done and rained, mash them with a potato masher. Stir in the remaining butter, the garlic and kale mixture, and enough milk to achieve a consistency you like. Season to taste with salt and pepper.

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.

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.

Arugula Sunflower Pesto

Basil season is coming, but it's not here yet.  Meanwhile, other types of greens also make tasty pestos (and persuade my preschooler to scarf down leafy greens).  The sunflower seeds here were a spur-of-the-moment inspiration upon looking into the pantry, and they are good, but you could also use more traditional nuts - pine nuts or walnuts.

5 oz arugula, washed
1/4 cup extra virgin olive oil
1/2 cup sunflower seeds, lightly toasted
1 large clove garlic
2 tsp lemon juice
1/3 cup grated Parmesan
Salt to taste

Combine all ingredients in a food processor and process until smooth.  Taste and adjust seasonings if desired.

Serve immediately over pasta or hot new potatoes, or serve as a dip with pita chips.

Makes enough to sauce 1 lb cooked pasta.

Creamy Parsnip and Potato Soup with Bacon

This was definitely a winner!  Enjoy it as the snow melts and softening fields mean the harvest of spring-dug parsnips, which are extra sweet after a stay in the ground through the winter concentrates their sugars.

If you can't bear to use heavy cream, skip it or substitute milk.  It won't be the same, though.  For a still-tasty vegetarian version, skip the bacon and use vegetable stock.

1 Tbsp butter
2-3 large shallots, finely chopped (or 1 medium onion)
2 1/2 lbs parsnips, peeled and sliced (woody cores removed if needed)
2 1/2 lbs potatoes, peeled and cubed
Chicken stock
1/4 tsp ground nutmeg
1 cup heavy cream
4-6 strips cooked bacon
Salt to taste

Melt the butter in a soup pot.  Add the shallots and saute over medium heat for 2-3 minutes.  Add the parsnips and potatoes and enough stock to cover.  Bring to a boil, then reduce heat and simmer until the vegetables are tender, 15-20 minutes.

When the vegetables are tender, puree the soup using an immersion blender or do it in batches in a regular blender.  Turn off the heat and stir in the nutmeg, cream, bacon, and salt.  Serve hot.

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.

Slow Cooker Lentil Tomato Soup with Bacon

Simple and hearty, really almost more of a stew than a soup.  You can, of course, make this on the stovetop instead of the slow cooker.  Saute the onions first instead of last, then add the other ingredients and simmer until the lentils are tender.  But if you start it in the slow cooker, this can be ready in 20 minutes once you get home from work.

1 1/2 cups brown lentils
4 cups cubed potatoes
3 cups crushed, ground, or chopped tomatoes (canned or frozen)
4 cups beef stock
Salt and pepper to taste
8 slices bacon
2 medium onions, chopped

Place lentils, potatoes, tomatoes, stock, and salt and pepper in the slow cooker.  Cook on high for 4-5 hours or low 7-9 hours.

Just before you are ready to serve the soup, cook the bacon until chewy (I do this under the broiler, using a rack over a pan, for about 6 minutes) and saute the onions until slightly browned.  Stir bacon and onions into the rest of the soup.  Add additional stock if desired.  Serve hot.

Serves about 6.

Roasted Fingerling and Carrot Coins

Simple but really good.  You can always add some herbs to dress it up (try rosemary, sage, thyme, or parsley), but it's not at all necessary.  If you happen to have some fancy large crystal salt lying around (I know, most people don't), use it here.  I have some that my in-laws gave me for Christmas, 'artisanal' sea salt with large but delicate crystals.  I used it in this dish and it added a nice crunch here and there, a pleasant effect.

2 lbs fingerling potatoes, cut into 1/4-inch rounds (do not peel)
3-4 large carrots, peeled and cut into 1/4-inch rounds
Olive oil
Salt and pepper

Preheat the oven to 400 degrees.  Toss the potatoes and carrots together in a roasting pan and drizzle generously with olive oil (don't be shy on this!).  Sprinkle generously with salt and freshly ground black pepper to taste and toss to coat.

Roast for 30-40 minutes, stirring once or twice about halfway through, until the vegetables are tender and starting to crisp up a little bit in places.  Serve hot.

Serves about 6.

Classic Beef Stew

No exotic spices here, just classic comfort food with plenty of flavor - perfect for a brisk day.  Make this in the middle of the afternoon and let it simmer away over very low heat until dinner time.

2 lbs stew beef, cubed
1 Tbsp all purpose flour
1/4 tsp chili powder
Salt and pepper to taste
Canola oil
3 medium onions, diced
2 1/2 - 3 lbs fingerling potatoes, cubed or in 1/2-inch rounds
3 large carrots, diced or in rounds
Beef stock
1 tsp dried thyme
3 Tbsp Worcestershire sauce

Place the beef in a bowl and toss with the flour, chili powder, and a liberal sprinkling of salt and pepper.

Heat some canola oil in a large pot.  Add the beef and brown well over high heat.  Strong browning action here will produce better flavor for the stew.

When the beef is browned, add the onions and stir well.  Continue to cook for 2-3 minutes, as the onions brown a little bit too.  Add the potatoes and carrots to the pot, then enough beef stock to cover all ingredients.  Add the thyme and Worcestershire sauce and some more salt.  Bring to a boil, then reduce heat to low and simmer until the beef is tender, at least 30 minutes - an hour or even longer would be better if you have the time.

Serves about 6.

Pureed Potato Soup with Shiitakes and Roasted Garlic

Here's a simple, earthy, comforting soup for fall.  If you don't have roasted garlic on hand (and don't have time to roast it before making the soup) just mince and saute several cloves along with the shallot and mushrooms.

Olive oil
1 large shallot or small onion, finely chopped
1/4 lb shiitake mushrooms, stemmed and finely chopped
2 1/2 lbs potatoes, cubed (no need to peel)
1 bay leaf
Chicken stock and/or water
1 head roasted garlic, cloves peeled
Salt and pepper to taste

Heat a little olive oil in a large pot.  Add the shallot or onion and the shiitake mushrooms and saute for 3-4 minutes.  Add the potatoes, bay leaf, and enough stock and/or water to cover.  Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

When the potatoes are nice and tender, remove the bay leaf and add the roasted garlic.  Puree the soup using an immersion blender (or do it in batches in a regular blender or food processor, then return to the pot).  Add salt and pepper to taste.

Serve hot, topped with a small drizzle of olive oil if desired.

Serves 5-6.

Lentil Soup with Sausage and Red Pepper

I could really feel fall in the air today.  Perfect for soup!  This made enough for two meals for my family, so I put the leftovers in the freezer for another day.

1 cup dry lentils
Water or chicken stock
2-3 medium potatoes, diced (no need to peel)
1 lb Italian sausage (hot or sweet), casings removed
6-8 cloves garlic, minced
2 large shallots or 1 medium onion, finely chopped
2 red bell peppers, finely chopped
2-3 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste

Place the lentils in a soup pot with 4 or 5 cups of water or chicken stock.  Bring to a boil, then reduce heat to a simmer.  After about 15 minutes, add the potatoes.

While the lentils and potatoes cook, brown the sausage in a large skillet.  Add the garlic and shallots or onion and continue to saute over medium high heat for 2-3 minutes.  Add the red pepper, oregano, and thyme and cook for another 3-5 minutes.

When the lentils are tender, add the sausage mixture to the soup pot.  Add additional water or stock as desired, plus salt and pepper to taste.

Serves 6-8.

Sorrel Mashed Potatoes

The first, small harvest out of the garden is pretty much always baby sorrel leaves, with the first chives ready a few days later. These are both perennials that come up first thing in the spring. Sorrel has a bright, lemony flavor that works both raw and cooked. I put some in the salad and chopped a bit more for the potatoes.

2 lbs potatoes, cubed (peeled only if desired)
1-2 Tbsp butter
1-4 Tbsp milk
Salt and pepper to taste
1/2 cup finely chopped sorrel leaves

Cook the potatoes in a pot of salted boiling water until tender (about 15-20 minutes). Drain and return to the pot. Mash well, adding the butter, milk, salt and pepper as you go. When the potatoes reach the desired consistency, stir in the sorrel. Serve hot.

Serves 4-6.

Pureed Red Lentil and Potato Soup

A little bit Spanish style, with paprika and a bay leaf, and some good quality olive oil on top.

This is suitable for making in the slow cooker as well; just skip the sauteing step and toss everything into the pot.

olive oil
2 medium onions, diced
6 cloves garlic, minced
2 cups chopped tomatoes plus their liquid (canned, or thawed if frozen)
1 1/2 cups red lentils
2 large potatoes, peeled and cubed (about 12 oz. total)
4 cups chicken stock and/or water
1 tsp paprika
1 large bay leaf
Salt and pepper to taste
Good quality extra virgin olive oil for topping

Heat a little olive oil in a soup pot. Add the onion and garlic and saute for 3-4 minutes. Add all remaining ingredients except for the extra virgin olive oil. Bring to a boil, then simmer until the potatoes and lentils are tender, about 25-30 minutes.

When the potatoes and lentils are tender, puree the soup with an immersion blender, or do it in batches in a blender or food processor and return it to the pot. Taste and adjust seasonings if needed.

Serve hot, adding a drizzle of extra virgin olive oil to each bowl at the table.

Serves 4-5.

Rosemary Roasted Root Vegetables

Rosemary potatoes are pretty well known, and delicious. But the same treatment works well with all sorts of other root veggies as well. Pick a single one or a medley: potatoes, sweet potatoes, carrots, turnips, rutabaga, parsnips. Potatoes can have the skin left on if you like; peel the others. I keep a potted rosemary plant in the house so I can have fresh rosemary on hand year round.

6-8 cups cubed root vegetables
1 Tbsp chopped fresh rosemary
1 large shallot (or 3-4 cloves garlic, or 1 small onion), minced
2-3 Tbsp olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees. Place all ingredients in a 9x13-inch baking dish and toss to coat thoroughly. Roast for 30-40 minutes, stirring once or twice, until vegetables are tender.

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.

Winter Corn and Cheddar Chowder

I stashed a lot of local sweet corn in my freezer during the summer and early fall, enough to make the occasional corn chowder in addition to throwing it into chili and black bean soup all winter.

Olive oil
2 medium onions, diced
6 cloves garlic, minced
1 1/2 - 2 lbs potatoes, cubed (no need to peel)
Water and/or stock (chicken or veggie)
4-5 cups corn kernels (frozen is fine)
1 tsp dried sage
1 - 1 1/2 cups shredded sharp cheddar
1 cup milk
Salt and pepper to taste
Hot sauce (optional)

Heat a little olive oil in a soup pot. Add the onions and garlic and saute over medium-high heat for about 2 minutes. Add the potatoes and enough water and/or stock to cover them. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.

When the potatoes are tender, add the corn and sage. If desired, puree a little of the soup in a blender or with an immersion blender to thicken it. Remove from heat and stir in the cheddar so that it melts completely. Add the milk, then add salt and pepper to taste.

Serve hot. Pass hot sauce at the table if desired.

Serves 4-6.

Ground Beef Stew with Leeks and Root Vegetables

I sometimes use ground beef in a stew when I don't have time to let it simmer for an hour or two. You can always substitute proper stew beef, browning it at the beginning and letting it simmer until nice and tender. This a simple and easy but hearty stew, perfect for fall weather and quick enough for a weeknight. Feel free to add or substitute additional root vegetables.

1 lb ground beef
3 fat leeks, sliced in thin rounds
1 Tbsp brown mustard
1 1/2 lbs potatoes, cubed
3 medium carrots, sliced
Water and/or beef stock
1-2 tsp minced fresh sage or 1/2-1 tsp dried
Salt and pepper

Brown the beef in a large pot. Add the leeks and continue to cook over medium high heat, stirring frequently, for 2-3 minutes. Stir in the mustard, then add the potatoes and carrots and enough water and/or beef stock to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender. Add sage and salt and pepper to taste; let simmer another 5 minutes or so. Serve hot.

Serves 4-6.

Moroccan Lamb (or Goat) and Potato Stew

Through the colder months I love making this type of dish on the weekend. I put it all together at 2:00 or 3:00 in the afternoon, then just let it simmer over very low heat until dinnertime. Stews and braises like this make excellent, succulent use of more economical cuts of meat, too.

This Moroccan style stew is great on its own, perhaps with some warm pita to accompany it, or over rice. You can use either lamb or goat meat - goat is available locally from Balky Farm in Northfield, a regular vendor at the Greenfield Farmers Market (they also have lamb, eggs, and wool products).

3 Tbsp olive oil
2 lbs stew lamb or goat, cubed
2 medium onions, finely chopped
6-8 cloves garlic, minced
1 large red pepper, finely chopped
1 Tbsp ground cumin
1/4 tsp cayenne (or to taste)
1 tsp dried lemon zest (or zest of one lemon)
2 lbs potatoes, cubed
Salt and pepper to taste
Water and/or beef stock

Heat the olive oil in a soup pot. Add the meat and brown over high heat. When browned, drain off excess fat, then add the onion, garlic, red pepper, cumin, cayenne, and lemon zest. Saute over medium heat for 3-5 minutes. Add the potatoes along with some salt and pepper, then add enough water and/or beef stock to cover. Bring to a boil, then reduce the heat very low and simmer for 2-3 hours. Taste and adjust seasonings if needed before serving.

Serve hot over rice or with warm pita bread.

Serves about 6.