Who says Hanukkah latkes have to be made with potatoes? A trio of root veggies — carrots, parsnips and golden beets — lend our latkes a golden hue and a touch of sweetness while exotic spices add a bit of heat.
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Category Archives: Special Diets
Millet-Stuffed Kabocha Squash with Indian Spices
Millet is a gluten-free whole grain that soaks up flavors something fierce — in this case, the heady mix of Indian spices that pair so beautifully with Kabocha squash.
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Wild Rice Salad with Pistachios & Golden Raisin Vinaigrette
This make-ahead salad combines indigenous North American wild rice with the colors of fall. Not only will it save you prep time on Thanksgiving Day, it will add a vegan element to your menu that everyone can enjoy. Prepare the vinaigrette while the rice is cooking. Combine the rice with half the vinaigrette up to a day ahead; prep and refrigerate the remaining ingredients separately and toss them with the rice and remaining vinaigrette up to an hour before serving.
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Celery Root, Potato and Apple Mash
Celery root (celeriac) is a knobby, homely-looking root vegetable with mild celery flavor that pairs deliciously with apple and potato. Cutting the dense-textured celery root into smaller pieces than the potato ensures both finish cooking at the same time. Use any variety of apple for this recipe. I picked up the trick of simply mashing the potatoes and other veggies with a whisk from Jennifer Shaertl’s clever book, Gourmet Meals in Crappy Little Kitchens. Serve with our Spiced Pork Roast, Simplest Roast Chicken or Crispy Duck Breasts with Maple-Bourbon Sauce.
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Easy All-Purpose Tomato Sauce
I make this when great fresh tomatoes aren’t in season and I need a basic tomato sauce for pizza or pasta. The trick these days, of course, is finding preserved tomatoes in a BPA-free container. While many manufacturers are working to phase out use of BPA in canned goods (Muir Glen is using its first BPA-free cans for this fall’s tomato pack), right now the only way to know your tomatoes are BPA free is to buy them in an aseptic or glass container. Adding a dash or two of Worcestershire deepens the flavor of this tomato sauce recipe.
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Roasted Beet Wedges with Champagne Vinegar
This roasted beet recipe is the real deal. “Roasting” beets often calls for wrapping them in foil, baking them until tender and then peeling them. That’s a fine method, but it really steams the beets rather than roasts them. In this recipe, you’ll peel them first, toss them with oil and vinegar, and roast them at high heat so they caramelize. Serve them warm as a side dish (they’re delicious with salmon or Arctic char) or cold to augment a tossed green salad. We call for baby beets, but any size or variety will work beautifully in this recipe.
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Love beets? Try these recipes:
- Beet and Purslane Salad
- Mama Kourtesi’s Beet and Green Salad
- Hot-Smoked Arctic Char with Greens and Golden Beets
Spicy Sauteed Rainbow Chard with Golden Raisins
Rainbow chard’s vibrant orange, red and magenta stems are too pretty to toss into the compost. They have a crunchy texture similar to celery and add a colorful confetti-like cheer to this speedy saute. Serve as a side dish with, well, just about anything (it’s especially tasty with our Spiced Pork Roast) or toss with hot pasta and goat cheese for meatless entree.
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Tiny Cherry Tomato Sauce
This is the perfect tomato sauce recipe to make with that extra pint of cherry tomatoes in your CSA box that’s sitting on your counter. Use it to dress a simple pasta or spoon it over a crispy chicken paillard.
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Veggie-Laden Drunken Noodles
I consulted Asian cooking author and expert Nancie McDermott on how best to cook rice noodles for this recipe. She gave me two paradigm-shifting tips to keep them from sticking: 1) lower the heat and 2) add water to the pan. “Rice noodles in particular are prone to stick and burn,” Nancie says, “so they can use the coddling-along heat level rather than the fiery furnace.” Adding a bit of water if they start to stick also helps them soften and cook. Thanks, Nancie … my drunken noodles have never looked better! You can find Nancie’s Quick & Easy Thai in our Amazon Market here (also check out her Quick & Easy Vietnamese, and Quick & Easy Chinese … in all three books the recipes are true to their word—quick and easy—but Nancie knows her stuff, too. She’s spent extensive time living in and studying all three countries, so the flavors are true to the cuisine).
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Grilled Salmon with Stone Fruit Salsa
I developed this grilled salmon recipe when I got home from Cordova, Alaska bearing a few pounds of Copper River salmon. A simple salsa made with summer’s stone fruits is the perfect accompaniment.
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