• 1/4 cup olive oil
• 3 pts. cherry tomatoes, stemmed, rinsed, and dried
• Salt and freshly ground black pepper to taste

Directions

Heat the oil in a heavy skillet. Add the tomatoes and raise the heat. Shake and roll the tomatoes around in the oil until they are shiny and heated through, not more than 5 minutes. Do not overcook. Season with salt and freshly ground black pepper.

• 2 leeks, chopped
• 1 onion, chopped
• 2 tablespoons unsalted butter
• 1 cup thinly sliced potatoes
• 2 1/2 cups chicken stock
• salt and pepper
• 1 cup heavy cream

Directions

Over medium-low heat, saute the leeks and the onion in the butter until soft and translucent. Do not let them brown. Add potatoes and stock to the saucepan. Add salt and pepper. Bring to a simmer, very gently for 30 minutes. Puree in a blender until very smooth. Cool. Stir in the cream before serving.

Peel the beet using a vegetable peeler. Using a food processor or box grater shred the beets and combine them with the cabbage. Whisk together the vinegar, honey, mustard, oil and ginger in a small bowl. Add salt and pepper to taste. Toss vinaigrette with cabbage-beet mixture. Allow to stand for half an hour before serving, tossing regularly.

• 10 pounds fresh small beets, stems removed
• 2 cups white sugar
• 1 tablespoon pickling salt
• 1 quart white vinegar
• 1/4 cup whole cloves

Directions

Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids. Process in a hot water bath 10 minutes.

• 4 large sweet onions
• salt and pepper
• butter

Directions

• 1 pound sweet onions, sliced into rings and separated
• 1 egg
• 1 cup heavy cream
• 3/4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 cup shredded hard cheese such as cheddar or Gruyère

Directions

• 2 pounds sweet onions, thinly sliced
• 3 tablespoons unsalted butter
• 1 cup packed dark brown sugar
• 1/3 cup balsamic vinegar
• salt

Directions

• 2 pounds small red potatoes, cut into chunks
• 2 cloves garlic, peeled, sliced or pressed
• 1 teaspoon salt
• 2 tablespoons butter
• 1/4 to 1/2 cup half-and-half or cream
• Salt and pepper

Directions:

• 1 pound potatoes
• 1 large egg, lightly beaten
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 to 3/4 cup vegetable oil
• 1/2 cup finely chopped onion (optional)

Directions

In a food processor or by hand, coarsely grate the potatoes. In a large bowl, mix the potatoes with the egg, flour and salt. Heat the oil in a large pan until hot. Spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Cook until undersides are browned. Flip and cook until brown on both sides. Transfer to paper towels to drain. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Serve with sour cream and applesauce.

• 1 pound fingerling or other small potatoes
• fresh herbs such as rosemary, thyme or sage
• 2 T olive oil
• salt

Directions:

Strip the leaves off of the stems of the fresh herbs and chop them coarsely. Drizzle the potatoes with the olive oil, then toss to coat. Sprinkle with salt and herbs and toss again. Spread the potatoes in a single layer on a roasting pan. Roast, stirring once or twice to prevent burning, until a fork pokes easily into one of the largest potatoes, approximately 25 minutes.