Ingredients

• 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

Ingredients:

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

Directions

Ingredients:

• 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:

Ingredients

• 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.

Ingredients

• 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.

Ingredients

• 2 bunches of radishes, sliced
• 3 eggs, hard-boiled and chopped
• 1/3 cup sour cream or 2 tablespoons mayonnaise
• 1 bunch of green onions, white part only, thinly sliced
• salt and pepper
• 2 sprigs fresh parsley, cilantro, dill or fennel fronds, finely chopped

Directions

Mix all ingredients together. Serve in a sandwich, on a bed of lettuce, or an toast.

Ingredients

• About 2 pounds of Sweet Potatoes, peeled and cut into chunks
• 2 tablespoons Olive Oil
• 1 tablespoon curry powder
• 1 tablespoon honey
• salt

Directions

Bring a large pot of water to a boil. Add the sweet potatoes and some salt. Boil until tender, strain, and transfer to a bowl. Add the oil, curry, and honey. Stir until coated and disheveled. Add salt to taste.

Ingredients

Directions

Preheat oven to 325 degrees F (165 degrees C). Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and sauté until the asparagus is tender, about 10 minutes. Stir in the mushrooms (if using), and continue cooking about 5 minutes. In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Sprinkle on the mozzarella, chevre or feta. Cover, and cook 5 minutes. Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese. Turn on the broiler, and broil until the Parmesan is lightly browned.

Ingredients:

• 1 pound beef (flank or top sirloin steak), thinly sliced
• 2 heads bok choy, cut crosswise into strips
• 1 clove garlic, crushed and chopped
• A 1 inch piece of ginger, thinly sliced
• 5 green onions, sliced into 1 inch pieces
• 1/4 cup soy sauce
• 2 tablespoons Chinese rice wine or dry sherry
• 1/4 teaspoon sesame oil
• 1 tablespoon brown sugar
• Oil for stir-frying

Directions:

Cut beef across the grain. Marinate the beef for 15 minutes in 2 tablespoons soy sauce and 1 tablespoon rice wine. Heat a wok or skillet and add 2 tablespoons oil. When the oil is hot, add the beef. Stir-fry for 1 minute. Add the ginger and garlic. Stir-fry briefly and add the bok choi and the green onions. Add the rest of the soy sauce and rice wine and the remaining ingredients and cook until the beef is cooked through and the bok choi is translucent. Serve hot with rice.