Potato Salad, New York Style

Potato Salad, New York Style
Author: 
Recipe type: Salad
 

Ingredients
  • 3 lbs. Russet potatoes
  • 3 large hard-boiled eggs, coarsely chopped
  • ½ cup bread & butter pickles, chopped
  • ½-cup onion, chopped
  • ½ cup celery or green pepper, chopped
  • Dressing:
  • ½ buttermilk
  • ½ sour cream
  • ½-cup mayonnaise
  • 2 tablespoons Dijon mustard
  • Chopped fresh parsley
  • Salt and pepper to taste

Instructions
  1. Cover potatoes with salted water in large pot.
  2. Cover pot and boil gently until potatoes are tender but still hold their shape, about 30min
  3. Drain and cool slightly.
  4. Cut potatoes into 1-inch pieces.
  5. Transfer potato pieces to large bowl.
  6. Add the chopped vegetables.
  7. In a separate bowl, mix together the dressing ingredients.
  8. Pour over the potatoes and vegetables and toss gently to mix.
  9. Season with salt and pepper.
  10. Garnish with chopped parsley. Refrigerate.

 

Braised Red Cabbage with Caraway

Braised Red Cabbage with Caraway
Author: 
Recipe type: Side Dish
Serves: 6
 

Recipe from: Cooking with the Seasons by Monique Hooker
Ingredients
  • 8 c. red cabbage, shredded or thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 c. chicken or veggie stock
  • 2 Tbsp. butter
  • 2 Tbsp. caraway seeds, crushed
  • 3 Tbsp. fresh parsley, chopped (optional)
  • 3 Tbsp. red wine vinegar
  • Salt & pepper to taste

Instructions
  1. In a heavy skillet, melt butter & saute the onion until tender.
  2. Add the cabbage & saute lightly.
  3. Add the broth & caraway seeds.
  4. Cover & simmer until cabbage is tender, around 20 minutes.
  5. Add parsley, salt, pepper, & vinegar & serve.
  6. Pairs well with roasted potatoes, lamb, & winter squash.

 

Parsnip Latkes (pancakes)

Parsnip Latkes (pancakes)
 

Ingredients
  • 3-4 medium parsnips, coarsely grated
  • 2 medium carrots, coarsely grated
  • ¼ cup all-purpose flour
  • 2 eggs, beaten
  • 1 teaspoon onion, chives, or shallots, minced
  • 1 teaspoon parsley, chopped
  • salt & pepper to taste
  • canola/safflower/peanut oil for frying

Instructions
  1. Toss the carrots and parsnips with the flour, add the eggs, onions, parsley, salt & pepper. Mix until evenly moistened.
  2. Heat ¼” of oil in a sauté pan until it is barely smoking.
  3. Drop about 3 Tbsp. of the batter for each latke (pancake) in the oil and flatten.
  4. Fry over medium heat until brown on both sides.
  5. Drain on a paper towel.
  6. Serve with apple sauce & sour cream.

 

Tabouli

Tabouli
Author: 
Recipe type: Side Dish
Cuisine: Middle Eastern
 

Ingredients
  • 2 c. bulgur wheat (available in bulk at most co-ops)
  • 2 c. boiling water
  • ½ c.Driftless Sunflower Oil or olive oil
  • ⅔ c. fresh lemon juice
  • 1 c. tomatoes, diced
  • 1 c. cucumbers, diced
  • ¾ c. parsley, chopped
  • fresh or dried spearmint to taste (optional)
  • salt & pepper to taste

Instructions
  1. Combine bulgur & boiling water & let sit for several minutes, until water is absorbed.
  2. Add tomatoes, cucumbers, parsley, & mint (optional).
  3. Whisk together oil,lemon juice, salt & pepper and add to salad.
  4. Serve room temperature or chilled.

 

Cauliflower with Brown Butter

Cauliflower with Brown Butter
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 head of cauliflower broken into small florets
  • ¼ cup butter
  • 3 tbsp fresh bread crumbs
  • 2 teaspoons lemon juice
  • 2 tablespoons minced parsley
  • salt & pepper to taste

Instructions
  1. Bring a pot of salt wated to a boil.
  2. Add cauliflower and boil until tender (5 minutes).
  3. Drain in colander Meanwhile, heat large skillet over medium heat.
  4. Add butter and move pan in circular motion as it melts.
  5. Add bread crumbs once butter has melted.
  6. Continue cooking and swirling until butter and crumbs have browned nicely.
  7. Remove pan from heat and stir in lemon juice to stop cooking. add cauliflower and parsley to skillet.
  8. Season with salt and pepper and toss until evenly coated with the brown butter.
  9. Serve immediately.

 

Roasted Cauliflower with Lemon & Parmesan

Roasted Cauliflower with Lemon & Parmesan
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 head of cauliflower, cut into bite-size pieces
  • 2 cloves of garlic, minced
  • Juice of one lemon, freshly squeezed
  • 2 Tbsp Olive or Driftless Sunflower oil
  • Coarse salt and freshly ground black pepper
  • Parmesan cheese
  • chopped parsley

Instructions
  1. Preheat oven to 450°F. Put cauliflower florets in a single layer in an oven-proof baking dish. Stir in the garlic & pour lemon juice and olive/sunflower oil over cauliflower & stir to coat. Sprinkle with salt and pepper.
  2. Place casserole uncovered in hot oven & roast for 20-25 minutes, stirring a couple of times, until the top is lightly brown. Remove from oven and sprinkle generously with Parmesan cheese & parsley. Serve immediately.

 

Fennel & Snap Pea Salad with Lemon & Feta Cheese

Fennel & Snap Pea Salad with Lemon & Feta Cheese
Author: 
Recipe type: Salad
Serves: 2-3
 

Ingredients
  • 1 fennel bulb, bulb cored & thinly sliced, stems thinly sliced, leaves reserved
  • 2 cups snap peas, strings removed
  • 5 scallions, thinly sliced
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • juice & zest of ½ a lemon
  • 1 garlic scape, minced
  • salt & pepper to taste
  • ½ cup feta, crumbled
  • fresh mint & parsley, optional

Instructions
  1. Combine fennel, snap peas, & scallions in a medium bowl. In a small bowl, combine lemon juice, zest, garlic scapes, & salt & pepper.
  2. Whisk in olive oil & toss into veggies. Fold in feta.
  3. Serve immediately with fennel leaves & optional herbs as garnish.

 

Mediterranean Beet Salad

Mediterranean Beet Salad
Author: 
Recipe type: Salad
Cuisine: Mediterranean
 

Ingredients
  • 4 whole, unpeeled beets, trimmed, leaving 1 inch of stems attached
  • ¼ cup minced onion
  • 2 tablespoons minced fresh parsley, dill, or mint
  • 2 tablespoons Driftless sunflower oil or extra-virgin olive
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • salt and pepper to taste
  • ¼ cup crumbled feta cheese

Instructions
  1. Preheat oven to 400 degrees.
  2. Bake whole beets on a cookie sheet until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, & allow to cool.
  3. Peel (skin should slip off) & cut into ¼ inch slices.
  4. While the beets are roasting, whisk together shallot, parsley, oil, & vinegar in a bowl until blended; season to taste with salt & pepper.
  5. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, & sprinkle with feta cheese before serving.
  6. Garnish with extra herbs.