German Potato Salad

Potato salad is classic dish in American cuisine brought by European immigrants; however, similar to coleslaw, it is often served with a thick and creamy dressing that creates a heavy side dish. German immigrants introduced a warm potato salad with a bacon, onion, mustard and vinegar dressing to the States in the late 19th century, which was referred to as hot German potato salad. German potato salad is a great alternative to the traditional American potato salad because it offers a similar style dish with different looks and flavors.

1 lb new potatoes

4 strips of bacon, thinly sliced

½ red onion, trimmed and diced

1 clove garlic, pressed or finely chopped

1 tsp mustard seeds

2 scallions, finely chopped

1 tbsp parsley, finely chopped

1 tbsp apple cider vinegar

salt and pepper

1. Steam potatoes until tender, 15-20 minutes. Once tender, remove from heat and set aside. Once potatoes have cooled slightly, quarter and place in a medium mixing bowl.

2. Place bacon in a medium skillet over medium heat. Fry bacon until golden brown, about 5 minutes, stirring continually to cook evenly and prevent sticking. Remove browned with a slotted spoon, add to potatoes and set aside.

3. Add onions to remaining bacon drippings over medium heat. Sauté onions until translucent, 4-5 minutes. Add mustard seeds and vinegar. Bring vinegar to a simmer, remove from heat and stir in scallions and parsley.

4. Pour mixture over potatoes and bacon in mixing bowl and thoroughly combine potatoes with other ingredients. Season to taste with salt and pepper.

5. Serve warm or room temperature.

Serves 3-4

Strawberry Mango Sticky Rice

Strawberry season is in full swing and signs announcing fresh strawberries are everywhere right now, at small roadside stands, pick-your-own fields and farmers markets. I find passing up ripe strawberries particularly difficult, as they easily sell themselves with their bright juicy red exterior, so naturally I wanted to cook with them. I decided to use them alongside mango for sticky rice coconut topping, as mangos and strawberries compliment each other in a beautifully delicious way. Making sticky rice at home eluded me for many years, as it seemed complicated and I lacked the appropriate tools. Sticky rice is a short-grained rice from Southeast Asia with high amounts of amylopectin, responsible for the sticky quality of the rice. However, after finding the proper rice and researching different cooking methods, I found it was possible to simulate the bamboo steamer used in Thailand with a steamer basket and cheesecloth. Sticky rice has since become a frequent dish I have on hand for a dessert, breakfast or snack.

Sticky rice is commonly sold as sweet rice, though different from brown sweet rice, and can be found at specialty stores, larger grocery stores or Asian markets. Frozen fruit can be substituted for fresh fruit, depending upon availability.

1 c sticky rice

1 ripe mango, peeled and seeded

5 ripe strawberries, tops removed

1 can coconut milk

½ c sugar

1. Place rice in a mixing bowl and fill bowl with water. Allow rice to soak for 12-24 hours. Place a steamer basket into a pot; add water up to the steamer basket and line basket with cheesecloth. Drain rice, evenly place rice on cheesecloth, cover and bring water to a boil. Steam rice until tender, 15-20 minutes. Remove rice from heat, place cooked rice in a bowl and set aside.

2. Finely dice a strawberry and a small mango segment, set diced fruit aside. Combine coconut milk, sugar and remaining fruit in a food processor. Thoroughly combine into a smooth purée.

3. To serve, place ½ c rice in a bowl and spoon coconut purée over rice. Garnish with diced fruit and brown or raw sugar. Serve immediately at room temperature.

Serves 3-4

Shredded Brussel Sprouts with Lemon and Pine Nuts

Brussel sprouts, cultivated wild cabbage, are cruciferous vegetables being part of Brassica family. Though similar wild cabbage have been cultivated for many years, brussel sprouts as we know them today were likely grown in 13th century Belgium, first written about during the 16th century and introduced to the States during the 19th century. Like many vegetables, brussel sprouts seem to be underrated and often only served overcooked, which releases their sulphurous odor and thus brings about their general dislike. I have always loved brussel sprouts and have learned they taste just as delicious with little or no cooking. Shredded brussel sprouts are a great side dish for spring and summer, accompanying a variety of dishes including beet salad, smashed new potatoes and butternut squash.

For this salad I prefer the brussel sprouts to be lightly cooked to bring out their color and slightly mellow their flavor and pairs nicely with the lemon, which is eaten along with the sprouts.

½ lb brussel sprouts, trimmed and thinly sliced lengthwise

½ lemon, thinly sliced and cut into quarters

1 tbsp pine nuts, toasted

1 tbsp parmesan, shredded

½ tsp olive oil

salt and pepper

1. Place brussel sprouts in a steamer basket over boiling water. Cover and steam brussel sprouts until brilliant green, about 1 minute. Remove from heat and wrap in a towel to remove excess water. Place in a medium-mixing bowl.

2. Add lemon, pine nuts, Parmesan and olive oil to brussel sprouts. Gently toss to combine and season to taste with salt and pepper. Allow ingredients to marinate at least 1 hour before serving.

3. Serve room temperature or chilled.

Serves 2-3

Beets and Tangerines with Honey Mint Dressing

Beets and citrus compliment each other and make a delicious and beautiful combination for salads. I was inspired by Moroccan beet salads, commonly served on a salad plate at the beginning of a meal, which I was served while traveling through southern France. I decided to use tangerine, a variety of the Mandarin orange, as often they seem to have a stronger flavor than orange, which lends itself nicely to the sweet earthy flavor of the beet. I like this salad with roasted bell peppers or chicken and vegetable tagine.

Oranges may be used instead of tangerines. Larger beets may be used, in lesser quantities.

4 small beets, trimmed

2 tangerines

½ lemon, juiced

1 tsp honey

1 tsp fresh mint, finely chopped

1 ½ tsp olive oil

salt and pepper

1. Steam beets until tender, 20-30 minutes. Remove from heat and peel under cold running water. Thinly slice beets into rounds and set aside in a medium metal bowl.

2. To segment tangerines: using a serrated knife, slice the two ends off of the tangerine. Placing the tangerine on one end, carefully remove the peel working from end to end and rotating tangerine. After peel is removed, segment the tangerine by cutting along the edge of each dividing skin. Roughly chop the segments and add them to the beets.

3. Thoroughly combine honey, lemon juice, mint and olive oil in a small bowl. Pour dressing over beets and tangerines, gently tossing to combine. Season to taste with salt and pepper. Marinate for at least 1 hour before serving. Serve room temperature or chilled over greens.

Serves 3-4

Parsley-Garlic Butter Smashed New Potatoes

Eating potatoes new be one of my favorite ways to consume potatoes. Their immaturity makes them incredibly tender and easy to work with, as the skin is so thin it does not need to be removed. Steaming new potatoes seems to help them maintain their fresh taste and texture while at the same time retaining their moisture. Between the new potatoes and butter, this dish is particularly delicate and creamy. Smashed new potatoes work very well with mashed carrots and celeriac purée.

I used red new potatoes for this dish, but most waxy variety of new potato will work well.

1 lb waxy new potatoes

3 cloves garlic, pressed or finely chopped

¼ c parsley, finely chopped

¼ c butter

salt and pepper

1. Steam potatoes over boiling water in pot with steamer basket until very tender, 30-45 minutes. Remove from heat and set aside.

2. Meanwhile, melt the butter in a small pan over low heat. Once melted, add garlic and parsley and stir to combine. Remove from heat and continue cooking off heat for 1 minute.

3. Place the steamed potatoes in a large mixing bowl and smash each potato. Add butter, parsley and garlic to potatoes and gently toss to combine. Season to taste with salt and pepper. Serve potatoes hot or warm.

Serves 3-4

Shallot Mashed Carrots

At times carrots seem so ubiquitous in cooking that they seem to take a sideline more than center stage, being one of many ingredients instead of the main ingredient. I find carrots can serve both roles better than most other vegetables because they have a sweet mild flavor and a beautiful color. I do not often think of carrots as creamy, but when they are mashed and real cream is added they certainly are able to become a rich and creamy side dish with a perfect orange hue. I like mashed carrots with green beans or blue potatoes.

1 lb carrots, peeled and cut into thick rounds

¼ c cream

1 tbsp butter

1 large shallot, finely diced

1 tbsp parsley, finely chopped

salt and pepper

1. Steam carrots over boiling water until tender. Once tender, remove carrots from heat and set aside.

2. Meanwhile, heat the butter in a small pan over medium heat. Add shallots and sauté until soft, 2-3 minutes. Remove from heat and add parsley, continue sautéing for another minute off heat.

3. Combine sautéed shallots, cream and carrots in food processor. Combine ingredients until smooth. Season to taste with salt and pepper.

4. Serve carrots warm or hot.

Serves 3-4

Beet Salad with Roasted Fennel and Goat Cheese

I am not quite sure why the combination of beets, fennel and goat cheese works so well, but it most certainly is delicious maybe due to the strong but subtle flavors of each ingredient. Beets are a lovely root to cook with because they have a sweet mellow flavor and retain their vivid color after cooking. This salad reminds me of spring, and so somehow seems especially fitting to be eaten in the middle of winter. Beet salad accompanies stewed pork or stuffed vegetables very well.

Using only one color of beet will work just as well. Any other green may be used instead of or in addition to arugula.

For Gabrielle and Nate because I made this salad for their wedding using vegetables they grew on their farm in Maine.

2 medium purple beets

2 medium golden beets

¼ c goat cheese, crumbled

1 bulb of fennel, halved and thinly sliced lengthwise

4 c arugula

1 tbsp parsley, finely chopped

1 tbsp olive oil

salt and pepper

1. Preheat oven to 425 degrees. Toss fennel with olive oil and spread evenly in a large baking pan. Place fennel in the oven and roast until slightly browned, 10-15 minutes. Once browned, remove from oven, turn oven off and set fennel aside.

2. Meanwhile, steam whole beets until tender, about 20-30 minutes. Once tender, remove beets from heat and peel skin using hands or a peeler while beets are still hot. Cut each beet into 8-10 segments, keeping the colors in separate bowls.

3. Divide fennel and parsley evenly between the two bowls of beets, add ½ tbsp olive oil to each bowl. Stir each bowl to combine and season to taste with salt and pepper.

4. Serve beets over arugula and top with crumbled goat cheese. May be plated on a large platter or in individual portions.

Serves 3-4

Celeriac Purée

Celeriac seems to be one of the more commonly overlooked root vegetables, which is a shame because it is one of the more delicious roots we eat. I find it to be nice to cook with because it has a creamy texture and a milder celery flavor, so it is an easy replacement for celery in many dishes. Although the exterior may be a bit intimidating, generally celeriac is fairly easy to trim with pairing knives and peelers. Celeriac is also known as celery root or turnip-celery root. Celeriac purée accompanies many other dishes well, including feta roasted potatoes and stuffed bell peppers, due to its rich and creamy celery flavor.

This purée can easily be made vegan by substituting the remaining steaming water and olive oil for the dairy. An immersion blender or regular blender will also work to purée the ingredients together.

1 lb celeriac, peeled and roughly chopped

½ lb carrots, peeled and roughly chopped

1 tbsp butter

½ c whole milk

¼ fresh thyme

salt and pepper

1. Steam celeriac and carrots until soft, 20-30 minutes. Once vegetables are soft, remove from heat and place in a food processor.

2. Next, add butter and milk to the vegetables and purée until mixture is smooth. Add thyme and purée for a few seconds more until combined.

3. Season to taste with salt and pepper. May be served warm or room temperature.

Serves 3-4

Fresh Pickles

I love pickled vegetables, of all varieties, likely due to my northern European heritage. As I tend to err on the side of impatience, I prefer to make fresh pickles instead of actually canning because they are delicious, easy to make and last for a few months in the refrigerator. Making your own fresh pickles is a lovely way to eat more vegetables.

Different combinations of vinegars, vegetables and herbs may be used depending on preference and availability.

Beets with Thyme

4 medium beets, steamed until tender, peeled and thinly sliced into rounds

1 small yellow onion, trimmed and thinly sliced

1 large clove of garlic, smashed

1 long sprig of thyme

1 tsp whole peppercorns

1 ½ tbsp salt

1 tbsp sugar

1 c apple cider vinegar

1 c water

1 quart-liter size glass jar with lid

Cucumbers with Sage

1 large cucumber, thinly sliced into rounds

1 small yellow onion, trimmed and thinly sliced

1 large clove of garlic, smashed

1 long sprig of sage

1 tsp whole peppercorns

1 ½ tbsp salt

1 tbsp sugar

1 c rice wine vinegar

1 c water

1 quart-liter size glass jar with lid

Carrots with Rosemary

4 medium carrots, peeled, cut into rounds and steamed until tender

1 small yellow onion, trimmed and thinly sliced

1 large clove of garlic, smashed

1 long sprig of rosemary

1 tsp whole peppercorns

1 ½ tbsp salt

1 tbsp sugar

1 c apple cider vinegar

1 c water

1 quart-liter size glass jar with lid

1. Combine vinegar, water, sugar, salt, peppercorns, onions and garlic in a medium saucepan and heat over medium heat. Simmer until salt and sugar is dissolved and onions are tender, about 4-5 minutes, and then remove from heat.

2. Meanwhile, place herb sprig in jar. Next, layer the prepared vegetables with the cooked garlic and onions. Finally, pour the heated liquid over the ingredients in the jar, cover with lid and place in the refrigerator.

3. Allow to pickle for about one day. Fresh pickles will keep in the refrigerator for about 3-4 months.

Makes 2-3 cups of pickles

Blue Potatoes with Broccoli and Caramelized Onions

Blue potatoes are lovely and enticing, especially because the color, which runs through both the skin and flesh in some varieties, is maintained after cooking. Like all potatoes, blues originated in the Andean highlands of South America. Anthocyanin pigments provide both the color and the antioxidants found in these potatoes. Blue potatoes are versatile for cooking, starchy enough for mashing but also moist and waxy enough to hold together for salads and side dishes. I love blue potatoes served with other brightly colored foods mashed carrots and roasted bell peppers.

Though I am particularly fond of the blue potato's color, any variety of new potato will work well for this dish. The flavor of parsley contrasts well with that of the potato, but most fresh herbs may be used as a substitute.

1 small bunch of broccoli, stemmed and cut into florets

1 medium yellow onion, peeled and sliced

1 red pepper, trimmed and finely diced

¼ c parsley, trimmed and finely chopped

1 clove of garlic, finely chopped or pressed

1 lb small new potatoes, washed and left whole

2 tbsp olive oil

1 tbsp butter

salt and pepper

1. Steam potatoes on steamer rack set over boiling water until tender to a knife, 20-30 minutes depending on the size of the potatoes. Remove from heat once and allow to cool. Once cooled, halve potatoes, place in large mixing bowl and set aside.

2. Meanwhile, heat 2 tbsp olive oil over medium heat in a medium skillet, add onion, and cook, stirring often until caramelized to a deep golden brown, 15-20 minutes. Remove from heat and add to the potatoes.

3. Bring a medium pot of water to a boil. Add broccoli and blanch until brilliant green and slightly tender, 1-2 minutes. Remove from heat, strain and place broccoli under cold running water to stop the cooking process. Once cooled, place broccoli in a clean dishtowel, dry gently and add to potatoes and onions.

4. Melt 1 tbsp butter over medium heat in a medium skillet. Once the butter is melted, add red pepper and sauté for about one minute. Remove skillet from heat, add parsley and garlic, stir to combine and allow to cook for another minute.

5. Gently combine all ingredients in the large mixing bowl. Season to taste with salt and pepper. Serve warm, room temperature or chilled depending on preference.

Serves 3-4