Beet and Potato Salad

Adapted from

1 pound (1 quart) potatoes
Beets from 1 bunch of beets
1 small onion, minced
2-3 hard boiled eggs, chopped
1 bulb fennel, raw, sliced into thin slivers
2 T sherry or red wine vinegar
1 T Dijion mustard
1/4 c plain yogurt
1/4 c olive oil
Salt and pepper to taste

Preheat oven to 400 degrees F. Trim the beets into 1 inch chunks, toss with olive oil and place in a roasting pan. Roast until tender. Remove and let cool

Boil the potatoes in salted water until just fork tender. Remove and run under cold water. When cool enough to handle, cut into 1 inch chunks.

Combine the beets, potatoes, eggs and fennel in a bowl that can accommodate all of them.

In another small bowl, combine the remaining ingredients and whisk until well combined. Drizzle the dressing over the potato and beet mixture. Taste and adjust for salt and pepper. Serve warm promptly, or allow to cool in the refrigerator before serving.

Creamy Potato Salad

(adapted from The Joy of Cooking) 

This one takes a little time, but is well worth it. 

Boil the potatoes until just tender – don’t overcook. Slice or chop them the way you like. In the fridge, marinate well in a mixture of 1⁄4 t. salt, 1⁄4 t. pepper, 1⁄4 cup olive oil, 2 T. vinegar or lemon juice, 1 chopped clove of garlic. 

Add a mixture of any of the following:
Chopped hard boiled eggs, spring onions, celery, cucumbers, parsley, olives, pickles, capers
1 T salt
Paprika to taste
Refrigerate for an hour.
(at this point you can serve it if you like) 

In the meantime, dissolve 1⁄2 t. dry mustard, 1-2 T sugar, 1⁄2 t. salt, 2 T. flour, 1⁄4 t. paprika in 1⁄2 cup of water.
In the top of a double boiler beat 1 egg OR 2 yolks and 1⁄4 c. vinegar. Add the dissolved ingredients and cook over boiling water, stirring regularly, until thick. Add 2 T. butter and cook until incorporated. 

Chill the dressing before adding it to the potatoes. Place the complete mixture in the fridge for at least one hour before serving. Garnish with freshly chopped parsley. 

Carrot Fritters

From  Tender,  by Nigel Slater.

Makes 6-8 fritters.

3/4 lb. carrots
med. onion
1 clove garlic, crushed
1/2 cup cream
1 egg
grated cheese- whatever you like, 3 heaping tbsps.
Cilantro leaves- roughly chopped
1 tbsp. flour
olive oil for frying

Grate carrots so that they are long, thin shreds. Finely slice onion and stir into carrots along with the garlic and salt and pepper to taste. Stir in cream, beaten egg, grated cheese, cilantro and flour.

Warm olive oil in a pan. Drop large spoonfuls of the mixture into the pan, a couple at a time and fry until lightly cooked on the underside. Flip over- they should take 3-4 mins. per side. Eat immediately! 

Leek Quiche

Crust: 2C flour, 2/3 cups butter, give or take 1/2 cup ice water
4T butter or oil
6 cups thinly sliced leeks
salt and pepper
1/4 cup mixed fresh herbs
6 eggs at room temp
2 cups cream, half-and-half, or milk, heated just until warm

1. preheat oven to 425 degrees. Bake the chilled crust for 10-12
minutes. Reduce the temp to 325 degrees.
2. Put the butter or oil in a large, deep skillet over medium heat.
When hot, add the onion and some salt and pepper. Turn the heat up to
medium-high and cook, stirring frequently, until the onion is very
soft and lightly browned (at least 20 minutes, probably longer). Cook
until practically melted. Add the herbs, stir, turn off the heat and
cool slightly. Combine the eggs and cream in a bowl, then add the
onion mixture.
3. Pour the egg mixture into the crust. Bake for 30-40 minutes, or
until almost firm. Cool on a wire rack.

Sweet Potato Skillet

Sweet potatoes
olive oil
black beans

use iron skillet or oven and stove top safe pan
saute onions in oil. add cumin. add cubed sweet potatoes, saute until soft. add soaked black beans, mix. crack 3 or 4 eggs on top and grate cheese over. throw in a hot oven until eggs are cooked enough (soft yolk, medium, hard...)