Indian Style Potato and Celeriac Latkes

2 celeriac roots, peeled with a knife

1 1/2 lb russet (baking) potatoes 

1/2 cup celery tops, minced

2 tablespoons fresh lemon juice

2-3 red onions, peeled and quartered

1/4 cup all-purpose flour

2 large eggs, lightly beaten

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon ground celery seeds

1/2 teaspoon mustard seed

2 tsp turmeric powder

2 tsp cumin powder

2 tsp chili powder

About 1 1/2 cups vegetable oil

Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Coarsely grate celery root into a bowl using a box grater.

Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.

Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.

Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, celery tops and remaining spices until combined well.

Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more. If latkes brown too quickly, lower heat to moderate. Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.

Green Bean and Potato Salad

1.5 lb of potatoes cooked until fork tender then chilled

2 cups of green beans cut into bite sized pieces

1 small red onion - small diced

2 Tbsp basil - chopped

The Dressing

1⁄4 cup balsamic vinegar

2 cloves chopped garlic

2 Tbsp fresh lemon juice

1 dash Worcestershire sauce

1⁄2 cup olive oil

2 Tbsp Dijon mustard

Salt and pepper

Sauté or steam the beans until their color brightens, then chill.

In a large bowl, combine the potatoes, dragon tongue beans, onion and basil.

Mix/whisk all the vinaigrette ingredients together.

Add in the Balsamic vinaigrette to the potato/bean mixture; toss well to coat.

Season with salt and pepper to taste.

Serve chilled or room temperature.

Greek Tomato Salad

2 pounds ripe tomatoes, heirloom or hybrids

1 small red onion, sliced thinly crosswise

1 bell pepper, sliced thin

 Sea salt to taste

3 ounces feta crumbles

2 tablespoons roughly chopped parsley

½ teaspoon dried oregano

Extra-virgin olive oil, for drizzling

Pinch of cracked black pepper

Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.

Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.

Break feta into rough chunks and scatter over salad. Sprinkle parsley and oregano over top, drizzle generously with olive oil and serve.

Curried Kohlrabi & Potato Latkes with Sambal Oelek Mayo

1-2 medium potatoes

1 kohlrabi bulb, peeled

1/2 red onion, peeled and trimmed

2 teaspoons chopped parsley

2 large eggs

1/4 cup unbleached all-purpose flour (or equivalent gluten free flour mix)

1 Tbsp curry powder

1 teaspoon kosher salt

Up to 1/4 cup vegetable oil or clarified butter

Sambal Oelek Mayo

1 tbsp. Sambal

½ cup Mayonnaise 

Coarsely grate the potato, kohlrabi, and onion in a food processor. Wring out any excess liquid from the vegetables by wrapping them in a clean, lint-free dish towel and squeezing it out.

Dump the drained vegetables into a medium bowl. Add the eggs, flour, parsley and salt and mix until combined.

Heat a large, preferably non-stick, sauté pan over medium heat. Add two tablespoons of vegetable oil or clarified butter. When hot, drop 1/4 cup sized dollops of the batter into the pan. Press down on the cakes with a spatula to flatten. Cook until browned, a few minutes. Flip and cook for a few more minutes.

Remove from the pan to a plate or a baking sheet. Repeat with remaining batter.

The pancakes can be reheated in a 350º F oven. Serve warm, garnished with Sambal Oelek Mayo.

Cucumber and Watermelon Salad

2 cucumbers peeled and sliced into half moons

1 watermelon peeled and diced with seeds removed

3-4 basil leaves minced

1 small red onion sliced thin into half moons 

2 Tbsp. olive oil

2 Tbsp. lime juice

½ cup crumbled feta

Salt and pepper to taste

Mix onion and basil into lime juice and let stand for 10 minutes. Then add olive oil, a pinch of salt and pepper and stir together

Toss in watermelon and cucumber. 

Crumble feta over the top.

Cucumber and Tomato Salad

4 medium tomatoes, halved lengthwise, and thinly sliced

½ medium red onion, peeled, halved lengthwise, and thinly sliced

1 cucumber, halved lengthwise and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 cloves of garlic minced 

2 splashes red wine vinegar

Coarse salt and black pepper

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Cucumber and Musk Melon Salad

2 cucumbers peeled and sliced into half moons

1 musk melon peeled and diced with seeds removed

3-4 basil leaves minced

1 small red onion sliced thin into half moons 

2 Tbsp. olive oil

2 Tbsp. white wine vinegar

½ cup crumbled feta

Salt and Pepper to taste

Mix onion and Basil into white wine vinegar and let stand for 10 minutes. Then add olive oil, a pinch of salt and pepper and stir together

Toss in musk melon and cucumber. 

Crumble feta over the top.

Caramelized Italian Onion and New Potato Gratin

2 Tbsp. unsalted butter

1 Tbsp. extra-virgin olive oil

2 cups red onion sliced

Kosher salt and freshly ground black pepper

1.5 lbs New Potatoes sliced thin

1-1/2 tsp. chopped fresh thyme

4 oz. grated Parmesan cheese (about 1-1/2 cups)

2 cups whole milk

Pinch freshly grated nutmeg

Position a rack in the center of the oven and heat the oven to 350°F.

Heat 1 Tbsp. of the butter and the olive oil in a 10-inch skillet over medium heat. Add the onions and cook without stirring until beginning to brown, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Reduce the heat to low and continue to cook, stirring and scraping the bottom of the pan frequently with a wooden spoon and spreading the onions evenly over the bottom of the skillet, until golden brown, 30 to 40 minutes. Add 1 Tbsp. water at a time if the onions begin to stick to the skillet. Set aside to cool.

Slice the potatoes into thin rounds (about 1/16 inch thick). Spread about one-third of the potatoes in the bottom of a 3-quart baking dish. Sprinkle with salt, pepper, and half of the thyme. Scatter half of the caramelized onions evenly over the potatoes, and top with one-third of the cheese. Make a second layer with half of the remaining potatoes. Sprinkle with salt and pepper, and top with the remaining thyme and onions. Top with one-third of the cheese. Top with a third and final layer of potatoes.

In a 2-quart saucepan, bring the milk to a simmer. Stir in the nutmeg, and then pour the hot milk evenly over the potatoes. Top with the remaining cheese. Cut the remaining 1 Tbsp. butter into small pieces and scatter on top.

Bake until the potatoes are tender when pierced with a knife and the top is golden brown, 1 hour to 1-1/4 hours. Cover loosely with foil if the top begins to darken too quickly. Let the gratin cool for 10 to 15 minutes before serving.