Simple Roasted Sweet Potatoes and Yams

For some reason, I 'm always astonished when I discover a simple, easy way to cook something.  We do tend to over-complexify sometimes, don't we? 

Organic yams and sweet potatoes, looking very fresh and wholesome,  have been appearing regularly at my local Yokes Fresh Market.   I recommend preparing more than you'll need for one meal ... they reheat beautifully and can be sliced or diced and fried to make a lovely hash with leftover duck, turkey or pork.

When peeling yams,  be sure to peel through the light-colored layer just underneath the skin, to the darker orange layer underneath. 

SIMPLE ROASTED SWEET POTATOES AND YAMS
I recently learned that yams and sweet potatoes are "cured," which means allowed to dry a bit after harvesting. Because of that, yams and sweet potatoes should be stored in a cool, dry place, and not in the refrigerator. I've tested this new bit of knowledge, and it seems to be true!

You'll need:

Yams and sweet potatoes
Coconut oil (you could probably use butter or olive oil; I haven't tried it yet)
Salt and pepper

1)   Preheat oven to 375 degrees.

2)   Peel your yams and sweet potatoes and cut into roughly same-sized chunks.  They'll cook more evenly that way.

3)   Melt some coconut oil (I used 1/4 cup for 2 yams and 2 sweet potatoes) and pour it into a mixing bowl. 

4)   Add the yam and sweet potato chunks and toss to evenly coat.

5)   Tip yams and sweet potatoes onto a baking sheet (I used the bottom of a broiler tray).

6)    Sprinkle with salt and pepper, or herbs, spices and seasonings to taste.

7)   Roast for 40 to 50 minutes, testing near the end of the roasting time to see if the thickest pieces are tender through.

Serve, or place in casserole and cover to keep warm until serving time.

Cajun-Portuguese Fusion: Bouillon Verde

 

The Autumnal Equinox is here, so ...it's soup time!  I'm pretty sure Soup Peddler David Ansel titled his hilarious and fun-to-read cookbook Slow and Difficult Soups in response to the overused "Quick and Easy" that dozens of cookbooks seem to use these days.  Most of David's soups, though, actually are quite simple and speedy to prepare. 

Every year about this time I start thinking about Caldo Verde, a Portuguese soup made with linguica sausage and kale.  That's why I picked up a package of AmyLu's andouille sausage at Costco the other day.

Yes, I know  andouille is Cajun, but Costco didn't have linguica.  Come to find out, I didn't have enough of my delectable Schreiber and Sons kale, either, so I subbed in some of their Brussels sprouts.  Then I decided to add carrots, and some smoked paprika.  Really, it became rather a soup free-for-all, which, I am happy to report, turned out splendidly.

So, herewith my Cajun-Portugese fusion soup.  Caldo Verde is Spanish for green broth, which in French is bouillon vert, so we're calling this Bouillon Verde.  Fair enough?

BOUILLON VERDE
Adapted from The Soup Peddler's Slow and Difficult Soups by David Ansel

The book calls for browning the sausages first, then sauteeing the veggies in the fat in the pan.  My sausage was, unfortunately, rather low fat, so I couldn't do that.  But if you have fatty sausage, browning it first is the way to go!

3 tablespoons ghee, butter or olive oil

2 onions, quartered and sliced into crescents
1/2 bunch kale, thick stems removed, leaves chopped
2 cups trimmed Brussels sprouts, coarsely chopped

8 andouille sausages, cut in about 1-1/2 pieces, at an angle for jauntiness
1 tablespoon smoked paprika
1/8 teaspoon crushed red pepper
a few grinds of black pepper

2 quarts chicken broth or stock

2 or 3 potatoes, peeled (or just well scrubbed, if they're organic), cut into 3/4-inch dice
6 fat carrots, peeled, cut in half lengthwise, and then into 3/4-inch dice.

1 head garlic (about 8 fat cloves), peeled and coarsely chopped

Salt as needed

Start off by heating the ghee in at least a 6-quart soup pot over medium heat.  Add the onions, kale and Brussels sprouts as you prepare them, stirring occasionally.  The veggies should begin to soften and perhaps even brown a bit.

Add the sausage pieces and stir, then stir in the paprika, crushed red pepper and black pepper, and cook a few more minutes.

Add the broth, potatoes and carrots, and half the garlic, and bring to a simmer.  Cook for 15 minutes or so, then stir in the remaining garlic.

Cook 5 to 10 more minutes, or until the potatoes and carrots are tender. Taste for salt; whether to add any or not depends on the broth you use.  I added 3/4 teaspoon and found it to be just right.

Makes about 8 servings

Costco is now selling this organic chicken "stock" as opposed to the "broth they formerly offered.  The label says "More versatile than broth."  My opinion?  The stock is exactly the same as the former "broth." 

Don't be afraid to buy these lovely branches of Brussels sprouts at Schreiber and Sons' booth at the farmers' markets.  The sprouts pop off by hand quite easily.  Just snap and twist.

Pommes de Terre en Graisse de Canard

It came to my attention that the French use their duck fat to create gloriously crisp and flavorful fried potatoes.  Why could I not do the same?  We're eating few potatoes nowadays, but in keeping with our "small portions of really good food" theory, it seemed only right to use my local duck fat to fry some of my CSA potatoes.  And they were, indeed, really good! 

Besides, I've always wanted to write a recipe with the name translated in italics underneath it.  Merci, Babelfish!
_____________________________________________________ 
LOCAL POTATOES FRIED IN LOCAL DUCK FAT
Les pommes de terre locales ont fait frire en graisse locale de canard

5 small CSA potatoes
2 tablespoons duck fat
Salt and pepper to taste

Peel potatoes, halve them lengthwise, then cut into 1/4-inch slices.  I spread the potato slices out on a large plate and microwaved them for five minutes to get the cooking process started.  My experience with frying raw potatoes has been that they take a very long time to fry to doneness.  Ideally, I like to use oven-roasted potatoes, peeled and sliced, for fried potatoes, but I didn't have time for that.

Heat duck fat in a large skillet over medium heat.  When fat is hot, place potato slices in the skillet, spreading them out as evenly as possible.  Apply salt and pepper.  Now go away for a while and don't touch the potatoes.  They need a full five minutes or more to get a crispy finish.  Carefully lift a slice or two and check for a golden, crispiness.  If it's there, turn the potatoes in the skillet.  Let them fry another five minutes or so, turn again if necessary to crisp most of the potatoes, and serve hot.

I could have let my potatoes fry a bit longer.  It's enormously tempting to keep turning them, but they need uninterrupted frying time to get the best crispy effect!

Makes 6 abstemious servings

Greek Potatoes

So good it makes you want to do a stomping dance and break some glassware.

Earlier this fall, as I was buying leeks (when my local ones were gone, I didn't seem to be able to be without them) at the grocery store, the checker asked me what I did with them.  There are so many things!  But of course I was struck dumb, as we so often are when there is so much to say, and could only blurt things like "soup" and "eggs."

But I shall take this recipe to her.  No one who asks me for ideas or recipes shall be left in the dark.
_________________________________________
GREEK POTATOES
Adapted from Plenty by Diana Henry

2 cloves garlic, minced or crushed
1 cup lowfat yogurt

1/4 cup olive oil
5 leeks, white and light green parts only, cut into chunks
1-1/4 lb. Yukon Gold or red potatoes, peeled and cut into chunks slightly larger than the leek chunks
Salt and pepper

12 to 16 ounces spinach, chard, or other greens, more or less to taste, sliced
Salt and pepper
1/4 cup chopped fresh dill
1 to 2 tablespoons chopped fresh mint
A glug of lemon juice

Mix the garlic and yogurt and set aside.

Heat 2 tablespoons of the olive oil in a heavy skillet.  Add leeks and potatoes, and season them with salt and pepper.  Heat over a low temperature for 20 minutes or so.  Check occasionally and add water if needed.  This seems to be called "sweating," and indeed the potatoes and leeks will look a bit like they are doing hot yoga.

When potatoes are not crisp but are less than tender, add the spinach and the remaining 2 tablespoons of olive oil.  Mix gently, add a little more water, sprinkle with salt and pepper, and cover.  Cook about 5 minutes or until the greens have wilted nicely.

Stir in the dill, mint and lemon juice. At this point I stirred in the garlic/yogurt mixture, but the original recipe advises us to serve it alongside, a perfectly acceptable option.

Makes 6 side dish servings

Cabernet Sauvignon Roasted Potatoes

The subtlest hint of fresh Cabernet Sauvignon grape flavor from the oil lifts these local spuds into the realm of nearly ethereal.  

Snowy roads have kept me closer to home than usual lately, but I discovered some local organic Russets, purchased from my CSA farmer's stand at the Richland Farmers' Market, lolling around in my produce drawer. (Yes, Jeanne, that would be the "Humi-drawer," for those of us who remember the glory days of the Frigidaires!)

A light massage with grapeseed oil, a dusting of salt, pepper and thyme (rescued just before the single-digit temperatures blackened the herb garden), and these taters are ready to go.

________________________________________
CABERNET SAUVIGNON ROASTED POTATOES

Glorious amounts of creativity can be applied to this recipe ... different flavored oils, different herbs, even different kinds of potatoes.  

4 local organic Russet spuds, peeled and quartered lengthwise
1 tablespoon Apres Vin Cabernet Sauvignon (or other flavor) grapeseed oil
Salt
Pepper
Thyme

Rub olive oil all over quartered potatoes.  Arrange on Silpat-lined baking sheet.  Sprinkle with salt, pepper and thyme.  Roast at 400 degrees for 45 minutes or until potatoes are tender.

Eggplant and Potato Gratin

A total departure from cheesy gratins, this dairy-free recipe is one of those serendipitous discoveries that I can't imagine not having found. I make it every year about this time when all the fresh vegetables in it start showing up at the farmers' markets. Everything in this dish except the olive oil, salt and pepper was locally grown.

This gratin truly illustrates the rich depth and mingling of flavors achievable with a simple preparation and ingredients that compliment each other. Be sure to use a really good olive oil.

_________________________________________
EGGPLANT AND POTATO GRATIN
From The Vegetarian Bistro by Marlena Spieler

If time is short or you are using potatoes that take longer to cook, like Yukon Golds, you can microwave the casserole for about 15 minutes to get it heated up, then put it in the oven to finish.

1 onion, thinly sliced
1 red bell pepper, seeded, deribbed and cut into strips
4 tablespoons olive oil, plus more as needed

1 cup drained, diced tomatoes
3 garlic cloves, minced
Several large pinches of dried thyme (be generous here)

1 eggplant, stem end trimmed, sliced lengthwise 1/8- to 1/4-inch thick
2-1/2 pounds potatoes, peeled and thinly sliced

Salt and freshly ground pepper

Using 2 tablespoons of the olive oil, saute the onion and red pepper in a medium skillet 'til softened, about 5 minutes. Add the tomatoes, two thirds of the garlic, salt to taste, and the thyme. Cook briefly and set aside.

Brush or rub eggplant slices with olive oil on both sides, and cook them on a griddle until lightly browned on both sides. Alternatively, broil the slices under the broiler. I suspect you could get away with not pre-grilling the eggplant slices, but I haven't tried it.

Preheat oven to 375 degrees. Lightly oil a 3- or 4-quart casserole dish. Place one third of the potatoes in a layer on the bottom, and sprinkle them with salt and pepper. Layer on half the eggplant, another third of the potatoes, and the remaining eggplant.

Spread the tomato mixture over the eggplant, then toss the remaining potatoes in a bowl with the remaining garlic and olive oil, and spread them over the eggplant.

Sprinkle the final potato layer with salt and pepper, and drizzle with a little olive oil.

Bake for 1 hour or until the top is golden and the potatoes are cooked through. Cover with foil if top gets too brown before potatoes are done. Test by inserting a paring knife down through the center of the gratin; it should meet little resistance. Serve hot or at room temperature.

Makes 4 to 6 servings

Tater Tot Casserole, Remixed

Remember back in the day when we packed raw ground beef into a loaf pan, doused it with cream of mushroom soup, studded it with those ghastly, chopped, formed and extruded plastic potato nuggets, then baked the whole shebang? I know. Tater Tot Casserole was delicious! Admit it! The stuff was dripping with fat, and sodium-laden beyond belief. But oh-so-satisfying!

What if we were to aim for a healthier version? Yes, these are the things that I think about when waking up at sparrow twit on these lovely summer mornings.

As luck (or excellent intuitive marketing skills) would have it, my fridge contained a greedy haul of organic local potatoes, the freezer held grass-fed, Pat 'n Tam's ground beef, and in the pantry was a can of organic cream of mushroom soup.

Maybe you don't want me messin' with your childhood casserole ... if so, just think of it as something else, like 'Gratin of Minced Beef with Porcini Mushrooms and Baby Potatoes' or something. But I think it appropriate to hark back to this dish's modest, middle-American roots, and its Ore-Ida namesake, the tater tot!
___________________________________________
TATER TOT CASSEROLE, REMIXED

One 0.5-ounce package Oregon Mycological or other brand dried porcini mushrooms

2 pounds Pat 'n Tam's ground beef
1/2 of a Walla Walla sweet onion, chopped
1 can Amy's (or other natural brand) organic cream of mushroom soup
2 tablespoons fresh thyme leaves
3/4 teaspoon coarse salt
3/4 teaspoon freshly ground black pepper

About 10 small, organic potatoes, scrubbed and sliced 1/4-inch thick
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Fresh chives

Place the dried mushrooms in a bowl, pour over boiling water just to cover, place a smaller bowl on top of the mushrooms to hold them in the liquid, and let sit at least half an hour. Chop the mushrooms and strain the broth through a fine strainer into a small bowl. (Porcini sometimes have grit in them.)

In a large-ish bowl, mix the chopped mushrooms, ground beef, onion, soup, thyme, salt and pepper. Stir well, so everything is mixed evenly. You may at this point saute the beef mixture and drain the fat; I drained it after the casserole was baked.

Press beef mixture into a shallow casserole. Clean bowl well with spatula. To the bowl, add the sliced potatoes, olive oil, salt and pepper. Toss well, then spread the potatoes over the ground beef mixture. Drizzle mushroom broth over all, and run a grind or two of fresh pepper over it.

Cover with foil and bake at 400 degrees for 45 minutes. Uncover, and bake about 20 minutes more or until potatoes are browned and done, and beef is no longer pink.

There will be juices. I slightly tipped the hot dish and poured the juices from a corner of the dish into a Pyrex measuring cup. You don't need to drain all of them.

Sprinkle top of casserole with snipped chives. And dig in!

Makes six hearty servings.

The Perfect Spud

Fresh, organic potatoes from Schreiber and Sons. Scrubbed. Microwaved or roasted just 'til tender. Tossed with organic butter and salt and pepper.

Potatoes don't get any better than this.

Spring Chicken Pot Pie

Not your typical wintery chicken pot pie ... this one welcomes the new green tarragon awakening in the garden ... green onions ... fennel ... asparagus ... all gathered together for an unexpectedly fresh taste. As I write this, rain is lashing the window in a sudden afternoon of wind and gray gloom blowing through ... but I can see blue sky right behind it.

I really don't know why dishes with crusts are showing up so often here ... but I don't think it's something that needs to be analyzed.

As always, substitute confidently and enjoy this pie, however you make it. The original called for a diced tomato and some peas. I seriously altered the original version to suit my Spring fancy, but don't think the venerable Sheila Lukins would mind. She would understand the need to realign ourselves culinarily with both the calendar and the barometer.

Update: This dish is sheer ambrosia; very satisfying but suitable for light evenings, blooming lilacs, and chirpy birdsong. Do try it.

_____________________________________________
SPRING CHICKEN POT PIE
Adapted from a recipe in Parade Magazine by Sheila Lukins

1 tablespoon olive oil
1 tablespoon butter or ghee

1 medium fennel bulb, tops and leaves removed, sliced thinly (about 1 cup)
3 tablespoons flour

3 cups homemade local, free-range chicken broth
1 bunch green onions, white and green parts, cut in 1/2-inch slices
1-1/2 cups carrots, diced or sliced
1 cup diced CSA potatoes (1/2-inch dice)
1 apple, cored and cut into 1/2-inch dice
1/4 cup chopped fresh dill or 2 teaspoons dried
1/2 teaspoon salt

2-1/2 cups cooked local, free-range chicken, deboned and cut up or diced
1 cup CSA asparagus, thick ends snapped off, cut in 1/2-inch slices

1/4 cup fresh tarragon, chopped, or 2 teaspoons dried
2 cloves garlic, minced

Salt and pepper to taste

1 sheet puff pastry (1/2 pound) or your own coconut oil pastry using half the recipe from this post, or other homemade pastry. Or make biscuits and place cut dough on top of the pie ... or dot cornbread batter on it .. or ... you get the picture.

1 egg mixed with 1 tablespoon water for egg wash (I skipped it)

Heat oil and butter in large pot over low heat. Add fennel and cook for 5 minutes, stirring occasionally. Sprinkle on flour, and cook stirring constantly for one minute.

Add broth, green onions, carrots, potatoes, apple, dill and salt; bring to boil. Reduce heat to gentle simmer and cook, partially covered, until vegetables are tender, about 20 minutes, stirring often.

Add chicken and asparagus, season to taste with salt and pepper, then cook 5 minutes more. Stir in garlic and tarragon, and add a few grinds of black pepper.

Preheat oven to 350 degrees. Spoon chicken mixture into 2- or 3-quart round ovenproof casserole. Roll pastry out and trim to or just larger than your casserole diameter. Lay pastry over chicken mixture and either crimp edge or tuck under all around. Slit top so steam can escape, and brush pastry with egg wash if you wish.

Bake until crust is golden, 30 to 40 minutes.

Makes 4 very hearty servings.

Warm and Tangy Potato Salad

What I was going for here was that deeply satisfying texture and taste, both tangy and mellow, that evokes Bavaria and has you looking around for a stein of beer and longing for an accordian player to stroll by playing a polka. I think I succeeded.

Stir in chopped, fried natural bacon if that's your thing. Grainy mustard is nice, but Dijon works fine. Don't have parsley? Other greenery would work. I imagine the hardy inventors of this salad, hunched over their simmering potato pots, just used what they had on hand.

Natural sausages served with hot sauerkraut from a jar are all you need with this salad for a great meal. And maybe some applesauce.

This recipe is the product of countless musings through the years over endless recipes for German potato salad, of which there are as many versions as there are Moms and Grandmas, with modern tweakings by offspring who blog about their supposed improvements to the original. Oops. Guess that's me ...

__________________________________________
WARM AND TANGY POTATO SALAD

5 medium CSA russet potatoes (about 3 pounds)
1 tablespoon olive oil

1 cup cider vinegar
1 tablespoon sugar or agave syrup
2 tablespoons grainy mustard
2 teaspoons salt

1 tablespoon olive oil
1 medium red onion, diced (about 2 cups)

1/2 cup chopped CSA parsley
1 tablespoon capers, drained
1 teaspoon smoked paprika (optional)

Peel potatoes and toss with olive oil to coat. Roast at 350 degrees for an hour or so or until potatoes are cooked but not falling apart.

In small bowl, mix vinegar, sugar, mustard and salt.

While potatoes are roasting, heat 1 tablespoon olive oil in medium skillet. Add chopped red onion and saute for a few minutes, then add vinegar mixture and cook for a few minutes until heated. Don't let the onions get soft; they should be slightly firm.

Slice potatoes in 1/4-inch slices (or dice or chunk them) into a mixing bowl. Pour onion/dressing mixture over, and stir to coat potatoes. Stir in parsley and capers, and let sit for 15 minutes or so, stirring occasionally, so the dressing can absorb. Serve warm, sprinkled with optional smoked paprika.

Stamppot

I was going to say that I "cobbled" this recipe together from about a dozen from various sources, when I decided instead, in honor of the Olympic figure skaters, to say that I "choreographed" it. Why shouldn't Stamppot be a work of art! It's humble, yet nourishing ... and lends itself well to expressing creativity!

As well, I had expert advice from my friend Nathalie who is from the Netherlands. It is because of her that the bacon went in ... apparently it is important to have bacon for authenticity.

Combining greens with potatoes is a fairly common method of getting a filling, hot meal together quickly and cheaply in countries where tubers, brassicas, crucifers and cold-hardy greens are grown. The Dutch have Stamppot, the British have Bubble and Squeak, and the Scots even have Rumbledethumps. The Irish have Colcannon, and Champ, which can be made with all manner of green things.

I thought that this was a dish that threatened to be boring without some ... greater interest, so I added Yukon gold (firm) potatoes in with the CSA Russets (floury) to vary the texture, and used leeks (which I had on hand) instead of the expected onion, some garlic, and three kinds of greens--CSA spinach, CSA cabbage, and grocery store kale.

Very satisfying, very tasty! Comfort food at its finest. This is my very first attempt at Stamppot ever, and its lusciousness is the reason you should never be afraid to experiment and trust your instincts. And some expert advice always helps!

___________________________________________________
STAMPPOT

I must emphasize the extreme adaptability of this dish; use what you have, or what appeals to you. Just keep in mind the finished color, texture and taste of your Stamppot!

It can also be served with butter, or a fried egg may be placed atop each serving.

3 pounds CSA Russet potatoes
2 pounds Yukon Gold potatoes

1/2 pound natural bacon, in 1/2-inch dice

2 cups kale, sliced and chopped small
2 cups CSA spinach, chopped small
2 cups CSA cabbage, chopped small
2 medium leeks, white and light green parts only, sliced and chopped small
2 medium carrots, in 1/4-inch dice
1 tablespoon chopped garlic

8 to 10 natural sausages

Peel the potatoes. Cut the Russets into evenly-sized pieces. Cut the Yukons into slightly smaller pieces than the Russets, as they take longer to cook. Place potatoes in large pot and just cover with salted water. Bring to boil and cook until potatoes are soft and appear to have the right texture for smashing.

Meanwhile, slice the sausages if desired, or leave whole. Fry until browned and done through, deglazing the pan with a splash of white wine. Transfer to a dish and set aside. In same pan, fry bacon until crisp. Remove bacon and set aside. Remove bacon fat except for two tablespoons, or remove all bacon fat and add two tablespoons of olive oil. Add chopped vegetables and cook, adding about 1/2 cup water and stirring occasionally, until carrots are soft but kale and spinach are still bright green.

Drain potatoes, reserving water. With a potato masher, smash potatoes into a satisfactory state, adding reserved water (or use milk) to get a good non-dry consistency. Don't mash them 'til creamy, though. Stir in the vegetables and bacon just until blended. Serve Stamppot in generous scoops with sausage alongside.

Makes about 10 generous servings.

Warm Yam and Chickpea Salad with Tahini Dressing

Wow. Thanks to my friend Stephanie, who split a jar of tahini with me a while back (who can use a whole jar, we thought?), I had a few tablespoons left, and all the ingredients to make this salad. Wow. It's a blockbuster, and may even be cause to buy a whole jar of tahini for myself. I can see this salad happening again and again.

I substituted yams for the originally-called-for butternut squash, and increased the salt a little.
__________________________________________

WARM YAM AND CHICKPEA SALAD with TAHINI DRESSING
Adapted from this website.

Salad
2 pounds yams, peeled and cut into 1 1/2-inch pieces
1 garlic clove, minced or pressed
1/2 teaspoon allspice (optional; I didn't use it)
2 tablespoons olive oil
1/8 teaspoon salt
1-1/2 cups cooked CSA chickpeas
1/4 of a CSA red onion, finely chopped
1/2 cup chopped cilantro or parsley (I recommend cilantro)

Dressing
1 clove garlic, finely minced
1/4 cup lemon juice
3 tablespoons tahini, stirred
2 tablespoons olive oil, more to taste
2 tablespoons water
1/8 teaspoon salt

In a large bowl, combine the garlic, allspice, olive oil and 1/8 teaspoon salt. Toss the yam pieces until evenly coated. Roast on a baking sheet lined with a Silpat for about 40 minutes, or until soft. Remove from oven and cool to room temperature. A little hotter is fine.

Meanwhile, make the dressing and taste for seasoning. There should be a definite hint of lemon below the tahini taste. Add water to thin if necessary.

In a large bowl, combine yams, chickpeas, onion and cilantro. Add dressing to taste, keeping a bit aside if you think you'll have leftovers. The salad tastes best when the dressing is added fresh.

Serve immediately. If serving leftovers, reheat slightly in microwave and add reserved dressing.

Winter Vegetable Pie

We could not believe how delicious this dish is. It is soul-warming and deeply satisfying. The combination of vegetables and flavors, with the flaky, slightly sweet crust, is ethereal. Once you get the vegetables all ready, it goes together pretty quickly.

The British are famous for their drab cuisine, but I always find intriguing and delicious recipes in the British magazines I pick up now and then at Barnes & Noble. The recipes are always straightforward and robust, often showcase seasonal produce, sometimes carry a hint of ancient ancestry (Norse?), an aura of mystery (Celtic?), and a dash of the Eastern exotic, like this recipe's cilantro and saffron.

The one annoyance of these British recipes is their use of milliliters, grams and such. I have gone to great lengths to translate these awkward measurements so that you can produce a tasty result with no hair-pulling!
___________________________________________________

WINTER VEGETABLE PIE
Adapted from British Country Homes

1 small cauliflower, separated into florets
1 medium rutabaga, peeled and cut into half-inch dice (original called for parsnips)
1 medium sweet potato (about 1 pound), peeled and cut into half-inch dice (or butternut squash)
3 cups vegetable broth (I used Pacific organic)
1 teaspoon saffron strands

4 tablespoons olive oil

8 ounces brown mushrooms, sliced

3 (yes, three!) red CSA onions, peeled and diced
2 teaspoons cumin seeds, lightly toasted in a dry skillet and crushed
1/2 teaspoon crushed red pepper flakes
2 tablespoons flour
5 tablespoons chopped cilantro

Salt and freshly-ground pepper

Pastry crust (recipe below)

In large frying pan or pot, place cauliflower, rutabaga and sweet potato, and add stock. Bring to boil and then reduce heat and simmer until vegetables are soft to pierce but not mushy. Remove to a 4-quart casserole dish, reserving stock. Pour stock into a small bowl and stir the saffron into it. Set aside.

Heat 2 tablespoons olive oil in the pot and saute the mushrooms 'til lightly browned, sprinkling with salt and freshly-ground pepper. Remove to casserole dish with vegetables.

Heat 2 more tablespoons olive oil in pot and saute the red onions with the cumin and crushed red pepper until onions are soft, about 10 minutes. Shake a little salt over the onions, and grind some pepper over them. Sprinkle the flour onto the onions and stir, then pour in the saffron liquid, stirring and cooking for a minute or two until thickened. Stir in the cilantro.

Add to vegetables in casserole and mix gently. Carefully place the rolled-out crust over the vegetables, either tucking edges under, or crimping them along the edge of the dish. Cut some vent slashes in the crust, and if you wish, brush with beaten egg for a golden, shiny effect. If you have leftover dough, you can cut some shapes to decorate the top of the pie.

Bake at 375 degrees for about 30 to 45 minutes, or until crust is golden and baked through.

PASTRY CRUST
Adapted from several I found online. The pie's original crust recipe used standard butter pastry.

3/4 cup regular flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon sucanat or sugar
1/4 teaspoon salt, heaping a bit
6 tablespoons cold butter OR coconut oil (if using coconut oil, measured it out at room temperature)
1 teaspoon cider vinegar
3-5 tablespoons ice water

In small bowl, mix all dry ingredients well. Cut in the butter or coconut oil with a pastry blender 'til shortening is in pieces no larger than peas, then add the water a tablespoon at a time, with the vinegar, mixing with a fork until dough holds together like traditional pastry dough. Gather into a ball, smooth, and roll out on floured board to the shape of your casserole.

Potato Yam Leek Soup

Years ago I learned that no, I cannot substitute onions for leeks. They're completely different. Leeks have a deep, primal kind of fragrance, a "leek reek," if you will. One whiff of it immediately conjurs up visions of medieval soup pots hanging over smoky fires. Chicken soup. Plus, leeks are just fun ... all those cool little rings!

I was intrigued by this recipe because of the dill ... you normally see thyme with leeks and potatoes. And because of the yam ... also unusual. But all the flavors combined well. The original recipe called for soy milk, which I really don't like. As well, I wanted to see how the soup did with no milk at all. It was fantastic.

________________________________________________
POTATO YAM LEEK SOUP
Adapted from ExtraVeganZa by Laura Mathias

2 tablespoons olive oil
3 CSA leeks, white and light green parts only, sliced thinly
3 CSA potatoes, peeled and cut into 1/2-inch dice
1 yam, peeled and cut into 1/2-inch dice
6 cloves garlic, minced
2 teaspoons dried dill
2 teaspoons coarse salt
4 cups water
freshly ground black pepper

In soup pot, saute leeks in olive oil on medium heat. Add potatoes, yam, garlic, dill, salt, and a few grinds of black pepper.

Add 4 cups water and bring to a simmer. Cover and simmer for 30 minutes or until potatoes and yams are soft.

With an immersion blender, blend at a few spots in the soup 'til you get a creamy effect. Don't liquefy the whole pan of soup. Top individual bowls with a sprinkling of dill.

Serves 4

Herb 'n Onion Potato Soup

I just had to do something with one of those beautiful CSA onions tonight. I hadn't used the potatoes from Box 2 yet, so I got them out, and of course, soup came to mind.

What with the excitement of the new box and all, I got a bit over-enthused about herbs, and put in some oregano from my garden, and some of the CSA sage. But next time I will stick with just the thyme. It's a very simple soup, and doesn't seem to want a lot of conflicting herb flavors. I try to keep dairy foods to a minimum, but you could add some milk or cream to this.

__________________________________________
HERB 'N ONION POTATO SOUP

5 or 6 potatoes
1 large onion
A quart or so of chicken broth
Thyme

Peel and dice the potatoes and onion, and put in soup pot. Add chicken broth and thyme to taste. I used about 2 teaspoons. Bring to boil, then simmer 'til potatoes are soft. Run a potato masher through the soup, and taste for salt. Add additional broth if the soup becomes too dry or if you like a thinner soup.