Sweet/Spicy Roasted Sweet Potatoes

A few sweet potatoes (the orange ones)
Olive oil
Salt

Spiced Salt:
1tsp salt
1/2 tsp sugar
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp paprika

Roast the sweet potatoes however you like best. I like to cut them into 1/2" to 1" thick sticks, about 2-3 inches long, then toss them in olive oil and salt, and roast for 45-60 minutes at 350 until they're starting to get mushy.

This recipe is really about the spiced salt, which gave the sweet potatoes the best flavor I have ever tasted. Mix the spices together and sprinkle on the sweet potatoes right when they come out of the oven. For 2 sweet potatoes I used about 1/2 the salt mixture. Just keep adding more and tasting until it's right. They should not be strongly spicy like our Moroccan carrots, just a subtle sweet and spicy flavor.

The spiced salt is from the "Fast, Fresh and Green" cookbook by Susie Middleton

Spicy Cauliflower Soup

From "The Art of Simple Food" by Alice Waters...
Serves 4-6

Heat 1/4 cup olive oil in a heavy-bottomed soup pot

Add and cook, stirring often over medium heat:
-1 large onion, peeled and diced
- 2 carrots, peeled and diced very small, almost minced
-1 tsp coriander
-1 tsp. cumin
-1 tsp. chile powder
- 1/4 tsp. turmeric
-1/4 tsp dried chile flakes (I used red pepper flakes)
- 1 tsp. salt
-pepper

When very soft, but not browned, add
-6 sprigs cilantro, coarsely chopped (I used more)
-1 large head of cauliflower, trimmed of leaves and coarsely chopped (5-6 cups)
-3 cups vegetable broth
-3 cups water

Raise the heat and bring to a boil, stir occasionally. Reduce the heat to simmer and cook about 30 minutes until the cauliflower is very tender. Stir vigorously with a spoon or whisk to coarsely puree the soup (I also put about half of it in a blender, whirled it around a bit, then returned it to the pot). Add more water or broth if the soup is too thick. Taste, adjust seasonings, add more salt if necessary. Serve hot garnished with chopped cilantro or mint and a squeeze of lime juice.

Baked White Bean Cakes

3 cups cooked white beans (or canned)
2 eggs
1/4 cup grate Parmesan
2 Tbs. cup olive oil
1/4 cup minced red onion
2 Tbs. minced garlic
2 tsp. minced fresh rosemary or 1 tsp. dried
1/4 cup flour
1/2 tsp. baking powder
salt and pepper
Tomato sauce (fresh or jarred spaghetti sauce) and pine nuts to go on top

Pre-heat oven to 375 and grease a baking sheet.
Put the beans in a large bowl and mash with a fork.
Add the eggs and whisk with a fork.
Cook the onion and garlic in the olive oil until soft and golden. Stir in the rosemary and then set aside to cool a bit.
Mix the flour, baking powder, salt and pepper into the beans. Add the onion/garlic mixture. Stir until combined. It should be the consistency of thick cookie dough.
Form the dough into 8 cakes on the prepared cookie sheet.
Bake for 30 minutes, until golden and crisp.
Top cakes with tomato sauce and toasted pine nuts.

From Mark Bittman's How to Cook Everything Vegetarian

Special Apple Pie

This makes a big, rich pie, be sure and use a 10" pan or it overflows in the oven.

Crust: Combine 1 and 3/4 cup flour, 1/4 cup sugar, 1 tsp. cinnamon, 1/2 tsp. salt. Cut in 1/2 cup plus 2 T. butter (one and 1/4 sticks), 1/4 cup water or apple cider. (can be made in stand mixer. It's worth using the apple cider, makes the crust delicious). Roll out the crust, ease into a 10" pie pan and flute.

Filling: 8 McIntosh apples (if they're big you'll only need 6-7), peeled & sliced.
Combine 1 and 2/3 cup sour cream, 1 cup sugar, 1/3 cup flour, 1 egg, 2 tsp. vanilla, 1/2 tsp. salt, and mix well. Stir in the apples and spread in the crust.

Bake: Bake at 450 degrees for 10 minutes. Reduce heat to 350 and bake 'til slightly puffed and golden brown, 40 minutes.

Topping: Combine 1 cup chopped walnuts, 1/2 cup flour, 1/2 cup sugar, 1 T. cinnamon, pinch of salt, 1/2 c. butter. Mix until crumbly. Spoon over pie and bake 15 minutes longer.

The Best Lentil Soup

Cover 1 cup lentils with water. Boil 3 minutes and drain.

Add 6 cups of water (or 3 cups vegetable broth and 3 cups water), 1 large stalk celery finely sliced, 1 large carrot finely chopped, 3 cloves garlic, minced, 1 medium onion, chopped, 1/4 cup olive oil, 1 tsp salt, 1/4 tsp pepper, 3/4 c. tomato sauce, 1 bay leaf.

(I usually enlarge the recipe a bit by using one and a half cup of lentils, 4 cups water, 4 cups broth, 2 stalks celery, 2 carrots, a large onion, and a cup of tomato sauce).

Bring to a boil, cover and simmer one to one-and-a-half hours. Add more water if needed.

Add 2 - 3 T. red wine vinegar (helps to use a really good brand of vinegar), stir, and cook 10 minutes longer.

Macrina's Lemon Salad Dressing

LEMON VINAIGRETTE

• 1 tablespoon Dijon mustard
• 2 teaspoons red wine vinegar
• 1/3 cup fresh lemon juice
• 1 teaspoon honey
• 1 tablespoon lemon zest, freshly grated
• 1 garlic clove, finely chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 3/4 cup extra virgin olive oil

Buckwheat Noodles with Brown Butter and Cabbages

Katie recommends this quick recipe from Deborah Madison's The Savory Way:

6 T. brown butter
2 garlic cloves, minced
1/2 pound Brussels sprouts, the leaves separated
1/4 cup water
salt
1 pound nappa cabbage, thinly sliced
10-12 oz. buckwheat noodles
3T. chopped parsley
1 bunch of scallions, including some of the green part, sliced into rounds
1/4 cup Gruyere or Fontina cheese
1 T. roasted black or white sesame seeds
freshly ground pepper

Bring a large pot of water to a boil for the pasta and prepare the vegetables while it is heating.

Heat 2 T. of the butter in a wide skillet, add the garlic and Brussels sprouts leaves, and cook over medium heat, turning the leaves frequently until they begin to shine, after a minute or two. Add the water and a little salt and cook until the leaves are sweet and tender, about 3-4 minutes more. Add water, if needed, in small increments. Once the sprouts are cooked, add the cabbage and cook until it's wilted. Season with salt and set aside.

Salt the past water, then add the pasta. When done, drain and add it directly to the vegetables. Add the remaining butter, parlsey, scallions, cheese and sesame seeds, and combine gently. Season with pepper and serve.