Mashed Sweet Potatoes with Apple Butter

I love sweet potatoes. They're great as a main dish, soup, fries, baked, and mashed. Mashed sweet potatoes are such a delicious and easy side dish, I make them I've made mashed sweet potatoes with apple cider and with maple syrup, both of which are great foils to the sweet potatoes, but I'm always on the search for other interesting additions. I have some great apple butter from Porchlight Products, which not only promotes using local and seasonal ingredients, but also support Porchlight, Inc. which provides assistance to homeless people in Dane County. The flavor of the apple butter is present, but subtle, and provides layers of flavor with minimal effort.


Mashed Sweet Potatoes with Apple Butter
adapted from Food and Wine
served 4 to 6

3 large sweet potatoes (2 to 2.5 lbs total)
2 T. salted butter (or unsalted, if you prefer)
1/4 c. naturally sweetened or unsweetened apple butter

1. Bring a large pot of water to a boil. Meanwhile, clean and peel sweet potatoes. Cut sweet potatoes into halves (and quarter if your sweet potatoes are very thick) and cut into 1/2- to 1-inch chunks. Add sweet potatoes to boiling water, cook until tender, 15 to 20 minutes, depending on the size of the sweet potato pieces, and drain.

2. Put sweet potatoes through a potato ricer (or mash with a potato masher). Add butter and apple butter and mix thoroughly.

Celeriac and Beauty Heart Radish Slaw

Celeriac and a beautiful giant beauty heart radish showed up in my CSA box and neither were ingredients I had ever cooked with before. I was familiar with celeriac (celery root) and how to use it in general, but I'd only ever cooked with regular radishes in the past. The beauty heart radish is truly a beautiful vegetable, with a vibrant fuchsia center hidden within a relatively plain white and green exterior. I wasn't really sure what I going to do with either of these vegetables, but when I saw a recipe for celery root slaw in the newest issue of Real Simple, I immediately thought of adapting it to include beauty heart radish. This dish definitely isn't for everyone as celery root, radish, and raw red onion are all very strong flavors, but I like the contrast between the crunchy, assertive vegetables and the rich sour cream. (It also isn't the most attractive dish as the radish turns everything an alarming shade of pink.)This pairs nicely with sausage for dinner, or with a piece of fruit and a slice of bread with cheese for a light and healthy lunch.

Celeriac and Beauty Heart Radish Slaw
adapted from Real Simple
serves 4 to 6

1 small celeriac (celery root; about 1 lb.), peeled
1 very large or multiple smaller beauty heart radish, peeled (about 2 pounds total celeriac and radish)
1/2 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
kosher salt and black pepper
1/2 small red onion, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
2 dill pickles, cut into thin strips

Beauty heart radish

1. Coarsely grate the celeriac and radish. Squeeze some of the extra moisture out with a kitchen towel or paper towel. (This will help keep the slaw crisp.)

2. In a large bowl, whisk together the sour cream, lemon juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper.

3. Add the celery root, radish, onion, parsley, and pickles and toss to combine.

Roasted Brussels Sprouts with Orange Butter Sauce

Before I made this recipe, I'd never tried Brussels sprouts. My dad absolutely hated Brussels sprouts as a kid, so they didn't make an appearance in my childhood meals. That, in combination with their notoriety in the vegetable world, meant that I've never made the effort to try them. But when they made an appearance in my CSA box, I went straight for my favorite vegetable cookbook and picked out a recipe. And I was definitely not disappointed! The deep flavor of caramelization combined with a rich butter sauce accented with orange and maple flavors was absolutely divine. I now see how Brussels sprouts are a traditional Thanksgiving dish for many families.

Roasted Brussels Sprouts with Orange Butter Sauce
from Fast, Fresh, and Green by Susie Middleton

1 lb. small Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
2 teaspoons balsamic vinegar
1 tablespoon pure maple syrup
1 tablespoon fresh orange juice
1/2 teaspoon finely grated orange zest
2 tablespoons cold unsalted butter, cut into 16 pieces

1. Preheat the oven to 475 degrees F. Line a large (18x13x1-inch) heavy-duty rimmed sheet pan with a piece of parchment paper.

2. In a mixing bowl, toss the Brussels sprouts with the olive oil and 1/2 teaspoon of the salt. Arrange the sprouts in one layer, cut side down, on the parchment.

3. Roast until brown and tender, 15 to 18 minutes. (The tops will be dark brown and crispy and the sprouts should feel tender when pierced with a paring knife. Transfer the sprouts to a mixing bowl.

4. Combine the balsamic vinegar, maple syrup, orange juice, and orange zest in a small saucepan. Heat the mixture over medium heat just until it's hot (you will see a bit of steam), but not simmering. Remove the pan from heat and add the cold butter, several pieces at a time, whisking constantly until the mixture is smooth and creamy. (Don't reheat the mixture or the butter will break and the sauce won't be creamy). Pour the sauce over the sprouts and stir thoroughly but gently until most of the sauce has been absorbed. Transfer the sprouts and any remaining sauce to a serving platter or dinner plates.

Sesame Coleslaw

I found this recipe while searching for recipes to use up the head of green cabbage I got in my CSA box this week. (Unfortunately it only used half of my head of cabbage, so I'm still looking for more cabbage recipes.) I'm not a huge fan of traditional coleslaw, although I do eat it from time to time, but this light Asian-inspired coleslaw is much more to my taste. Unlike traditional coleslaw, this dish won't weigh you down with its light, flavorful dressing and abundance of crunchy vegetables that remains fresh and crisp even the next day. This coleslaw is a nice alternative to a green salad and makes for an excellent light meal alongside spring rolls or potstickers.

Sesame Coleslaw
from Bon Appetit, via Epicurious
serves 8

6 cups very thinly sliced green cabbage (about 1-pound head)
3 cups shredded peeled carrots
2 cups fresh spinach leaves, trimmed, thinly sliced

1/2 cup plus 1 tablespoon rice vinegar

1/4 cup oriental sesame oil

1/4 cup sugar

3 tablespoons minced peeled fresh ginger

2 teaspoons soy sauce 

Additional fresh spinach leaves

1 1/2 tablespoons sesame seeds, toasted

1. Combine cabbage, carrots and sliced spinach in large bowl.

2. Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. Season with salt and pepper. (Cabbage mixture and dressing can be made 1 day ahead. Cover separately; chill.)

3. Toss cabbage mixture with dressing. Season coleslaw with salt and pepper. Line platter with additional spinach leaves. Mound coleslaw on platter. Sprinkle sesame seeds over and serve.

Cauliflower Puree with Cumin

While I was really tempted to make Roasted Cauliflower again because it was so delicious, I decided I needed to branch out and try something new. The cauliflower puree was nice, but not nearly as flavorful as roasted cauliflower. The next time I try to make a cauliflower puree, I plan on roasting the cauliflower instead of boiling it so I'll get all the depth of flavor from roasting with the consistency of a puree. Pureed cauliflower is a nice alternative to mashed potatoes and can take on the flavor of any of your favorite spices.

Cauliflower Puree with Cumin
from Food and Wine
serves 4

One 2-pound head of cauliflower, cut into 1-inch florets
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
Kosher salt and freshly ground pepper

1. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 8 minutes. Drain, reserving 3 tablespoons of the cooking water.

2. In a food processor, combine the hot cauliflower with the butter, olive oil, cumin and the reserved cooking water and process until smooth. Season with salt and pepper and serve.

Roasted Broccoli

Following the success of Roasted Cauliflower last week, I decided to try my hand at roasted broccoli after picking some up at the farmer's market this past weekend. While roasted broccoli isn't quite as good as roasted cauliflower in my book, it was still a healthy and delicious accompaniment to RP's Pasta smoked mozzarella tortelloni. Roasting brings out a whole new dimension of flavor and is a much flavorful alternative to steaming or boiling, perfect for fall and winter.

Roasted Broccoli
serves 2 to 4

1 lb. fresh broccoli
1 T. extra virgin olive oil
1/4 t. kosher salt
1/4 t. turbinado sugar (use granulated if you don't have any)

1. Preheat oven to 500 degrees F and place a shallow baking pan inside. Cut the broccoli at the juncture of the stem and florets. Peel the stem and cut into approximately three-inch lengths and quarter each piece. Separate each floret and cut in half to create a flat edge. Place broccoli in a large bowl.

2. Toss broccoli with oil, salt, and sugar. Remove the baking pan from the oven and, working quickly, place the broccoli on the baking pan, cut side down. Return pan to oven and roasted for 9 to 12 minutes, depending on size of florets, until broccoli is lightly browned and cooked to desired degree of tenderness. Serve immediately.

Apple and Cheddar Frittata

I've been using the abundance of fall apples for desserts and neglected the many wonderful uses of apples in savory dishes. Frittatas are extremely simple and leave a lot of room for experimentation with different cheeses, apples, herbs, and spices. The sweet freshness of the Ten Eyck apples counters the salty richness of the Hook's four-year cheddar cheese and was the perfect side to smoked brats from Pecatonica Valley Farm (I also used their eggs in the frittata). Since this frittata is so simple, the quality of products makes a huge difference in the final product. I couldn't get enough of this farmer's market salute, which would be equally delicious for breakfast with a piece of hearty whole grain toast or a bowl of fruit.

Apple and Cheddar Frittata
from Martha Stewart
serves 4

8 large eggs plus 2 large egg whites
4 ounces white cheddar cheese, coarsely grated (1 cup)
Coarse salt and ground pepper
1 tablespoon butter
2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces

 1. Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper. In a medium cast-iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.

2. Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

Ginger Garlic Green Beans

I adore fresh green beans. I happily eat them raw a lot of the time, but as a side for dinner I usually quickly blanch them (so they remain tender-crisp) and add a simple sauce or seasonings. These green beans have a strong, but not overpowering flavor that will appeal to most people who like classic Asian flavors (ginger, garlic, sesame oil, etc.). It comes together quickly and is made with ingredients I always have on hand.

Ginger Garlic Green Beans
adapted from Epicurious, who got it from Gourmet

serves 2 as a side dish

8 oz. green beans, rinsed and trimmed
2 garlic cloves, pressed through a garlic press
1/2 T. soy sauce
1/2 T. grated peeled ginger
1 t. rice vinegar
1/2 T. sesame oil
1/2 t. sesame seeds, toasted

1. Cook beans in a large pot of boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain in a colander, then plunge into an ice bath or rinse thoroughly with cold water to stop cooking. Drain beans and pat dry.

2. While beans cook, combine garlic, soy sauce, ginger, vinegar, oil, and sesame seeds in a small bowl.

3. Pour sauce over beans and toss well to coat.

Sugar Snap Peas with Walnuts and Feta

This is so simple it almost isn't a recipe, but I wanted to share the latest way I came up with to enjoy the delicious snap peas at the farmer's market. I have a hard time even keeping the peas around long enough to make something with them since they're so delicious raw.

Sugar Snap Peas with Walnuts and Feta

makes 4 to 6 side-dish servings

1 T. roasted walnut oil
1 t. rice vinegar1 lb. sugar snap peas, trimmed
1/2 c. walnuts, roughly chopped
1/2 c. crumbled feta cheese

1. In a small bowl combine oil and vinegar and whisk to emulsify. Season to taste with salt and pepper if desired. Set aside.

2. Bring a pot of water to a boil. Add peas and cook for 2 minutes until peas are bright green and crisp tender. Drain.

3. Add cheese, walnuts, and vinaigrette to warm peas and toss well to combine. Serve warm, at room temperature, or chilled.

Green Bean and Potato Salad

Green bean and potato salad is a very common dish this time of the year. Green beans are making their first appearance at the farmer's market, as are tiny new potatoes. There are a lot of recipes out there, but I couldn't find one I particularly liked so I went ahead and created by own with ingredients I had on hand. I served this alongside Great Lakes Links smoked whitefish sausage I cooked on the grill.

Green Bean and Potato Salad

2 lbs. small red potatoes
1 lb. green beans, trimmed and cut into 2- to 3-inch pieces
1/2 c. light mayonnaise (I use Whole Foods 365 brand)
2 T. Dijon mustard
2 T.  rice vinegar
1/4 c. chopped white onion
1/2 c. packed finely chopped parsley
Freshly ground salt and black pepper

1. Place potatoes in a large pot and add enough cold water to cover the potatoes by at least a couple of inches. Bring the water to a boil and cook until potatoes are fork tender, 10 to 15 minutes, depending on the size of the potatoes and your personal preference. Drain and rinse under cold water. Cut potatoes into quarters (or more pieces if you used large potatoes) and place in a large bowl.

2. Bring another pot of water to a boil and add the green beans. Cook for 2 to 3 minutes or until beans are bright green and crisp-tender. Drain and rinse under cold water. Add to bowl with potatoes.

3. Add mayo, mustard, vinegar, and onion to a bowl and stir to combine. Season to taste with salt and pepper.

4. Pour dressing over potatoes and green beans and stir thoroughly to coat. Top with fresh parsley and toss to combine.

Sesame Green Beans

For fresh vegetables from the farmer's market, I usually prefer them raw, quickly blanched, or in simple dishes so the flavor of the vegetable shines through. This past Saturday green beans made their first appearance at one stand and I immediately picked up a pound. While I'll certainly be munching on them raw, I wanted a simple way to prepare them to accompany Grilled Glazed Salmon. I found this Asian-inspired gem on the Martha Stewart website. I love the Asian flavors and particularly the flavor of sesame oil, so this immediately appealed to me (it also appealed to me that I had all the ingredients on hand).

Sesame Green Beans
from Martha Stewart

serves 4

1 lb. green beans, trimmed
2 t. rice vinegar
1/2 t. toasted sesame oil
Coarse salt and ground pepper
1 t. sesame seeds

1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add green beans to basket; reduce heat to a simmer. Cover, and cook until crisp-tender, 15 to 20 minutes.

2. Meanwhile, in a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add green beans and sesame seeds; season with salt and pepper, and toss.

Lemongrass and Ginger Potato Salad

Although I like potato salad, it isn't the first side I go for at a cookout, partly because the mayonnaise base is so heavy. This potato salad is dominated by the flavor of the potatoes, instead of the heavy mayonnaise flavor that dominates so many potato salads. As per usual, I got my potatoes and green onions at the farmer's market and this dish does them justice.

Lemongrass and Ginger Potato Salad
from Cooking Light, June 2010

yields 6 servings, about 1.5 c. each

If you can't find lemongrass, substitute 1.5 t. grated lemon rind and 1 t. fresh lemon juice.

2 lbs. red potatoes, cut into 1-inch pieces
2 T. rice vinegar
1.5 T. dark sesame oil
4 t. minced peeled fresh lemongrass
1 T. water
2 t. grated peeled fresh ginger
3/4 t. salt
1 jalapeno pepper, minced
1/3 c. thinly sliced green onions
2 T. chopped fresh cilantro

1. Place potatoes in a medium saucepan, and cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are tender. Drain.

2. Combine rice vinegar and the next 6 ingredients (through jalapeno) in a large bowl, stirring well with a whisk. Add potatoes to lemongrass mixture; toss gently to combine. Cool completely.

3. Sprinkle potato mixture with green onions and cilantro; toss well to combine.