6 cobs of sweet corn
2 tablespoons vegetable oil
1 onion, finely diced
3 garlic cloves, crushed
1 celery stalk, diced
1 carrot, diced
2 large potatoes, peeled and diced
4 cups vegetable stock
2 tablespoons finely chopped parsley
1. Cook the corn cobs in a large saucepan of boiling salted water for 5 minutes. Remove the corn and reserve 1 cup of the cooking water. Cut the kernels from the cobs, place half in a blender with the reserved cooking water, then blend until smooth.
2. Heat the oil in a large saucepan. Add the onion, garlic, celery, and a pinch of sea salt and sauté over medium heat for 5 minutes.
3. Add the carrot and potatoes, cook for 5 minutes, then add the stock, remaining corn kernels and blended corn mixture. Reduce the heat and simmer for 20 minutes or until the vegetables are tender. Season well, stir in the parsley and serve.
1 pound smoked sausage
1 pound fresh green beans, trimmed and cut in half
½ teaspoon garlic salt
½ teaspoon Maggie’s seasoning or soy sauce
12 ounces small red potatoes, scrubbed and quartered
1. Cut the sausage diagonally into half-inch slices. Put the sausage and beans into a large pot with water to cover.
2. Add the garlic salt and Maggie’s seasoning. Bring the water to a boil, add the potatoes, and simmer, stirring occasionally, for 15 to 20 minutes. Depending on the type of green beans you use, the length of time you cook the potatoes and beans together could be different. You want both the beans and the potatoes to be tender but not mushy.
3. Serve this right from the pot with bread or rolls and some sliced fresh tomatoes.
4 medium potatoes (about 2 pounds)
1 1/2 cups cottage cheese (lowfat is okay)
1 cup firm yogurt
1 tablespoon butter or margarine
2 cups chopped onion
3/4 to 1 tsp salt
1 tsp caraway seeds
1 small head cabbage, shredded
2 medium carrots, shredded
4 to 5 medium cloves garlic, minced
1 tablespoon dried dill, or 3 tablespoons fresh
lots of black pepper, to taste
3 tablespoons cider vinegar
1/2 cup sunflower seeds
1. Prehead the oven to 350 F. Lighly grease a 2-quart casserole or its equivalent.
2. Scrub the potatoes, cut them into small pieces, and boil until mashable. (You can do steps 4 and 5 while the potatoes boil.) Drain and trasnfer to a large bowl.
3. Mash the potatoes while still hot, adding cottage cheese and yogurt.
4. Melt the butter or margarine in a large, deep skillet. Add oniona dn salt, and saute about 5 minutes. Add carawy and cabbage, and saute about 10 more minutes, stirring occaisionally and covering in between.
5. When the cabbage is tender, add carrot, garlic, and dill. Cook about 5 more minutes, and remove from heat.
6. Add the sauteed vegetables adn all remaining ingredients except sunflower seeds and paprika to the mashed motatoes. Mix well and spread into the prepared pan. Sprinkle the sunflower seeds and paprika on top.
7. Bake uncovered 35 to 45 minutes, or until heated through and lighly browned on top. Serve hot.
1 1/2 pounds potatoes, thinly sliced
1 pound leeks, trimmed, rinsed well, and thinly sliced
1/4 cup olive oil
Salt and black pepper
4 sprigs fresh thyme, or several pinches dried
1 cup bread crumbs (preferably whole grain)
2 tablespoons butter, melted.
1. Heat the oven to 375 F. Put the potatoes and leeks in a large (9 x 13 or 3 quart) baking dish and toss them well with the oil. Sprinkle with salt and pepper and nestle the thyme sprigs among them (or sprinkle with dried thyme). Cover the baking dish with foil and bake until the vegetables are just tender, 30 to 40 minutes. Remove the dish from the oven, uncover, and raise the oven temperature to 425 F. (Note: You can make the gratin ahead to this point. Leave covered and refrigerate for up to a day; bring to room temperature before proceeding.)
2. Toss the bread crumbs with the melted butter, sprinkle them over the vegetables, press down a bit, and return the pan to the oven. Bake until the bread crumbs and vegetables are nicely browned, 15 to 20 minutes more. Serve hot or at room temperature.
6 good-size red new potatoes, scrubbed but not peeled (though, our potatoes are so new you may end up peeling them by scrubbing them)
1 teaspoon unsalted butter
1/2 pound shiitake mushrooms, stems removed
1/2 pound fairly firm Brie, rind removed
Salt and freshly ground black pepper
1 cup heavy cream
1 clove garlic, minced
1 teaspoon chopped thyme
3 tablespoons grated Parmesan cheese
1/4 cup fine dry bread crumbs
1. Using a mandoline or sharp knife, cut the potatoes into slices about 1/8 of an inch thick. Place them in a large bowl of cold water and soak for 30 minutes, changing the water twice. Drain and pat them dry.
2. Arrange two oven racks so that one is in the bottom third of the oven and the other is in the middle. Preheat the oven to 425 degrees. Butter a shallow 10-inch gratin dish or glass baking dish.
3. Thinly slice the shiitake caps. Cut the Brie into small cubes. Layer a third of the potato slices in the dish. Lay half the shiitakes and half the cheese evenly over the top. Liberally season with salt and pepper. Add another third of the potatoes and top with remaining shiitakes and Brie. Season with salt and pepper. Arrange remaining potato slices on top. Combine the cream, garlic and thyme and pour over the potatoes, pushing down so that all the liquid is absorbed and spreading the garlic and thyme evenly. Cover the pan tightly with foil and bake on the middle rack for 30 minutes.
4. Combine the Parmesan and bread crumbs and season the mixture with more salt and pepper. Remove the foil from the pan and sprinkle the crumbs over the potatoes. Place the pan on a rack in the bottom third of the oven and bake 30 to 40 minutes longer, until the potatoes are very tender and the top and bottom are crusty and dark brown.