Happy Hanukkah! So for this first night, latkes are de rigueur, no matter what your religious persuasion. I love this recipe for latkes made with beets. When you see “red flannel” in the name of a recipe, of course, it means you can count on finding beets. Red flannel hash with corned beef anyone?
I wish I could remember where this recipe came from. If you don’t have a celery root hanging about, more potatoes or more beets will make a fine substitute
The folks at Moore Farms and Friends offer an alternative to the traditional CSA and in their weekly e-newsletter, they included this recipe. I thought it was a great explanation of how interesting recipes and dishes get developed. Enjoy it with any of the roots in today’s box. This is copied straight from Laurie’s email.
Over at the Splendid Table on National Public Radio, they’re cooking up a vegetarian chili with butternut squash. The recipe is from “Party Vegan: Fabulous, Fun Food for Every Occasion” by Robin Robertson. Maybe like me you still have one remaining pepper from a November box. Mine are turning red and sweet, making them perfect for this chili.
Tender sweet broccoli should be an easy sell, but if there are reluctant broccoli eaters at your house, try adding them to that perennial favorite – homefries. Use all olive oil if you prefer. Or use the onions and garlic scapes from the box if you wish. This recipe could accommodate most anything. What doesn’t go with potatoes?
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto.…
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