Roasted Fennel With Orange
By Mark BittmanFennel is a good candidate for many gratins, but because of its unusual anise flavor, it does nicely when combined with the sweet [...]
Zucchini Pancakes
from Gourmet, September 19971 1/2 pounds zucchini (about 3 large)1 teaspoon salt1/4 cup thinly sliced onion1 large egg3/4 cup coarse fresh bread crumbsvegetable oil for [...]
Eggplant & Tomato Casserole
1 large eggplant ~ 1 1/2lb2 eggs beaten2 T melted butter3 T chopped onion1/2 t dried oregano - or fresh if you have it1/2 c [...]
Maple Glazed Baked Winter Vegetables
Source: Recipes from the Root Cellar by Andrea Chesman8 cups peeled and diced mixed root vegetables (beets, carrots, sweet potatoes,potatoes, turnips, parsnips, winter squash etc), [...]
Classic Potato Pancakes
From Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington.4 large potatoes (about 1 3/4 pounds total), peeled1 large onion, peeled and [...]
Cider Braised Sweet Potatoes with Apples
From Recipes from the Root Cellar by Andrea Chesman3 T butter1 T safflower or canola oil1 onion, sliced3 large sweet potatoes, peeled, halved if large [...]
African Sweet Potato Stew
From Recipes from the Root Cellar by Andrea Chesman2 T extra virgin olive oil1 onion, diced4 garlic cloves, minced1 1-inch piece of ginger, peeled and [...]
Spinach Frittata
Source: One United Harvest CookbookServes 20 as an appetizer or 8 as an entree, great for potlucks!2 T butter or olive oil1 small yellow onion, [...]